Cut the chicken breasts into bite-sized pieces and set them aside.
In a mixing bowl, combine soy sauce, honey, sesame oil, minced garlic, grated ginger, rice wine vinegar, and vegetable oil. Mix well to make the marinade.
Add the chicken pieces to the marinade and toss until they are well coated. Let the chicken marinate for at least 30 minutes, or refrigerate overnight for maximum flavor.
Meanwhile, soak the wooden skewers in water for about 20 minutes. This will prevent them from burning during grilling.
Preheat your grill or grill pan to medium-high heat.
Thread the marinated chicken onto the skewers, dividing it evenly among them.
Place the skewers on the grill and cook for about 4-5 minutes per side, or until the chicken is cooked through and nicely charred.
Once cooked, remove the skewers from the grill and let them rest for a couple of minutes before serving.
Serve the Dakkochi skewers as a delicious appetizer or main dish, along with your favorite dipping sauce or a side of steamed rice.
