Our Five-Spice Powder provides a complex, sweet and savory aroma tin this recipe. Ground Black Pepper, Cinnamon, Clove, Fennel and Star Anise marinate and flavor the chicken with a mix of soy sauce, oyster sauce and rice wine.
Prep time: 120 min
Cook time: 6 min
Total time: 126 min
Ingredients
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2 Pounds Skinless Chicken Thighs, cut into1-inch cubes
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2 Tablespoons Soy Sauce
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2 Tablespoons Oyster Sauce
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2 Tablespoons Sugar
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2 Tablespoons Chinese Rice Wine Or Dry Sherry
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2 Teaspoons Fresh Ginger, grated
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1 Teaspoon Five Spice Powder
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1/2 Teaspoon Ground Black Pepper
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8 (8 Inch) Wooden Skewers
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4 Tablespoons Sesame Seeds, White, Hulled
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2 Tablespoons Canola Oil
Directions
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Combine soy sauce, oyster sauce, sugar, rice wine, ginger, Five Spice Powder and black pepper in medium bowl. Add chicken pieces and toss to coat. Cover dish and refrigerate for at least 1 hour and up to 4.
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Soak wooden skewers in a water for at least 30 minutes.
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Preheat oven to 350°F. Spread sesame seeds evenly on aluminum foil-lined cookie sheet. Toast sesame seeds in preheated oven until lightly browned, about 10 minutes. Set aside.
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Remove chicken from marinade, and place on skewers.
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Heat grill or broiler over medium-high heat. Brush chicken skewers with oil. Grill or broil until lightly charred all over, 2 to 3 minutes a side.
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Transfer to platter and sprinkle with sesame seeds.