Total Time
20mins
Prep 10 mins
Cook 10 mins

Based on a Yank Sing (S.F.) recipe.

Ingredients Nutrition

Directions

  1. Remove skin if using thighs cut each thigh through the bone crosswise in half, if using boneless, cut boneless breast into 2-inch pieces for 16 pieces altogether (rinse and blot dry) trim scallions and cut each into (4)-2" sections.
  2. Combine the soy sauce, sugar, rice wine, garlic and 5 spice powder in a heavy saucepan and bring to boil over medium heat, continue boil until thick and syrupy, about 5 minutes, transfer mixture to a bowl and let cool to room temperature, add chicken pieces toss to coat thoroughly, and let marinate covered in the fridge for 2-4 hours.
  3. Preheat grill to high, cut 16 6-inch inch squares of aluminum foil; place foil (shiny side down) on your work surface.
  4. Drain the chicken, reserving the marinade, and place a piece, along with a piece of scallion in the center of foil, spoon a little marinade on top of chicken piece, then crinkle foil around chicken.
  5. (At this point chicken can wait 4-6 hours before grilling-fridge it until ready to cook).
  6. When ready to cook, arrange the little bundles on on the hot grate and grill turning with tongs until chicken is cooked through (4-8 minutes at most) to test doneness unwrap 1 of the bundles, the chicken should feel firm and hot to the touch (warn guests the chicken will be steamy and hot).