If you love Asian food, you will go nuts over this Chinese Chicken! Asian staples char broiled chicken breast might already have. The smell when this is cooking is outrageous! Try this with a side of Fried Rice and Asian Slaw, or Asian Mushroom Ramen Noodles!
If you’ve strolled through Chinese neighbourhoods, past Chinese BBQ shops with the bronzed, glistening ducks and Chinese Barbecue Pork hanging from hooks in the window dripping with sticky glaze, then the smell when this hits the hot pan will be familiar. This Chinese Chicken is the chicken version of Chinese Barbecue Pork. And I even added the tiniest drop of red food colouring to give it that warm reddish tinge that Chinese Barbecue Pork is so well known for. I just used them to do something a bit different because it dawned on me that I had done the Thai Coconut Marinated Chicken recently that would look very similar once cooked.
Plus, they are handy for turning the chicken. Chinese Five Spice Powder flavour that makes this distinctly Char Siu. That caramelisation that you get on the surface is just gold. PS If you make this, tell me in the comments below if you agree that the smell when this is cooking is outrageous! PPS If you haven’t made it yet but you want to, tell me in the comments below if you can tell just by looking at the photos that the smell when this is cooking is outrageous! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
It’s sweet, savoury, sticky, laced with Chinese Five Spice. Add your own touch like ginger and chilli for a kick! Add chicken and mix to coat. Optional: Cut chicken into bite size or large pieces and thread onto skewers. Use 1 skewer for small pieces, 2 for large, like pictured in post.
2 batches, don’t crowd the pan. Cook for 4 minutes then turn. Use the Marinade to baste the cooked side of the chicken. After 3 minutes, turn the chicken over so the basted side is now cooking again – cook for 1 minute.