Recipe Talk

I have looked all over the internet and cannot find this recipe for Chinese chicken sticks. I need a marinade, and then it is deep fried in soya oil. It has a nice brown look and has a spicy and salty taste. Some of the malls sell it at their food court. Some all you can eat chinese restaurants have it. On a bamboo stick. It not a kabob. I didn't see them put a coating on it. I have also purchased it at the chinese wokery in New Jersey at shop rite. Has anyone tried these and have any idea how to make it. It can be considered a barbecue or teriyaki chicken on a stick. But you won't find it anywhere on the internet.

will any of these do?
think the last recipe could be the one you are fter

CHICKEN STICKS
3 lb. chicken wings
1 c. butter
1 1/2 c. flour
1/3 c. sesame seed
1 Tbsp. salt
1/2 tsp. ginger

Cut off and discard bony tips of chicken wings (about
15). Divide each wing in half by cutting through joint with a
sharp knife. Wash and drain on paper towels. Melt butter in a
large shallow baking pan. Mix together the flour, sesame seed,
salt and ginger. Roll chicken pieces, one at a time, in
butter, then in flour mixture. Set aside on sheets of wax
paper. Arrange in single layer, not touching, in same pan.
Bake at 350 degrees for 1 hour. Refrigerate or freeze. When ready to
serve, bring to room temperature and broil 3 to 5 minutes until
golden.

PICK UP CHICKEN STICKS

3 lb. chicken wings
1 c. butter or margarine (2
sticks)
1 1/2 c. sifted flour
1/3 c. sesame seed
1 Tbsp. salt
1/2 tsp. ground ginger

Mix flour, sesame seed, salt and ginger. Divide wings
in half. Discard tips. Melt butter in large shallow baking
pan. Roll in flour mixture. Bake at 350 degrees F. for 1 hour. Slide
in broiler for 3 to 5 minutes after baking.

PICK UP CHICKEN STICK

3 lb. chicken wings
1 c. butter or margarine (2
sticks)
1 1/2 c. sifted flour
1/3 c. sesame seed
1 Tbsp. salt
1/2 tsp. ground ginger

Mix flour, sesame seed, salt and ginger. Divide wings
in half. Discard tips. Melt butter in large shallow baking
pan. Roll in flour mixture. Bake at 350 degrees for 1 hour. Slide
in broiler for 3 to 5 minutes after baking.

CHINESE DRUMETTES
3 lb. chicken wings
1 clove garlic
salt and pepper
2 Tbsp. oil
1 tsp. sugar
1/4 c. soy sauce
1 tsp. grated green ginger
2 Tbsp. dry sherry
1 Tbsp. honey

In bowl combine soy sauce, crushed garlic, ginger, salt,
pepper, sugar, honey and sherry. Pour over chicken sticks;
cover. Refrigerate overnight; stir them occasionally. Pour
chicken sticks and marinade in baking pan with oil; spread
evenly in pan. Bake in moderate oven for 35 to 40 minutes or
until cooked. Baste occasionally with pan juices. Good as
hors d'oeuvres or as meal.
Note: Use just large part of wing. Save rest for soup.

You might also check into recipes for Chinese soy sauce chicken and "red-cooked" chicken.You see soy sauce chicken hanging alongside Beijing duck at Chinatown BBQ houses.In many Chinese American restaurants,chicken sticks are sold instead.They are somewhat similar to Japanese teriyaki sticks.The chicken breast or thigh is cut and threaded on a wooden skewer.Then it is marinated in a dark soy sauce or,if unavailable,use Japanese tamari sauce for about fifteen minutes.Then deep fry the chicken skewer for about a minute or two.Then slow cook this skewer in mixture of rice wine or sherry,dark soy sauce,red rice or red food coloring,star anise,ginger,water for as long as possible for flavors to deeply infuse.You can find detail recipes for soy sauce chicken and red cooking in Grace Young's "The Wisdom of the Chinese Kitchen,"Eileen Yin-fei Lo's "The Chinese Chicken Cookbook" and "The Chinese Kitchen."