Name: Char Siu Chicken
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 1½ lbs (680g) boneless skinless chicken thighs; 3 tablespoons hoisin sauce; 2 tablespoons soy sauce; 1 tablespoon oyster sauce; 2 tablespoons honey; 1 tablespoon dark brown sugar; 1 teaspoon Chinese five spice powder; 3 cloves garlic, minced; 1 teaspoon fresh ginger, grated (optional); 1 tablespoon Shaoxing rice wine (or dry sherry); 1 teaspoon sesame oil; ½ teaspoon white pepper; ½ teaspoon red food coloring (optional); 1 tablespoon honey (for glaze); 1 tablespoon warm water (for glaze)

Description

Deliciously sticky and caramelized char siu chicken thighs, marinated in a savory sweet glaze, roasted to perfection.

Ingredients

Scale

1½ lbs (680g) boneless skinless chicken thighs
3 tablespoons hoisin sauce
2 tablespoons soy sauce
1 tablespoon oyster sauce
2 tablespoons honey
1 tablespoon dark brown sugar
1 teaspoon Chinese five spice powder
3 cloves garlic, minced
1 teaspoon fresh ginger, grated (optional)
1 tablespoon Shaoxing rice wine (or dry sherry)
1 teaspoon sesame oil
½ teaspoon white pepper
½ teaspoon red food coloring (optional)
1 tablespoon honey (for glaze)
1 tablespoon warm water (for glaze)

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Instructions

Make the marinade: Combine hoisin sauce, soy sauce, oyster sauce, honey, brown sugar, five spice powder, minced garlic, grated ginger, Shaoxing wine, sesame oil, white pepper, and food coloring in a large bowl. Whisk until smooth.
Marinate the chicken: Add the chicken thighs to the marinade. Toss to coat and refrigerate for at least 1 hour, preferably overnight.
Prepare for roasting: Remove chicken from fridge 30 minutes before cooking. Preheat oven to 400°F (200°C), line a baking sheet with foil, and place a wire rack on top.
Roast for 15 minutes, checking every 10 minutes to avoid burning. Tent with foil if necessary.
Make the basting glaze: Combine reserved marinade with 1 tablespoon honey and 1 tablespoon warm water in a saucepan. Simmer for 2–3 minutes.
Flip the chicken, baste with glaze, and return to the oven for 10–15 minutes until chicken reaches 165°F (74°C).
Broil for 2–3 minutes for extra char if desired. Rest for 5 minutes before slicing.

Notes

For best results, marinate overnight. Serve over steamed jasmine rice with pan drippings.

Prep Time: 5 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Chinese

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 12g
Sodium: 900mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 0g
Protein: 25g
Cholesterol: 80mg