Description
Delicious and flavorful Teriyaki Chicken Skewers featuring tender marinated chicken thighs baked to juicy perfection and finished with a quick frying for a crispy exterior. This recipe combines a harmonious blend of Asian-inspired sauces and spices, perfect for a savory snack or main dish.
Ingredients
Scale
Chicken
- 1 kilogram Chicken Thigh, deboned
Marinade
- 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
Other
- Frying Oil, as needed
- Bamboo Skewers, soaked in water for at least 1 hour
Instructions
- Prepare Marinade: 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 thoroughly to create a balanced marinade.
- Cut Chicken: Cut the deboned chicken thighs in half, then rotate and slice each piece into 1.5-inch wide strips to ensure even cooking and easy threading on skewers.
- Marinate Chicken: Place the chicken strips in a large bowl or ziplock bag and pour the marinade over. Mix well to coat all chicken pieces evenly. Marinate for at least 4 hours or preferably overnight in the refrigerator for maximum flavor absorption.
- Prepare Skewers: Soak bamboo skewers in water for at least one hour to prevent burning during cooking. After soaking, thread the marinated chicken strips onto each skewer evenly.
- Preheat Oven and Arrange Skewers: Preheat your oven to 350°F (180°C). Line a baking tray with aluminum foil and arrange the skewers on the tray, ensuring they are spaced evenly.
- Bake Chicken Skewers: Bake the skewers for 15 to 20 minutes on one side. Carefully flip the skewers and bake for an additional 15 to 20 minutes until the chicken is cooked through and slightly caramelized.
- Heat Frying Oil: While the chicken is baking, prepare a wok or deep frying pan with enough frying oil to submerge the skewers partially. Heat the oil to approximately 325°F (160°C).
- Fry the Baked Chicken: Remove the baked skewers from the oven and carefully fry them in the hot oil for about 1 minute. This step creates a crispy exterior while keeping the inside juicy.
- Drain and Serve: Remove the skewers from the oil and place them on a plate lined with paper towels to drain excess oil. Serve immediately and enjoy your flavorful teriyaki chicken skewers!
Notes
- Marinating overnight enhances the flavor and tenderness of the chicken significantly.
- Soaking bamboo skewers is essential to prevent them from burning during cooking.
- Be careful when frying the chicken after baking to avoid splattering hot oil; use tongs to handle skewers safely.
- Baking at 350°F ensures the chicken cooks evenly without drying out before frying.
- Adjust spice levels by modifying the amount of curry powder and five spice powder according to your preference.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Keywords: Teriyaki Chicken Skewers, Asian Chicken Recipe, BBQ Chicken Skewers, Marinade, Oven Baked Chicken, Crispy Chicken Skewers
