Char Siu Chicken

INGREDIENTS

• 300 grams chicken thigh (fatty cuts preferred): The tender texture of chicken thigh absorbs the marinade well, giving it a juicy, flavorful result.
• 1 tbsp honey: Adds natural sweetness and helps caramelize the chicken during baking.
• 1 tbsp light soy sauce: Provides saltiness and depth to the marinade.
• 1 tbsp oyster sauce: Brings a savory, umami flavor to the dish, essential in Asian cooking.
• 1 tbsp dark soy sauce (or Kecap Manis): Adds a rich color and slightly sweeter flavor compared to regular soy sauce.
• 2 tbsp brown sugar: Enhances the sweetness and aids in creating a glossy glaze on the chicken.
• 2 cloves garlic, pureed or grated: Adds aromatic, savory notes to the marinade.
• 1 inch ginger, pureed or grated: Provides a warm, slightly spicy flavor that complements the garlic.
• 1 tsp Chinese Five Spice powder: Adds a distinctive flavor with notes of cinnamon, star anise, and cloves.
• Pinch of white pepper: Offers mild heat without overpowering the other flavors.
• 1 tsp red food coloring (optional): For a traditional look, though it doesn’t affect the taste.

INSTRUCTIONS

Step 1:

In a bowl or ziplock bag, combine honey, light soy sauce, oyster sauce, dark soy sauce (or Kecap Manis), brown sugar, garlic, ginger, Chinese Five Spice powder, white pepper, and red food coloring (if using). Mix until smooth to create the marinade.

Step 2:

Add the chicken thighs to the marinade, ensuring they are well-coated. Refrigerate for a minimum of 2 hours, preferably overnight, allowing the flavors to penetrate the meat for a deeper taste.

Step 3:

Remove the chicken from the fridge and let it rest at room temperature for 15-20 minutes to avoid cooking it straight from cold. Meanwhile, preheat your oven to 200°C (390°F).

Step 4:

Arrange the marinated chicken thighs on a baking tray, spreading them out in a single layer for even cooking.

Step 5:

Place the tray in the preheated oven and bake for approximately 20 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).

Step 6:

Once baked, remove the tray from the oven and allow the chicken to rest for 10 minutes. This resting period ensures the juices redistribute, keeping the meat tender.

Step 7:

Slice the chicken and serve as desired, with rice, steamed vegetables, or as a flavorful addition to a multi-course meal.

Serving and Storage Tips

• Serve Char Siu Chicken warm, alongside rice or noodles, to enjoy the rich, savory flavors.
• Pair it with steamed vegetables like bok choy, broccoli, or snap peas for a complete meal.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• To reheat, warm in the oven at 180°C (350°F) for about 10 minutes, or until heated through, to retain its juicy texture.

Helpful Notes

• If you’re short on time, marinate the chicken for at least 30 minutes, though longer marinating enhances the flavors.
• You can substitute chicken thighs with chicken breast, though thighs provide a juicier result.
• For added flavor, grill the chicken after baking for a few minutes to achieve a charred finish.
• The red food coloring is optional but gives the chicken its traditional look.

Tips from well-known chefs

• Chef Ken Hom recommends basting the chicken with additional marinade during cooking for extra flavor.
• Chef Martin Yan suggests adding a touch of rice wine or Shaoxing wine to the marinade for a deeper taste.
• Chef Ching-He Huang advises using fresh ginger and garlic for the most authentic flavor.