Chinese Takeout Chicken on a Stick

Serves 1
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Directions

  1. 1If grilling on a grill, soak the skewers in water for about half an hour to prevent them from burning.
  2. 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.
  3. 3Mix the marinade ingredients thoroughly.
  4. 4If desired, add a few drops of red food coloring to the marinade and stir well to achieve a Chinese takeout red color.
  5. 5Trim excess fat from the chicken thighs.
  6. 6Cut the chicken thighs lengthwise into thirds, ensuring they are suitable for skewering.
  7. 7Add the cut chicken to a bag.
  8. 8Stir the marinade well again and then pour it over the chicken in the bag.
  9. 9Massage and shake the bag to ensure every piece of chicken is well coated with the marinade.
  10. 10Place the marinated chicken in the fridge and let it marinate for at least four hours; overnight is best.
  11. 11Weave the marinated chicken onto the skewers, going back and forth.
  12. 12Heat the Blackstone griddle to medium-high heat and add some oil.
  13. 13Place the chicken skewers on the hot Blackstone griddle.
  14. 14If the sauce starts to burn in the middle, move the skewers to the side and scrape off the burnt sauce.
  15. 15Reduce the heat to low to ensure the chicken cooks through completely.
  16. 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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