Chinese Chicken on a Stick Recipe

These Chinese chicken on a stick skewers are made with juicy chicken thighs in a sticky soy, honey, ginger and five-spice marinade. They're sweet, savoury, lightly charred and brushed with a glossy cooked glaze, very much in the spirit of Chinese takeaway-style chicken skewers.

I cook them on a griddle pan, but they also work in the oven or on the BBQ. The glaze thickens as it simmers, then gets brushed over the hot chicken for that shiny, sticky finish. I've included the little cues to look for so you know when the skewers are cooked through and ready to serve.

Updated in July 2026 with improved marinade and glaze guidance, extra cooking cues, troubleshooting and updated storage notes.

Recipe overview

Boneless chicken thighs are marinated in soy sauce, honey, sesame oil, rice vinegar, garlic, ginger and Chinese five spice, then threaded onto skewers and cooked until lightly charred. The leftover marinade is simmered into a sticky glaze and brushed over the cooked chicken before serving.

Ingredient notes

You'll find the full ingredient list with measurements in the recipe card at the bottom of the post.

Chicken thighs

Use skinless, boneless chicken thighs for this recipe. They stay juicy, handle the sticky marinade well and are much more forgiving on the griddle, BBQ or in the oven.

Try to choose thighs that are similar in size so the pieces cook evenly once cut and threaded onto the skewers.

Dark soy sauce

Dark soy sauce gives the marinade its deeper colour and richer savoury flavour. Light soy sauce will still work, but the glaze will be a little lighter and saltier. For a gluten-free version, use tamari if suitable.

Honey and brown sugar

Honey and brown sugar make the glaze sticky and glossy. Keep the heat under control when cooking the skewers, as sugary marinades can catch quickly if the pan is too hot.

Rice vinegar

Rice vinegar balances the sweetness in the glaze. Cider vinegar or white wine vinegar will work if that's what you have.

Garlic, ginger and Chinese five spice

Garlic, ginger and Chinese five spice give the skewers their warm, savoury, takeaway-style flavour. Garlic paste and ground ginger are convenient and blend smoothly into the marinade, but finely grated fresh garlic and ginger are lovely too.

Bamboo skewers

Soak bamboo skewers in cold water before cooking, especially for the BBQ. It won't make them fireproof, but it helps stop them scorching too quickly. Metal skewers don't need soaking.

How to make Chinese chicken on a stick

Step 1: Whisk the soy sauce, honey, sesame oil, rice vinegar, brown sugar, garlic, ginger, Chinese five spice, salt and pepper together in a bowl until the sugar is mostly dissolved.

Step 2: Pour the marinade over the chicken pieces and stir until every piece is well coated. Cover and chill for at least 30 minutes, or overnight for a deeper flavour.

Step 3: Soak bamboo skewers in cold water while the chicken marinates. If you're using metal skewers, skip this step.

Step 4: Thread the chicken onto the skewers, packing the pieces fairly close together without squashing them. If you have any long strips of chicken, fold them double before threading so the pieces cook at roughly the same speed.

Step 5: Pour the leftover marinade into a small saucepan or frying pan. Bring it to a steady simmer and cook for 3-4 minutes, stirring often, until it bubbles, thickens and looks glossy. You should be able to drag a spoon through the sauce and see the line briefly before it closes again.

Important: This marinade has touched raw chicken, so it must be cooked properly before brushing it over the skewers. Never use uncooked leftover marinade as a glaze.

Step 6: Oil a griddle pan well and heat it over medium-high heat. Add the skewers, leaving space between them, then turn the heat down to medium. Cook for 3 minutes without moving them so they can take on colour.

Step 7: Turn the skewers and cook for another 3 minutes. Then cook the sides for 1½-2 minutes each, turning as needed, until the chicken is lightly charred and cooked through.

Step 8: Cut into the thickest piece of chicken or use a thermometer to check it's done. The chicken should be piping hot all the way through with no pink meat, and the juices should run clear. A thermometer should read 75°C/165°F in the thickest piece.

Step 9: Brush the cooked glaze over the hot skewers. Scatter with sesame seeds, sliced spring onions or chopped coriander, then serve straight away.

Troubleshooting

The chicken is burning before it cooks through

The pan or BBQ is too hot. Turn the heat down and move the skewers around more often. Sugary marinades brown quickly, so medium heat is safer than high heat.

The skewers are sticking to the pan

The pan may not be oiled enough, or the chicken is being moved too soon. Oil the griddle well and let the chicken cook for a few minutes before turning.

The glaze is too runny

Simmer it for another minute or two until it looks glossy and sticky. It thickens slightly as it cools.

The glaze is too thick

Add a small splash of water and stir it over low heat until brushable again.

The chicken is dry

It may have cooked too long or over too high a heat. Chicken thighs are forgiving, but smaller pieces can still dry out if left too long on the griddle.

Variations

• Spicy: Add chilli flakes, sriracha or a little chilli crisp to the marinade.
• Extra savoury: Add 1 tablespoon oyster sauce or hoisin sauce.
• Pineapple skewers: Thread pineapple pieces between the chicken for a sweet, sticky BBQ-style version.
• Less sweet: Reduce the brown sugar slightly, but don't remove all the sweetness or the glaze won't be as sticky.
• White pepper: Swap black pepper for white pepper for a sharper takeaway-style flavour.
• Red buffet-style colour: Add a small amount of red food colouring if you want that Chinese buffet-style look. It's only for colour, not flavour.

Serving suggestions

Serve Chinese chicken on a stick with steamed rice, egg fried rice, Sriracha noodles or quick noodles with prawns.

For something fresh on the side, add stir-fried vegetables or a simple cabbage slaw with sesame dressing.

These skewers also work well as party food with quick gyoza dipping sauce, sweet chilli sauce or extra sticky glaze for dipping.

Storage, reheating and freezing

Fridge: Store leftover cooked chicken skewers in an airtight container in the fridge for up to 3 days.

Reheating: Reheat gently in the microwave or oven until piping hot all the way through. Covering the chicken while reheating helps stop it drying out.

Freezing: Freeze cooked and cooled chicken, ideally off the skewers, for up to 2 months. Defrost overnight in the fridge, then reheat until piping hot.

Make ahead: You can marinate the chicken overnight and thread the skewers before cooking. Keep them covered in the fridge until you're ready to cook.

FAQs

More Chinese-inspired and takeaway-style recipes

Easy Orange Chicken with Chicken Nuggets (cheat's version!)

Yuk Sung - Chinese lettuce wraps

Oven-baked Bang Bang chicken skewers