We head to the Back Mountain Agway where Ed Stepanski prepares Szechwan Chicken on a Stick.
Boneless Skinless Chicken (Cut into strips)
8 Cloves Garlic (Minced)
2 Tablespoons Fresh Grated Ginger
6 Green Onions (Minced) or ¼ Cup Minced Onion
2 TBSP Olive or Vegetable Oil
¾ Cup Ketchup
½ Cup Brown Sugar
½ Cup Soy Sauce
2 TBSP Vinegar
1 TBSP Sesame Oil
¼ to 1 tsp Hot Pepper Powder (to taste)
Bamboo or Metal Skewers (Soak Bamboo Skewers in Water)
Heat Vegetable Oil in medium saucepan. Add Garlic, Onions, and Ginger and sauté 10 Min. Add remaining ingredients and simmer 10 Minutes. Cool sauce in pan of cold ice water. Reserve half of sauce for basting. Put Chicken in Ziploc bag and pour remaining sauce over chicken. Close bag and knead to distribute. Refrigerate 6 hours or overnight.
Remove chicken and put on skewers. Preheat grill on medium high. Spray chicken lightly with cooking spray and place on grill. Grill on medium heat until well browned on one side, approx. 5 – 7 minutes. Avoid turning. Turn chicken and baste with sauce. Grill another 5 to 7 minutes. Turn and baste again. Continue grilling until well caramelized. Remove chicken and serve with sauce.