In a small saucepan combine the soy sauce, vinegar, mirin and brown sugar. Stir to combine. Remove ¼ cup of mixture and add to a large ziplock bag.

Thinly slice the breasts or thighs into one inch wide strips. Add to the bag with the marinade and massage the marinade into the chicken.

Chill for 2 to 12 hours.

Soak 8 to 10 bamboo skewers in water.

Combine the sprinkle ingredients in a small bowl and set aside.

Bring remaining marinade to a boil over medium high heat. Cook until the liquid is reduced by half and is slightly thickened.

Line a sheet pan with foil. Place a baking rack on top and brush with the oil. Set aside.

Remove the skewers from the water. Thread 2 strips of chicken onto the skewers, folding and compressing the chicken strips to form a compact shape.

Brush the skewers with the glaze.

Broil the skewers for 3 - 5 minutes per side, brushing with the glaze.

Check the skewers and broil for another 1 - 2 minutes if needed.

Brush the skewers with the remaining glaze and sprinkle with the sesame seed mixture.