Crispy, caramelized Chinese Chicken On A Stick brings the irresistible flavors of street-food vendors right to your kitchen. These golden skewers feature tender chicken pieces coated in a sweet-savory glaze that creates that signature sticky exterior everyone craves. Perfect for weeknight dinners or party appetizers, this Chinese Chicken On A Stick recipe delivers restaurant-quality results with simple pantry ingredients.
SERVES: 4 | PREP: 20 MIN | COOK: 15 MIN | TOTAL: 35 MIN
Ingredients
For the Chicken
| Ingredient | Amount |
|---|---|
| Boneless, skinless chicken thighs | 1.5 lbs (680g) |
| Cornstarch | 1/3 cup |
| Egg | 1 large |
| Vegetable oil | 3 tablespoons |
| Bamboo skewers (8-inch) | 12 pieces |
For the Glaze
| Ingredient | Amount |
|---|---|
| Soy sauce | 1/4 cup |
| Honey | 3 tablespoons |
| Brown sugar | 2 tablespoons |
| Rice vinegar | 2 tablespoons |
| Garlic, minced | 3 cloves |
| Fresh ginger, grated | 1 teaspoon |
| Sesame oil | 1 teaspoon |
| Red pepper flakes | 1/4 teaspoon |
Garnish
| Ingredient | Amount |
|---|---|
| Sesame seeds | 2 tablespoons |
| Green onions, sliced | 2 stalks |
Step-by-Step Instructions
Phase 1: Preparation (10 minutes)
Step 1: Soak your bamboo skewers in cold water for at least 15 minutes before you start. This prevents them from burning during cooking and keeps them from splintering when you thread the chicken. Pat them dry before using.
Step 2: Cut the chicken thighs into 1.5-inch cubes, keeping the pieces uniform in size. Consistency matters here because same-sized pieces cook at the same rate, preventing some from drying out while others stay undercooked.
Step 3: Thread 4-5 chicken pieces onto each skewer, leaving about 1 inch at the bottom for holding and 1 inch at the top empty. Don’t pack the pieces too tightly—leave about 1/4 inch space between each cube so heat circulates and the coating crisps up properly.
Step 4: Crack the egg into a shallow bowl and beat it thoroughly with a fork until the yolk and white are completely combined. The egg acts as glue for the cornstarch coating and creates that restaurant-style crispy texture.
Step 5: Spread the cornstarch on a large plate in an even layer. Set up your coating station: egg bowl on the left, cornstarch in the middle, empty plate on the right.
Phase 2: Coating the Chicken (5 minutes)
Step 6: Dip each skewer into the beaten egg, making sure every piece of chicken is completely coated. Let excess egg drip back into the bowl—too much egg makes the coating soggy instead of crispy.
Step 7: Roll the egg-coated skewers in cornstarch, pressing gently so the powder adheres to all surfaces. Shake off loose cornstarch by tapping the skewer against the edge of the plate. The coating should look even and dry, not clumpy.
Step 8: Place coated skewers on your empty plate without touching each other. Wet spots where skewers touch won’t crisp up during cooking.
Phase 3: Making the Glaze (3 minutes)
Step 9: In a small saucepan, combine soy sauce, honey, brown sugar, rice vinegar, minced garlic, grated ginger, sesame oil, and red pepper flakes. Stir with a whisk to dissolve the sugar completely before heating.
Step 10: Place the saucepan over medium heat and bring to a gentle simmer, stirring occasionally. When you see small bubbles breaking the surface, reduce heat to low and cook for 2-3 minutes until the glaze thickens slightly. It should coat the back of a spoon but still be pourable. Remove from heat and set aside.
Phase 4: Cooking the Skewers (15 minutes)
Step 11: Heat a large non-stick skillet or griddle over medium-high heat for 2 minutes. Add the vegetable oil and swirl to coat the entire surface. The oil is ready when it shimmers and a tiny drop of water sizzles immediately.
Step 12: Lay skewers in the pan without crowding—you’ll likely need to cook in two batches. Cook for 3-4 minutes on the first side without moving them. You’ll know they’re ready to flip when the edges turn golden brown and the coating releases easily from the pan.
Step 13: Flip each skewer using tongs and cook for another 3-4 minutes on the second side. The chicken is done when it reaches 165°F internal temperature and juices run clear when pierced. If you’re looking for similar easy savory chicken recipes, check out our collection.
Step 14: Transfer cooked skewers to a clean plate. If cooking in batches, keep the first batch warm by loosely covering with foil.
Phase 5: Glazing and Finishing (2 minutes)
Step 15: Using a pastry brush, generously coat each hot skewer with the prepared glaze while they’re still steaming. The heat helps the glaze penetrate and creates that sticky, lacquered finish. Apply a second coat for extra flavor.
Step 16: Arrange glazed skewers on a serving platter. Immediately sprinkle with sesame seeds and sliced green onions while the glaze is still tacky so the garnishes stick.
Chef’s Notes
Thigh Meat Advantage: Chicken thighs stay juicier than breast meat because of their higher fat content. They’re also more forgiving if you slightly overcook them, making them perfect for this Chinese Chicken On A Stick recipe.
Double Coating Trick: For extra crispy texture, let the cornstarch-coated skewers rest for 5 minutes before cooking. The coating dries slightly and adheres better, creating a crunchier exterior.
Glaze Timing: Always brush the glaze onto hot chicken immediately after cooking. The residual heat caramelizes the sugars and creates that authentic street-vendor stickiness.
Flat-Side Searing: When cooking, make sure the chicken pieces lay flat against the pan surface. This maximizes contact and creates better browning than angled pieces.
Nutrition Information (Per Serving)
Calories: 385 | Protein: 32g | Carbohydrates: 28g | Fat: 15g | Fiber: 0.5g | Sugar: 16g | Sodium: 890mg
Delicious Variations
Spicy Szechuan Style: Add 1 tablespoon of chili oil and 1/2 teaspoon of Szechuan peppercorns to the glaze for numbing heat. Increase red pepper flakes to 1 teaspoon for serious fire.
Pineapple Teriyaki Fusion: Thread pineapple chunks between chicken pieces and substitute half the soy sauce with teriyaki sauce. The fruit caramelizes beautifully and adds tropical sweetness.
Five-Spice Variation: Mix 1 teaspoon of Chinese five-spice powder into the cornstarch coating. This adds complex aromatic flavors of star anise, clove, and cinnamon that complement the glaze perfectly.
Air Fryer Alternative: Spray coated skewers with cooking oil and air fry at 400°F for 12-14 minutes, flipping halfway. Brush with glaze afterward. For more air fryer inspiration, try our air fryer chicken meatballs recipe.
Storage & Reheating
Refrigerator Storage: Place cooled skewers in an airtight container with parchment paper between layers to prevent sticking. They’ll keep for 3-4 days in the fridge.
Freezing Instructions: Freeze unglazed cooked skewers for up to 3 months. Wrap individually in plastic wrap, then place in a freezer bag. Thaw overnight in the refrigerator before reheating and glazing.
Reheating Method: Reheat in a 375°F oven for 8-10 minutes until heated through. Avoid microwaving—it makes the coating soggy. Brush with fresh glaze after reheating for best flavor.
Make-Ahead Strategy: Prepare and coat skewers up to 4 hours ahead. Keep refrigerated on a tray, uncovered, so the coating stays dry. Cook just before serving for maximum crispiness.
Troubleshooting Guide
Problem: Coating Falls Off During Cooking The chicken was too wet when you applied the cornstarch. Pat chicken completely dry with paper towels before the egg wash, and make sure to shake off excess egg before the cornstarch coating.
Problem: Chicken Dry and Tough You’ve overcooked the chicken or used breast meat instead of thighs. Check temperature at 12 minutes—pull skewers at exactly 165°F. Switch to chicken thighs which are more forgiving.
Problem: Glaze Too Thin and Runny Your glaze didn’t reduce enough. Return it to the stove and simmer for 2-3 more minutes, stirring constantly. It should coat a spoon and slowly drip off, not pour like water.
Problem: Skewers Burning on the Grill If grilling instead of pan-frying, soak skewers for at least 30 minutes and wrap exposed ends with aluminum foil. Keep grill at medium heat (350-375°F) rather than high.
Problem: Uneven Browning Your pan temperature was inconsistent or you crowded the skewers. Cook in smaller batches and resist the urge to move them before the 3-minute mark. Let the heat do its work.
Equipment Essentials
- 12 bamboo skewers (8-inch) – Metal skewers work too but conduct heat differently
- Large non-stick skillet or griddle – Cast iron works great for even heat distribution
- Small saucepan – For preparing the glaze
- Shallow bowls (2) – One for egg wash, one for water to soak skewers
- Large plate – For spreading cornstarch coating
- Pastry brush – Silicone brushes work best for applying sticky glaze
- Instant-read thermometer – Takes the guesswork out of doneness
- Kitchen tongs – Long-handled for safe flipping
- Whisk – For mixing glaze ingredients smoothly
Shopping List
Meat Counter
- Boneless, skinless chicken thighs (1.5 lbs)
Pantry Aisle
- Cornstarch
- Soy sauce
- Honey
- Brown sugar
- Rice vinegar
- Sesame oil
- Red pepper flakes
- Sesame seeds
- Vegetable oil
Produce Section
- Fresh garlic (1 head)
- Fresh ginger root (1 small piece)
- Green onions (1 bunch)
Kitchen Supplies
- Bamboo skewers (8-inch, package of 100)
- Eggs (if you don’t have them)
Success Secrets
1. Temperature Control: Medium-high heat creates the perfect crust without burning. If the coating browns in under 2 minutes, your heat is too high. Adjust down immediately.
2. Uniform Cutting: Use a ruler or visual guide to cut 1.5-inch cubes. This seems fussy but ensures every piece finishes cooking at the exact same time.
3. Fresh Ginger: Don’t substitute dried ginger powder. Fresh grated ginger provides bright, zingy flavor that dried versions can’t match. Use a microplane for easiest grating.
4. Rest Before Serving: Let glazed skewers rest for 2-3 minutes before eating. The glaze sets slightly and the coating firms up, creating better texture contrast.
5. Two-Coat Glaze: Apply glaze in two thin coats rather than one thick coat. The first coat seals and flavors, the second creates that glossy, professional finish that makes Chinese Chicken On A Stick irresistible.
