I’m sharing my Char Siu Chicken Skewers and the pantry trick that gives Chinese chicken on a stick its distinct lacquered sheen.

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I love how simple pleasures sneak up on you, and these Chinese chicken on a stick bites did just that. Using boneless skinless chicken thighs and a splash of hoisin sauce gives a flavor thats oddly familiar but with a twist, like something you’d grab at a buffet but better.

Folks call them Char Siu Chicken Skewers sometimes, and even the search phrase How To Make Chinese Chicken On A Stick pops up everywhere, so theres clearly a reason people obsess. I’m messy with skewers, sure, but one sticky, savory bite and you forget the napkin, honestly you will.

Ingredients

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Chicken thighs: juicy, high in protein and iron, more forgiving than breast, slightly fatty
Light soy sauce: salty, umami rich, adds savory depth, moderate sodium so use mindfully
Hoisin sauce: sweet, tangy, thick, boosts glaze, adds sugar and extra savory notes
Honey or brown sugar: gives caramelized sweetness, quick browning, increases carbs and calories
Sesame oil: toasty aroma, tiny amount goes a long way, contains healthy fats
Garlic: pungent and savory, adds depth plus antioxidants, low calories, strong flavor
Ginger: bright, slightly spicy, aids digestion, fresh zing that lifts richer flavors

Ingredient Quantities

1 1/2 pounds boneless skinless chicken thighs (about 700 g)

3 tablespoons light soy sauce

1 tablespoon dark soy sauce (optional for deeper color)

2 tablespoons Shaoxing wine or dry sherry

2 tablespoons hoisin sauce

1 1/2 tablespoons honey or 2 tablespoons brown sugar

1 tablespoon toasted sesame oil

1 tablespoon neutral vegetable oil

3 garlic cloves minced

1 tablespoon fresh ginger grated

1/2 teaspoon Chinese five spice powder

1/4 teaspoon ground white pepper

1 tablespoon cornstarch

1/4 teaspoon baking soda (optional)

8 to 10 bamboo skewers

2 scallions thinly sliced for garnish (optional)

1 tablespoon toasted sesame seeds for garnish (optional)

How to Make this

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1. Cut 1 1/2 pounds boneless skinless chicken thighs into 1 inch pieces and put them in a bowl; add 1 tablespoon cornstarch and 1/4 teaspoon baking soda (optional) and toss so each piece is lightly coated.

2. In a separate bowl whisk together 3 tablespoons light soy sauce, 1 tablespoon dark soy sauce (optional), 2 tablespoons Shaoxing wine or dry sherry, 2 tablespoons hoisin sauce, 1 1/2 tablespoons honey or 2 tablespoons brown sugar, 1 tablespoon toasted sesame oil, 1 tablespoon neutral vegetable oil, 3 minced garlic cloves, 1 tablespoon grated fresh ginger, 1/2 teaspoon Chinese five spice powder and 1/4 teaspoon ground white pepper.

3. Pour the marinade over the coated chicken, mix well so every piece is covered; marinate at least 30 minutes in the fridge or up to overnight. If you used baking soda keep it short 15 to 30 minutes or the meat can get mushy.

4. While the chicken marinates soak 8 to 10 bamboo skewers in water for at least 30 minutes so they won’t burn when cooking.

5. Before threading, reserve 2 tablespoons of the marinade in a small bowl if you want to use it as a glaze; if you forget, remember to boil any leftover raw marinade for 1 to 2 minutes before using as a sauce to kill bacteria.

6. Thread the chicken onto the soaked skewers leaving a little space between pieces so heat circulates, about 4 to 6 pieces per skewer depending on size.

7. Preheat a grill or grill pan to medium high, or heat a skillet with a little oil on medium high; cook skewers 3 to 4 minutes per side until nicely browned and the internal temp reads 165 F. Brush with the reserved (boiled if needed) marinade during the last minute of each side but be careful cause honey and sugar burn fast so lower the heat when glazing.

8. If using the oven broiler set rack about 6 inches from heat and broil 4 to 5 minutes per side until edges char and chicken is cooked through, flipping once.

9. Let the skewers rest a few minutes after cooking so juices settle, then sprinkle with thinly sliced scallions and 1 tablespoon toasted sesame seeds for garnish if you like.

10. Serve hot with rice, steamed veggies or a simple dipping sauce; these keep well for a day in the fridge and reheat nicely but try not to overcook when reheating or they get dry.

Equipment Needed

1. Large mixing bowl for tossing and marinating the chicken
2. Small bowl for reserving the glaze or extra marinade
3. Measuring spoons and measuring cups
4. Whisk and a silicone spatula for mixing and scraping
5. Sharp chef knife and a cutting board for cutting thighs into 1 inch pieces
6. 8 to 10 bamboo skewers (soak in water)
7. Grill, grill pan, or heavy skillet for cooking the skewers
8. Tongs and a basting brush for turning and glazing
9. Instant read thermometer to check the chicken reaches 165 F
10. Small saucepan to boil any leftover raw marinade if you plan to use it as a sauce

FAQ

Q: How long should I marinate the chicken? A: Aim for at least 30 minutes, best is 3 to 6 hours, or overnight for max flavor. If you add the optional 1/4 teaspoon baking soda dont leave it more than 1 hour or the meat can get mushy. Always marinate in the fridge.

Q: Can I use chicken breast instead of thighs? A: Yes, but breasts cook faster and can dry out. Slice them thinner, reduce cooking time, and watch the temp so they dont overcook. Thighs stay juicier and more forgiving.

Q: Do I need to soak the bamboo skewers? A: Yes soak them 30 minutes to an hour so they wont burn on the grill or under the broiler. Also thread the pieces so they lie flat and wont spin when you flip them.

Q: What's the best way to cook these on a stick? A: Grill over medium high heat around 400 to 450 F, 3 to 5 minutes per side until internal temp hits 165 F. You can also broil 6 to 8 minutes turning once, or bake at 425 F for 12 to 15 minutes. Pan fry on medium high about 4 to 6 minutes per side. Use a thermometer if you can.

Q: How do I get that deep color and sticky glaze without burning the sugar? A: Use the dark soy sauce for deeper color, and honey or brown sugar for stickiness. Brush the glaze on in the last few minutes of cooking so it caramelizes but doesnt burn. A little cornstarch in the marinade helps the sauce cling and gives a silky finish.

Q: Can I make these ahead or freeze them? A: Yes, marinated raw chicken keeps 24 hours in the fridge. Cooked skewers store 3 to 4 days refrigerated, or freeze up to 2 months in a tight container. Reheat gently so they dont dry out, a short blast in a hot oven or in a covered skillet with a splash of water works well.

Chinese Chicken On A Stick Recipe Substitutions and Variations

Light soy sauce:
- Tamari (gluten free, almost same salty, richer)
- Low sodium regular soy sauce (same flavor, less salt)
- Coconut aminos (soy free, sweeter and milder)
Shaoxing wine:
- Dry sherry (closest flavor for cooking)
- Mirin (sweeter, cut back on added sugar)
- Dry white wine or chicken stock plus a splash of rice vinegar (non alcoholic option)
Hoisin sauce:
- Plum sauce (sweeter, fruity but similar body)
- Barbecue sauce mixed with a little soy (makes a quick stand in)
- Miso paste + honey + a splash of soy (for savory depth)
Honey or brown sugar:
- Maple syrup or agave (liquid sweeteners, use slightly less)
- White granulated sugar (use same sweetness, no extra flavor)
- Coconut sugar (less sweet, slight caramel note)

Pro Tips

– Don’t overdo the baking soda, and keep that marinate time short if you used it, 15 to 30 minutes max. Go longer with the other marinade ingredients, but baking soda will make the meat mushy if left too long.

– Lightly coat the chicken in cornstarch before marinating and pat it almost dry before it hits the heat. That thin starch layer gives better browning and a slightly crisp outside, but too much wet marinade will steam instead of sear.

– Always reserve some marinade for glazing, and if you forget, boil any leftover raw marinade for at least a minute before using. Brush the glaze only in the last minute or two on low heat, because honey or sugar burns fast and makes a bitter mess.

– Soak your bamboo skewers well, and don’t crowd the pieces on each skewer. Leave a little space so heat can circulate, and rotate often for even char and juiciness.

– Use an instant-read thermometer and pull the chicken at about 160 F, then let it rest a few minutes so carryover heat brings it to 165 F. Resting keeps it juicy, and reheating slowly prevents it from drying out.