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1
In a food processor, pulse together chicken, eggs, garlic, 2 tablespoons ginger, scallions, salt, flour, cornstarch and panko until well combined.
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2
Form chicken mixture into 1 1/2-inch balls.
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3
To prevent mixture from sticking to your fingers, wet hands with water between rolling balls.
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4
Place balls on a plate, without touching.
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5
Meanwhile, roughly chop the 2-inch piece of ginger and in a medium pot over high heat, bring water to boil and add ginger.
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6
Place 8 to 10 balls at a time into the water.
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7
Cook for about 6 minutes.
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8
(Balls will float to top and change color, but inspect for pink on outside.)
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9
Remove from water using a slotted spoon and drain on paper towels.
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10
Repeat until all balls are cooked.
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11
When cool enough to handle, thread 3 balls per bamboo skewer and set aside.
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12
To make the yakitori sauce, whisk together sake, soy sauce, mirin, honey and cornstarch in a small saucepan.
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13
Bring to a boil over medium-high heat, reduce heat to medium and simmer, stirring occasionally, until thickened, about 2 minutes.
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14
Preheat gas grill to medium heat.
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15
Place skewers on lightly oiled grill.
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16
(Wipe oil on with a paper towel.)
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17
Cook 7 to 10 minutes, turning gently as they brown lightly.
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18
When chicken is done, lightly baste balls with the yakitori sauce.
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19
Place skewers on serving plate, drizzle with additional yakitori sauce.
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20
Sprinkle with cilantro, green onion, sesame seeds and cayenne pepper.
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21
Serve immediately with Sweet Chili Dipping Sauce.
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22
In a small bowl, whisk together ingredients.
