Published Jun 19th
Prep 20m Cook 10m Additional 12h Ready In 12h 30m
Servings 8 servings Calories 237.4

This is an Asian dish that I’ve had for a long time, and it can be either an appetizer or main dish when served with rice. It originally was supposed to deep fried in small foil packets, but I found that way too messy. Grilling it is oh so yummy! The longer it marinates, the better it is. Personally I prefer it to marinade for 2 days.

Recipe Ingredients

  • ½ cup white sugar
  • ¼ cup black bean sauce
  • ¼ cup chopped fresh parsley
  • ¼ cup minced green onions
  • 5 tablespoons soy sauce
  • 3 tablespoons hoisin sauce
  • 2 tablespoons dry sherry
  • 1 tablespoon sesame oil
  • 1 tablespoon vegetable oil
  • 4 teaspoons minced fresh ginger root
  • 2 teaspoons minced garlic
  • ½ teaspoon Chinese five-spice powder
  • 2 pounds chicken tenders
  • 12 (6 inch) wooden skewers, or as needed, soaked in water for 30 minutes

Cooking Directions

  1. 1 Whisk together the sugar, black bean sauce, parsley, green onions, soy sauce, hoisin sauce, sherry, sesame oil, vegetable oil, ginger, garlic, and five-spice powder in a bowl, and pour into a resealable plastic bag. Add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight, up to 2 days, turning occasionally.
  2. 2 Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Weave the chicken tenders onto skewers.
  3. 3 Cook the skewered chicken on the preheated grill until no longer pink in the center and the juices run clear, turning occasionally, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts

  • Calories 237.4
  • Carbohydrate 18.2 g
  • Cholesterol 66 mg
  • Fat 5.5 g
  • Fiber 0.5 g
  • Protein 27.4 g
  • Saturated Fat 1 g
  • Sodium 812.4 mg
  • Sugar 14.4 g

Chef's Notes

The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.


  1. Wow - what a great recipe! I only used this for the marinade: I used boneless chicken thighs (my husband's favorite cut of the chicken) and marinated them about 10 hours; anything more would have been too much in my opinion. I was afraid they would be too salty (we cook with very little salt) - Read more ...
  2. My husband really enjoyed these! My husband made the full amount of the marinade using 3 large breast and diced them in 1 in. sizes. I wasn't sure about adding the sesame oil since I'm not a huge fan of it so we omitted that. I get to finally use the five-spice that I've had - Read more ...
  3. Wow! This is a keeper! I made it true to the recipe - great taste and the hubby gave this 10 stars. I have more marinating in the refrigerator and am going to do a stir fry with it tomorrow. I am sure it will be great. I did skewers of chicken and skewers of - Read more ...
  4. it really turned out wonderful!! such a nice change for us on a weeknight.:) i had it marinating for a little over 24 hours thank you!!!
  5. This is my recipe. It tastes like the chicken wings you would get at a Chinese buffet. The only thing different that I sometimes do is add a heaping teaspoon of Ground Ginger instead of fresh. Both are great! Enjoy!

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