I’ve tasted this Asian cuisine for a long time; when served with rice, it may be either an appetizer or a full course. It was originally intended to be deep-fried in tiny foil packets, but I thought that would be far too messy. Grilling it is really delicious! It gets better the longer it marinates. Personally, I like to marinate food for two days.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 12 hrs |
| Total Time: | 12 hrs 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ½ cup white sugar
- ¼ cup black bean sauce
- ¼ cup chopped fresh parsley
- ¼ cup minced green onions
- 5 tablespoons soy sauce
- 3 tablespoons hoisin sauce
- 2 tablespoons dry sherry
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 4 teaspoons minced fresh ginger root
- 2 teaspoons minced garlic
- ½ teaspoon Chinese five-spice powder
- 2 pounds chicken tenders
- 12 (6 inch) wooden skewers, or as needed, soaked in water for 30 minutes
Instructions
- Whisk together the sugar, black bean sauce, parsley, green onions, soy sauce, hoisin sauce, sherry, sesame oil, vegetable oil, ginger, garlic, and five-spice powder in a bowl, and pour into a resealable plastic bag. Add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight, up to 2 days, turning occasionally.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Weave the chicken tenders onto skewers.
- Cook the skewered chicken on the preheated grill until no longer pink in the center and the juices run clear, turning occasionally, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
Nutrition Facts
| Calories | 237 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 66 mg |
| Dietary Fiber | 1 g |
| Protein | 27 g |
| Saturated Fat | 1 g |
| Sodium | 812 mg |
| Sugars | 14 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Wow – what a great recipe! I only used this for the marinade: I used boneless chicken thighs (my husband’s favorite cut of the chicken), and marinated them about 10 hours; anything more would have been too much, in my opinion. I was afraid they would be too salty (we cook with very little salt), but happily I was wrong. I didn’t have enough green onion so used about 1/4 tsp onion powder in the marinade, and used the green onion I had as a garnish. I thought about adding a small (1/2 – 1 tsp) of sesame oil, but I think it would gave “muddied” the flavors. We grilled the thighs whole, instead of as kebabs, as my experience with kebabs is that it is very difficult to not overcook so that the meat is too dry. Served this with white rice, steamed broccoli, and an Asian carrot and cucumber slaw (I’ll post the recipe) – husband said 10 stars. Thanks for a great recipe! (My husband said I should have boiled the left-over marinade, and used it over the rice.)
My husband really enjoyed these! My husband made the full amount of the marinade using 3 large breast and diced them in 1 in. sizes. I wasn’t sure about adding the sesame oil since I’m not a huge fan of it so we omitted that. I get to finally use the five-spice that I’ve had for a long time and would like to find other recipes using it.
Wow! This is a keeper! I made it true to the recipe – great taste and the hubby gave this 10 stars. I have more marinating in the refrigerator and am going to do a stir fry with it tomorrow. I am sure it will be great. I did skewers of chicken and skewers of vegetables and rice. Perfect dinner for us. Thank you!
it really turned out wonderful!! such a nice change for us on a weeknight. 🙂 i had it marinating for a little over 24 hours, thank you!!!
This is my recipe. It tastes like the chicken wings you would get at a Chinese buffet. The only thing different that I sometimes do is add a heaping teaspoon of Ground Ginger instead of fresh. Both are great! Enjoy!