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Restaurants›Sakeba Asian Pub & Grill›Bamboo Stick Chicken (2) Recipe

Bamboo Stick Chicken (2) Recipe

Name: Sakeba Asian Pub & Grills Bamboo Stick Chicken (2) Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 1 lb boneless skinless chicken thighs; 0.5 lb boneless skinless chicken breast; 2 tsp garlic, minced; 1 tsp fresh ginger, grated; 1 tbs vegetable oil; 1 tsp salt; 0.5 tsp black pepper, freshly ground; 6 units bamboo skewers (6–8 inch); 2 tbs cornstarch; 1 tbs cooking spray or extra oil for grill/pan; 0.25 cup soy sauce; 2 tbs mirin or dry sherry; 2 tbs brown sugar; 1 tsp rice vinegar; 1 tbs cornstarch slurry (1:1 cornstarch to water); 1 tsp sesame seeds (optional garnish); 0.5 cup sweet chili sauce (store-bought) or homemade; 1 tsp lime juice; 1 tsp cilantro, finely chopped (optional garnish); 0.5 tsp coarse sea salt; 0.5 tsp white pepper or black pepper, to taste; 0.1 tsp five-spice powder (optional, pinch); 2 units lemon wedges (to serve); 1 tsp fresh parsley or scallion, finely chopped (optional)

Inspired by Sakeba Asian Pub & Grill

Time45m

Serves2

(Choice of: Teriyaki, Sweet Chili, Salt & Pepper or Plain)

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Ingredients

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Marinated Chicken

1 lb boneless skinless chicken thighs

1/2 lb boneless skinless chicken breast

2 tsp Garlic, minced

1 tsp Fresh ginger, grated

1 tbs Tuscany sunflower oil

1 tsp Celtic sea salt

1/2 tsp Black pepper, freshly ground

Skewers & Coating

6 units bamboo skewers (6–8 inch)

2 tbs Cornstarch

1 tbs cooking spray or extra oil for grill/pan

Teriyaki Sauce (choose if Teriyaki)

1/4 cup Aged soy sauce

2 tbs mirin or dry sherry

2 tbs Brown sugar

1 tsp Rice vinegar

1 tbs cornstarch slurry (1:1 cornstarch to water)

1 tsp sesame seeds (optional garnish)

Sweet Chili Sauce (choose if Sweet Chili)

1/2 cup sweet chili sauce (store-bought) or homemade

1 tsp ReaLime juice

1 tsp cilantro, finely chopped (optional garnish)

Salt & Pepper Finish (choose if Salt & Pepper)

1/2 tsp coarse sea salt

1/2 tsp white pepper or black pepper, to taste

1/8 tsp five-spice powder (optional, pinch)

Plain Option

2 units lemon wedges (to serve)

1 tsp fresh parsley or scallion, finely chopped (optional)

Method

Marinated Chicken

Prepare and cut chicken

Trim excess fat from the chicken thighs and breast. Cut the chicken into 1–1.25 inch cubes so they will thread easily on skewers and cook evenly (about 24–28 pieces total).

Marinate

In a bowl combine minced garlic, grated ginger, 1 tablespoon vegetable oil, 1 teaspoon salt and 1/2 teaspoon black pepper. Add the cut chicken and toss to coat thoroughly. Cover and refrigerate for at least 20 minutes, up to 2 hours. For best texture, no longer than 4 hours for cut pieces.

Skewers & Coating

If using wooden bamboo skewers, soak them in water for 20–30 minutes to prevent burning. When ready to assemble, pat the marinated chicken pieces dry with paper towels to remove excess marinade. Toss the chicken lightly with 2 tablespoons cornstarch until pieces are evenly coated — this creates a slight crust and helps sauces adhere.

Thread 3–5 pieces of chicken onto each skewer, leaving a little space between pieces for heat circulation. Preheat a grill, grill pan, or heavy skillet to medium-high and lightly oil the cooking surface or brush the skewers with oil.

Cooking

Place skewers on the hot grill or skillet. Cook for 2.5–3 minutes per side, turning once or twice so all sides get color. Total cook time should be 7–9 minutes depending on piece size. Internal temperature should reach 165°F (74°C). If using a thicker piece, move to indirect heat and close the grill lid for 1–2 minutes to finish.

If pan-frying, keep the pan hot but not smoking; cook in batches to avoid crowding. Spoon pan drippings over skewers while cooking for flavor and moisture.

Teriyaki Sauce (if chosen)

In a small saucepan combine 1/4 cup soy sauce, 2 tablespoons mirin (or dry sherry), 2 tablespoons brown sugar and 1 teaspoon rice vinegar. Bring to a gentle simmer over medium heat, stirring to dissolve sugar.

Whisk 1 tablespoon cornstarch slurry into the sauce and simmer 1–2 minutes more until it thickens to a glossy glaze. Remove from heat. When skewers are nearly done (last 1–2 minutes), brush several coats of teriyaki glaze onto the chicken, turning and glazing so it builds a sticky coating. Sprinkle sesame seeds if desired and serve immediately.

Sweet Chili Sauce (if chosen)

If using store-bought sweet chili sauce, stir in 1 teaspoon lime juice to brighten the flavor. If making a quick homemade version, combine 1/2 cup sweet chili sauce, 1 teaspoon lime juice and simmer for 1 minute. In the last 30–60 seconds of cooking, brush a light layer of sweet chili onto the skewers and reserve additional sauce for serving. Garnish with chopped cilantro if desired.

Salt & Pepper Finish (if chosen)

After the skewers are cooked and resting for 1 minute, sprinkle evenly with coarse sea salt and 1/2 teaspoon white or black pepper (and a pinch of five-spice if using). Toss or shake gently so seasoning adheres. Serve immediately while hot.

Plain Option & Service

For Plain option simply cook the skewers as directed without adding a finishing sauce. Serve with lemon wedges and optional chopped parsley or scallion for freshness. Offer small bowls of dipping sauces (teriyaki or sweet chili) on the side if desired.

Plate two skewers per order (or as desired). Garnish with a sprinkle of sesame seeds for teriyaki, cilantro for sweet chili, or lemon wedge for plain. Serve hot as an appetizer.