Grilled Chicken Skewers

Ingredients

• 1 pound Boneless Chicken Thighs
• 1.5 tablespoon Sugar
• 3 teaspoon Garlic Salt
• 1 pinch Ground Pepper
• 8 stick 6 inch Bamboo Skewers soaked in cold water
• 3/4 cup Honey
• 1 tablespoon Water

Preparation Method

1. Cut the chicken into 2 inch chunks.
When working with raw chicken always make sure to wash your hands often
and disinfect your work area.

2. Mix the sugar, garlic salt and the ground pepper first.

3. Pour it over the chicken... ...and mix well.

4. Skewering the Chicken:
Arrange the pieces to keep them as flat as possible.
Take care not to poke yourself. This gets easier with practice.

5. You can brush the glaze on, but I prefer to dip the cooked skewers in a shallow baking pan.

6. Add vegetable oil to the one third mark of a 2 quart pot. Turn heat on high.
Bubbles on wooden chopsticks indicate you're ready to fry.

7. Gently place the skewers in the oil.
Note:
Frying multiple items at once will reduce your oil temperature and increase your cooking time
Reduce heat to a 6 on the dial.

8. Thoroughly coat each skewer and place in hot skillet.

9. To achieve these beautiful grill marks turn continuously and avoid burning.

10. Serve with rice... or in a vermicelli bowl ... as an appetizer ... or in a crispy toasted bun.

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