Buffet Style Chicken On A Stick

• 2 lbs Chicken Thighs cut into strips for skewers
• 4 TB Granulated Sugar
• 2 TB Pineapple Juice
• 2 ts Sweet White Wine or Sherry Wine
• 1/2 ts Curry Powder
• 1/4 ts Garlic Powder
• 2 ts Soy Sauce
• 1/6 ts Chinese Five Spice
• 1/8 ts Salt
• 1/8 ts White Pepper
• 2 ts Oyster Sauce
• 2 ts Hoisin Sauce
• 1 ts Sesame Oil
• 2 1/2 TB Bull's Head Barbecue Sauce (Kimlan Satay Sauce)
• 2 TB Beet Juice (Optional for Color)
• Oil for frying (Optional to simulate buffet style)
• EQUIPMENT
• Bamboo Skewers
• Baking Sheet
• Tin Foil
• Airtight Container - I prefer glass storage containers
• SAUCE
• 1/4 C Dry Mustard 3 TB Cold Water and 1/8 ts White Pepper

1. Combine All Non-Chicken Ingredients into an airtight container that the chicken will fit into
2. Cut chicken lengthwise into appropriately sized strips. This often works by unfolding the chicken thigh and slicing it into halves or quarters.
3. Completely coat chicken in the airtight container. Marinate chicken in the fridge overnight or 4-6 hours.
4. Soak Bamboo Skewers in water for one hour prior to cooking
5. Preheat the oven to 350 and once heated cook for roughly 20 minutes
6. Flip chicken and cook for 15 minutes then check for doneness - it might need another 5 minutes
7. To simulate buffet style you can fry the chicken on the skewers for 1 minute a few at a time. This will give the illusion of breading. Be sure to use a high heat oil for this with a neutral flavor profile like safflower oil, canola oil, or grapeseed oil

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Taken from www.yummly.com/recipe/Buffet-Style-Chicken-on-a-Stick-1255910 (may not work)