Crunchy Chicken Yaki-Tori

Put your bamboo skewers in a long container and cover with water. Soak them for at least one hour. This will keep them from burning.

In a medium bowl, combine garlic, ginger, soy sauce, honey and sesame oil. Stir until the honey is dissolved. This is your "marinade."

Pour the marinade into a large zipper-type plastic bag.

Put the chicken into the bag. Zip the bag shut. You can gently shake the bag to make sure all of the chicken is getting coated.

Refrigerate the chicken for 30 minutes.

Preheat the oven to 350 degrees.

Put the corn flakes in another large plastic bag. You can use your hands or a rolling pin to crush them "roughly." This means you don't want the pieces to be too small. Pour the corn flakes into a container with sides.

When the chicken is ready, take the bag over to the sink. Unzip the bag just a tiny bit and drain off the marinade.

Next, you're going to put the chicken on the skewer. It's easiest to hold the skewer with the point facing up where you can keep an eye on it. Take one end of the chicken strip and push it onto the skewer. Move the chicken strip down a little and then push the skewer through it again. The motion is kind of like weaving. You'll repeat this until you have covered most of the skewer. Leave enough room open on one end of the skewer so you have a handle.

Take the chicken skewer and roll it in the corn flakes. You can use your hands to pat the corn flakes onto any of the chicken that doesn't get covered.

Lay the skewers on a foil covered cookie sheet.

Cover the bare parts of the skewers with another sheet of foil and crimp around the end of the cookie sheet.

Bake for about 10 minutes, or until the chicken is cooked through and golden brown. There is no need to turn the pieces during cooking.