Description
Experience the iconic flavors of Cantonese barbecued goodness with this Char Siu Chicken recipe. This dish features tender, juicy chicken coated in a signature sticky, sweet, and savory glaze that will impress everyone at your table.
Ingredients
Scale
- 1.5 to 2 pounds Boneless, Skinless Chicken Thighs
- 1/4 cup Hoisin Sauce
- 2 tablespoons Light Soy Sauce
- 1 tablespoon Dark Soy Sauce
- 3 tablespoons Honey or Maltose
- 1 tablespoon Red Fermented Bean Curd (mashed smooth)
- 1 teaspoon Five-Spice Powder
- 2 cloves Minced Garlic
- 1 tablespoon Minced Fresh Ginger
- 2 tablespoons Non-Alcoholic Rice Wine Alternative
- 1/2 teaspoon White Pepper
- Reserved Marinade (for glaze)
- 2 tablespoons Honey or Maltose (for glaze)
- 1 tablespoon Hot Water or Reserved Fresh Marinade (for glaze)
Instructions
- Step 1: Prepare the Chicken – Pat the chicken thighs dry with paper towels and trim off excess fat. For even cooking, pound thicker parts or slice larger thighs into 2-3 pieces.
- Step 2: Mix the Marinade – In a bowl, combine hoisin sauce, light soy sauce, dark soy sauce, honey (or maltose), red fermented bean curd, five-spice powder, minced garlic, minced ginger, non-alcoholic rice wine alternative, and white pepper. Whisk until smooth.
- Step 3: Marinate the Chicken – Add chicken pieces to the marinade, ensuring they are thoroughly coated. Cover and refrigerate for at least 4 hours, preferably overnight.
- Step 4: Prepare for Roasting – Preheat the oven to 375°F (190°C). Line a baking sheet with foil and place a wire rack on top. Spray the rack with non-stick cooking spray. Arrange chicken on the rack, ensuring pieces are not touching.
- Step 5: Roast the Chicken – Roast for 20-25 minutes, flip the chicken, and continue roasting for another 15-20 minutes until cooked through (internal temperature of 165°F/74°C). Optionally, increase oven temperature to 400°F (200°C) for the last 10-15 minutes for a charred exterior.
- Step 6: Glaze for Perfection – In a saucepan, combine honey (or maltose) with hot water or reserved marinade. Brush the chicken with this glaze during the last 5-10 minutes of roasting.
- Step 7: Rest and Serve – Let the chicken rest for 5-10 minutes after cooking. Slice against the grain and serve with remaining glaze drizzled over the top.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dinner
- Method: Baking
- Cuisine: Cantonese
Nutrition
- Serving Size: 1 piece
- Calories: 300
- Sugar: 15 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Marinate for maximum flavor; the longer, the better! Use red fermented bean curd for color, or a drop of red food coloring if necessary. Ensure to use a wire rack for even cooking and to prevent sogginess.