Korean BBQ Chicken Skewers

1 kg chicken breasts, cut into chunks
1 orange capsicum, cut into large chunks
1 tbsp sesame seeds
2 spring onions, fine chopped
KOREAN BBQ MARINADE:--
¼ cup red onion, grated
1 tbsp fresh ginger, grated
3 cloves of garlic, minced
1 cup soy sauce
¾ cup brown sugar
1 tbsp sesame oil
3 tbsp SIDS RASPBERRY VINEGAR
2 tbsp chilli-garlic sauce
KOREAN BBQ SAUCE:--
1 cup Korean BBQ Marinade
1 tbsp cornflour
1 tbsp cold water

Cut chicken into chunks and place into ziplock bags or bowl.
KOREAN BBQ MARINADE: Grate red onion and fresh ginger and mince the garlic. Whisk together red onion, ginger, garlic, soy sauce, brown sugar, sesame oil, SIDS RASPBERRY VINEGAR and chilli-garlic sauce to make the marinade.
Pour marinade, reserving 1 cup, over chicken and refrigerate for 3 hours.
KOREAN BBQ SAUCE: Take the remaining cup of marinade and place it into a small pot and cook over medium heat. Bring it to the boil, stiring often and keep an eye on it to make sure it doesn't burn. Allow it to simmer for about 5 minutes. Mix cornflour and water into a slurry then add to the marinade and cook for another 3-4 minutes. Remove from the heat and allow to cool.
Remove the chicken from the marinade and alternate the chicken and capsicum chunks on skewers.
Grill 6-8 minutes on each side. Brush on extra BBQ sauce during grilling. Make sure internal temperature of chicken reaches 75°C using a meat thermometer.
Sprinkle the sesame seeds and spring onions on the cooked chicken skewers.