Soak 8 wooden skewers in water for 10–20 minutes to prevent burning.

In a bowl, whisk together 1/2 cup soy sauce, 1/4 cup red wine or mirin, 3 tablespoons brown sugar, and 2 tablespoons rice vinegar.

Cut 1 pound of boneless chicken into 1–2 inch chunks and lightly pound for tenderness.

In another bowl, mix 2 cloves minced garlic, 1 tablespoon grated ginger, pepper, and part of the yakitori sauce. Add chicken and marinate for at least 10 minutes.

Heat the remaining sauce in a saucepan until boiling and simmer for 5 minutes. Mix 2 tablespoons cornstarch with water and add as needed to thicken.

Preheat grill to medium-high, thread marinated chicken onto soaked skewers, and grill for 8–12 minutes, basting with reserved sauce.

Serve yakitori over steamed rice with pickled vegetables and optional miso soup or edamame.