Lemongrass Chicken Skewers

5 stalks lemongrass, trimmed

12 large cubes chicken breast meat, a little over 1 ounce each

Black pepper

2 tablespoons vegetable oil, divided

Pinch of dried red pepper flakes

Juice of 1 lime

2 teaspoons fish sauce

Pinch of sugar

Sea salt to taste

1. Remove 2 inches from the thick end of each stalk of lemongrass; set aside. Bruise 4 of the lemongrass stalks with the back of a knife. Remove the tough outer layer of the fifth stalk, exposing the tender core; mince.
2. Skewer 3 cubes of chicken on each lemongrass stalk. Sprinkle the skewers with the minced lemongrass and black pepper, and drizzle with 1 tablespoon of oil. Cover with plastic wrap and refrigerate for 12 to 24 hours.
3. Chop all of the reserved lemongrass stalk ends. Place in a small saucepan and cover with water. Bring to a boil, cover, and let reduce until approximately 2 tablespoons of liquid is left; strain. Return the liquid to the saucepan and further reduce to 1 tablespoon.
4. Combine the lemongrass liquid with the red pepper flakes, lime juice, fish sauce, sugar, and remaining tablespoon of oil; set aside.
5. Prepare a grill to high heat. Grill the chicken skewers for approximately 2 to 3 minutes per side, or until done to your liking.
6. To serve, spoon a little of the lemongrass sauce over the top of each skewer and sprinkle with sea salt.