2Lbs of Fresh Chicken Tenders
Pack of 10-12” wooden skewers
1 Tbls of grated Garlic
1 Tbls of grated Ginger
¼ Cup of finely sliced Scallions
1 Tbls of Toasted Sesame Oil
1 Tbls of Rice Wine Vinegar
3 Tbls of Dark Soy Sauce
1 Tsp of Molasses
1 Tsp Sesame Seeds
1 Tsp of White Pepper
1 Tsp Ginger Powder
1 Tsp Brown Sugar
2 Tea Bags of Green Tea (Reserve ⅓ cup for later)
2 Tbls of Mirin or Dry White Wine
1.5 Tsp of Cornstarch
4-5 Maple Chips/Huckleberry Cinders
Brew Tea Bags, and pour into a pan/vessel that will be used to soak the skewers, making sure to keep the skewers completely submerged.
Combine all ingredients, less the chicken into a mixing bowl. Using a whisk stir and incorporate all the ingredients as evenly as possible. Add the chicken, and let marinade for at least 1 hour.
Carefully skewer all the chicken onto the moistened sticks, keeping them mainly full nearest the point, so they are more even during cooking. If you wish you could double skewer them, thereby making the turning process easier, but if you have a pair of tongs, it will be more than efficient. Set aside on a tray.
Pour remaining liquid marinade, and the reserve Green Tea into a small sauce pot and bring to a boil. Stir in Slurry of the Corn Starch, and the Wine. Turn off heat, stir and let rest.
Prepare a grill with charcoal spread out nearest one side, and the start the lighting process. Once you have a large glowing pile of charcoal put a few Maple Wood Chips directly on the coals, and place back the grill surface grate, cover and wait a few minutes for the metal to get very hot. The closer you can get the coals to the grate, the better the result will be.
Put the skewers right above the coals/embers, turn occasionally on all sides possible. Paint the skewers once or twice with the sauce. The chicken should be done inside of 8 minutes.
Remove, and let stand/rest for a minute. Serve with a cold cucumber salad, and some lemon infused sushi rice.