Chinese chicken on a stick
User Reviews
5
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Prep Time
10 mins
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Cook Time
12 mins
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Marinating:
30 mins
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Total Time
52 mins
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Servings
8 skewers
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Calories
219 kcal
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Course
Main Course, Appetizer, Snacks
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Cuisine
Chinese
Chinese chicken on a stick
Description
This Chinese chicken on a stick recipe uses skinless, boneless chicken thigh chunks marinated in a balanced sauce of dark soy sauce, honey, sesame oil, rice vinegar, brown sugar, garlic, ground ginger, and Chinese five spice powder. The marinade also includes salt and pepper for seasoning. After marinating for at least 30 minutes or overnight in the refrigerator, the chicken is threaded onto soaked bamboo skewers to prevent burning during cooking.
The chicken can be cooked in the oven on a lined baking sheet or grilled on a BBQ. Baking at 200°C (390°F) for 20-25 minutes or grilling with indirect and direct heat zones allows the chicken to cook thoroughly while developing a glaze from the reduced marinade, which is brushed onto the skewers after cooking for extra flavor and sheen. Proper doneness is checked by ensuring no pinkness remains inside the chicken pieces or by reaching an internal temperature of 74°C (165°F).
Optionally, garnishing with sesame seeds, sliced spring onions, or coriander adds texture and freshness. The marinade's combination of sweet, savory, and aromatic spices gives the chicken a distinctive flavor suitable for casual meals or gatherings.
Ingredients
For the marinade
- 4 tablespoons dark soy sauce
- 4 tablespoons honey
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar or cider vinegar
- 2 tablespoons brown sugar
- 2 teaspoons garlic or chopped garlic, paste
- 1 teaspoon ground ginger
- ½ teaspoon Chinese five spice
- ½ teaspoon salt
- ½ teaspoon black pepper or white pepper
For the chicken
- 900 grams chicken thigh skinless, boneless, sliced into large bite-sized chunks, 2 lb
- sesame seed optional, sesame seeds, sliced spring onions or chopped coriander for garnishing
- spring onion
- Coriander
Instructions
Marinate the chicken
- Combine all the marinade ingredients in a small bowl and whisk them together thoroughly.
- Pour the marinade over the chicken pieces and use a spoon to stir it around, making sure each piece is fully covered in the marinade.
- Cover the marinating chicken with plastic wrap and place the bowl in the fridge. Let it marinate for at least 30 minutes. You can leave it as long as overnight for more flavour.
- In the meantime, soak your bamboo skewers in water for about 15 minutes, especially if you plan to cook the chicken on the BBQ. It helps prevent the sticks from catching fire or burning excessively.
Preparing and cooking the chicken
- Thread the chicken pieces onto the skewers, packing the pieces closely together. Feel free to add as much or as little chicken onto each skewer as you prefer.If you have long, thin pieces of chicken, fold the pieces in half and skewer them through both halves.
- Pour the remaining marinade from the bowl into a small saucepan or frying pan. Remove any large bits of raw chicken.
- Over medium heat, simmer the marinade for about 3-4 minutes until the sauce thickens and becomes sticky. You should be able to draw a line through the sauce with a spoon that disappears in a second or so.It's important to cook the sauce thoroughly because it contained raw chicken. This ensures it's safe to eat.
- Thoroughly oil your griddle pan and heat the pan over medium-high heat. Arrange the skewers on the pan, leaving enough space between them for heat circulation. Turn the heat down to medium and cook undisturbed for 3 minutes.You can also cover the pan with a lid. This helps the chicken cook from the top as well.
- Turn the skewers around and cook for an additional 3 minutes, undisturbed. Then, turn the skewers on their sides and cook for roughly 1.5-2 minutes per side. Aim for some charring on the chicken as it adds extra flavour.To check for doneness, slice a thick piece right up to the centre. There should be no pinkness and any liquid should be clear. Alternatively, you can check for an internal temperature of 74°C/165°F. Cook for longer on all sides if needed.
- Using the cooked, reduced marinade you prepared earlier, generously brush each chicken skewer with the sauce using a pastry brush.
- Serve with a sprinkle of sesame seeds, sliced spring onions or finely chopped coriander.
Notes
- Marinate chicken for at least 30 minutes or overnight to enhance flavor.
- Soak bamboo skewers in water before grilling or baking to prevent burning.
- Use a meat thermometer to ensure chicken reaches an internal temperature of 74°C (165°F) for safe consumption.
- Brush cooked, reduced marinade onto chicken skewers after cooking for added taste and glaze.
- When grilling, set up indirect and direct heat zones to sear and finish cooking evenly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8skewers
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Calories | 219kcal | 11% |
| Carbohydrates | 13g | 4% |
| Protein | 23g | 46% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 107mg | 36% |
| Sodium | 759mg | 32% |
| Potassium | 318mg | 7% |
| Fiber | 0.2g | 1% |
| Sugar | 12g | 24% |
| Vitamin A | 29IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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