For the dipping sauce:
- 1 tablespoon olive oil
- 2 cups finely chopped onion (l large or 2 small onions)
- 1 teaspoon minced fresh ginger
- 1/2 teaspoon red chili paste*
- 1/2 teaspoon minced garlic (about 1 clove)
- 1 tablespoon sugar
- 1/2 cup dry sherry
- 1/4 cup orange marmalade
- 1/2 teaspoon salt
- 1/2 cup orange juice
- 1 tablespoon rice vinegar, or white wine vinegar
For the skewered chicken and coating:
- 16 bamboo skewers, about 8 inches long if possible
- 2 pounds skinless, boneless chicken breast halves
- 2 cups (8 ounces) California walnut pieces, toasted and cooled
- 1 cup panko breadcrumbs
- 1 teaspoon salt
- 4 eggs
*Note: Chili paste comes in small jars; you can often find it among Asian foods in supermarkets and specialty stores. As an alternative, season the cooked dipping sauce with hot pepper sauce to taste.