Warm up the grill to medium-high heat.

Begin by cutting the chicken down the middle and then putting it onto the skewer sticks, cutting will help them fit better on the stick.

Set them aside.

Add the soy sauce, water, vinegar, sugars, garlic, and ginger to a medium sized saucepan and warm up to a boil.

Once boiling, whisk in the cornstarch and remaining tablespoon of water for about a minute and then remove from heat.

Use a brush and brush the soy sauce mixture onto both sides of the chicken.

Cook these on the grill for about 20 minutes or until the internal temperature of at least 165°F.

Serve with side of rice and broccoli if preferred.