Caramelized Vietnamese Chicken Skewers Serves 4!6 2 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks 1/3 cup plus 2 Tbsp. Asian fish sauce, divided 2/3 cup plus 1 Tbsp. light brown sugar, divided 1/3 cup plus 1 Tbsp. orange juice, divided 1/3 cup rice vinegar 2 tablespoons honey 4 medium cloves garlic, minced 2 medium shallots, chopped 1 (1-inch) piece peeled fresh ginger, minced 1/4 cup white sesame seeds 1/4 cup black sesame seeds 1/3 cup sliced almonds 2 scallions, white and light green parts only, thinly sliced on a bias 6 skewers, soaked in water 28 June/July 2017 In a large zipper-lock bag, combine chicken, 2 Tbsp. fish sauce, 1 Tbsp. brown sugar, and 1 Tbsp. orange juice. Shake well to coat. Refrigerate for at least 2 hours or up to overnight. In a medium saucepan over medium heat, combine remaining brown sugar, fish sauce and orange juice, adding rice vinegar and honey. Stir until sugar dissolves. Add garlic, shallots, and ginger and continue to cook, stirring occasionally, until glaze becomes thick and sticky and easily coats the back of a spoon. Remove from heat and set aside. Scatter white and black sesame seeds and almonds evenly on a rimmed baking sheet; set aside. Preheat grill on high heat for 5 minutes. Clean and oil grill grates. Thread the chicken onto skewers. Lower grill heat to medium-high and add skewers. Grill, turning and brushing with the glaze until chicken is cooked through and crisp, about 8 minutes. Check often for burning. When skewers are nearly done, brush chicken liberally one last time with glaze and roll the skewers in the sesame-almond mixture to coat. Return to grill and cook, turning, until almonds are lightly toasted, about 2 minutes. Remove from heat, garnish with scallions, and serve.