Step 1

In a medium sauce pan over medium-high heat stir together soy sauce, brown sugar, rice vinegar, sesame oil, sriracha, and garlic. Bring to a boil.

Step 2

In a small bowl stir together cold water and corn starch til dissolved. Stir into boiling sauce.

Step 3

Remove from heat and divide between two bowls. Reserve one bowl for serving later.

Step 4

Skewer chicken onto metal or soaked wooden skewers.

Step 5

Season chicken pieces with salt and pepper to taste, and Asian five spice if you have it.

Step 6

Brush chicken all over with the Korean bbq sauce (from one bowl - remember to reserve one bowl for serving).

Step 7

GRILL over medium heat 8-10 minutes turning periodically and brushing with additional bbq sauce after each turn. (See note for baking option)

Step 8

Serve over rice or noodles with reserved sauce and garnish with green onions. Enjoy!