Chinese Chicken on a Stick Recipe
Let’s Skewer Up Some Deliciousness: The Ultimate Chinese Chicken on a Stick Recipe!
Anyone want the best Chinese chicken on a stick recipe? Remember those nights spent staring longingly at the window of your favourite Chinese restaurant, desperately craving those glorious chicken skewers? Well, fret no more, my peckish friends! This recipe is your gateway to achieving restaurant-worthy Chinese skewers in the comfort of your own kitchen, minus the questionable fortune cookies (although, who am I to judge?).
Skip and Jump straight to the Chinese Chicken on a Stick Recipe Here
Forget Fancy Cuts: Ditch the boneless, skinless chicken breasts (unless white meat is your jam). We’re all about juicy, succulent goodness here, and that means embracing the higher fat content of boneless, skinless chicken thighs. Trust me, your taste buds will thank you later.
Simple Ingredients, Big Flavors: This recipe is all about easy wins. No need to raid a gourmet grocery store for obscure ingredients. We’re talking soy sauce, brown sugar, a splash of apple cider vinegar (because who has rice vinegar just lying around?), and a touch of fresh ginger for that authentic Asian kick. (Speaking of kicks, if you do need some fresh ginger delivered straight to your door)
Marinate Your Way to Flavortown: Toss your chicken pieces in a glass container (or even a plastic bag – don’t judge!) with our delicious marinade. Here’s where the magic happens – light soy sauce for that umami bomb, a touch of hoisin sauce for a sweet and savoury punch, and a dollop of garlic ginger paste because, well, garlic ginger paste is awesome. Let it marinate for at least 30 minutes, or even better, a couple of hours. The longer, the deeper the flavours will penetrate, and the closer you’ll be to skewer nirvana.
Grill Master or Air Fryer Hero? You Decide! The beauty of this recipe is its versatility. Do you own a charcoal grill and dream of mastering the art of smoky perfection? Go for it! Prefer the convenience of an air fryer? No problem! Heck, even your trusty oven with a grill pan can get the job done. No matter the type of grill you choose, cook those chicken pieces to a perfect medium heat (around 165°F) for 2-3 minutes per side, ensuring juicy tenderness and a beautiful sear (if grilling).
Chinese Chicken on a Stick Recipe
Homemade Sauce > Store-Bought Gloop: Here’s the best part: ditch the store-bought dipping sauces! Whip up a simple teriyaki sauce with soy sauce, brown sugar, and a splash of Chinese cooking wine (optional, but adds a depth of flavour). For a spicy kick, throw in some sriracha. The possibilities are endless!
So ditch the Asian Food takeout menus, gather your friends and family, and prepare to be wowed by this delicious Asian recipe. Your dinner table will be transformed into a celebration of easy Chinese chicken that’s bursting with savoury flavours. This recipe is a guaranteed crowd-pleaser, and trust me, it’ll be the talk of the town (or at least your neighbourhood block). Now go forth, conquer your chicken skewer cravings, and achieve skewer nirvana – you deserve it!
We all have those nights, right? You’re famished, craving something tasty, and the idea of venturing out for another takeaway seems like a trek across the Gobi Desert. Enter the glorious world of chicken on a stick! Those succulent, savoury skewers we devour at Chinese restaurants – wouldn’t it be brilliant to recreate that magic at home?
Hold onto your chopsticks, folks, because this post is your one-stop shop for achieving a restaurant-worthy Chinese recipe for chicken skewers in the comfort of your own kitchen. Forget intimidating recipes and complicated techniques – this is all about simple ingredients, big flavours, and that perfect, juicy bite. So, grab a glass of jasmine rice (or brown rice, if you’re feeling virtuous!), gather your crew, and let’s embark on a journey to skewer greatness!
The Chicken on a Stick Conundrum: White vs Dark Meat
Chicken on a stick isn’t a one-size-fits-all situation. There are two main contenders in the skewer showdown: teriyaki chicken and Chinese-style skewers. While both are undeniably delicious, they offer distinct flavour profiles.
Teriyaki chicken leans towards the sweet and sticky side, often using a marinade with soy sauce, brown sugar, and mirin. For our Chinese chicken skewer adventure, we’ll be focusing on the other delightful option – skewers bursting with savoury umami goodness.
Now, let’s talk about the star of the show: the chicken itself. You can use either boneless, skinless chicken breasts or thighs. Breasts are leaner and cook quicker, but thighs – oh, those glorious thighs – boast a higher fat content, resulting in juicier, more flavourful skewers. In this recipe, we’ll be embracing the decadent side of life and using succulent boneless, skinless chicken thighs. You won’t regret it!
Gathering Your Arsenal: Skewers, Spices, and the Perfect Grill
Alright, foodies, it’s time to assemble your culinary weaponry! This recipe is all about keeping things simple, so rest assured, there won’t be any obscure ingredients lurking in the aisles of your local grocery store.
First up, the chicken. We’ll be using a marinade packed with flavour, so grab some soy sauce, brown sugar, sesame oil, and a splash of rice vinegar. A sprinkle of ginger powder and black pepper will add a touch of warmth, and for that authentic Chinese food kick, we’ll be throwing in some oyster sauce (don’t worry, it’s not as scary as it sounds!).
Now, onto the skewers themselves. You have a few options here. Wooden skewers are the classic choice, but be sure to soak them in cold water for 10-15 minutes before threading to prevent burning. Bamboo skewers are another great option, offering similar functionality. If you’re feeling fancy, metal skewers can be used and reused, but keep in mind they might conduct heat a little faster, so keep an eye on your chicken.
It is all about the Grill
Finally, let’s talk about the battlefield – your trusty grill! Whether you’re a charcoal aficionado, a gas grill pro, or a proud owner of a fancy pellet grill (no judgment here!), this recipe will work its magic on any grill. Don’t have a grill? Fear not! We’ll also be exploring the wonders of air fryers and ovens, so everyone can join the skewer party.
Chicken Prep: The Foundation of Flavour
Before we unleash the marinade magic, let’s get our chicken ready for some skewer action. Here’s where that “room temperature” thing comes in. Taking your chicken thighs out of the fridge about 30 minutes before cooking ensures even cooking throughout. Nobody wants a skewer with icy cold centres, right?
Now, grab your sharpest knife (safety first, folks!) and chop those chicken thighs into bite-sized pieces. Think roughly 1-inch cubes – perfect for popping in your mouth and savouring the deliciousness.
Here’s the secret weapon of this recipe: the marinade. This flavorful bath will infuse the chicken with all those wonderful Chinese-inspired tastes. We’ll be throwing all our ingredients – the soy sauce, brown sugar, sesame oil, rice vinegar, ginger powder, and black pepper – into a large bowl (or an airtight container if you’re feeling particularly organised). Give it a good whisk to combine everything into a fragrant symphony of flavours.
Now, the fun part!
Toss those chicken cubes into the marinade, making sure they’re all nice and coated. Let them marinate for at least 30 minutes, or even better, a couple of hours for maximum flavour absorption. The longer they hang out in that flavour bath, the happier your taste buds will be when you finally take a bite!
The Marinade Magic: Unveiling the Secrets of Savory Skewers
The marinade is the heart and soul of these Chinese chicken skewers, transforming them from simple chicken pieces to flavour bombs waiting to explode on your tongue. Let’s delve into the magic of each ingredient:
- Soy Sauce and Oyster Sauce: These two powerhouses form the foundation of our umami explosion. Soy sauce adds a salty depth, while oyster sauce brings a richer, more complex savoriness.
- Sesame Oil: A splash of sesame oil adds a nutty aroma and a subtle toasty flavour that elevates the entire dish.
- Brown Sugar: A touch of brown sugar balances the savoury notes with a hint of sweetness, creating a well-rounded flavour profile.
- Rice Vinegar: A splash of rice vinegar adds a subtle acidity that cuts through the richness and brightens up the flavours.
- Ginger Powder and Garlic Powder: These aromatic warriors bring a warm, pungent punch that awakens your senses and adds depth to the marinade.
- Black Pepper: A sprinkle of black pepper adds a touch of heat, balancing the sweetness and creating a more dynamic flavour experience.
Optional Teriyaki Twist:
Feeling a little adventurous? For a teriyaki-inspired twist, consider adding a splash of pineapple juice to the marinade. This will add a touch of sweetness and tanginess that’s reminiscent of classic teriyaki chicken.
No matter which variation you choose, remember – the longer your chicken marinates, the deeper the flavours will penetrate. So, be patient, foodies! The reward will be worth the wait
Skewer Sensations: Threading Your Way to Chicken Nirvana
Now that our chicken is marinating in a symphony of deliciousness, let’s talk skewers! We want these bad boys to be sturdy enough to hold all those juicy chicken pieces without turning into shrivelled little sticks come grilling time.
If you’re using wooden or bamboo skewers, remember our secret weapon from earlier? Yep, those 10-15 minutes of soaking in cold water. This simple step prevents them from burning on the grill, so you can focus on achieving that perfect char on your chicken.
Threading the chicken is pretty straightforward. Grab a marinated piece and slide it onto the skewer. Repeat, my friends, repeat! Aim for an even distribution of chicken throughout the skewer, leaving a little space between each piece for even cooking. Don’t overload the skewers – you want them to be manageable for flipping and turning on the grill without any chicken casualties.
With perfectly prepped skewers and a flavour-packed marinade working its magic, we’re one step closer to skewer heaven! Now, let’s explore the different ways you can cook these beauties and unleash their inner deliciousness.
Cooking Up a Feast: Different Methods for Your Chicken on a Stick Adventure
Alright, my grilling gladiators and air-frying aficionados, it’s time to unleash the fiery magic and transform these marinated marvels into succulent skewers of joy! The beauty of this recipe is its versatility. Whether you’re a charcoal commando, a gas grill general, or an air fryer champion, there’s a method for you to conquer chicken on a stick like a pro.
The Grill Master’s Domain:
For that classic smoky flavor and beautiful char, the grill is your weapon of choice. Crank it up to medium-high heat to get a nice sear going. Now, here’s a little secret: you can cook these skewers on either the direct or indirect side of the grill. The direct heat will give you a quicker sear and a more intense smokiness, while the indirect heat will cook them through gently and evenly. The choice is yours, depending on your preference for char versus gentle cooking.
No matter which side you choose, keep a watchful eye on your skewers. Flip them every few minutes to ensure even cooking and prevent them from drying out. Remember, that perfect internal temperature of 165°F (74°C) is your golden ticket to juicy, succulent chicken. Invest in a good meat thermometer, folks – it’ll be your best friend in this culinary quest!
The Air Fryer Hero:
Don’t have a grill, or maybe the weather isn’t cooperating? Fear not, air fryer warriors! This nifty appliance can be your skewer saviour. Preheat your air fryer to a high temperature, around 400°F (200°C). Arrange your marinated chicken beauties in a single layer on the basket, making sure they’re not overcrowding each other. This allows for proper air circulation and even cooking.
Air fry those skewers in batches, following the trusty instructions on your air fryer. They’ll be ready in no time, boasting a crispy exterior and juicy interior – the best of both worlds!
The Oven Option:
For those without a grill or air fryer, fret not! Your trusty oven can still deliver delicious chicken on a stick. Preheat it to a high temperature, around 400°F (200°C). Line a baking sheet with aluminium foil for easy cleanup – thank us later! Arrange your skewers on the baking sheet and bake until the chicken reaches that magical internal temperature of 165°F (74°C).
No matter which method you choose, the key is to cook the chicken without drying it out. So, keep an eye on those skewers and get ready to be rewarded with a symphony of flavours in every bite!
The Big Reveal: Unveiling Your Culinary Masterpiece (and Saucy Secrets!)
The moment you’ve all been waiting for – the grand unveiling of your culinary masterpiece! By now, the aroma of those sizzling skewers (or air-fried or oven-roasted beauties) should be wafting through your kitchen, making your stomach rumble in anticipation. But hold on, foodies, there’s still one more step to skewer perfection: the dipping sauce!
This isn’t just any dipping sauce, mind you. It’s the perfect complement to the savoury flavours of the chicken, adding a touch of sweetness, tang, and maybe even a little spice to take your taste buds on a flavor adventure. While store-bought options exist (we won’t judge!), making your own homemade dipping sauce is surprisingly easy and incredibly rewarding.
Here are a few ideas to get your creative juices flowing
- The Classic Sweet and Sour: Combine soy sauce, brown sugar, rice vinegar, a touch of pineapple juice (for a teriyaki twist!), and a sprinkle of cornstarch to thicken it up.
- Spicy Dragon Sauce: For those who like a kick, mix sriracha, soy sauce, a dollop of honey, and a squeeze of fresh lime juice.
- Creamy Sesame Sauce: Whisk together tahini, soy sauce, rice vinegar, a touch of sesame oil, and a splash of water to create a smooth and creamy dipping experience.
Chinese Chicken on a Stick Recipe
No matter which sauce you choose, remember to taste and adjust the seasonings to your liking. A sprinkle of sesame seeds or a chopped green onion can add a lovely finishing touch, both visually and flavour-wise.
Now, the moment of truth! Grab a skewer, dip it in your glorious homemade sauce, and take a bite. The juicy, succulent chicken infused with savoury flavours, the crispy exterior (if grilled or air-fried), and the perfect dipping sauce create a flavor explosion in your mouth – this, my friends, is chicken on a stick nirvana!
Tired of Loitering Outside Local Chinese Takeout for Chicken on a Stick? Achieve Nirvana (and Save Money!) With This Easy Chinese Chicken on a Stick Recipe
Easy Chicken Satay with sticky rice and cucumber salad
How many stars do you give this recipe
Ingredients
For the Chicken Satay
- 3 Chicken Breasts -£1.80
- 165 ml Coconut milk - 50p
- 1 Lime, zest & juice - 30p
- 3 tbsp Smooth peanut butter
- 1 tbsp Crunchy peanut butter
- Small piece of ginger, finely grated
- 1 tbsp Clear Honey
- 1 tbsp Soy Sauce
- 2 Cloves of Garlic, crushed
- 1 tbsp Mild Curry Powder (All the last few ingredients come to approx 50p altogether)
For the cucumber salad
- 1 Cucumber - 50p
- 2 tbsp White Wine Vinegar
- 1 tbsp Caster Sugar
- A big dollop of Sweet Chilli Sauce
- A small handful of coriander leaves, roughly chopped. (Last few ingredients are about 25p altogether)
Rice
- Sticky Rice £1
TOTAL PRICE £5.30 for 4 fairly big portions and one extra for the my lunch the next day..
Instructions
- For the sticky rice check out my never fail, easy sticky rice recipe hereSticky Rice £1
Easy Chicken Satay
- If the kids weren’t so busy having fun, this would be a great meal to get them to help with, as fairly easy. I put the soy, smooth peanut butter, chilli powder, garlic, ginger, lime zest and juice together with the honey into a bowl and mixed together with a fork. I spooned about 2/3 of the mixture into a pan for later and left the remainder for the marinade.3 tbsp Smooth peanut butter, Small piece of ginger, finely grated, 1 tbsp Soy Sauce, 2 Cloves of Garlic, crushed, 1 tbsp Clear Honey
- Putting the chicken breasts in clear bags one at a time I gave them a good bash with a rolling pin and then cut them into strips, lengthways down the breast. I then chucked the chicken into a bowl with peanut mixture and mixed it all together, covered with cling and chucked them in the fridge.3 Chicken Breasts -£1.80
- Pouring the coconut milk into the saucepan with the remaining peanut mixture and I added the crunchy peanut butter. I gently warmed this up, stirring to prevent burning and to mix together. It thickened to a nice sauce. So turned it off, covered and left for serving.165 ml Coconut milk - 50p, 1 tbsp Crunchy peanut butter
- I pre-soaked my bamboo skewers to stop burning and then threaded the chicken strips onto them, almost like sewing, in and out like the letter ‘s’.
- When ready to cook, I turned on the grill to warm it up and grilled the chicken for about ten minutes, turning occasionally. Meanwhile, I made the Cucumber Salad.
Cucumber Salad
- I put the caster sugar and wine vinegar into a bowl and mixed until the sugar had dissolved I then mixed in the sweet chilli sauce (optional). Using a vegetable peeler I peeled the cucumber entirely. I kept peeling until I got to seeds. I then tossed the cucumber and dressing together and added the coriander too.1 Cucumber - 50p, 2 tbsp White Wine Vinegar, 1 tbsp Caster Sugar, A big dollop of Sweet Chilli Sauce
- Before serving I warmed the peanut sauce a little. Hey presto, delicious homemade easy chicken satay with a cucumber salad and sticky rice, for a shade over a fiver! Both the salad and the chicken could be upscaled and downscaled really easily, you can also griddle or BBQ the chicken too. Very versatile and super easy.
- If you like this recipe for easy chicken satay and want to see more delicious recipes click here. Oh and don't forget to follow me on Facebook, Instagram & Twitter
