800g chicken thigh fillets, chopped
½ cup fish sauce
1 cup orange juice
¼ cup lime juice
¾ cup dark brown sugar
¼ cup coconut vinegar
2 Tbsp dark honey
2 Tbsp maltose syrup (from Asian grocers, optional)
4 cloves garlic, minced
5cm piece ginger, minced
½ cup macadamias, toasted, finely chopped
Black and white sesame seeds, sliced green shallots and steamed rice to serve
Place chopped chicken in a bowl and mix with 1 Tbsp of the fish sauce, 2 Tbsp of the orange juice, 1 Tbsp of the lime juice and 2 Tbsp of the brown sugar. Toss well, then cover and set aside for 30 minutes. Using 2 pre-soaked bamboo skewers for each kebab, thread on chicken.
Meanwhile, combine vinegar, honey, maltose (if using), garlic, and ginger in a medium saucepan with remaining fish sauce, juice, and sugar. Set over medium heat and boil for 10 minutes, until reduced by half and thickened.
Arrange skewers over a barbecue grill and cook on medium heat for 4 minutes, turning several times. Continue cooking for a further 6 minutes, basting regularly with the glaze. Remove skewers from barbecue and brush with remaining glaze, then scatter with chopped macadamias. Top skewers with sesame seeds and sliced shallots, then serve with steamed rice.