Bak Kwa | 雞肉乾 | Chinese BBQ Chicken Jerky

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This is a very popular treat during the lunar new year festive season, especially in Singapore. People will queue for hours upon hours just to get their hands on some really pricey Bak Kwa. It has become my household tradition to make this every year.

I am not bragging, but just like fine wine, my humble recipe has aged well with a little help from my friend: @beerswithdave. Check out his profile and give him a follow while you are at it.

Loving how rustic it looks...

Dave shared some ideas on how to enhance the flavors. Those ideas inspired me to push the boundaries to the best bak kwa I'd made thus far. The process is long, but it is worth it. I am also proud to say that I do not use any food coloring or highly processed super-refined sugar like most eateries do.

I used maltose syrup to get that sticky consistency. If you are having a hard time getting your hands on maltose syrup, you can replace it with maple syrup. Trust me, maple syrup adds another layer of flavors.

Look at the glossy shine...

You can also replace Chinese Rose Wine with Hua Tiao, Shao Xing, Sherry Wine or even Rose Cordial. You might wanna try your luck at a local Chinese grocery store or simply order online via Amazon.

Instead of spending huge dollars and hours standing in line to buy these for the Chinese New Year, why not make them at home? Here I wish you lovely people a very Happy Lunar New Year!

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Ingredients:

(Serve 4)

• Brine:

• Water, 1 Liter

• Sea Salt, 50g

• Liquid Smoke Preferably Stubb's Hickory, 10g

• 6 Chicken Thigh Skinless Boneless, About 700g

• Marinade:

• Fish Sauce, 1.5 TBSP

• Dark Soy Sauce, 3/4 TBSP

• Light Soy Sauce, 3/4 TBSP

• Chinese Rose Wine, 1.5 TBSP Or Rose Water, 1 TSP (Halal)

• Sesame Oil, 1.5 TBSP

• Maltose Syrup / Honey / Maple Syrup, 1.5 TBSP + More For Brushing

• Liquid Smoke Preferably Stubb's Hickory, 1.5 TBSP + More For Brushing

• Chinese 5 Spice Powder Homemade, 1 TSP

• Demerara Sugar, 75g

• Dark Muscovado Sugar, 75g

• Cinnamon Powder, 1/2 TSP

• Coriander Powder, 1/2 TSP

• White Pepper, 1/2 TSP

• Sriracha Powder / Smoked Paprika, 1/2 TSP Adjust To Preference

• Chili Flakes, 1/2 TSP Adjust To Preference (Optional)

• Mushroom Powder, 1/2 TSP

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Equipment:

• Oven

• Food Processor / Meat Grinder

• Smoking Gun + Hickory Wood Chips (Optional)

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Directions:

1. Please visit my "How To Make Chinese 5 Spice" page for the recipe.

2. Prepare the Brine

3. In a large bowl, stir water, salt, and liquid smoke until salt dissolves.

4. Submerge chicken thighs fully in the brine.

5. Cover and refrigerate for 24–48 hours.

6. Prepare the Marinade

7. In another large bowl, mix all marinade ingredients until well combined.

8. Tip: Steam maltose for 5 mins to liquify before using.

9. Coarsely dice chicken thighs.

10. Grind using a meat grinder or blitz in a food processor until coarsely ground—do not over-blend into a paste.

11. Fold ground chicken into the marinade until fully coated.

12. Cover and marinate in the fridge overnight.

13. Form the Jerky

14. Preheat oven to 180°C (360°F).

15. Place 2 heaped TBSP of the chicken mixture between 2 parchment sheets.

16. Roll into a thin layer, about ⅛ inch thick. Shape doesn’t matter—just keep it even.

17. Remove the top parchment sheet (save for reuse).

18. Transfer the bottom parchment and chicken onto a baking tray.

19. Bake for 8 minutes.

20. Make the Glaze

21. Mix 4 TBSP maltose and 2 TBSP liquid smoke (2:1 ratio).

22. Keep warm over a double boiler to liquify.

23. Or use maple syrup if preferred.

24. Glaze and Roast

25. After 8 mins, remove jerky from oven and brush with glaze.

26. Bake another 8 minutes.

27. Set oven to roast mode.

28. Flip jerky, glaze again, and roast for 3 minutes.

29. Flip once more, glaze again, and roast for another 3 minutes or until edges are lightly charred.

30. Let cool before serving.

31. To Finish

32. Repeat with remaining chicken mixture.

33. Optional: Smoke with hickory using a smoking gun for 5 minutes before serving.

    
    

Happy Lunar New Year!

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Recipe Video: