Chinese Chicken on a Stick – Sweet, Savory, and Street Food-Style

Popular at Chinese buffets and street fairs alike, Chinese Chicken on a Stick is a savory-sweet favorite that’s packed with bold flavors and irresistible char. These skewers feature marinated chicken strips glazed in a sticky soy-garlic sauce, then grilled or baked to juicy perfection.

With a perfect balance of sweet, salty, and umami, these handheld skewers are fun to eat and surprisingly easy to make at home. They’re ideal for weeknight dinners, backyard BBQs, meal prep, or party platters — and they’ll disappear fast.

Often compared to Chinese BBQ pork or teriyaki skewers, this dish blends pantry staples like soy sauce, hoisin, honey, and garlic for a marinade that doubles as a caramelized glaze.

Ingredients Overview

The key to flavor-packed skewers is in the marinade. Here’s what you’ll need:

• Boneless Chicken Thighs or Breasts: Chicken thighs offer more flavor and tenderness, especially when grilled. Slice into long strips for threading onto skewers.

• Soy Sauce: Forms the salty umami base of the marinade. Use low-sodium if preferred.

• Hoisin Sauce: Adds sweet and savory depth, similar to Chinese BBQ.

• Honey or Brown Sugar: Gives the glaze its signature sticky finish and helps caramelize the edges when cooked.

• Garlic & Ginger: Fresh aromatics that bring warmth and complexity.

• Sesame Oil: Adds nuttiness and a hint of smokiness.

• Rice Vinegar or Shaoxing Wine: A splash of acid balances the sweetness and tenderizes the chicken.

• Five Spice Powder (Optional): Adds authentic Chinese flavor with hints of cinnamon, star anise, and clove.

• Chili Paste or Red Pepper Flakes (Optional): For a touch of heat.

• Wooden Skewers: Soak in water for 20–30 minutes to prevent burning if grilling or broiling.

Ingredient Substitutions & Variations

• No Hoisin? Use oyster sauce or double the soy sauce with a spoonful of peanut butter.

• Gluten-Free: Use tamari instead of soy sauce and gluten-free hoisin.

• Spicy: Add sambal oelek, sriracha, or gochujang to the marinade.

• Low Sugar: Replace honey with a small amount of monk fruit or coconut aminos.

Step-by-Step Instructions

1. Prep the Chicken

Slice chicken thighs or breasts into long, 1-inch wide strips (like ribbons). This helps them cook quickly and thread well onto skewers.

2. Make the Marinade

In a large bowl or zip-top bag, combine:

• 1/3 cup soy sauce

• 2 tbsp hoisin sauce

• 1 tbsp honey or brown sugar

• 1 tbsp rice vinegar or Shaoxing wine

• 2 cloves garlic, minced

• 1 tsp grated ginger

• 1 tsp sesame oil

• Optional: 1/2 tsp five spice powder, pinch red pepper flakes

Add chicken to the marinade, coating well. Refrigerate for at least 30 minutes or up to 4 hours.

3. Soak Skewers

If using wooden skewers, soak in water while the chicken marinates to avoid burning during cooking.

4. Skewer the Chicken

Thread chicken strips onto skewers in a wave pattern, not too tightly. This helps them cook evenly and caramelize nicely.

5. Cook the Chicken

Option A – Grill
Preheat grill to medium-high. Oil the grates. Grill skewers for 4–5 minutes per side until charred and cooked through (internal temp 165°F). Baste with extra marinade in the final minutes for a sticky glaze.

Option B – Oven Broil
Preheat broiler. Arrange skewers on a foil-lined baking sheet. Broil 5–6 minutes per side, brushing with marinade until golden and slightly charred.

Option C – Air Fryer
Cook at 400°F for 10–12 minutes, flipping halfway.

6. Serve

Let skewers rest for 3 minutes. Garnish with sesame seeds and sliced scallions if desired.

Serve hot with rice, noodles, or as part of an appetizer spread.

Tips, Variations & Substitutions

• Double the Marinade: Reserve half (before adding chicken) to use as a dipping sauce or glaze.

• For Juiciest Chicken: Use thighs and don’t over-marinate (max 4 hours) or the meat may break down too much.

• Batch Cook: These skewers freeze beautifully once cooked — reheat in the oven or air fryer for quick meals.

• Sticky Glaze: Reduce leftover marinade in a pan for 3–4 minutes until thick, then brush over cooked skewers.

Serving Ideas & Occasions

These Chinese chicken skewers are incredibly versatile. Serve them:

• As a Meal: Over jasmine rice, sesame noodles, or stir-fried vegetables.

• As an Appetizer: On a platter with sweet chili dipping sauce or hoisin-lime drizzle.

• For Meal Prep: Store with rice and steamed broccoli in lunch boxes.

• At Parties: Mini skewers or toothpicks make these great finger food options.

Pair with a cold drink or green tea for a takeout-style experience at home.

Nutritional & Health Notes

These skewers are a lean protein option when grilled or baked and portioned well.

• Chicken Thighs: Juicier, with slightly higher fat — good for satiety.

• Low-Sugar: Use less honey and skip extra glaze if watching sugar intake.

• Balanced Meal: Pair with vegetables and whole grains for fiber and micronutrients.

Avoid excess oil by grilling or broiling instead of pan-frying.

FAQs

Q1: Can I use chicken breast instead of thighs?
Yes, but make sure not to overcook — breasts dry out faster. Slice them thin and even for quick cooking.

Q2: How long should I marinate the chicken?
At least 30 minutes. Up to 4 hours is best for flavor. Avoid overnight as acidic marinade can break down the meat.

Q3: Can I cook these on an indoor grill or grill pan?
Absolutely. Preheat and oil well to avoid sticking. Use medium-high heat for sear and caramelization.

Q4: Can I use metal skewers?
Yes — no soaking required, and they conduct heat for faster cooking. Just be careful when handling hot skewers.

Q5: Is hoisin sauce necessary?
It adds a rich, sweet-savory depth. You can sub with oyster sauce, teriyaki sauce, or extra soy sauce plus a bit of sugar.

Q6: Can I freeze the marinated chicken?
Yes. Marinate, then freeze raw chicken strips in the marinade. Thaw overnight in the fridge and cook as usual.

Q7: What dipping sauces pair well?
Try sweet chili sauce, peanut sauce, soy-ginger glaze, or a lime-sesame vinaigrette for extra flavor.

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