If using wooden skewers, soak them for at least 30 minutes in cold water so they don’t burn during cooking.
Cut the chicken breasts into at least 1-inch to 1 1/2-inch cubes.
Place chicken chunks in a large mixing bowl and drizzle the peanut oil over it. Sprinkle a scant 1/2 cup of yajin kuli over the chicken, reserving the rest to serve. Toss carefully to ensure all the pieces are evenly coated in the blend.
Thread about 6 to 8 pieces chicken cubes onto each skewer with the pointy end up. Don't leave any space between pieces: You don't want any of the skewer exposed except for a 2 - 3 inch section at the bottom that serves as a handle. Repeat for the rest of the chicken.