Kitchen notes · a little help before you start
Chinese Chicken Skewers
Golden chicken skewers have an appealing savory sweetness, with garlic and ginger behind the glossy coating. The browned edges are especially tempting as you pull a piece from the stick. A little scallion on top adds a fresh bite alongside the rich chicken thighs.
- Prep
- 35 min
- Cook
- 10 min
- Total
- 45 min
- Original yield
- Serves 4
- Ingredients
- 11 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner · Lunch · Main course
- Primary protein
- Chicken
- Cuisine
- Chinese · Asian
- Preparation & total time
- Prep: over 30 minutes · Total: 31–60 minutes
A few quick notes
1. Give the marinade a little time
Thirty minutes is enough to get the chicken going, but it can sit longer if that suits your evening. Just don’t skip the marinating step, since that’s where the sauce works into the thigh pieces.
2. Cut the chicken evenly
Aim for similar-sized pieces so they thread neatly and cook at the same pace. The recipe gives a small size range, which helps the chicken brown before it dries out.
3. Cook in two batches
The skewers need room in the skillet so the chicken can turn deep golden. Cooking half at a time also makes it easier to press them with a spatula for even contact.
Get to know the ingredients
Chicken thighs stay tender
Use skinless, boneless chicken thighs here. They’re cut into small pieces and cooked hot in a skillet, so the thigh meat helps keep the skewers juicy as the outside browns.
About the cooking wine
Chinese cooking wine is part of the marinade, but dry sherry is listed as an option too. If you use mirin, leave out the sugar because mirin is sweeter.
Soak the skewers first
The bamboo skewers should be soaked before threading the chicken. Do that while the chicken marinates and they’ll be ready when it’s time to assemble.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 7 steps completeMake room for Chinese Chicken Skewers
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Serve them straight away
These are best served immediately, while the edges are still deep golden from the pan. Finish with finely sliced scallions, then get them to the table while they’re hot.
A little more help as you go
A broiler works too
If you'd rather not use a skillet, you can broil the skewers. Heat the broiler on high, put them on a tray, and cook each side until dark golden brown and cooked through.
Keep the heat lively
Medium high heat is important here. It gives the marinade a chance to brown deeply while the chicken cooks through, especially when you press the skewers against the pan.
A few questions you might have
Can I use dry sherry instead of Chinese cooking wine?
Yes. Dry sherry is listed right in the recipe as an alternative to Chinese cooking wine, so use the same spot in the marinade and carry on.
What if I use mirin instead?
Mirin can be used, but skip the sugar if you do. It’s sweeter than Chinese cooking wine, so the extra sugar would push the marinade sweeter than intended.
Do I have to use sriracha?
No. The sriracha is optional, and the ingredient line also gives dried chili flakes as another option. Use the heat you want in the marinade before adding the chicken.
Why press the skewers with a spatula?
Pressing helps the chicken pieces make better contact with the hot skillet. That’s how they cook through evenly and pick up those deep golden edges.
Can these be cooked on a BBQ?
Yes, the skewers can also be cooked on the BBQ. Cook them until they’re dark golden brown and cooked through.
Any more cooking tips?
This recipe doesn’t necessarily require this Chinese cooking wine, as dry sherry can be used in its place. You could also use Mirin (Japanese cooking sake) but if you do, do not use the 1 tsp of sugar as Mirin is sweeter than Chinese cooking wine. These can also be cooked on the BBQ or broiled. To broil, heat the broiler on high, place the skewers on a tray and cook each side for 5 minutes or until dark golden brown and cooked through. These chicken skewers can be stored in an airtight container in the fridge for 3 – 4 days. The sauce can be stored separately in the fridge and should last for 1 week. If you’d like to freeze your cooked chicken just freeze in an airtight container. Just allow to thaw overnight in the fridge when ready to eat. The sauce can be frozen indefinitely. Perfect for other dishes in the future!
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: jocooks.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
