In a large bowl, add
Granulated Sugar (1/4 cup)
Garlic Powder (1/4 tsp)
Curry Powder (1/2 tsp)
Ground White Pepper (1/8 tsp)
Chinese Five Spice Powder (1/8 tsp)
Salt (1/8 tsp)
Soy Sauce (1/2 Tbsp)
Pineapple Juice (2 Tbsp)
Sherry Wine (1/2 Tbsp)
Sesame Oil (1 tsp)
Oyster Sauce (1/2 Tbsp)
Lee Kum Kee Hoisin Sauce (1/2 Tbsp)
Beet Juice (2 Tbsp)
Bull Head BBQ Sauce (2 1/2 Tbsp)
Mix together and set aside.
Cut your deboned
Chicken Thighs (2.2 lb)
Take one half and rotate it. Cut the chicken one and a half inch in width.
Do it for the other half of chicken as well.
In a large bowl big enough to fit the chicken, mix the chicken with the marinade using your hands or tongs. You can also use a ziplock bag to make it easier. Marinate for 4 hours or up to overnight.
Soak the bamboo skewers in water for at least an hour to prevent them from burning while baking or frying.
Preheat you oven to 350 degrees F (180 degrees C). Line the baking rack with aluminum foil.
Insert the soaked bamboo sticks through the chicken.
Line them up in your baking tray.
Bake the chicken for 15 to 20 minutes on one side.
Take the chicken out of the oven and flip them over.
Bake for another 15 to 20 minutes.
Prepare a wok with some
Frying Oil (as needed)
. Heat the oil to 325 degrees F (160 degrees C).
Fry the baked chicken for 1 minute. Set aside on a plate lined with paper towels to drain excess oil.
Serve chicken immediately and enjoy!