Easy Chinese Chicken on a Stick Recipe

5 from 4 votes

Easy Chinese Chicken on a Stick Recipe

If you're new to this Chinese chicken on a stick, then let me introduce you to this super easy and delicious recipe. Chicken cubes are infused with tasty teriyaki Asian flavors.

Then cook them on wooden skewers on a griddle pan, hot grill, air fryer or oven. It's a chicken recipe that makes the perfect main for easy family dinners, snack or a great recipe for entertaining!

Prep Time5

Cook Time15

Total Time20

Course: Appetizer, canapes, lunch, Main Course, Side Dish, Snack, starter

Cuisine: Asian, Chinese

Keyword: chicken, chinese chicken, stick recipe, teriyaki

Servings: skewers

Calories: 132kcal

Author: Vikkie Lee

Equipment

Ingredients

800 g Chicken breasts 3 large (1lb) or skinless & boneless thighs
1.5 tablespoon Sesame oil
2.5 tablespoon Soy sauce
2.5 tablespoon Runny honey
1.5 tablespoon Rice wine vinegar
1 tablespoon Oyster sauce
1 teaspoon Ground ginger
1 teaspoon Garlic powder
½ teaspoon White pepper

Instructions

First, mix all of the marinade ingredients in a large bowl until combined. Then hold back 2 tablespoon for brushing or basting.
Dice the chicken into 1" chunks or even chicken strips. Then place the chicken pieces in the marinade and stir until they are all coated.
Cover with clingfilm and leave in the fridge for a minimum of 30 minutes.
At least 30 minutes before cooking, soak the bamboo skewers in cold water to prevent them from burning.
Next, thread chicken tenders onto skewers that fit your air fryer, or grill, etc.
Brush your grill with oil. then place the threaded chicken skewers on a medium-high heat.
Air Fryers: cook at 180c fan or 400 degrees F on each side for 5 minutes or use a George Foreman double sided grill.
Oven: place on a lined baking sheet and bake in a preheated oven at 200c fan, 220c conventional, gas mark 7 or 425F for 15-20 minutes and turn at the halfway point.
Grill each side of your chicken skewers for 3-4 minutes until deep golden brown and charred.
Turn regularly while regularly basting and brushing.
Then check the internal temperature with a meat thermometre to ensure it reaches 74c/165F.
Drizzle with fresh lemon juice, toasted sesame seeds, and some sliced spring onions (scallions) as a garnish and enjoy!

Video

Notes

Pro Tips

For extra flavour, cook until charred - these are the best bits!
When grilling, pay careful attention to the end pieces to ensure they are cooked through, or you may want to finish in the oven or air fryer
Soak the skewers for at least 30 minutes to prevent them from burning, or use metal ones
Cut or slice the chicken into even pieces for an even cook time
Marinate the chicken for at least 30 minutes in the fridge to soak up the flavours, but it's better overnight
Keep turning the chicken regularly to prevent catching, which you will also want to baste regularly

Substitutions

Chicken - swap for diced turkey, pork, tofu, Quorn chicken style pieces or salmon chunks

Light soy sauce - swap for tamari sauce or coconut aminos for a lower sodium option and use gluten free if required

Oyster sauce - swap for gochujang paste for a hot, but delicious sweet, savory taste

Sesame oil - swap for walnut oil, avocado oil, or olive oil, although it won't be as flavorsome. You can also omit as I do in this bulgogi beef for an unofficial Slimming World Chinese recipe

Honey - swap for pineapple juice, sugar free syrup, brown sugar or agave nectar if preferred

Variations

Chicken satay chicken on the stick - triple my quick satay sauce recipe to use as a marinade
Spicy - add red pepper flakes, chili powder or a teaspoon of hot or sriracha sauce for a kick of heat
BBQ chicken - instead of osyter sauce, swap with BBQ sauce, or ketchup
Tandoori chicken - chill the chicken while coated in a mix of Indian spices
Deluxe - grill with pineapple slices if using canned in its own juices as part of the marinade

Nutrition