WHAT IS CHICKEN ON A STICK AT A CHINESE RESTAURANT RECIPES
TERIYAKI CHICKEN SKEWERS - RECIPES AND MEAL IDEAS
Teriyaki Chicken on a Stick are brown or red colored chicken thighs found in Chinese-American restaurants and takeout. The chicken is marinaded overnight in a special blend of spices and sauces then oven baked, after which they are then fried.
Provided by theartofcooking
Categories Kid-Friendly Comfort Food Nut-Free Dairy-Free Egg-Free Oven Peanut-Free Tree Nut-Free Tomato-Free
Total Time 20400S
Yield 4
Number Of Ingredients 16
Steps:
- In a large bowl, add Granulated Sugar (1/4 cup), Garlic Powder (1/4 teaspoon), Curry Powder (1/2 teaspoon), Ground White Pepper (1/8 teaspoon), Chinese Five Spice Powder (1/6 teaspoon), Salt (1/8 teaspoon), Soy Sauce (2 teaspoon), Pineapple Juice (2 tablespoon), Sherry Wine (2 teaspoon), Sesame Oil (1 teaspoon), Oyster Sauce (2 teaspoon), Hoisin Sauce (2 teaspoon), Beet Juice (2 tablespoon) and Bull Head BBQ Sauce (2 1/2 tablespoon).
- Mix together and set aside.
- Cut your deboned Chicken Thigh (1 kilogram) in half.
- Take one half and rotate it. Cut the chicken one and a half inch in width.
- Do it for the other half of chicken as well.
- In a large bowl big enough to fit the chicken, mix the chicken with the marinade using your hands or tongs. You can also use a ziplock bag to make it easier. Marinate for 4 hours or up to overnight.
- Soak the bamboo skewers in water for at least an hour to prevent them from burning while baking or frying.
- Preheat you oven to 350 degrees F (180 degrees C). Line the baking rack with aluminum foil.
- Insert the soaked bamboo sticks through the chicken.
- Line them up in your baking tray.
- Bake the chicken for 15 to 20 minutes on one side.
- Take the chicken out of the oven and flip them over.
- Bake for another 15 to 20 minutes.
- Prepare a wok with some Frying Oil (to taste). Heat the oil to 325 degrees F (160 degrees C).
- Fry the baked chicken for 1 minute. Set aside on a plate lined with paper towels to drain excess oil.
- Serve chicken immediately and enjoy!
Nutrition Facts : Calories 112 calories, ProteinContent 12.7 g, FatContent 4.8 g, CarbohydrateContent 4.4 g, FiberContent 0.2 g, SugarContent 3.8 g, SodiumContent 157.0 mg, SaturatedFatContent 1.0 g, TransFatContent 0 g, CholesterolContent 62.3 mg, UnsaturatedFatContent 0.0 g
CHICKEN ON A STICK RECIPE: HOW TO MAKE IT
"Chicken is my family's favorite meat, whether it's roasted, barbecued or whatever," says Susan Post from Baltimore, Ontario. "I make these skewered chicken strips often, especially during the summer months. They're popular at our annual family picnic, too."
Provided by Taste of Home
Categories Dinner
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 6 skewers.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the oil, lemon juice, soy sauce, garlic, honey and seasonings. Pour 1/4 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 3-4 hours. Cover and refrigerate remaining marinade., Drain and discard marinade. On metal or soaked wooden skewers, thread chicken. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, uncovered, over medium-hot heat or broil 4 in. from the heat for 3-4 minutes on each side or until chicken is no longer pink, basting frequently with reserved marinade.
Nutrition Facts : Calories 97 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 70mg sodium, CarbohydrateContent 2g carbohydrate, FiberContent 1g fiber), ProteinContent 12g protein. Diabetic Exchanges 2 lean meat.
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CHICKEN ON A STICK RECIPE: HOW TO MAKE IT
"Chicken is my family's favorite meat, whether it's roasted, barbecued or whatever," says Susan Post from Baltimore, Ontario. "I make these skewered chicken strips often, especially during the summer months. They're popular at our annual family picnic, too."
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- In a large bowl, combine the oil, lemon juice, soy sauce, garlic, honey and seasonings. Pour 1/4 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 3-4 hours. Cover and refrigerate remaining marinade., Drain and discard marinade. On metal or soaked wooden skewers, thread chicken. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, uncovered, over medium-hot heat or broil 4 in. from the heat for 3-4 minutes on each side or until chicken is no longer pink, basting frequently with reserved marinade.
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