Instructions: Combine the marinade ingredients in a medium bowl. Add the chicken and stir to coat. Set aside for 30 minutes. Soak the skewers in water for 30 minutes.

In a blender or food processor, combine the sesame seeds, garlic, egg yolk, vinegar, honey, chili paste, red pepper, and salt. Add the sesame oil and process until well blended. With the motor running, add the vegetable oil, a few drops at first then increasing to a slow steady trickle, until the mixture thickens. Transfer the dip to a bowl. Cover and refrigerate for at least 30 minutes for the flavors to blend.

Weave the chicken strips lengthwise on the skewers and roll the in the breadcrumbs. Place them on a rack in a foil-lined baking pan and broil 2 to 3 inches below the heat (or grill 3 to 4 inches above a solid bed of low-glowing coals). Cook, turning to brown all sides, until the chicken is no longer pink when pierced, 8 to 10 minutes. Serve with sesame dip.

This recipe yields 12 servings.

Tips: Panko, coarse Japanese-style bread crumbs, give a great crispy finish to the chicken. If you cannot find panko, process dried sweet French bread in the food processor to make coarse crumbs.

This dish is also wonderful as an entree; it will serve 6.

Comments: Most of the time I cook with Chinese ingredients, but I dont mind borrowing Western cooking styles. In this case, Ive made a sesame dip with the same technique used to make mayonnaise. The sauce is creamy and aromatic, perfect for grilled Chicken bits. I think youll like this East-West blend.

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