Chinese Chicken On A Stick (Buffet Style)

If you have ever wondered how to make the famous Chicken On A Stick from Chinese buffets, you have come to the right place. I am friends with the owner of a Chinese buffet, and this is the recipe he shared with me.

Chicken on a stick was one of my favorite buffet foods growing up. My favorite part was the light and crispy coating on the outside. Most people do not know it, but it is actually a deep-fried dish. The thin coating comes from a small amount of cornstarch, which protects the meat and keeps it juicy during deep-frying.

I have seen a few variations of chicken on a stick during my lifetime. The three most common are teriyaki, char siu, and five-spice. Today, I will be sharing the five-spice version which is my personal favorite.

The marinade

The marinade is extremely important to flavor the dish. You will need oyster sauce, soy sauce, hoisin sauce, Chinese five-spice powder, garlic powder, baking soda, sugar, and cornstarch. I know it sounds like a lot but they are all required to achieve the right flavor.

For the five-spice, I am using a pre-made mixture from my grocery store. The only reason I am using premade is because it is convenient. If you want to make your own, you can combine star anise, fennel seeds, cinnamon, nutmeg, and clove. I do not have a recipe, but there are many online.

Baking soda is another important ingredient for the marinade. It is an alkaline substance so it chemically tenderizes the meat as it sits. You only want to use a little bit (about ¼ teaspoon) otherwise the meat will take on a weird flavor.

The most important part is to let the meat marinate for at least 1 hour. Personally, I go for at least 4 hours every time I make this. My friend said they will let theirs marinate for 24-48 hours sometimes.

Importance of cornstarch

Cornstarch helps protect the meat during deep-frying by forming a thin barrier around the meat. This slows down the transfer of heat so it does not get overcooked as fast. It also becomes crispy when it is fried.

You want to add the cornstarch after the chicken has been marinated so that the marinade has a chance to penetrate the meat before it gets absorbed by the cornstarch.

Skewering the chicken

If you are using long skewers, make sure to cut them so that they fit in your frying vessel. I had to cut mine by about 3 inches. I laid them on a cutting board and used a butcher's knife to cut through them.

Try to skewer the chicken so that all sides of the meat are exposed to the hot oil. This will ensure they cook fast and evenly. I was able to fit around 2-3 pieces of chicken per skewer.

Depending on how thick you cut the chicken, they can cook really fast. Mine were done in only two minutes. Use a thermometer to get an accurate reading of the temperature.