READY IN 12+ hrs

Susan's Jee Bow Gai

Read Reviews (4)

"This is an Asian dish that I've had for a long time, and it can be either an appetizer or main dish when served with rice. It originally was supposed to deep fried in small foil packets, but I found that way too messy. Grilling it is oh so yummy! The longer it marinates, the better it is. Personally I prefer it to marinade for 2 days." — ~susakins~

Directions

Whisk together the sugar, black bean sauce, parsley, green onions, soy sauce, hoisin sauce, sherry, sesame oil, vegetable oil, ginger, garlic, and five-spice powder in a bowl, and pour into a resealable plastic bag. Add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight, up to 2 days, turning occasionally.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Weave the chicken tenders onto skewers.
Cook the skewered chicken on the preheated grill until no longer pink in the center and the juices run clear, turning occasionally, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Kitchen-Friendly View

PREP 20 mins
COOK 10 mins
READY IN 12 hrs 30 mins

Footnotes

Editor's Note
The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Reviews More Reviews

Mar 15, 2012

Wow! This is a keeper! I made it true to the recipe - great taste and the hubby gave this 10 stars. I have more marinating in the refrigerator and am going to do a stir fry with it tomorrow. I am sure it will be great. I did skewers of chicken and skewers of vegetables and rice. Perfect dinner for us. Thank you!

—Baking Nana

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Jun 06, 2011

This is my recipe. It tastes like the chicken wings you would get at a Chinese buffet. The only thing different that I sometimes do is add a heaping teaspoon of Ground Ginger instead of fresh. Both are great! Enjoy!

—~susakins~

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5 Ratings

Jul 26, 2011

it really turned out wonderful!! such a nice change for us on a weeknight. :) i had it marinating for a little over 24 hours, thank you!!!

—rdhoffman

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May 16, 2012

My husband really enjoyed these! My husband made the full amount of the marinade using 3 large breast and diced them in 1 in. sizes. I wasn't sure about adding the sesame oil since I'm not a huge fan of it so we omitted that. I get to finally use the five-spice that I've had for a long time and would like to find other recipes using it.

—For Here or To Go?

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Nutrition

Calories
237 kcal
12%

Carbohydrates
18.2 g
6%

Cholesterol
66 mg
22%

Fat
5.5 g
8%

Fiber
0.5 g
2%

Protein
27.4 g
55%

Sodium
812 mg
32%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Susan's Jee Bow Gai

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 237
Calories from Fat: 49

% Daily Value *
Total Fat 5.5g 8 %
** Saturated Fat 1g 5 %
** Cholesterol 66mg 22 %
** Sodium 812mg 32 %
** Potassium 358mg 10 %
Total Carbohydrates 18.2g 6 %
** Dietary Fiber 0.5g 2 %
Protein 27.4g 55 %
** Sugars 14.4g
** Vitamin A 4 %
** Vitamin C 8 %
** Calcium 3 %
** Iron 14 %
** Thiamin < 1 %
** Niacin 141 %
** Vitamin B6 41 %
** Magnesium 15 %
** Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.