In a saucepan, mix together the mirin, shoyu, rice vinegar, brown sugar, water, and ginger over high heat. Once boiling, reduce to a simmer until thickened and glossy. Adjust taste if needed. Set aside some for final coating.
Cut chicken into 1 inch cubes. Marinate with some salt and pepper for extra flavour. Skewer the chicken pieces.
Glaze the chicken skewers with one round of the teriyaki sauce.
Grease the tray to avoid the chicken sticking on the tray. Place the skewers on top. Place into the oven for 15 mins.
Remove the chicken out from the oven, turn the skewer to the other side and glaze the chicken with another round of the teriyaki sauce. Place into the oven for another 10 - 15 mins.
Remove the chicken from the oven when cooked. Transfer the skewers to a serving plate and brush the chicken on top with the reserved sauce. Ready to serve.
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