A delicious Asian inspired recipe for Chinese Chicken skewers that’s going to knock your socks off! Simple but full of flavor!
This recipe is so simple. If you love Asian flavors, this is going to knock your socks off! I was saving it to share for a special occasion, and I can’t think of a better place to share it than on Fin Gourmet
I made these as skewers but this is fabulous made with whole chicken fillets. This is best made with skinless, boneless thigh fillets, but you can make it with chicken breast. You won’t get quite the same amount of caramelisation you see in the photos because chicken breast has less fat. But the flavor is there!
This is fabulous thrown on the grill but you can also make it on the stove OR broil it!
3 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp Chinese cooking wine or dry sherry (Note 1)
2 tsp sriracha or 1 ½ tsp dried chili flakes (optional)
1 tsp sesame oil (optional)
1 tsp white sugar
2 garlic cloves, crushed
1 ½ tsp fresh ginger, finely grated
1.5lb chicken thigh fillets, skinless and boneless
12 bamboo skewers, soaked in water for 30 minutes
2 tbsp vegetable or other cooking oil
Cut the chicken into 1 – 1.5” pieces.
Combine the Marinade ingredients in a bowl.
Add the chicken and set aside to marinate for at least 30 minutes, up to overnight.
Thread chicken onto skewers.
Heat 1 tbsp oil in a large skillet (big enough to fit the skewers) over medium high heat.
Cook half the skewers for 3 to 5 minutes on each side until deep golden brown, using spatula to press them so they cook through evenly. Repeat with remaining skewers.
Serve immediately, garnished with finely sliced scallions.
1. You could also use Mirin (Japanese cooking sake) but if you do, do not use the 1 tsp of sugar as Mirin is sweeter than Chinese cooking wine.
2. These can also be cooked on the BBQ or broiled. To broil, heat the broiler on high, place the skewers on a tray and cook each side for 5 minutes or until dark golden brown and cooked through.