Day 1

Rinse and cut 1lb chicken thighs into cubes.

Set in a strainer while you prepare the sauce.

Sauce / Marinade :

1 tablespoon sesame seed oil

1 tablespoon vegetable oil

1/4 cup of Dark soy sauce

3 tablespoons of honey

2 tablespoons of brown sugar

2 tablespoons of minced garlic

1 tablespoon of minced ginger

Stir till evenly mixed.

Put chicken in a large mixing bowl and pour 3/4 of the marinade in the bowl with chicken and mix that shit evenly.

Put chicken in a ziplock freezer bag and let marinade overnight.

Put the other 1/4 of the sauce to the side and keep refrigerated. We will use that shit for the glaze later.

Day 2

Soak the skewers for 20-30 minutes so they don't burn while cooking. I do this when I'm getting the bad ass glaze ready.

Pull chicken out of the refrigerator while preparing the glaze sauce, when it gets to room temperature the chicken will cook more evenly. 

Put the other 1/4 of the sauce in a skillet and cook at low heat until sauce thickens. Then put it to the side to glaze chicken later.

Put your rice in the fucking rice cooker now.

Get your chicken, it's time to skewer those fuckers. After you skewer those chickies set them into your air fryer at 390°F for 20 minutes. Then flip those suckers and  glaze them with some of that sweet sauce and throw them back in the air fryer at 350°F for 10 more minutes.

If you don't have an air fryer, put skewers in the oven at 400°F for 20 minutes, flip and glaze, let bake for another 10 minutes.

Plate rice, glaze rice, place chicken, sprinkle sesame seed on chicken, eat chicken. Enjoy. 🤌