Chinese Chicken On A Stick (Buffet Style)
Deliciously spiced marinated chicken thighs fried to perfection, served on skewers for easy enjoyment.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
- Diet: Paleo
Ingredients
Scale
- 1 pound boneless chicken thighs, cut into 1/2-inch thick pieces
- 1 tablespoon oyster sauce
- 2 teaspoons soy sauce
- 1 teaspoon hoisin sauce
- 2 teaspoons water
- 1/2 teaspoon Chinese five-spice powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon sugar
- 3 tablespoons cornstarch
Instructions
- Combine all ingredients, except for the cornstarch, in a medium bowl.
- Massage the meat for 30 seconds until evenly coated with marinade.
- Cover the bowl with plastic wrap, and let it marinate for at least 1 hour, preferably up to 4 hours.
- Add cornstarch to the chicken and mix thoroughly.
- Skewer the chicken pieces onto bamboo skewers, keeping the marinade on the chicken.
- Heat about 1 inch of oil to 350°F in a frying pot.
- Cook 3-4 skewers at a time for 2-3 minutes or until golden brown.
- Transfer the skewers to a wire rack to drain excess oil.
Notes
Ensure not to overcrowd the skewers when frying for best results. Consider double-coating with cornstarch for extra crunch.
Nutrition
- Serving Size: 1 skewer
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg