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A delicious Asian inspired recipe for Chinese Chicken skewers that’s going to knock your socks off! Simple but full of flavor!
I’m so excited for sharing today’s post with you guys because today I have a special guest. You know I don’t often have guests here on Jo Cooks, as a matter of fact this is the second time I’m doing this. But today I’d like to introduce you to Australia’s #1 food blogger Nagi from RecipeTin Eats. Nagi has only been blogging for a little over a year now but in that short period she has managed to bring her website to such a success that most bloggers can only dream about. But not only is Nagi a successful blogger, she’s my dear friend and I’m very proud of her and her success.
Even though we’ve only known each for a short time, in that short time we’ve become close friends having found that we have so many things in common, not only our love for dogs but we’ve been sharing our growing pains together where food blogging is concerned, learning from each other and teaching each other.
I encourage you to check out RecipeTin Eats for some amazing and mouthwatering recipes and get to know Nagi. But right now, let’s get cooking these delicious Chinese Chicken Skewers from Nagi!
Thanks for the introduction Jo! Beyond excited to be here on one of my all-time favorite blogs! I was following Jo even before I started my blog, RecipeTin Eats, and it used to astound me – still astounds me – that everything she posts I love.
Our taste in food is so similar it’s almost comical. We both believe that cheese is one of the greatest inventions in this world, homemade bread deserves to be its own food group, and that bacon makes everything better.
Plus she’s a dog person. That’s a big bonus in my books. 🙂 Here’s my dog, Dozer. We have had many conversations about how much we spoil our dogs!
I also really admire Jo as a professional food blogger. The way she conducts herself, that she only shares food she really loves rather than following trends, that her recipes are no-fail and that she truly understands food that tastes great. No bland food here on Jo Cooks!
Regular readers will know that Jo recently landed a serious book deal. It’s a food bloggers’ dream come true! I am hanging out for the release!
And in true Jo-form, rather than demanding her publishers give her 12 months, she’s working ridiculously hard to meet a tight deadlines. When she told me how busy she’s been, cooking and testing all those incredible recipes she’s going to share with us in her cookbook, I offered to do a guest post for her so she can at least cook one less thing this week!
And here’s my offering. 🙂
This recipe is so simple. If you love Asian flavors, this is going to knock your socks off! I was saving it to share for a special occasion, and I can’t think of a better place to share it than on Jo’s blog.
I made these as skewers but this is fabulous made with whole chicken fillets. This is best made with skinless, boneless thigh fillets, but you can make it with chicken breast. You won’t get quite the same amount of caramelisation you see in the photos because chicken breast has less fat. But the flavor is there!
This is fabulous thrown on the grill but you can also make it on the stove OR broil it!
Who else is in need of an Asian fix? Try this! It’s simple, and you’ll love it! – Nagi, RecipeTin Eats
If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
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Chinese Chicken Skewers
- 1.5 lb chicken thighs skinless and boneless
- 12 bamboo skewers soaked in water for 30 minutes
- 2 tbsp vegetable or other cooking oil
- Cut the chicken into 1 - 1.5” pieces.
- Combine the Marinade ingredients in a bowl.
- Add the chicken and set aside to marinate for at least 30 minutes, up to overnight.
- Thread chicken onto skewers.
- Heat 1 tbsp oil in a large skillet (big enough to fit the skewers) over medium high heat.
- Cook half the skewers for 3 to 5 minutes on each side until deep golden brown, using spatula to press them so they cook through evenly. Repeat with remaining skewers.
- Serve immediately, garnished with finely sliced scallions.
- * You could also use Mirin (Japanese cooking sake) but if you do, do not use the 1 tsp of sugar as Mirin is sweeter than Chinese cooking wine.
- These can also be cooked on the BBQ or broiled. To broil, heat the broiler on high, place the skewers on a tray and cook each side for 5 minutes or until dark golden brown and cooked through.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.