These Chinese Teriyaki Chicken Skewers are absolutely delicious! They taste like the Authentic Chinese restaurant/takeout kind. It’s important to get all the right ingredients for this recipe which I will have pictured below and that can be found at an Asian or International store. Also note that this recipe is best if you let the chicken marinate overnight or for at least 6 hours. It literally makes a huge difference and tastes much better and more flavorful if marinated overnight! We had these for dinner 2 days ago and my boys requested them again for dinner tonight. These are great as an appetizer or as part of a homemade Chinese meal. I like to pair them with vegetable fried rice and some steamed veggies on the side.
Chinese Teriyaki Chicken Skewers
- 3 LB Chicken Thighs boneless/skinless
- 1 TBS Soy Sauce
- 1 TBS Sherry Wine
- 1 TBS Oyster Sauce
- 1 TBS Hoisin Sauce
- 1.5 tsp Sesame Oil
- 4 TBS Bull Head BBQ Sauce Vegetarian one, there are a few different types
- 3 TBS Pineapple Juice
- 1/3 Cup Granulated Sugar
- 3/4 tsp Curry Powder
- 1/4 tsp Salt
- 1/4 tsp Garlic Powder
- 1/4 tsp Chinese Five Spice Powder
- 1/4 tsp Ground White Pepper
- Oil for frying, preferably Peanut Oil
- Wash the chicken thighs. Pat them dry with paper towels. Cut into 2 to 3 inch pieces. Set aside in a big bowl.
- Mix all the marinade ingredients together in a separate big bowl.
- Pour the marinade mixture into the bowl of chicken. Mix the chicken well with the marinade mixture. Cover the bowl and let it stand and marinate in the fridge for at least 6 hours, preferably overnight for the chicken to be flavorful and very soft. The longer you let it marinate the better it will taste!
- Let the bamboo skewers soak in water for at least 30 minutes, so they don’t burn while cooking in the oven/pan.
- Pat the bamboo skewers dry with paper towels. Put the marinated chicken thigh pieces on the skewers.
- Preheat oven to 350 degrees. Line a baking rack with foil, spray it with non stick spray or use a brush to spread some oil on the foil. Put the chicken skewers on the baking sheet and bake on 350 degrees for 20 minutes, then flip the skewers oven to the other side and bake an additional 20 minutes.
- Heat a pan with peanut oil (or any oil would work, but peanut oil works especially well for this recipe) on medium-high heat and fry each chicken skewer for 1 minute on each side. Set aside on a plate lined with paper towels to drain any excess oil. Serve hot! If you need to serve later, just keep them warm in the oven on the warm setting or low heat setting.
- I like to serve these with vegetable fried rice.
- These are the sauces from the Asian market:
- These are the spices from the Asian market: