Char Siu Chicken Skewers with Fried Rice Salad

Sticky-sweet, smoky char siu–glazed chicken skewers served over a chilled fried rice-style salad that’s perfect for BBQs and make-ahead lunches.

Ingredients

• 1 1/2 lb (700g) boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp soy sauce
• 2 tbsp hoisin sauce
• 2 tbsp honey
• 1 tbsp brown sugar
• 1 tbsp Chinese five-spice powder
• 1 tbsp neutral oil (plus more for grilling)
• 3 garlic cloves, finely grated or minced (pantry staple)
• 1 tbsp rice vinegar (or apple cider vinegar)
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 8–10 skewers (soak wooden skewers in water 30 minutes)
• 3 cups cooked jasmine rice, cold (best made the day before)
• 2 tbsp neutral oil
• 2 large eggs, beaten with a pinch of salt
• 1 cup frozen peas and carrots, thawed
• 3 scallions, thinly sliced (white and green parts separated)
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar (or apple cider vinegar)
• 1–2 tsp chili crisp or sriracha (optional)
• 1 tbsp toasted sesame seeds (optional)
• Salt and black pepper, to taste

Method

• 1

  Step 1: Make the char siu marinade

  In a medium bowl, whisk together soy sauce, hoisin, honey, brown sugar, five-spice, oil, garlic, vinegar, salt, and pepper until smooth and glossy.

• 2

  Step 2: Marinate the chicken

  Add chicken pieces and toss until thoroughly coated. Marinate 30 minutes at room temp (or up to 12 hours refrigerated). If refrigerated, let sit out 15 minutes before skewering for more even cooking.

• 3

  Step 3: Skewer

  Thread chicken onto skewers, leaving a little space between pieces so heat can circulate. Reserve any remaining marinade in the bowl for basting (it will be cooked on the grill).

• 4

  Step 4: Cook the “fried rice,” then chill

  Heat a large skillet or wok over high heat until very hot (a drop of water should sizzle instantly). Add 1 tbsp oil. Pour in eggs and scramble quickly until just set, 30–45 seconds. Transfer to a plate.

• 5

  Step 5: Fry the rice

  Add remaining 1 tbsp oil. Add scallion whites and stir until fragrant, about 20 seconds. Add rice and spread it out; let it sit 45–60 seconds to lightly toast, then toss and repeat once more. You’re aiming for lightly golden bits and a “dry” fried rice feel.

• 6

  Step 6: Season + cool for salad

  Add peas and carrots and stir-fry 1–2 minutes until hot. Add soy sauce and toss until evenly seasoned and the rice is mostly dry again. Turn off heat, fold in scrambled egg and scallion greens. Tip rice onto a tray or wide dish to cool quickly (10–15 minutes), then stir through sesame oil, vinegar, and chili crisp (if using). Chill at least 15 minutes for a true “salad” vibe.

• 7

  Step 7: Grill the skewers

  Preheat BBQ grill to medium-high (about 450°F/230°C). Oil the grates. Grill skewers 3–4 minutes per side, basting once or twice with the reserved marinade, until deeply caramelized and cooked through (internal temp 165°F/74°C). Watch closely near the end—sugars char fast, which is good, but can burn.

• 8

  Step 8: Serve

  Spoon chilled fried rice salad onto plates (or meal prep containers). Top with hot char siu chicken skewers. Finish with sesame seeds and extra chili crisp if you like.

Tips

• **No grill?** Use a grill pan or broil: place skewers on a foil-lined tray, broil 6–10 inches from heat for 10–14 minutes total, turning and basting twice, until caramelized.
• **Best rice for this**: Cold, day-old rice is key—fresh rice steams and goes mushy. If using fresh, spread on a tray and chill 30–60 minutes first.
• **Make-ahead / meal prep**: Keep rice salad and skewers separate. Refrigerate up to 4 days. Reheat skewers (microwave or skillet) and keep the rice salad chilled.
• **Adjust sweetness**: For a less sweet char siu, reduce honey to 1 tbsp and brown sugar to 2 tsp.
• **Serve with**: Crunchy cucumber slices dressed with a little vinegar + salt, or simple steamed greens for a fresher plate.

Nutrition (per serving, estimate)