Szechuan Chicken Skewers With Singapore Cole Slaw

The scent of sizzling chicken, glazed with a sweet and spicy marinade, always transports me back to summer evenings spent at street food markets in Southeast Asia. The vibrant colors of the Singapore slaw, a symphony of textures and flavors, adds a refreshing counterpoint to the rich, savory skewers. This recipe captures the essence of those memories, a fusion of Asian culinary traditions that’s both easy to make and incredibly satisfying. It’s a dish that’s as perfect for a casual backyard barbecue as it is for a quick and flavorful weeknight meal.

Recipe Overview

• Prep Time: 20 minutes (plus marinating time)
• Cook Time: 16-20 minutes
• Total Time: 36-40 minutes (plus marinating time)
• Servings: 4
• Dietary Type: Gluten-Free (check soy sauce and hoisin sauce labels to ensure gluten-free)

Ingredients

• 1 kg chicken breast, cut into 1-inch pieces

Marinade

• 3 tablespoons hoisin sauce (I use Blue Dragon brand; you can buy hoisin in most supermarkets or Asian grocery stores.)
• 2 teaspoons ketchup
• 2 garlic cloves, minced
• 2 teaspoons soy sauce
• 1 1⁄2 teaspoons Chinese chili sauce
• 1 tablespoon rice wine vinegar
• 2 tablespoons sherry wine
• 1 1⁄2 teaspoons sesame oil

Singapore Slaw

• 2 cups green cabbage, sliced thinly
• 2 cups red cabbage, sliced thinly
• 1 cup carrot, shredded
• 1 small red pepper, sliced thinly
• 3 tablespoons lime juice
• 2 teaspoons sugar
• 3 tablespoons soy sauce
• 1 1⁄2 teaspoons Chinese chili sauce with garlic
• 3⁄4 tablespoon curry powder
• 2 1⁄2 tablespoons honey

Equipment Needed

• Large bowl or resealable bag
• Wooden or metal skewers
• Grill or broiler
• Small jar with lid
• Large mixing bowl

Instructions

1. Prepare the Chicken Marinade: In a large bowl, storage container, or Ziploc bag, combine the hoisin sauce, ketchup, minced garlic, soy sauce, Chinese chili sauce, rice wine vinegar, sherry wine, and sesame oil. Whisk together thoroughly to ensure all ingredients are well combined.

2. Marinate the Chicken: Add the 1-inch chicken pieces to the marinade. Ensure that the chicken is completely coated. Cover the bowl, seal the container, or close the Ziploc bag and refrigerate for several hours or, ideally, overnight. The longer the chicken marinates, the more flavorful and tender it will become.

3. Prepare the Skewers: If using wooden skewers, soak them in water for at least 30 minutes before threading the chicken. This will prevent them from burning on the grill. Thread the marinated chicken pieces onto the skewers. Reserve the remaining marinade; you’ll use it for basting.

4. Cook the Chicken Skewers: You can cook the skewers on a grill or under the broiler. If grilling, preheat the grill to medium-high heat. If using a broiler, position the rack about 4-6 inches from the heat source. Place the skewers on the grill or broiler pan and cook for approximately 8-10 minutes per side, or until the chicken is cooked through. The internal temperature should reach 165°F (74°C).

5. Baste with Marinade: While the chicken is cooking, baste it several times with the reserved marinade. This will add flavor and help keep the chicken moist. Be careful not to over-baste towards the end of cooking, as the sugars in the marinade can burn.

6. Prepare the Singapore Slaw Dressing: While the chicken is marinating or cooking, prepare the slaw dressing. In a jar with a lid, combine the lime juice, sugar, soy sauce, Chinese chili sauce with garlic, curry powder, and honey. Seal the jar tightly and shake vigorously until all ingredients are well combined. Place the jar in the refrigerator for several hours or overnight to allow the flavors to meld.

7. Assemble the Singapore Slaw: In a large mixing bowl, combine the thinly sliced green cabbage, thinly sliced red cabbage, shredded carrot, and thinly sliced red pepper.

8. Dress the Slaw: Just before serving, pour the desired amount of dressing over the cabbage mixture. Toss gently to combine, ensuring that all the vegetables are evenly coated. You may not need to use all the dressing; avoid drowning the slaw.

9. Serve: Place the Singapore slaw on a plate and top with the cooked Szechuan chicken skewers.

Expert Tips & Tricks

• For a deeper, smokier flavor, add a touch of liquid smoke to the marinade.
• If you don’t have sherry wine, dry cooking wine can be used as a substitute.
• Adjust the amount of Chinese chili sauce according to your spice preference.
• To prevent the slaw from becoming soggy, dress it just before serving.
• For extra flavor and crunch, toast some sesame seeds and sprinkle them over the slaw before serving.
• To ensure even cooking of the chicken, cut the pieces into uniform sizes.
• If grilling outdoors, use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F (74°C).

Serving & Storage Suggestions

Serve the Szechuan Chicken Skewers with Singapore Cole Slaw immediately after cooking. Garnish with a sprinkle of sesame seeds and a sprig of fresh cilantro for an attractive presentation.

Storage: Leftover chicken skewers can be stored in an airtight container in the refrigerator for up to 3 days. The Singapore slaw is best consumed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Note that the slaw may become slightly softer over time.

Reheating: Reheat the chicken skewers in the oven or microwave until heated through. Be careful not to overcook the chicken, as it can become dry. The Singapore slaw does not reheat well, so it’s best served cold.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	580 kcal	29%
Total Fat	24g	37%
Saturated Fat	6g	30%
Cholesterol	150mg	50%
Sodium	1200mg	50%
Total Carbohydrate	30g	10%
Dietary Fiber	4g	16%
Sugars	20g	N/A
Protein	55g	110%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Use gluten-free soy sauce and gluten-free hoisin sauce to make this recipe gluten-free.
• Vegetarian: Substitute the chicken with firm tofu, pressed to remove excess water and cut into cubes. Marinate and cook the tofu as you would the chicken.
• Spicier: Add more Chinese chili sauce or a pinch of red pepper flakes to the marinade and slaw dressing for extra heat.
• Sweeter: Add a touch more honey to the marinade or slaw dressing for a sweeter flavor.
• Seasonal Slaw: Substitute the cabbage and red pepper with seasonal vegetables like shredded Brussels sprouts, kale, or bell peppers.

FAQs (Frequently Asked Questions)

Q: Can I marinate the chicken for longer than overnight?
A: Yes, you can marinate the chicken for up to 24 hours, but be careful not to marinate it for too long, as the acid in the marinade can start to break down the chicken fibers and make it mushy.

Q: Can I use a different type of vinegar in the marinade?
A: Yes, you can substitute rice wine vinegar with apple cider vinegar or white wine vinegar, but the flavor profile will be slightly different.

Q: Can I make the Singapore slaw ahead of time?
A: Yes, you can make the Singapore slaw a few hours ahead of time, but it’s best to dress it just before serving to prevent it from becoming soggy.

Q: What if I don’t have Chinese chili sauce with garlic?
A: You can use regular Chinese chili sauce and add a minced garlic clove to the dressing.

Q: Can I freeze the marinated chicken?
A: Yes, you can freeze the marinated chicken for up to 2 months. Thaw it in the refrigerator overnight before cooking.

Final Thoughts

This Szechuan Chicken Skewers with Singapore Cole Slaw recipe is a delightful fusion of flavors and textures that will transport your taste buds to the bustling streets of Asia. It’s a simple yet impressive dish that’s perfect for any occasion. I encourage you to try it out and experiment with different variations to suit your preferences. Share your creations and feedback – I’d love to hear what you think! Consider pairing this with some steamed rice or quinoa for a more substantial meal, or perhaps a refreshing cucumber salad for a light and healthy side.