Chicken Stick Recipe || Tasty Chicken Skewers || How to make chicken sticks with step-by-step photos and video
Chicken Sticks are crispy on the outside
and spicy and juicy on the inside. The marinade tenderizes the chicken and adds
flavor, making this easy recipe a family favorite for years.
I marinate chicken cubes in a blend of sauces and spices in this recipe, then coat them in an egg and flour mixture before frying.
I’ve made some variations compared to the chicken sticks typically sold by
vendors. These chicken sticks are mildly spicy, but I plan to create a
bakery-style version of this recipe for the upcoming Ramadan—so stay tuned! 😊
Chicken skewers are perfect for parties or your next family meal. When you remove them from the skewers to serve, they resemble Popcorn Chicken. Once you try them, you’ll want to make them repeatedly!
My Latest Video Chicken Sticks:
Can we store these sticks for future use?
To store these sticks, first coat them in
batter, then coat them again with breadcrumbs. Place them in an airtight container,
or fry them instantly. This stick can be easily used for a month.
Refrigerate it, and when you plan to fry it, take it out 10 minutes beforehand. Fry it in medium-hot oil until it turns a nice golden brown color.
Ingredient for chicken sticks:
**Chicken**: We use chicken breast for this recipe, but you can substitute it with trimmed chicken thigh meat if you prefer. However, I find chicken breast requires almost no preparation, which is why I chose it.
**Ginger Garlic Powder**: We add ginger garlic powder to prevent sogginess in this recipe. This powder is ideal for frying chicken. If you prefer to use paste instead of powder, I recommend ensuring that the paste is dry—meaning it should not contain water. Excess moisture will make the chicken soggy rather than crispy.
**White Pepper**: White pepper is a key ingredient in this recipe. I bought whole white peppercorns and ground them into a fine powder. I recommend avoiding pre-ground white pepper, as it doesn't provide the same flavor as freshly ground pepper. If white pepper is not available in your area or if you don’t like it, you can use black pepper instead.
**Lemon Juice:** I used lemon juice in the chicken stick recipe because lemon naturally contains acid, which helps tenderize the meat and make it more succulent. I wouldn't recommend using white vinegar in this recipe, as its strong acetic acid can shred the chicken during the marinating process.
**Barbecue
Sauce:** I added barbecue sauce to impart a barbecue flavor to the
chicken without the need for coal smoking. This gives the skewers a fantastic
taste, making it feel like you cooked them on a grill or over charcoal with
your first bite.
**Mustard Paste:** I use mustard paste in recipes for an earthy flavor, especially when frying snacks, kebabs, or grilled sandwiches. I find that mustard paste is more effective than mustard powder. Based on my experience with both, I can conclude that paste offers a more flavorful taste, even though it is slightly more expensive than powder. I never compromise on taste.
**Oyster
Sauce:** This sauce is commonly used in stir-fried dishes, noodle dishes
like chow mein, and beef and broccoli to add a savory glaze.
I also use it for marinating chicken
to enhance the flavors. Just a small amount is enough to elevate the taste of
the chicken; remember that using too much can overpower the other ingredients
in the recipe.
**Hot Chili Sauce:** In this chicken skewer recipe, I opted for hot chili sauce instead of red chili powder. It won’t make your chicken skewers too spicy, but it will give them a flavorful, desi touch
That we Asians are accustomed to in our meals. If you prefer a milder taste, you can use regular chili sauce instead of hot chili sauce.
**Egg** I used an
egg to make batter for coating the chicken skewers, adding some all-purpose
flour and milk to create a thicker consistency.
Alternatively, you can skip the flour and use breadcrumbs instead; just coat the chicken skewers with breadcrumbs and dip the skewers in a mixture of egg and milk before frying. In this recipe, I didn’t use breadcrumbs at all.
**All-purpose
flour ** is a small amount added with the egg to create a thick, crispy
coating around the chicken skewers, but it’s optional. As mentioned earlier,
you can simply use egg and milk for dipping.
**Milk**:I added a
small amount of milk to the batter for a pouring consistency. Do not add water
to the batter while mixing, as it may spoil the taste.
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How to make chicken sticks?
In a bowl, combine the garlic, ginger powder, white pepper, lemon juice, barbecue sauce, mustard paste, oyster sauce, and hot chili sauce with the chicken. Let it marinate for about 5 to 6 hours.
For each skewer, thread 4-5 marinated chicken cubes. You can store these skewers either without any coating or, after coating and crumbing, they can be preserved for about a month.
Combine the egg, all-purpose flour,
and milk in a bowl until the mixture reaches a pouring consistency. Then, add a
pinch of salt, crushed black pepper, and Chinese salt, and mix well.
Alternatively, you can skip the all-purpose flour and coat the skewers with breadcrumbs. Then, dip them in the egg and milk mixture before deep-frying.
Heat the medium-hot oil in a
non-stick pan or wok. Coat each chicken skewer with batter, and if desired, you
can also coat them with breadcrumbs after dipping them in the batter.
Keep the flame at medium-low; if the
heat is too high, the chicken may brown quickly on the outside while remaining
uncooked on the inside.
Let the chicken skewers fry undisturbed for 2-3 minutes before turning them over. If you flip them too soon,
The coating may separate. Continue frying the chicken skewers until they are golden brown on both sides.
Crispy and tasty chicken sticks are ready to serve with ketchup and sauce
Chicken Sticks are crispy on the outside and spicy and juicy on the inside. The marinade tenderizes the chicken and adds flavor, making this easy recipe a family favorite for years.
Ingredients
for marinating chicken:
- 350g, chicken breast piece
- 1 tsp, ginger powder
- 1 tsp, garlic powder
- 1 tsp, lemon juice
- 1 tsp, barbecue sauce
- 1/2 tsp, oyster sauce
- 2 tsp, hot chili sauce
- 1 tsp, mustard paste
For
Coating:
- 1 no, egg
- 1.5 tbsp, all-purpose flour
- 1/3 tsp, salt
- 1/3 tsp, Chinese salt
- Milk as required
For
Frying:
- Oil as required
How
to make chicken skewers?
Cut
and wash chicken:
Cut the chicken into 1/2-inch wide strips and then into
1-inch medium-sized cubes. Wash the chicken thoroughly.
Marinating
chicken:
In a bowl, combine the garlic, ginger powder, white pepper,
lemon juice, barbecue sauce, mustard paste, oyster sauce, and hot chili sauce
with the chicken. Let it marinate for about 5 to 6 hours.
Skewers
the chicken:
For each skewer, thread 4-5 marinated chicken cubes. You can
store these skewers either without any coating or, after coating and crumbing,
they can be preserved for about a month.
Making
Batter for Coating:
Combine the egg, all-purpose flour, and milk in a bowl until the mixture reaches a pouring consistency. Then, add a pinch of salt, crushed black pepper, and Chinese salt, and mix well.
Alternatively, you can skip the all-purpose flour and coat the skewers with breadcrumbs. Then dip them in the egg and milk mixture before deep-frying.
Heat
the oil and Frying skewers:
Heat the medium-hot oil in a
non-stick pan or wok. Coat each chicken skewer with batter, and if desired, you
can also coat them with breadcrumbs after dipping them in the batter.
Keep the flame at medium-low; if the heat is too high, the chicken may brown quickly on the outside while remaining uncooked on the inside.
Crispy and tasty chicken sticks are ready to serve with ketchup and sauce
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