Chinese Chicken on a Stick

This delicious recipe lets you make at home the teriyaki chicken skewers popular at Chinese restaurants. It has an easy recipe for homemade teriyaki sauce that doubles as a dipping sauce.

Course Main Course, Snack

Cuisine American, Chinese

Keyword chicken, chinese, stick, teriyaki

Budget Frugal

Prep Time 15

Cook Time 12

Marinating time 2

Total Time 2 27

Servings

Calories 284kcal

Equipment

wooden skewers or bamboo skewers
Small saucepan
Large bowl for marinating or plastic bags
Grill or indoor grill pan

Ingredients

1.25 pounds chicken thighs or breast
5 tablespoons brown sugar
¾ cup soy sauce
2 tablespoons honey
2 garlic cloves
½ teaspoons sliced ginger
2 tablespoons cornstarch
½ teaspoon sesame oil (optional)
1 tablespoon sushi vinegar or rice vinegar or apple cider vinegar

Instructions

Combine brown sugar, soy sauce, honey, garlic, ginger, and vinegar in saucepan. If using optional sesame oil, add it now too.
Add ¾ cup cold water to the saucepan and stir to combine.
Simmer the sauce over medium-high heat. Mix cornstarch and 2 tablespoons water and stir until there are no lumps. Slowly add the slurry to the saucepan and stir until thickened to your liking.
Allow the sauce to cool, then pour over the chicken and marinate in an airtight container for at least an hour up to 24 hours.
Soak skewers in water while the chicken marinates so they won't burn on grill.
Remove the chicken from fridge and thread onto skewers.
Place on hot grill pan over medium heat and cook for 3-4 minutes. Baste with sauce.
You can also cook them on any type of outdoor grill or barbecue. Cook on the indirect side of the grill to avoid burning. The sauce has a lot of sugar and can burn easily. Cook to an internal temperature of 165 degrees.
Flip and and baste. Cook to an internal temperature of 165 degrees.
Remove from heat and place on serving plate.
Garnish with green onions and sesame seeds.

Nutrition