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INGREDIENTS 25-30 stick
2 1/4 lbs. chicken breast or thigh meat, cut into thin strips
25 - 30 each bamboo skewers, 6 inch, soaked in water
1 cup rice wine vinegar
3/4 cup soy sauce
10 each garlic cloves, minced
1/2 cup sugar
1 tsp. whole black peppercorns, crushed
1/2 tsp. salt
For the dipping sauce:
2/3 cup rice wine vinegar
5 each garlic cloves, minced
1 1/2 tsp. hot pepper sauce

 


METHOD
1. Make chicken sticks by "worming" chicken strips onto bamboo skewers. Place chicken sticks in a baking dish. Prepare marinade by combining rice wine vinegar, soy sauce, garlic, sugar, crushed peppercorns and salt in bowl. Mix well. Pour marinade over chicken sticks. Place under refrigeration and marinate for 3 - 4 hours. Prepare dipping sauce by combining rice wine vinegar, garlic and hot pepper sauce. Mix well and reserve.
2. Drain chicken sticks well, discard marinade. Grill or barbecue until cooked through. Place cooked chicken sticks on a serving platter and serve with dipping sauce.



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