Char Siu Chicken is a delightful dish that brings the vibrant flavors of Chinese cuisine right to your kitchen. This succulent, sweet, and savory roasted chicken is marinated in a rich blend of hoisin sauce, soy sauce, and five-spice powder, creating a mouthwatering experience that is hard to resist. The history of Char Siu dates back to the Cantonese style of barbecuing meat, and it has become a beloved staple in Chinese households and restaurants alike. People adore Char Siu Chicken not only for its incredible taste and tender texture but also for its convenience; it can be served over rice, in a wrap, or even as a topping for noodles. Join me as we explore this delicious recipe that is sure to impress your family and friends!

Ingredients:

4 boneless, skinless chicken thighs
1/4 cup soy sauce
2 tablespoons hoisin sauce
2 tablespoons honey
1 tablespoon Chinese rice wine (or dry sherry)
1 tablespoon sesame oil
1 teaspoon five-spice powder
2 cloves garlic, minced
1 inch piece of ginger, grated
1 tablespoon red food coloring (optional, for color)
2 green onions, chopped (for garnish)
Sesame seeds (for garnish)

Preparing the Marinade

To start, I like to prepare the marinade that will give the chicken its signature Char Siu flavor. Here’s how I do it:

In a medium-sized bowl, combine the soy sauce, hoisin sauce, honey, rice wine, sesame oil, five-spice powder, minced garlic, and grated ginger. If you want that vibrant red color, add the red food coloring at this stage.
Whisk the mixture until all the ingredients are well combined and the honey is fully dissolved. The marinade should be smooth and glossy.

Marinating the Chicken

Now that the marinade is ready, it’s time to marinate the chicken. This step is crucial for infusing the flavors into the meat.

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 chicken for at least 2 hours, but for best results, I recommend marinating it overnight. This allows the flavors to penetrate deeply into the meat.

Preparing for Cooking

Once the chicken has marinated, it’s time to prepare for cooking. Here’s what I do:

Preheat your oven to 400°F (200°C). This high temperature will help caramelize the sugars in the marinade, giving the chicken that beautiful charred exterior.
Line a baking sheet with aluminum foil for easy cleanup and place a wire rack on top. This allows the heat to circulate around the chicken, ensuring even cooking.
Remove the chicken from the marinade, letting any excess drip off. Reserve the marinade for basting later.

Cooking the Chicken

Now comes the exciting part—cooking the chicken! Here’s how I do it:

Place the marinated chicken thighs on the wire rack, making sure they are spaced out evenly. This helps them cook uniformly.
Roast the chicken in the preheated oven for about 20 minutes.
After 20 minutes, take the chicken out and baste it with the reserved marinade using a brush. This adds extra flavor and moisture.
Return the chicken to the oven and continue roasting for another 10-15 minutes, or until the internal temperature reaches 165°F (75°C) and the chicken is nicely caramelized.
If you want an extra charred effect, you can switch the oven to broil for the last 2-3 minutes. Just keep a close eye on it to prevent burning!

Resting the Chicken

Once the chicken is cooked, it’s important to let it rest before slicing. This helps retain the juices and keeps the meat tender.

Remove the chicken from the oven and transfer it to a cutting board.
Cover the chicken loosely with aluminum foil and let it rest for about 5-10 minutes. This allows the juices to redistribute throughout the meat.

Assembling and Serving

Now that the chicken has rested, it’s time to slice and serve. Here’s how I like to do it:

Using a sharp knife, slice the chicken thighs into thin strips. This makes for easy serving and allows everyone to enjoy the delicious flavors.

Conclusion: