Chinese Chicken on a Stick Recipe

Ingredients

• 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
• 1/2 teaspoon Chinese five spice
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper (or white pepper)
• 900 grams (2 lb) skinless, boneless chicken thighs, cut into large bite-sized pieces
• optional sesame seeds, sliced spring onions or chopped coriander for garnishing

Instructions

1. 1

   Combine the soy sauce, honey, sesame oil, rice vinegar, brown sugar, garlic, ginger, Chinese five spice, salt and pepper in a bowl and whisk until mostly smooth.

2. 2

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

3. 3

   Soak bamboo skewers in cold water while the chicken marinates. If using metal skewers, skip this step.

4. 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.

5. 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.

6. 6

   Oil a griddle pan well and heat over medium-high heat. Add the skewers, leaving space between them, then reduce the heat to medium. Cook for 3 minutes without moving.

7. 7

   Turn the skewers and cook for another 3 minutes. Cook the sides for 1½-2 minutes each, turning as needed, until lightly charred and cooked through.

8. 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.

9. 9

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