Glazed Chicken Skewers with Soy Sauce

Glazed Chicken Skewers with Soy Sauce
I am not sure if this is a Korean dish, but this recipe was given to me by a Korean associate pastor who served the church I served in Miami.  


1 pound of boneless chicken breast
3/4 cup soy sauce (I use low sodium soy sauce)
1/3 cup sherry
1 1/2 tablespoons brown sugar
2 fat garlic cloves, peeled and smashed
3/4 teaspoon ground ginger

1.  Cut chicken into bite-size pieces.
2.  Put the chicken in a small bowl.
3.  In a small saucepan, combine the soy sauce, sherry, brown sugar, and ginger.
4.  Bring to simmer for 7 minutes, until thickened.
5.  Remove 1/4 cup of this mix for drizzling later.
6.  Pour the rest of the mix over the chicken in the bowl, cover and refrigerate for 1 to 4 hours.
7.  One half-hour before you plan to cook, begin soaking the wooden skewers in water.  They will burn otherwise, and this will keep the skewers from cooking with the food.
8.  Fire up the grill, and let it preheat while going to the next step.
9.  Put the chicken on skewers.
10.  Cook the chicken on the grill, turning once, for a total of 10 minutes or so, until done.
11.  Serve, drizzled with remaining soy/sherry/brown sugar/ginger mix. Or put in a small bowl for dipping.