spicy chinese chicken

Discussion in 'Grilling Chicken' started by smoking shawn86, Sep 12, 2011.

  1. I had gotten this ideal from one of my hunting shows, Bebe winklemen.I started prepping the chicken  by deboning the thighs.After, I made my spicy Chinese chicken marinade with
    • soy sauce
    • teriyaki sauce
    • Sriracha sauce if you don't know its the one with the roster
    • orange juice
    • sesame seed oil
    • crushed garlic

    sorry I don't have the measurements for you I just measured it to my taste


  2. africanmeat

    africanmeat Master of the Pit OTBS Member

    It looks good i love Chinese food. i do a similar marinade i add ginger and use lemon .but this one looks yummy
    Last edited: Sep 13, 2011
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    How'd they turn out?

    They sure look good on the grill!
  4. using ginger did cross my mind
  5. it came out great it just needs a little adjustments
  6. Looks good.  Are those boneless thighs?
  7. yes I d-boned them
  8. scarbelly

    scarbelly Smoking Guru OTBS Member

    Looks good. What changes are you going to make?
  9. next time, I'm thinking about adding ginger and may be a little peanut sauce, and less sesame seed oil.
  10. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    They sure do look good!  Nothing beats thighs!!!!
  11. venture

    venture Smoking Guru OTBS Member

    Looks great, but missed the money shot.

    I too was thinking ginger and sugar in some form for glaze.  That may have come from the teri sauce, tho.

    Good luck and good smoking.
  12. roller

    roller Smoking Guru SMF Premier Member

    They look real good...
  13. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Shawn, Your Chicken looks Mighty Tasty, but since you still want to Tweak it...

    Peanut Sauce is nothing more than what you already have with the addition of Peanut Butter...minus the OJ...so no need  for a seperate bottled peanut sauce.

    You might try adding some Hoisin Sauce...sweetened fermented soybean paste...to your recipe above, plus Ginger. That will give you the taste of Chinese BBQ Spare Ribs and/or Chinese Roast Pork (Char Siu).    Koon Chun Hoisin...is the brand many restaurants use, but it is usually only available at Asian Markets...There will probably be a thinned down version in the Asian Section of your local Megamart, labeled as Hoisin or Chinese BBQ Sauce.

    Japanese Teriyaki Sauce (Shiny Grill Sauce) is basically Soy Sauce, Garlic, Ginger, Honey and Mirin (Sweet Rice Wine) with a little Rice Wine Vinegar, to balance the sweetness. Both Mirin and Rice Wine Vinegar are usually available in the Asian Section, and will make a Sauce/Marinade that tastes WAY BETTER than the Bottled Teriyaki.

    With a couple of more additions to your Pantry, you can make a bunch of Sauce variations. I hope this helps...JJ
    Last edited: Sep 14, 2011
  14. jc1947

    jc1947 Smoking Fanatic

    Look very good.
  15. slownlow

    slownlow Smoking Fanatic

    Your chicken looks great Shawn!
    Wow awesome info Jimmy.  Don't be afraid to post up some of these sauce recipes.   My wife loves chinese food and I would love to smoke some ribs and put the sauce on them like the chinese spare ribs.  I  just ordered this Koon Chun Hoisin off of Amazon to give it a try.  Thanks again 

    Sorry for stealing the thread  Shawn.
  16. venture

    venture Smoking Guru OTBS Member

    Jimmy is right on with the Hoisin, but use it carefully.  In large amounts it can turn bitter.  Also with ginger, fresh is the way to go. Mirin is great stuff, too, but many versions of that out there.

    As for the rest of it, it is a matter of experimentation and personal taste.

    I will deal with JJ later.  LOL

    Good luck and good smoking.
  17. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Sorry it took so long to get back I have been without a PC for weeks.

    This Marinade will work with Butts, Loin or Ribs...just apply the various Time, Temperature and desired Internal Temps for the type of meat you are using. The Chinese don't typically Smoke Pork, it gets roasted...BUT...A mild wood like Oak would be appropriate since wood fired ovens are common in China.

    Chinese Roast Pork/Rib Marinade

    1C Soy Sauce

    1/2C Brn Sugar or Honey*

    1C Shaoxing Wine or Sherry

    1C Hoisin Sauce

    1tsp 5 Spice Powder, McCormick is good, Asian market brands are better

    1-2Tbs Red Food Coloring

    2Tbs Grated Fresh Ginger

    2tsp Crushed Garlic

    2Tbs (2ea) Fine minced Scallion

    Combine all and Marinate Pork 24-48 hours for Roasts and 8-12 hours for Ribs...Note: too long on ribs and you risk losing the PORK flavor.

    For a Basting / Foiling / Finishing sauce...Boil the marinade and use as desired.

    Have Fun...JJ

    * Edited from 1C to 1/2C
    Last edited: Sep 28, 2011
  18. moikel

    moikel Master of the Pit OTBS Member

    Im with Chef Jimmy but would add kecap manis if you can get it.Its a sweetened soy sauce. Yellow rock sugar a good ingredient,sesame oil can be lethal if you get it wrong. Theres a lot of Indo Chinese food down here so it branches off with lemongrass,galangal,kaffir lime leaf,palm sugar etc. Chicken thighs did look great.
  19. venture

    venture Smoking Guru OTBS Member

    Moikel, I agree that the sesame oil can be killer when used to excess.  But it sure adds nice flavor when used carefully.

    As to JJ, what can I say?  That sounds like a boat load of hoisin to my palate. Then again, he put in a boat load of sugar, too?  I will try the recipe before I say I disagree. As to the red food coloring, go figger?  He is a pretty sharp guy tho.  LOL

    Good luck and good smoking.
  20. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Oh Sure! ...First day back in like a month...and Merv's ready to rumble!...I'll let it slide...THIS TIME!

    Ok it was a typo...should be 1/2C Brn Sugar or Honey

    Check around, lots of recipes with 1 1/2 to 2 times the amount of Hoisin to Soy Sauce.

    The RED FOOD COLORING.....'cause it's Pretty!....and although it is not as common on Ribs, it is almost always used on Roast Pork...JJ

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