-2lbs/1kg Chicken Thighs
-1/2 cup sugar
-4 tbsp Pineapple Juice
-4 tsp Sherry Wine
-1 tsp Curry Powder
-1/2 tsp Garlic Powder
-4 tsp Soy Sauce
-1/3 tsp Chinese Five Spice Powder
-4 tsp Oyster Sauce
-4 tsp Hoisin Sauce
-2 tsp Sesame Oil
-5 tbsp Korean BBQ Sauce
-4 Tbsp Beet Juice (or a few drops of red food coloring)
-Salt/Pepper to taste
It’s hard to explain briefly, but cut the chicken thighs in half and then make several cuts on opposing sides almost to the middle. (Basically just prep them to be skewered longways but still keep them in one connected piece.
Combine all marinade ingredients in a bowl and add the chicken.
Let sit for between 4 hours – overnight.
If you’re using wood skewers, soak them in water for at least an hour before cooking time. MY GOD, DO NOT FORGET THIS STEP.
Skewer the chicken like you’ve seen at every Chinese buffet you’ve ever been to.
Heat your oven up to 350°F, throw those puppies on a baking tray and into the oven.
Cook for 15-20 minutes then flip and cook for another 15-20.
Take them out and then fry at 325°F for one minute and then set aside on a wire rack to drain.
-Heat to 300°F and throw the skewers on direct heat for 20-30 minutes, flipping and basting with reserved marinade every 5 minutes.
-Serve and enjoy!