The Story Behind Chinese Chicken On A Stick
Chinese Chicken On A Stick is a classic buffet favorite that I’ve always loved for its crispy exterior and juicy, flavorful interior. The combination of savory sauces, aromatic spices, and tender chicken makes it hard to resist. Every time I make this at home, the kitchen fills with the rich, mouthwatering scent of Chinese five-spice and hoisin, instantly bringing back memories of bustling buffet tables and family gatherings. It’s one of those recipes that’s both fun to make and even more fun to eat.
Ingredients You’ll Need
To recreate this popular buffet-style chicken, gather the following:
- 1 pound boneless chicken thighs (cut into ½-inch thick pieces)
- 1 tablespoon oyster sauce
- 2 teaspoons soy sauce
- 1 teaspoon hoisin sauce
- 2 teaspoons water
- ½ teaspoon Chinese five-spice powder
- ¼ teaspoon garlic powder
- ¼ teaspoon baking soda
- ½ teaspoon sugar
- 3 tablespoons cornstarch
These simple ingredients come together to create layers of flavor, giving the chicken its signature taste and texture.
Preparing the Marinade – Infusing Flavor Into Every Bite
Start by combining all ingredients except the cornstarch in a medium bowl. Massage the chicken into the marinade for about 30 seconds, making sure every piece is evenly coated. Cover with plastic wrap and let it rest in the fridge for at least one hour or up to 48 hours. The longer it marinates, the more the flavors penetrate the meat, making each bite savory and aromatic.
Adding the Cornstarch – The Key to Crispy Perfection
Once your chicken has marinated, sprinkle the cornstarch over the pieces and mix thoroughly. This step is crucial—it helps create the golden, crispy coating that makes buffet-style chicken so irresistible. The cornstarch clings to the chicken and reacts with the hot oil to give that signature crunch.
Skewering the Chicken
Thread the chicken pieces onto bamboo skewers, keeping as much marinade as possible on the meat. Don’t overcrowd the skewers; leaving small gaps between pieces ensures even cooking. If necessary, trim the skewers to fit comfortably in your frying pot.
Frying to Golden Perfection
Heat about one inch of oil in a frying pan or wok to 350°F. Carefully lower 3-4 skewers at a time into the oil. Fry for 2-3 minutes, turning occasionally, until the chicken turns golden brown and crisp. You’ll notice the aroma intensify—sweet, savory, and slightly smoky from the spices.
Draining and Serving
Once cooked, transfer the skewers to a wire rack to drain excess oil. This keeps the chicken crunchy rather than greasy. Serve them immediately while warm, or let them cool slightly for snacking or buffet-style presentation. These skewers are perfect with steamed rice, dipping sauces, or as a savory appetizer at any gathering.
Tips and Tricks
- Make sure the oil temperature stays consistent for even cooking. Too hot, and the chicken will brown too quickly; too low, and it may absorb excess oil.
- If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.
- Don’t skip the cornstarch—it’s essential for that irresistible crispy coating.
- For extra flavor, garnish with sesame seeds or sliced green onions before serving.
Chinese Chicken On A Stick is simple, flavorful, and perfect for recreating that buffet experience at home. With juicy meat, a crunchy exterior, and the perfect blend of Chinese sauces and spices, it’s a recipe that always impresses.
