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Ingredients
- 1 pound boneless chicken thighs 4 pieces
- cooking oil for coating the grill
Marinade
- 1 teaspoon 5-spice powder
- 1 teaspoon ginger minced
- 1 teaspoon garlic minced
- 1 teaspoon red chili minced
- 1 teaspoon shallot minced
- 1 egg
- 2 tablespoons soy sauce
- 1 tablespoon Chinese rice wine or dry sherry
- 1/2 teaspoon sesame oil
Sauce
- 1 teaspoon sugar
- 1/2 teaspoon 5-spice powder
- 1/2 cup chicken stock
- 1 tablespoon dark soy sauce
- 2 teaspoons Chinese black vinegar or balsamic vinegar
- 1 tablespoon cornstarch dissolved with 2 tablespoons water
Ingredients
Marinade
Sauce
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Instructions
- Combine all marinade ingredients in a large bowl, add chicken and toss to coat evenly.
- Light a charcoal fire in a barbecue grill. When coals are lit and have turned white on edges, lightly oil top grate with an oil-soaked paper towel. Drain excess marinade from chicken, and place chicken pieces on grate and grill until done, about 5 minutes on each side. If using a grill pan, heat pan on medium-high heat until hot. Oil pan with a brush or oil-soaked paper towel. Place chicken on pan and grill until done, about 4-5 minutes on each side. Remove chicken and place on a serving plate.
- Combine sauce ingredients except for cornstarch solution in a saucepan and bring to a boil. Add cornstarch solution and stir until sauce thickens. Pour sauce over chicken and serve.
Recipe Notes
Note:
Trim the obvious large fat pockets from the chicken thighs and discard. Otherwise, they will cause flare-ups on a charcoal grill.
Recipe from: Blissful Cooking, Publisher: Innoform Media. Photograph by Kenneth Wong.
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Chef Yan has remained an active international food ambassador throughout his career. He roams the world representing different commercial and social concerns to entertain and educate the public, sharing with them his unique humor and strong passion for Chinese cooking.
I made this and it was fantastic!