Marinate the chicken thigh with salt, sugar, and cornstarch overnight in the refrigerator.
Skewer the marinated chicken onto bamboo skewers, about 3-4 pieces per skewer.
Heat a frying pan with a little oil over medium heat. Pan-fry the chicken skewers until both sides are golden brown and fully cooked.
Combine Lee Kum Kee Premium Light Soy Sauce , Lee Kum Kee Premium Dark Soy Sauce , brown sugar, and water in a small pot. Heat over low heat until the brown sugar fully dissolves and the mixture becomes a thick caramel sauce.
Brush the caramel sauce evenly over the chicken skewers, turning them constantly to coat evenly.
Chicken thigh has a higher fat content, making the skewers more tender and juicier.
Leftover caramel sauce can be used as a dipping sauce or lightly brushed on before serving a glossier color.
And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.
