Chinese Char Siu Chicken (Print Version)
# Ingredients:
→ Main Ingredient
01 -
2 lbs of chicken thighs with skin and bones, trim any extra fat
→ Marinade
02 -
2 teaspoons light soy sauce
03 -
1 tablespoon Shaoxing wine (swap with rice wine, dry sherry, or beer if needed)
04 -
1/2 teaspoon toasted sesame oil
05 -
1 teaspoon salt
06 -
5 drops red food coloring, optional if you want it traditional
07 -
1/4 teaspoon white pepper
08 -
1/2 teaspoon five spice powder for that classic aroma
09 -
2 cloves garlic, finely chopped
10 -
1 1/2 tablespoons hoisin sauce for a deep umami flavor
11 -
2 tablespoons dark brown sugar
→ Basting Sauce
12 -
1 tablespoon maltose (sub with honey or brown rice syrup if needed)
13 -
2 tablespoons water
# Instructions:
01 -
Toss together the hoisin sauce, soy sauce, sugar, sesame oil, wine, salt, white pepper, five spice powder, garlic, and food coloring in a mixing bowl. Coat the chicken pieces well with this mix, cover them up, and leave them in the fridge for at least 8 hours or overnight so the flavors soak in.
02 -
Take the chicken out of the fridge about 2 1/2 hours before it's time to cook. Heat your oven to 375°F (190°C) with the rack placed in the center. Cover a baking sheet with foil for easy cleanup, then lay parchment paper on top.
03 -
Put the marinated chicken on the prepped tray, keeping them spaced out. Let them roast for 30 minutes, and check on them every 15 minutes. If they start browning too much, cover them with foil or drop the temperature a bit.
04 -
Grab a small pot and heat up the leftover marinade with 2 tablespoons of water. Add softened maltose (warm in the microwave for short intervals if it’s too firm), stirring till smooth. Turn off the heat once mixed.
05 -
After the 30 minutes of roasting, brush the chicken with the warm basting sauce. Roast for another 5 to 10 minutes till the meat reaches 165°F (74°C) inside, and the juices are clear. Give one more glaze before putting it back for one last minute if you’d like a glossy finish.
# Notes:
01 -
This dish puts a chicken spin on Cantonese char siu that's usually made with pork, great for non-pork eaters
02 -
Try marinating for at least 8 hours to pack in that full flavor