Chinese Takeout Chicken on a Stick
Serves 1
Directions
- 1If grilling on a grill, soak the skewers in water for about half an hour to prevent them from burning.
- 2Combine half a cup of hoisin sauce, a quarter cup of soy sauce, three tablespoons of brown sugar, two tablespoons of oyster sauce, two tablespoons of honey, a tablespoon of ketchup, a tablespoon of sherry cooking wine or shaoxing wine, a quarter teaspoon of Chinese five spice, a teaspoon of garlic powder, half a teaspoon of white pepper, a teaspoon of MSG (or a quarter to half a teaspoon of salt), and a tablespoon of cornstarch in a bowl.
- 3Mix the marinade ingredients thoroughly.
- 4If desired, add a few drops of red food coloring to the marinade and stir well to achieve a Chinese takeout red color.
- 5Trim excess fat from the chicken thighs.
- 6Cut the chicken thighs lengthwise into thirds, ensuring they are suitable for skewering.
- 7Add the cut chicken to a bag.
- 8Stir the marinade well again and then pour it over the chicken in the bag.
- 9Massage and shake the bag to ensure every piece of chicken is well coated with the marinade.
- 10Place the marinated chicken in the fridge and let it marinate for at least four hours; overnight is best.
- 11Weave the marinated chicken onto the skewers, going back and forth.
- 12Heat the Blackstone griddle to medium-high heat and add some oil.
- 13Place the chicken skewers on the hot Blackstone griddle.
- 14If the sauce starts to burn in the middle, move the skewers to the side and scrape off the burnt sauce.
- 15Reduce the heat to low to ensure the chicken cooks through completely.
- 16Cook for a couple more minutes until done.
Ingredients
- 0.5 cup hoisin sauce
- 0.25 cup soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons oyster sauce
- 2 tablespoons honey
- 1 tablespoon ketchup
- 1 tablespoon sherry cooking wine or shaoxing wine
- 0.25 teaspoon Chinese five spice
- 1 teaspoon garlic powder
- 0.5 teaspoon white pepper
- 1 teaspoon MSG
- 0.25 teaspoon salt
- 0.5 teaspoon salt
- 1 tablespoon cornstarch
- drops red food coloring
- 1.59 lbs chicken thighs
- oil
Equipment
grillBlackstone griddleskewersbagpan
Tips
- If grilling on a grill, soak skewers in water for about half an hour to prevent burning.
- Chinese five spice is overpowering, so be careful with the amount or skip it entirely.
- For a pretty Chinese takeout red color, add a few drops of red food coloring.
- Marinate the chicken for at least 4 hours; overnight is best.
- Weave the chicken back and forth onto the stick.
- If sauce burns on the griddle, scrape it off and move the chicken to a cooler part of the griddle.
- Cook on low heat to ensure everything is cooked through.
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