Honey Chicken Skewers
Overview
Summer is coming and it’s the season of skewers. The barbecue mutton skewers and chicken skewers all over the streets have tempting aromas from time to time. But everyone knows that those are unhealthy. It’s better to make skewers at home, such as today’s honey chicken skewers. It’s simple and delicious. A glass of beer will make it perfect.
Tags
Ingredients
Steps
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Debone the two chicken thighs, then cut off the fascia on the sides and tap them a few times with the back of a knife.
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Peel and cut into small pieces about 2 cm in size, and place in a large bowl.
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In a large bowl, add 1 tsp salt, 1 tsp sugar, 1 tsp white pepper, 1 tbsp dark soy sauce, 2 tbsp light soy sauce, 1 tbsp oyster sauce, 3 tbsp cooking wine, 1 tbsp cumin powder, 1 tbsp starch, a few slices of ginger, chop half a onion, then mix well with your hands, cover with plastic wrap and refrigerate for more than 2 hours.
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Add honey and water in a small bowl in a ratio of 1:1, then add a little dark soy sauce and stir evenly. Use it to brush the surface later.
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Soak the bamboo skewers in cold water for about 20 minutes in advance.
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Thread the marinated chicken legs on bamboo skewers one by one (I put 10 skewers on them).
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Preheat the oven to 190 degrees, place the chicken skewers on the grill grid, brush both sides with vegetable oil, place a baking sheet lined with tin foil underneath, place in the middle rack of the preheated oven and bake for 5 minutes.
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Then take it out and brush both sides with honey water and continue to bake for about 8 to 10 minutes. Take it out again and brush both sides with vegetable oil, honey water, sprinkle with chili powder and cooked white sesame seeds, bake for about 5 to 6 minutes, then take it out and flip it over and bake for about 5 to 6 minutes. Bake for about 25 minutes in total.
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Finished product pictures
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Finished product pictures
