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1
The night before preparing food, mix together marinade ingredients in a small bowl.
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2
Place chicken in a ziplock bag and add marinade and seal, removing as much air as possible.
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3
Refrigerate overnight, turning occasionally.
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4
The next day, well before preparing food, heat oil to a depth of 2-inches at 375-400F in a large skillet or use a deep fryer.
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5
Add small amounts of mai fun to hot oil and allow them to cook briefly (they will puff like rice cereal and float to the top almost instantly); remove them and drain as soon as they do this and set aside to use later.
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6
Whisk together ingredients for sauce in a small saucepan and bring to a boil; lower heat and simmer for 3-4 minutes then remove from heat and allow to cool.
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7
Bring chicken out of refrigeration and allow to warm to room temp- 30-45 min, then drain from marinade, reserving marinade.
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8
Bring marinade to a boil in a saucepan, lower heat, and simmer for 2-3 minutes, then allow to cool (if it gets too thick, add a little water); use for basting chicken as it cooks.
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9
Prepare grill, allowing for cooking with indirect heat.
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10
Grill chicken using an indirect heat method, preferably charcoal, 45 min-75 min, depending on grill temp, or until chicken reaches an internal temp of at least 170F in the thickest part of the breast, basting occasionally.
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11
As chicken nears doneness, apply sauce mixture to chicken and allow to glaze and cook onto it, then remove chicken from grill.
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12
Sprinkle chicken with toasted sesame seeds.
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13
Arrange a bed of puffed mai fun on a serving plate and arrange chicken on top of it; serve at once with other foods as desired.
