Making Chinese chicken on a stick is easy, but it starts the night before. Make the marinade by adding 5 cloves of peeled and crushed garlic, 2 tbsp of finely cut ginger, 1 tbsp A1 steak sauce, 1 tbsp brown sugar,2 tbsp apple cider vinegar, 2 tbsp chili sauce, 3 tbsp soy sauce, and 2 ½ tbsp sesame oil.
Chop 10 chicken thighs into thin strips that can be easily skewered, or into bite sized pieces. Submerge into marinade. Allow to marinate overnight, or at least 1 hour if you don't have time.
Allow the bamboo skewers to soak in cold water for a few minutes before cooking. The skewers should be “pre-moisturized” first so that they don’t pull the oils from the meat. Pat dry when ready to cook.
Heat a pan or skillet wide enough to accommodate the chicken on a skewer until hot on medium heat. Add the chicken and cook for 3 minutes each side until fully cooked depending on how thick you cut your chicken. Repeat in batches. If you are using a barbecue, grill the chicken for 10-15 minutes total flipping halfway through.
Allow to rest and drain on a plate with a paper towel for a few minutes before serving. Top with sesame seeds, freshly cut scallions or green onion, and even some black pepper.
