Chinese chicken on a stick
These Chinese chicken skewers, with a Teriyaki-esque glaze, are more than just a recipe. They're a battle for the last skewer, even at the most civil of dinner tables. Sweet, savoury, sticky, lightly charred and bursting with flavour – Chinese chicken skewers are among the simplest and easiest dishes to make.
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Equipment
- 1 griddle pan
- 8 bamboo skewers
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 paste - or chopped garlic
- 1 teaspoon ground ginger
- ½ teaspoon Chinese five spice
- ½ teaspoon salt
- ½ teaspoon black pepper - or white pepper
For the chicken
- 900 grams (2 lb) skinless, boneless chicken thighs, sliced into large bite-sized chunks
- optional sesame seeds, sliced spring onions or chopped coriander for garnishing
Instructions
Marinate the chicken
- Combine all the marinade ingredients in a small bowl and whisk them together thoroughly.4 tablespoons dark soy sauce, 4 tablespoons honey, 2 tablespoons sesame oil, 2 tablespoons rice vinegar, 2 tablespoons brown sugar, 2 teaspoons garlic paste, 1 teaspoon ground ginger, ½ teaspoon Chinese five spice, ½ teaspoon salt, ½ teaspoon black pepper
- 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.900 grams (2 lb) skinless, boneless chicken thighs, sliced into large bite-sized chunks
- 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.optional sesame seeds, sliced spring onions or chopped coriander for garnishing
Notes
How to cook the chicken skewers in the oven
- Preheat your oven to 200°C (390°F).
- Line a baking sheet with parchment paper or aluminium foil.
- Arrange the skewers on the baking sheet, leaving space between them for even heat circulation.
- Place the baking sheet in the preheated oven.
- Bake for approximately 20-25 minutes or until the chicken is fully cooked, turning the skewers halfway through the cooking time.
- Slice a thick piece to ensure there's no pinkness and the juices run clear. Alternatively, use a meat thermometer to check for an internal temperature of 74°C (165°F).
- When done, use the cooked, reduced marinade you prepared earlier and generously brush each chicken skewer with the sauce using a pastry brush.
How to cook the chicken skewers on the BBQ
- If using a charcoal BBQ, spread the charcoal evenly to control the heat. If using a gas BBQ, reduce the flame to a medium level.
- On a larger BBQ, consider creating indirect heat zones by having a hotter area and a cooler area. Place the skewers over the hotter area initially for searing, then move them to the cooler area to finish cooking.
- If your BBQ has a lid, you can cover it while cooking. This helps control flare-ups and provides an oven-like environment for more even cooking.
- Brush the BBQ grates with oil to prevent sticking.
- Place the skewers on the preheated BBQ. Cook for about 3-4 minutes on one side, then turn them around and cook for an additional 3-4 minutes, allowing each side to get a nice char.
- Slice a thick piece to ensure there's no pinkness and the juices run clear. Alternatively, use a meat thermometer to check for an internal temperature of 74°C (165°F).
- When done, use the cooked, reduced marinade you prepared earlier and generously brush each chicken skewer with the sauce using a pastry brush.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
Calories: 219kcal | Carbohydrates: 13g | Protein: 23g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 107mg | Sodium: 759mg | Potassium: 318mg | Fiber: 0.2g | Sugar: 12g | Vitamin A: 29IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
