Teriyaki Chicken Skewers

1 kg chicken thighs or breasts, cut in 2 cm cubes
TERIYAKI MARINADE:--
2 tbsp cornflour
1 cup water
⅓ cup brown sugar
⅓ cup soy sauce
½ tsp SIDS CRAZY SALT
2 cloves garlic, minced
1 tbsp rice wine vinegar
2 tsp fresh ginger, minced
1 tbsp raw bush honey
½ tsp sesame oil
8 skewers
TOPPING:--
Sesame seed
Chopped spring onion

SAUCE: Combine cornflour and water in a small bowl. In a medium saucepan, add SIDS CRAZY SALT and remaining ingredients along with the cornflour/water mixture. Stirring frequently, bring sauce to a simmer. Cook until sauce lightly thickens. Sauce will be dark brown. Once sauce has thickened up, remove from heat and let cool completely. (place in fridge to speed up the process)
Once the sauce is completely cooled, place cubed chicken in a large ziplock bag. Pour half of the sauce over the chicken and gently shake to coat chicken. Marinate in the fridge for at least 30 minutes. Place remaining sauce aside for later.
When the chicken is done marinating, place on skewers and heat the grill to medium heat.
Once the grill is hot, place skewers on lightly oiled grill. Turn the skewers every 3-4 minutes until the chicken is cooked through, (internal temp 75°C) about 20-30 minutes. During the last few turns, baste with remaining teriyaki sauce.
Remove skewers from grill and serve with chopped spring onion and a sprinkle of sesame seeds.