Description
This Char Siu Chicken features marinated chicken thighs that are sweet, savory, and infused with a blend of hoisin sauce, soy sauce, and spices. Baked or grilled to perfection, it’s a delicious dish served with rice or in bao buns, making it a versatile addition to any meal.
Ingredients
Scale
- 4 boneless, skinless chicken thighs (about 1.5 pounds)
- 1/4 cup hoisin sauce
- 1/4 cup soy sauce
- 2 tablespoons Chinese rice wine (or dry sherry)
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon five-spice powder
- 2 cloves garlic, minced
- 1 inch piece of ginger, grated
- 1 tablespoon red food coloring (optional, for color)
- 1 tablespoon chopped green onions (for garnish)
Instructions
- In a medium-sized mixing bowl, combine the hoisin sauce, soy sauce, Chinese rice wine, honey, and sesame oil. Whisk together until well blended.
- Add the five-spice powder, minced garlic, and grated ginger to the mixture. Stir until all ingredients are fully incorporated.
- If you desire a vibrant red color typical of Char Siu, add the red food coloring to the marinade. Mix well to ensure the color is evenly distributed.
- Place the chicken thighs in a large resealable plastic bag or a shallow dish.
- Pour the marinade over the chicken, ensuring that each piece is well coated. If using a bag, seal it tightly and massage the marinade into the chicken.
- Refrigerate the marinating chicken for at least 4 hours, but preferably overnight. This allows the flavors to penetrate the meat thoroughly.
- Preheat your oven to 375°F (190°C). If you prefer grilling, preheat your grill to medium-high heat.
- Line a baking sheet with aluminum foil and place a wire rack on top. This will allow the chicken to cook evenly and let excess marinade drip off.
- Remove the chicken from the marinade, allowing any excess to drip off. Reserve the marinade for basting during cooking.
- For oven cooking: Place the marinated chicken thighs on the wire rack. Bake in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).
- For grilling: Place the chicken thighs directly on the grill. Cook for about 6-8 minutes on each side, basting with the reserved marinade every few minutes. Ensure the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- During the last 5 minutes of cooking, you can brush the chicken with additional marinade for extra flavor and a glossy finish.
- Once cooked, remove the chicken from the oven or grill and let it rest for about 5-10 minutes. This allows the juices to redistribute, ensuring moist and tender chicken.
- Slice the chicken into strips or serve whole, garnished with chopped green onions for a fresh touch.
- Char Siu Chicken can be served with steamed rice, stir-fried vegetables, or in a bao bun for a delicious meal.
- If you have any leftover Char Siu Chicken, allow it to cool completely before storing.
- Place the chicken in an airtight container and refrigerate for up to 3 days.
- For longer storage, you can freeze the cooked chicken. Wrap it tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe bag. It can be frozen for up to 3 months.
- To reheat, thaw in the refrigerator overnight and then warm in the oven or microwave until heated through.
Notes
- For the best flavor, marinate the chicken overnight. The longer it marinates, the more flavorful it will be.
- Adjust the sweetness of the marinade by adding more or less honey according to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes