Char Siu Chicken is an easy alternative to the much-loved roast pork char siu. Perfect for those who cannot eat pork or simply prefer chicken, this oven-version is a delicious choice. Inspired by the classic Cantonese dish, it is quicker to prepare as the chicken requires less marinating time than traditional pork char siu. Easy to make and hard not to love, this versatile recipe can be cooked in either an oven or BBQ grill, making it a convenient and satisfying meal.
Ingredients needed for Char Siu Chicken:
Chicken: Thighs remain juicy and tender. Chicken breast can also be sued, but thighs are forgiving if slightly over-roasted.
Dry Sherry: Dry sherry can be used as a substitute for Shaoxing wine.
Hoisin sauce & Oyster sauce: These provide sweetness and umami, creating the foundation of the sticky glaze.
Dark Soy Sauce: Mainly used to give Char Siu Chicken its deep mahogany colour and glossy appetizing finish.
Garlic: Fresh garlic is grated so it melts smoothly into the sauce and seasons the chicken as it roasts.
Five-Spice Powder: Five-spice powder adds a a lovely warmth.
White pepper Powder: Brings a sharp, earthy heat that balances the rich sweetness of the marinade.
Sesame Oil: Adds a rich, nutty flavour that brings the sweet and savory elements together.
Serving Suggestions:
Char Siu Chicken pairs beautifully with both Asian-inspired sides and classic barbecue favorites. Serve chicken over white rice, garnished with sesame seeds and green onions. It also works well as a topping for rice or noodles with blanched vegetables.
For a refreshing contrast, pair it with Asian slaw or cucumber salad. Grilled baby bok choy and bok choy stir-fry are excellent green sides for the sticky, sweet and savory sauce. You can also use the chicken in other dishes. Add it to fried rice or noodles or turn it into the classic dim sum favorite Char Siu Bao. Sliced or shredded chicken makes a delicious filling for bao buns or duck pancakes, too.
Storage Tips:
Refrigerator: Keep leftovers in an airtight container for up to 4 days.
Reheat: Warm in a 300ºF (150ºC) oven until heated through.
Ingredients
2 nos. Chicken Thigh, boneless
2 tbsp Regular Soy sauce
1 tbsp Oyster Sauce
1 tbsp Hoisin Sauce
1 tbsp Dark Soy sauce
1 tbsp Dry Sherry
1/4 tsp Five-spice powder
1/2 tsp White pepper powder
1 tbsp Garlic, sliced
1 tbsp Sesame Oil
Preparation
- Step 1: In a mixing bowl combine, regular soy sauce, oyster sauce, Hoisin sauce, Dark soy sauce, dry sherry, five spice powder, white pepper powder, sliced garlic and sesame oil, stir to mix properly.
- Step 2: Add the chicken to the prepared marinade, coating the pieces well. Cover and marinate at room temperature for 30 minutes or refrigerate for 24 hours.
- Step 3: Preheat the convection oven @200ºC. Remove the marinated chicken thigh from the marinade and place in a baking tray. Bake for 10 minutes.
- Step 4: Meanwhile, pour the excess marinade into a small pan with water. Cook the mixture until thickens.
- Step 5: Take out and flip over the chicken. Brush some thickened marinade and put back the chicken into the oven. Cook for 5 minutes. Take out the chicken, flip over again and brush with the marinade and put back the chicken into the oven, cook for 5 more minutes.
- Step 6: Let the chicken rest for 5 minutes before serving. Serve over rice or noodles. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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