Preparation / Directions:
Chicken: Cut chicken into strips 1/2 x 3-inches. Combine with remaining ingredients and marinate in refrigerator 1 to 12 hours.
Sauce: Heat sesame and corn oils in small saucepan. Add onion, garlic, and ginger; and sauté until softened. Add vinegar and sugar and stir until sugar dissolves. Remove from heat and add remaining ingredients. Put in food processor if a smooth sauce is desired.
Thread chicken on wooden toothpicks or small skewers and arrange on baking sheets. Grill over charcoal for 5 to 10 minutes.
Serve with Satay sauce.
Makes about 50 pieces.
Variations: Beef, lamb, pork, or shrimp may be used in place of the chicken.