Grilled Kung Pao Chicken on Skewers

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¼ cup soy sauce

¼ cup brown sugar

2 Tbsp rice wine vinegar

3 Tbsp Sherry or mirin

2 Tbsp sriracha (hot chili sauce) – more or less to taste

2 tsp sesame oil

1 Tbsp minced ginger

2 cloves minced garlic

1-½ lb chicken breasts cut in 1 to 1 ½ pieces

1 red pepper cut in 1- 2-inch piece

1 onion cut in 1 -2 inch pieces

2 cups cubed fresh pineapple

Whole mushrooms (optional – grilled separate skewers)


Combine first eight ingredients, soy sauce through ginger in a large bowl or baggie

Add chicken and marinate for 30 minutes.

If you are using wooden skewers, make sure to soak them in water for 30 minutes.

Preheat grill or broiler.

Thread skewers with chicken, peppers, onions, pineapple and mushrooms (if desired)

Grill, turning occasionally, until chicken is firm to the touch - about 10 minutes.


Serve with rice, sliced green onions, and peanuts.

We made a sweet/hot dipping sauce with equal parts soy sauce, brown sugar, rice vinegar, and sriracha. 

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