Char Siu Chicken Thighs (Print Version)

Marinated chicken thighs with sweet-savory glaze, baked until tender and deeply flavorful.

# Ingredients:

→ Marinade

01 - 1 tablespoon honey

02 - 1 tablespoon light soy sauce

03 - 1 tablespoon oyster sauce

04 - 1 tablespoon dark soy sauce or Kecap Manis

05 - 2 tablespoons brown sugar

06 - 2 cloves garlic, pureed or grated

07 - 1 inch ginger, pureed or grated

08 - 1 teaspoon Chinese Five Spice powder

09 - Pinch of white pepper

10 - 1 teaspoon red food coloring (optional)

→ Main

11 - 300 grams chicken thighs, fatty cuts preferred

# Instructions:

01 - In a large bowl or zipper bag, whisk together 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 desired until fully combined.

02 - Add the chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover or seal and refrigerate for a minimum of 2 hours, ideally overnight for deeper flavor.

03 - Remove the marinated chicken from the refrigerator and rest at room temperature for 15–20 minutes to reduce the chill. Preheat oven to 200°C.

04 - Arrange chicken thighs on a lined baking tray, allowing space between each piece. Place in the preheated oven and bake for approximately 20 minutes or until fully cooked and slightly caramelized.

05 - Let the baked chicken rest for 10 minutes after removal from the oven. Slice and serve warm.

# Notes:

01 - For the most vibrant colour, use red food colouring, but this step is optional and does not affect the flavour.

02 - Marinating overnight will yield the utmost depth in flavour and tenderness.

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