What is the Red Chicken on a Stick at Chinese Buffets?

At Chinese buffets, the bright red chicken skewers have become an important part of Chinese food in the United States. But what is this strange red meat on a stick? I’ll explain the history and preparation of this popular Chinese buffet food.

I have many fond memories of going to Chinese buffets with my family and piling my plate high with favorites like egg rolls, lo mein, and of course – the red chicken on a stick. These tasty morsels of chicken are lacquered in a sticky red glaze and grilled to perfection And they are a standard fixture at every Chinese buffet I’ve been to.

So what is the story behind this snack-able buffet treat? Let’s break it down.

A Brief History of Red Chicken on a Stick

While the exact origins are murky, it’s believed that red chicken on a stick was created by Chinese immigrants in America as a menu item that would appeal to American tastes.

The Chinese buffet itself traces its roots back to the 1950s-60s as Chinese restaurants adapted their menus to better cater to American diners. The now-ubiquitous Chinese buffet allowed customers to sample small portions of different Chinese dishes in one sitting.

People liked red chicken on a stick because it was easy to eat with your hands and fun to share. Even better, the sweet, sticky glaze went well with American tastes a lot more than some traditional Chinese dishes.

It became a standard dish at Chinese buffets in the US over the years. Now it’s hard to think of a Chinese buffet that doesn’t have those red chicken skewers.

How Red Chicken on a Stick is Prepared

While recipes can vary, red chicken on a stick is typically made by marinating chicken chunks in a mixture of soy sauce, hoisin sauce, sugar, Chinese five-spice powder, and red food coloring This imparts that signature red/brown glaze

The chicken is threaded onto skewers before being cooked – either grilled or baked. The stick makes it easy for buffet-goers to grab it with their hands.

Some versions may use chicken thigh meat to make them more flavorful and juicy. And the chicken is cooked until some parts are caramelized and charred, giving it a tasty grill mark look.

Before serving, some extra glaze may be brushed on to further lacquer and color the exterior. The end result is a sweet, salty, and finger-licking good chicken stick that is a staple at Chinese buffet lines across America.

Why Red Chicken on a Stick Became So Popular

There are several reasons why this dish has become so widespread at Chinese buffets:

• Appealing taste – The sweet and salty glaze along with the smoky char flavor is hard for Americans to resist. It’s a familiar taste profile that aligns more with barbecue chicken than traditional Chinese flavors.

• Fun presentation – Skewered on a stick, it looks enticing and is easy to pick up and eat with your hands. The vibrant red color grabs your attention.

• Versatility – It works well as an appetizer, side, or entree. You can nibble it on its own, dip it in sauces, or add it to a plate with other dishes. This flexibility makes it perfect for buffet-style dining.

• Savory yet mild taste – While flavorful, it doesn’t have an aggressive or unfamiliar flavor like some authentic Chinese dishes. This makes it palatable and enjoyable to a wide audience.

• Satisfying texture – The salty, sticky exterior around tender and juicy chicken provides great textural contrast.

Overall, red chicken on a stick has become a staple because it combines great taste, fun presentation, and crowd-pleasing flavor. For many Americans, it’s an integral part of the Chinese buffet experience.

Regional Differences and Variations

While soy sauce and hoisin glazes are most common, there are some regional twists on red chicken on a stick:

• In Hawaii, a teriyaki chicken glaze is often used in place of hoisin.

• Some West Coast eateries use a sriracha or chili garlic sauce for added heat.

• Certain East Coast establishments swap in duck or pork for the chicken.

• Southeast Asian flavors like lemongrass, fish sauce, and ginger sometimes make an appearance in the marinade.

• Korean-style versions may utilize gochujang instead of hoisin for a spicy, fermented kick.

So you may encounter some fun variations depending on where you live or the style of the particular restaurant. But the core concept remains the same – chicken chunks coated in a flavorful red glaze and skewered on a stick for your eating pleasure.

Nutrition Facts and Health Considerations

While tasty, red chicken on a stick isn’t necessarily the healthiest choice. Here are some nutrition facts to keep in mind:

• A 6-7 ounce serving averages around 250-300 calories.

• It can be high in sodium, averaging 600-900 mg due to the soy sauce and hoisin.

• Sugar content is elevated due to the use of hoisin, brown sugar, honey, or other sweeteners in the glaze.

• Depending on the oil used for grilling/frying, it may contain higher amounts of saturated fat.

My advice is to enjoy red chicken on a stick in moderation as part of an overall balanced diet. Stick to reasonable portion sizes. And when at a buffet, balance it out by also sampling veggie dishes, brown rice, and lower sodium menu options.

While not the healthiest choice, it’s a treat that, when enjoyed occasionally, can be part of an balanced diet. Moderation and variety is key when indulging at a Chinese buffet.

Making Your Own Red Chicken on a Stick at Home

Want to recreate this Chinese restaurant classic at home? Here is a simple recipe to try:

Ingredients:

• 2 lbs boneless, skinless chicken thighs, cut into 1 inch chunks
• 1/2 cup soy sauce
• 1/4 cup hoisin sauce
• 2 tbsp honey or brown sugar
• 1 tbsp rice vinegar or sherry
• 1 tsp Chinese five-spice powder
• 1 tsp sesame oil
• 1-2 tsp red food coloring (optional)
• Wooden skewers, soaked in water

Instructions:

1. In a zip top bag or bowl, combine soy sauce, hoisin, honey, vinegar, five spice, sesame oil, and food coloring. Add chicken and marinate for at least 30 minutes up to overnight.

2. Thread chicken onto soaked wooden skewers.

3. Grill or broil for 2-3 minutes per side until cooked through. Brush with extra marinade during cooking.

4. Serve immediately and enjoy! Dip in sweet chili sauce if desired.

The Takeaway on Red Chicken on a Stick

With its sticky-sweet glaze, vibrant color, and craveable flavor, red chicken on a stick has rightfully claimed its place as a ubiquitous appetizer in Chinese buffets across America. While the origins are murky, it has clearly become a staple that brings joy to buffet enthusiasts everywhere. This crowd-pleaser offers the perfect balance of familiar flavors in an fun, shareable package.

So next time you hit up your favorite Chinese buffet and spot those irresistible red chicken sticks, I hope you have a new appreciation for this staple’s rich history and origins. Indulge away and savor the sweet, salty and smoky goodness – that’s what buffets are for, after all! Just keep your portions in check and balance with some healthier choices for the optimal dining experience.

The red meat on a stick commonly found at Chinese restaurants is called Char Siu.