Chicken Teriyaki Sticks

As I was preparing the Teriyaki sauce, I realized how similar it is after all to our very own Chicken Adobo.  They are defined separately by ginger and bay leaf, respectively.  However, when the Chicken Teriyaki Sticks arrived at its party destination, they were called Philippine Chicken Barbeque.  Now I am really lost!




Ingredients:

• 1 tablespoon flour or cornstarch
• 1 tablespoon cold water
• 1/2 cup white sugar
• 1/2 cup soy sauce
• 1/4 cup cider vinegar
• 1 clove garlic, minced
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 12 skinless and boneless chicken thighs

Directions

1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
2. Preheat grill.
3. Cut chicken pieces and put them in sticks.  Lay them on a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
4. Grill until brown. Turn pieces over, and brush with sauce. Grill further until brown.
5. I advise that the chicken be marinated overnight for better taste.