Filipino Chicken BBQ on a Stick

Filipino Chicken BBQ on a Stick

Barbecue on a stick is a very popular traditional Filipino dish. It is  a popular street food in the Philippines, and is very similar to the Indonesian Satay . It is usually made from chicken or pork which is then grilled in a slightly sweet sauce on skewers. This version is made with chicken.

The recipe I give here may differ from the way others may make this, as almost everyone has their own version. This instructable will show how my family makes it. After reading it, feel free to make a version of your own!

Also, in my opinion, this is THE tastiest way to grill chicken.

 

Step 1: Find Ingredients

Find Ingredients

You don’t have to stick strictly to the given measurements of each ingredient .

Add as much or as little as you like of each per your personal preferences
( as long as you stick to the general proportions).

Feel free to substitute ingredients

All measurements are approximate.

 

INGREDIENTS :

–  3 lbs of chicken breast or chicken thigh fillets ( used in this recipe)

–  1 to 1 1/3 cups distilled white vinegar

–  1/2 cup tomato ketchup or banana ketchup, or both

–  1/3 to 1/4 cup soy sauce

–  1/3 to 1 cup ginger beer ,ginger ale or  7-UP, Sprite,orange juice,pineapple juice, or any other kind of sweet drink

– 2 to 3 teaspoons garlic powder

 

EQUIPMENT :

-Bamboo skewers

– 1 1-gallon plastic zip-lock bag

Have all the ingredients and equipment? Move on to step 2 to start preparation!

 

Step 2: Cut the Meat

Cut the MeatCut the Meat
 

This is almost self- explanatory.

Cut the chicken breast or thigh fillets into small square-ish pieces, or into small, short strips. Remove any fat or skin, and discard the fat if you don’t like big fat pieces (some people do).  It is OK to leave just a little fat on, as it will cook off in the grill.

If you want a tasty treat, save any chicken skin. You can put on the grill to crisp it up while brushing it with the marinade. It is very tasty.

 

Step 3: Make the Marinade

Make the Marinade

Remember, you can substitute ingredients with similar ones that you may have on hand. For example, you could use rice wine or apple cider vinegar instead of white vinegar. You probably got the point by now.

Anyway, combine all the other ingredients ( vinegar, ketchup, soy sauce, ginger ale and garlic powder) into the zip-lock bag.

 

Step 4: Marinate the Chicken

Marinate the Chicken

Put the cut chicken pieces into the bag. Seal the bag, and move it around to help mix the marinade around.

Again, make sure the the bag is sealed, or even double bag it. Place bag on a plate or in a large bowl.

let sit in the refrigerator for 2 hours or overnight.

 

Step 5: Skewer the Chicken

Skewer the ChickenSkewer the Chicken
 

Take out the chicken from the bag. Save the used marinade, as we will make it into sauce later.

Put the marinated chicken on the skewers, and put the pieces close together. Make sure you leave enough room on the ends of each skewer so you can hold them while you eat.

You don’t have to soak the skewers, as the chicken, dripping wet with marinade, will soak the skewers on its own.

 
 
Step 6: Make the Sauce
Make the SauceMake the Sauce
 

This is fairly simple. You can do this while you wait for the charcoal to be ready, or any other time before you start cooking the chicken.

Take the marinade that you saved from the chicken earlier (in step 6) and heat it up in a small saucepan on medium heat until boiling.

This is an extra step to ensure that the marinade is safe enough to use as a glaze and/or dipping sauce.

If you want the sauce to become a glaze on the chicken, then add about a teaspoon or tablespoon of sugar to the the marinade when it is near boiling.

Allow to cool down a little bit.

 

Step 7: Heat Up the Grill

Heat Up the Grill

Heat up the grill to about 300 degrees. While you are grilling the chicken, you will be opening the grill a lot, which means that when you are grilling the gauge will display the temp as about 155- 220 F, although the coals and the grill grate will still be at 300 degrees.

 

Step 8: Start Grilling!

Start Grilling!
Start Grilling!Start Grilling!
 

Put the skewers of chicken on the grill. Flip every 2-4 minutes, or continuously flip. Every so often, brush on some of the sauce you made earlier in step 6. 

Cook until well done ( or however you like them).

 

Step 9: Enjoy!!!

Enjoy!!!
Enjoy!!!Enjoy!!!
 

You now have some delicious Filipino BBQ chicken all ready for you to eat!  Now you can either take the meat off the skewers and eat it that way, or you can eat it traditional style: just hold the skewer and eat!

The best way to eat this is with some grilled vegetables and some steamed white jasmine rice.

Feel free to comment if you have any ideas for improvements, or if you think you can make it better, etc.

Enjoy!


Filipino Chicken BBQ on a Stick
Print Recipe
Filipino Chicken BBQ on a Stick
Print Recipe
Ingredients
1/3 to 1 cup ginger beer ,ginger ale or 7-UP, Sprite,orange juice,pineapple juice, or any other kind of sweet drink
Servings:
Share this Recipe
Powered byWP Ultimate Recipe
Korean Fried Chicken Recipe

Korean Fried Chicken Recipe

Asian restaurants specializing in Korean Fried Chicken seem to be popular these days.  Bonchon Chicken, a franchise from South Korea has opened over 100 restaurants around the country.

So what is Korean Fried Chicken and how does it differ from other fried chicken?  Korean Fried Chicken or KFC as it’s known to some is chicken that’s crispy on the outside and tender on the inside.  But what sets it apart is that sticky sweet and spicy sauce it’s dipped in.  It really is delicious!

If one were to travel to South Korea you’d find many fast food joints dedicated to this dish; each one touting their own special sauce.  But traveling to South Korea, or just about anywhere right now, doesn’t seem to be a realistic option for many of us.  So as I’ve been sharing some of my favorite foods from all over the world.  In short bringing home the flavors and memories of my travels.  Today I’ll share a recipe for Korean Fried Chicken, my family says it tastes just like the real stuff!

This recipe takes a bit more effort to make and probably a trip to the Asian Market for a couple of the ingredients, but believe me it’s well worth the effort.  In an absolute pinch if you can’t find Goochujang Paste, the Korean Chili Paste, you can substitute Sriracha chili sauce or a Thai Chili Paste, it will be close but not the same.

The recipe is divided in 4 stages; the marinade, the coating, the sauce, and the garnish.  You can make the sauce ahead of time and reheat just before serving.  To maintain the crispiness chicken should be served as soon as it’s fried, it looses the crispness as it cools.  I prefer to use boneless skinless chicken thighs, but boneless skinless breasts can be used as well.

Korean Fried Chicken

Ingredients:
The Marinade:

6 Boneless Skinless Chicken Thighs cut into bite size chunks

1 Cup Buttermilk

1 Tsp. Salt

1/2 Tsp. White Pepper

1 Tsp. Garlic Powder

The Coating:

1 1/2 Cup flour

1 Tsp. Salt

1 Tsp. Black Pepper

1 Tsp. Garlic Powder

1 Tsp. Smoked Paprika

1 Tsp. Chili Flakes

Oil for frying

The Sauce:

2 Tbs. Gochujang Paste

2 Tbs. Honey

4 Tbs. Brown Sugar

4 Tbs. Soy Sauce

1 Tbs. Minced Garlic

2 Tsp. Minced Giner

1 Tbs. Vegetable Oil

1 Tbs. Sesame Oil

Garnish:

1/4 Cup chopped fresh cilantro

1 Tbs. White Sesame Seeds

1 Tbs. Black Sesame Seeds

1/2 Small onion thinly sliced

Directions:

Mix Marinade ingredients together and pour into a Ziplock bag.

Add chicken and coat with the marinade.

Place in the refrigerator and marinate for at least 1 hour.

Heat a large pan of vegetable oil, make sure you have about 2 inches of oil in the pan.

Mix the coating in a bowl.

Lift pieces of chicken from the marinade and let the excess drip off.

Drop into the hot oil until it’s cooked.  Coating should be deep golden brown and if you cut a piece of chicken in half the meat should not be pink.

Drain cooked pieces of chicken on paper towels and keep warm until all the chicken has been fried and the sauce is done.

Place all the sauce ingredients into a saucepan and stir.

Bring to a boil and simmer for about 5 minutes or until sauce has thickened.

Place cooked chicken into a large bowl, pour sauce over it and gently tossed until all chicken pieces are coated with sauce.

Move to serving dish and garnish with cilantro, onions, and sesame seeds.

Served with steamed white rice and Stir Fried Baby Bok Choi this dish is amazing!

 

 

 

Korean Fried Chicken Recipe
Print Recipe
Korean Fried Chicken Recipe
Print Recipe
Ingredients
The Coating:
The Sauce:
Servings:
Share this Recipe
Powered byWP Ultimate Recipe