EASY Chinese Chicken on a Stick
User Reviews
5
EASY Chinese Chicken on a Stick
Description
Easy Chinese Chicken on a Stick combines tender pieces of chicken thighs with a savory and slightly sweet sauce made from sesame oil, oyster sauce, light soy sauce, and hoisin sauce. Ground Sichuan peppercorns can be added for a mild heat element. The chicken is marinated to absorb these flavors and then threaded onto bamboo skewers before baking in the oven. Baking without crowding the pieces prevents steaming and helps the meat cook evenly. For a glaze with a golden finish, a light brush of brown sugar syrup can be applied near the end of cooking, adding a gentle caramelized touch.
The resulting chicken is juicy with a blend of savory and sweet tones, making it suitable as a snack, appetizer, or part of a main meal served with rice or steamed vegetables. Using chicken thighs provides moistness and tenderness compared to leaner cuts.
For grilling, bamboo skewers should be soaked beforehand. Following the cooking temperature and time will ensure safe doneness at 165ºF (75ºC). Adjust the spice level by adding or omitting Sichuan peppercorns. The optional glaze should be applied sparingly and watched carefully to avoid burning.
Ingredients
- 0.8 lb chicken thighs boneless, skinless, cut into 1-1.5" (400g)
For the sauce
- 1 Tablespoon sesame oil
- 1 Tablespoon oyster sauce
- 1 Tablespoon soy sauce light
- 1 Tablespoon hoisin sauce
- ½ Tablespoon Sichuan peppercorns ground-up, optional for spice
Instructions
- Add the marinade ingredients (the sauces) and pieces of chicken to a large bowl then mix well. Ensure all the chicken pieces are evenly coated.
- After mixing, wash your hands and pre-heat the oven to 400F/ 200C. (Whilst the oven is heating, the chicken can marinate and absorb the sauce!)
- Place parchment paper on a baking tray.
- 15 minutes after switching on the oven, thread the bamboo skewers with the chicken pieces.
- Place the sticks on the baking sheet, ensuring they don't touch. (We don't want them to steam!) Bake for 20 to 25 minutes, till the nternal temperature at the thickest part is 165ºF (75ºC).
- The chicken doesn't get super charred after it's cooked. If you want it to have a more burnished golden brown color, take it out of the oven 1-2 minutes early, lightly glaze with brown sugar syrup and return to the oven for 1- 2 minutes. (Keep an eye on it to ensure it doesn't burn and don't use too much sweetener or it'll be too cloying.)
Notes
- Soak bamboo skewers in water for 20-30 minutes before using if you choose to grill the chicken instead of baking.
- Ensure the chicken reaches an internal temperature of 165ºF (75ºC) for safe consumption.
- If using the brown sugar syrup glaze, apply it just before the final 1-2 minutes of cooking and watch carefully to prevent burning.
- This recipe uses an estimated nutritional calculation and may vary in accuracy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10skewers
Amount Per Serving
Calories 97 kcal
% Daily Value*
| Calories | 97kcal | 5% |
| Carbohydrates | 1g | 0% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 36mg | 12% |
| Sodium | 204mg | 9% |
| Potassium | 81mg | 2% |
| Fiber | 0.1g | 0% |
| Sugar | 0.5g | 1% |
| Vitamin A | 28IU | 1% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 4mg | 0% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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