Description
Tender chicken skewers coated in a glossy sweet and savory glaze, inspired by classic Chinese street food flavors and perfect for sharing at any occasion.
Ingredients
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Boneless, skinless chicken thighs or chicken breast – 900 g (2 lb), cut into 2.5 cm (1-inch) cubes
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Soy sauce – 80 ml (1/3 cup)
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Hoisin sauce – 120 ml (1/2 cup)
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Honey – 60 ml (1/4 cup)
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Brown sugar – 50 g (1/4 cup, packed)
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Garlic – 4 cloves, finely minced
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Fresh ginger – 1 tablespoon, finely grated
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Rice vinegar – 2 tablespoons
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Sesame oil – 1 tablespoon
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Cornstarch – 1 tablespoon
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Water – 2 tablespoons
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Neutral cooking oil – 2 tablespoons
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Wooden or metal skewers – as needed
Instructions
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In a large bowl, whisk together soy sauce, hoisin sauce, honey, brown sugar, garlic, ginger, rice vinegar, and sesame oil.
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Add the chicken pieces and toss to coat evenly. Cover and refrigerate for at least 1 hour or up to 6 hours.
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Soak wooden skewers in water for 30 minutes if using. Thread the marinated chicken onto skewers.
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Cook the skewers by grilling over medium heat for 10–12 minutes, baking at 220°C (425°F) for 18–22 minutes, or using a stovetop grill pan for 12–15 minutes, turning frequently.
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Pour remaining marinade into a saucepan and bring to a gentle simmer. Mix cornstarch with water and whisk into the sauce. Cook until thickened.
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Brush the thickened glaze over the cooked skewers and serve hot.
Notes
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Chicken thighs provide the juiciest result, but chicken breast works well if cooked carefully.
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Adjust sweetness by reducing or increasing honey to taste.
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These skewers can be prepared ahead and reheated gently before serving.
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 15–22 minutes