Fortified with a citrus kick, along with a crunch from toasted sesame seeds and sliced almonds.
I'm not sure what the science is behind it, but I can tell you with certainty that food just tastes better when it's served on a stick. Chicken, especially, is a favorite for grilling up skewer-style.
As for the glaze, I start with a base of brown sugar and a bit of honey, which I find tastes more like the rock sugar that is traditionally used in Vietnamese cuisine, as opposed to granulated white sugar.
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