Description

This Char Siu Chicken features succulent pieces of chicken, coated in a rich, glossy, and deeply flavorful glaze. The marinade offers a harmonious balance of sweet and savory notes, with aromatic spices that create a distinct profile. Baked or roasted to perfection, the chicken develops a beautiful caramelized exterior and remains tender within, making it an ideal pairing with steamed rice.

Ingredients

Scale

For the Chicken:
1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces
1 tablespoon sesame seeds, for garnish
2 green onions, thinly sliced, for garnish
For the Marinade/Glaze:
1/4 cup honey
1/4 cup hoisin sauce
2 tablespoons low-sodium soy sauce
1 tablespoon brown sugar, packed
1 tablespoon fresh ginger, grated
2 cloves garlic, minced
1 teaspoon five-spice powder
1 teaspoon sesame oil
1/2 teaspoon white pepper
1/4 cup chicken broth (or water)
1/4 teaspoon red food coloring (optional, for traditional color)

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Instructions

**Prepare the Chicken**: Pat the chicken pieces dry with paper towels.
**Make the Marinade**: In a medium bowl, whisk together the honey, hoisin sauce, soy sauce, brown sugar, grated ginger, minced garlic, five-spice powder, sesame oil, white pepper, chicken broth, and optional red food coloring until well combined.
**Marinate the Chicken**: Add the chicken pieces to the marinade, ensuring all pieces are thoroughly coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
**Preheat Oven**: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easier cleanup. If using foil, lightly grease it.
**Bake the Chicken**: Arrange the marinated chicken pieces in a single layer on the prepared baking sheet, reserving any excess marinade.
**First Bake**: Bake for 15 minutes.
**Glaze and Continue Baking**: While the chicken bakes, pour the reserved marinade into a small saucepan and bring to a simmer over medium heat. Cook for 2-3 minutes, stirring occasionally, until slightly thickened. This will be your basting glaze.
**Baste and Broil**: After 15 minutes, remove the chicken from the oven. Brush generously with the thickened glaze. Return to the oven and bake for another 10-15 minutes, or until the chicken is cooked through and the glaze is caramelized. For extra char, you can briefly broil for 1-2 minutes at the end, watching carefully to prevent burning.
**Rest and Serve**: Remove the chicken from the oven and let it rest for 5 minutes before serving. This allows the juices to redistribute.
**Garnish**: Garnish with sesame seeds and sliced green onions. Serve hot over steamed white rice.

Notes

* For best flavor, marinate the chicken overnight.

* Ensure the chicken is in a single layer on the baking sheet to promote even cooking and caramelization.

* Watch closely during the final broiling step to achieve a slight char without burning the glaze.

* Leftover Char Siu Chicken can be stored in an airtight container in the refrigerator for up to 3 days.

* Chicken thighs are recommended for their tenderness and moisture, but boneless, skinless chicken breast can also be used; adjust cooking time as needed to prevent drying out.

Prep Time: 20 minutes (+ 2 hours marinating)
Cook Time: 25-30 minutes

Nutrition

Calories: 380
Fat: 12g
Carbohydrates: 30g
Protein: 35g