Pho Chicken Lollipops

Marinate the Chicken. Combine the water, Minor’s Pho Concentrate, Oil, and Sugar. French the chicken as described above, place chicken and marinate in a Ziplock bag and allow to marinade for 1-2 hours.
Make the Slaw. Peel the carrot and radish and cut into 3 inch pieces. Cut the cucumbers into 3 inch pieces. Using a mandolin carefully julienne all vegetables into thin strips and place into a bowl to mix. Add vinegar, salt, sugar, lime zest, and chopped herbs. Gently toss and set aside.
Make the Spicy Dipping Sauce. Melt butter. Add all other ingredients into a small mixing bowl. Add butter and mix with a whisk until evenly combined.
Make the Glaze. In a small pot combine cold water, Minor’s Pho Concentrate, sugar, corn starch, whisk well.
Grill and Glaze. Wrap the ends of the chicken in aluminum foil. Grill the chicken legs on low for about 20 minutes, turning when they are slightly charred. Remove legs from grill, and generously brush with the glaze. Turn the grill up to high and grill for 2-3 more minutes until the legs are charred and the internal temperature reaches 165 Degrees. Arrange the chicken legs on a platter with the slaw, and place the dipping sauce in a ramekin. Garnish with Sesame Seeds, Green Onions.

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