Ingredients for 4 servings

¼ cup plum sauce (look for it in the Asian food aisle)
¼ cup Sriracha
⅓ cup hot chili paste
½ cup light brown sugar (packed)
½ cup rice vinegar
1½ pound skinless, boneless chicken, cut into 2-inch pieces
2 teaspoon finely grated ginger

Directions

In a medium bowl, combine the sugar, vinegar, chili paste, plum sauce, Sriracha and ginger. Add chicken pieces, and turn to coat. Thread chicken onto skewers.

Transfer the remaining marinade to a small saucepan and bring to a boil. Reduce heat and simmer, until the marinade is reduced to about one cup - this took about 10 minutes for me.

Grill chicken over medium-high heat for about 8 to 10 minutes, turning and basting often, until cooked through and juices run clear.

If you're using bamboo skewers, soak your sticks in water for at least 30 minutes before threading your chicken.