Easy Chinese Style Char Siu Chicken (Printer-Friendly Version)
# What You'll Need:
→ Main Ingredient
01 -
2 pounds chicken thighs, bone-in with skin, trimmed to remove extra fat
→ Marinade
02 -
1/2 teaspoon ground five spice, for a fragrant kick
03 -
2 cloves garlic, finely chopped
04 -
1 teaspoon salt
05 -
5 drops red food coloring, optional if you want that traditional look
06 -
2 tablespoons dark brown sugar
07 -
1/2 teaspoon sesame oil, toasted
08 -
2 teaspoons soy sauce, light in flavor
09 -
1 1/2 tablespoons hoisin sauce, rich and savory
10 -
1 tablespoon Shaoxing wine (or switch for rice wine, beer, or dry sherry)
11 -
1/4 teaspoon white pepper
→ Basting Sauce
12 -
1 tablespoon maltose (or swap with honey or rice syrup)
13 -
2 tablespoons water
# Method:
01 -
Combine the brown sugar, salt, five spice, white pepper, hoisin sauce, Shaoxing wine, soy sauce, sesame oil, minced garlic, and food coloring (if using) in a bowl. Massage this flavorful mix onto the chicken thighs, cover, and let it marinate in the fridge for at least 8 hours, or better yet, overnight.
02 -
Take the chicken out of the fridge about 2 and a half hours before baking to bring it to room temperature. Line a baking pan with foil and parchment to make cleanup easier, and set your oven to 375°F (190°C). Adjust an oven rack to the middle.
03 -
Place the marinated chicken on your prepared pan, keeping the pieces apart. Roast for 30 minutes and check every 15 minutes for any signs of burning. If needed, lower the temperature or cover with foil if it starts to darken too much.
04 -
While the chicken is baking, add the water to the leftover marinade in a small saucepan. Heat it up until it simmers. Microwave the maltose in short 15-second bursts, then mix it into the pan until it’s melted and smooth. Turn off the heat and let it sit.
05 -
After the first 30 minutes of baking, brush the chicken with your newly prepared basting sauce. Roast for another 5-10 minutes, or until the chicken hits 165°F (74°C) on the thermometer and its juices are clear when pierced. For a shiny finish, glaze once more and bake one last minute.
# Cook's Tips:
01 -
This tasty recipe is a chicken version of Cantonese char siu, making it ideal for anyone who avoids pork or just prefers chicken.
02 -
To get the most flavor, be sure to let the chicken marinate for at least 8 hours.