Place the chicken pieces in a shallow dish, and sprinkle with salt, white pepper and baking soda. Toss to cover, cover the dish and refrigerate while you make the marinade.

Add the orange & lemon juice and zest, maple syrup, chicken stock, wine, vinegar, hoisin sauce, and sesame oil to a small saucepan. Heat gently, stirring until the syrup has dissolved – do not bring to a boil.

In another saucepan, heat a neutral vegetable oil, and cook the scallion, garlic, ginger and red pepper flakes for about 5 minutes, until fragrant. You don’t want to brown it at this point.

Remove from the heat, and combine the contents of both saucepans, stirring to blend.

Uncover the chicken dish, and pour the marinade/sauce over the chicken pieces. Reserve some sauce for grilling.

Cover the chicken, and refrigerate at least two hours, and overnight if you wish.

When you’re ready to grill, and you are using wooden skewers, you will want to soak them in water for about 20 minutes to prevent burning.

Brush the grill lightly with oil and bring to a medium high flame. The best strategy is to cook on a higher grill shelf, or on the edges – i.e. indirectly and not right over the flame or burner.

Turn often as you cook, brushing with any leftover sauce.

Cook 7-10 minutes per side, until thoroughly done.