Ingredients

1 kilogram Chicken Thigh, deboned

1/4 cup Granulated Sugar

2 tablespoon Pineapple Juice

2 teaspoon Sherry Wine

1/2 teaspoon Curry Powder

1/4 teaspoon Garlic Powder

2 teaspoon Soy Sauce

1/6 teaspoon Chinese Five Spice Powder

1/8 teaspoon Salt

1/8 teaspoon Ground White Pepper

2 teaspoon Oyster Sauce

2 teaspoon Hoisin Sauce

1 teaspoon Sesame Oil

2 1/2 tablespoon Bull Head BBQ Sauce

2 tablespoon Beet Juice

Frying Oil, as needed

Bamboo skewers, soaked in water for at least 1 hour

Instructions

Step 1: In a large bowl, combine granulated sugar, garlic powder, curry powder, ground white pepper, Chinese five spice powder, salt, soy sauce, pineapple juice, sherry wine, sesame oil, oyster sauce, hoisin sauce, beet juice, and Bull Head BBQ sauce. Mix well and set aside.

Step 2: Cut the deboned chicken thighs in half, then rotate each piece and slice into 1.5-inch wide strips.

Step 3: Place the chicken pieces in a large bowl or ziplock bag, add the marinade, and toss to coat evenly. Marinate in the refrigerator for 4 hours or overnight for best flavor.

Step 4: Preheat your oven to 350°F (180°C). Line a baking rack with aluminum foil and prepare your soaked bamboo skewers.

Step 5: Thread the marinated chicken strips onto the bamboo skewers, arranging them neatly.

Step 6: Place the skewers on the prepared baking tray and bake for 15 to 20 minutes on one side.

Step 7: Remove from oven, flip the skewers, and bake for another 15 to 20 minutes until cooked through.

Step 8: Heat frying oil in a wok to 325°F (160°C). Fry the baked chicken skewers for about 1 minute, then transfer to a plate lined with paper towels to drain excess oil.

Step 9: Serve the skewers immediately while hot and enjoy the delicious teriyaki flavors.

Tips & Variations

Marinate the chicken overnight for deeper flavor and tenderness.

Use chicken breast for a leaner option, but be careful not to overcook.

If you don’t have Bull Head BBQ sauce, substitute with your favorite BBQ sauce or extra hoisin sauce.

Grill the skewers instead of baking for a smoky char.

Serve with steamed rice and a side of grilled vegetables for a complete meal.

FAQs

Can I use wooden skewers without soaking them?

It’s best to soak wooden or bamboo skewers in water for at least an hour to prevent them from burning during cooking.

How do I know when the chicken is fully cooked?

The chicken is cooked when it reaches an internal temperature of 165°F (74°C) and the juices run clear. Baking times may vary slightly depending on your oven and chicken thickness.