How to Make Teriyaki Chicken on a Stick

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How to Make Teriyaki Chicken on a Stick.

Teriyaki Chicken on a Stick is generally found in Chinese-American restaurants/takeout, they are either brown or red colored chicken thighs.  If it is red colored, yes there is red food coloring in there so be aware.  This recipe is from my restaurant and it does not include red food color so rest assure.  In Chinese-American restaurants, the teriyaki chicken on a stick may look like it is breaded but it is not.  It is marinade in a special blend of spices and sauce overnight, then it is oven baked then fried.  The frying step is what gives the chicken “a breaded look.”

Of course for this recipe, you do not need to fry it.  There are other ways to cook this, such as grilling, pan-frying or just oven baking the chicken.  If you ever tried teriyaki chicken on a stick, you might be wondering what they put in there and where can I find the recipe for it.  Well, you are in luck because nobody really know the recipe and the owner’s are reluctant to give you the recipe, but I am willing to give out the secret recipe so long as I do not get chase by the these restaurant owners.

If you look at the list of ingredients, you will come across this “Bull Head BBQ Sauce” and you are probably wondering what in the world is that.  Well, that my friend is the secret ingredient, it is what gives it that usual but divine taste.  Trust me, it taste really good as long as you are not allergic to seafood, then it is not for you.

Ingredients: (approx. 17 servings)

Chicken Thighs: 1 kg or 2.2 lb
Sugar: 1/4 cup/55 g/4 tbsp
Pineapple Juice: 2 tbsp
White Wine/Sherry Wine: 2 tsp
Curry Powder: 1/2 tsp
Garlic Powder: 1/4 tsp
Soy Sauce: 2 tsp
Chinese Five Spice Powder: 1/6 tsp
Salt: 1/8 tsp
White Pepper: 1/8 tsp
Oyster Sauce: 2 tsp
Hoisin Sauce: 2 tsp
Sesame Oil: 1 tsp
Bull Head BBQ Sauce: 2 1/2 tbsp
Beets Juice for color: 2 tbsp (optional)
Oil: For frying this is optional

Directions:

Step 1: Make the marinade for the chicken by combining sugar, wine, curry powder, garlic powder, white pepper, five spice powder, salt, oyster sauce, hoisin sauce, sesame oil, pineapple juice (optional), beets juice (optional) and Bull Head BBQ Sauce together.

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Step 2: Cut the chicken into approx. 1 1/2 inch or 3.81 cm in width.

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Step 3: Pour the sauce over the chicken and mix.  Marinade for about 4-6 hours.

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Step 4: Soak the bamboo skewers in water to prevent it from burning.

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Step 5: Skewer the chicken.

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Step 6: Bake in oven at 350 F or 180 C for a total cooking time of 35-40 mins.  Turning the chicken 180 degree to ensure even cooking halfway through the baking process.

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Step 7: After 35-40 mins. it is done. Enjoy!

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16 Comments

  1. Pingback: Teriyaki Chicken on a Stick The Art Of Cooking

  2. as always raymonds recipes are to follow and if you do they turn absolutely delicious

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  3. do these taste good grilled on a charcoal or propane grill?

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  4. noticed you put beet juice but it didnt really add the reddish color

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  5. I’ve been looking for a recipe forever! I’ve made yours and it was good but not like my restaurant. I added ginger and green onions to the marinade, it was almost close enough!

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  6. Thanks Raymond,
    I love all of your step by step videos. It always turns out great.

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  7. Thanks for this recipe and all the others, every one of the recipes I have followed of yours has had outstanding results. I made this today and used the standard curry powder I had on the shelf (mild madras) and it rocks! The bullhead sauce is the kicker, it lifts it to another level, great share! :-)

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  8. how would the deep fry step work? how long in deep fryer?

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  9. If I wanted to make an unsweetened version of this, should I just skip the sugar?

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  10. Can you share recipe and uses of XO Sauce please?

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