Char Siu Chicken Kebab | Occo

Tender grilled chicken is glazed with an iconic sticky-sweet Cantonese sauce in these kebabs that will have you licking your fingers after each beautifully caramelized bite.

The Char Siu Chicken Kebab recipe seasoning card by Chef Mei Lin includes:

• Cassia Cinnamon
• Star Anise Powder
• Clove Powder
• Fennel Powder
• Sichuan Pepper
• White Pepper

Portion Size: Each pod typically contains a pre-measured half-teaspoon of spice.

Freshness: Airtight gas-barrier aluminum pods keep spices fresh indefinitely until opened

Recipe Idea:

• Protein: 1 lb boneless, skinless chicken thighs (cut into bite-sized pieces for skewers)
• Aromatics: 4 garlic cloves and a ½-inch piece of fresh ginger
• Sauce Elements:
  • 2 tbsp Hoisin sauce
  • 2 tbsp Oyster sauce
  • 2 tbsp Shaoxing wine
  • 2 tbsp Honey
  • 1 tbsp Light soy sauce
  • 2 tsp Dark soy sauce

1. Blend the Marinade: Toss all the fresh garlic, ginger, the entire spice blend from your card, and all of the liquid sauce ingredients (hoisin, oyster sauce, wine, honey, light, and dark soy sauces) into a blender. Blend until completely smooth.
2. Marinate: Pour the mixture over your chicken pieces and toss to coat evenly. Let it marinate in the refrigerator (ideally overnight, or for a minimum of 4 hours).
3. Assemble: Thread the marinated chicken onto skewers. You can optionally alternate the meat with pieces of scallions and bell peppers.
4. Grill: Preheat your grill to medium-high heat. Grill the kebabs, turning occasionally, until the chicken is cooked through and beautifully caramelized on the edges. (You can brush any clean, leftover marinade onto the meat during the first half of cooking to build up that signature sticky Char Siu crust)