Cut chicken into strips 1/2 inch wide by 3 inches long. Combine remaining ingredients. Allow chicken to marinate in the mixture in the refrigerator for 1-12 hours.
Heat corn oil and sesame oils in a small saucepan. Add onion, garlic, ginger and sauté over medium heat until softened. Add vinegar and sugar, and continue to cook and stir until sugar dissolves. Remove from heat and stir in remaining ingredients (or combine in a food processor for a completely smooth sauce). Adjust seasonings to taste.
Preheat oven to 375. Thread each piece of chicken onto a wooden skewer or toothpick and arrange on baking sheets. Bake for 5 to 10 minutes or until just cooked. Serve hot with a bowl of room temperature sauce for dipping.
You can also substitute beef, lamb, shrimp, pork, or scallops for the chicken.