Chinese Chicken On A Stick (Buffet Style)
These taste just like the ones you get at the buffet. The marinade has a very small amount of cornstarch so when they are deep-fried, they develop a very thin coating around them. They are super crispy and juicy!
Ingredients
- 1 pound boneless chicken thighs (cut into ½-inch thick pieces)
- 1 tablespoon oyster sauce
- 2 teaspoons soy sauce
- 1 teaspoon hoisin sauce
- 2 teaspoons water
- ½ teaspoon Chinese five-spice powder
- ¼ teaspoon garlic powder
- ¼ teaspoon baking soda
- ½ teaspoon sugar
- 3 tablespoons cornstarch
Instructions
- Combine all the ingredients except for the cornstarch in a medium bowl. Massage the meat for 30 seconds until everything is evenly coated. Cover with plastic wrap and let it marinate for at least 1 hour and up to 48 hours. I think it tastes best around the 4-hour mark. After that, the meat takes on a more cured texture.
- Add the cornstarch to the chicken marinade and mix it thoroughly.
- Skewer the chicken pieces onto the bamboo skewers. Try to keep as much marinade on the chicken as possible. If your skewers are long, you may have to trim the ends so that they fit inside your frying pot.
- Heat about 1 inch of oil to 350°F. Cook 3-4 skewers at a time for 2-3 minutes until they are golden brown. Transfer to a wire rack to drain excess oil and then enjoy!