Chinese Style Char Siu Chicken (Print Version)
# Ingredients:
→ Main Ingredient
01 -
2 pounds bone-in skin-on chicken thighs, excess fat trimmed
→ Marinade
02 -
2 tablespoons dark brown sugar
03 -
1 teaspoon salt
04 -
1/2 teaspoon aromatic five spice powder
05 -
1/4 teaspoon white pepper
06 -
1 1/2 tablespoons rich hoisin sauce
07 -
1 tablespoon Shaoxing wine (or substitute with clear rice wine, dry sherry, or beer)
08 -
2 teaspoons light soy sauce
09 -
1/2 teaspoon toasted sesame oil
10 -
2 cloves fresh garlic, finely minced
11 -
5 drops red food coloring (optional for traditional color)
→ Basting Sauce
12 -
2 tablespoons water
13 -
1 tablespoon maltose (or substitute with honey or brown rice syrup)
# Instructions:
01 -
Mix together dark brown sugar, salt, five spice powder, white pepper, hoisin sauce, Shaoxing wine, soy sauce, sesame oil, minced garlic, and optional red food coloring in a bowl. Rub this flavorful marinade all over the trimmed chicken thighs, cover, and let it work its magic in the refrigerator overnight or at least 8 hours.
02 -
Remove the chicken from the fridge about 2½ hours before cooking to ensure even roasting. Preheat your oven to 375°F (190°C) with a rack in the center. For easy cleanup, line a sheet pan with heavy-duty foil and top with parchment paper.
03 -
Arrange the marinated chicken pieces on the prepared pan, ensuring they don't touch. Roast for 30 minutes, checking every 15 minutes. If you notice any charring, tent with foil or lower the temperature.
04 -
While the chicken roasts, combine the reserved marinade with water in a small saucepan and bring to a simmer. Add softened maltose (microwave in 15-second bursts until soft) and stir until completely melted. Remove from heat.
05 -
After the initial 30 minutes, brush the chicken with your prepared basting sauce. Continue roasting for 5-10 minutes more until the internal temperature reaches 165°F (74°C) and juices run clear. For an extra-caramelized finish, give it one final baste and another minute in the oven.
# Notes:
01 -
This recipe is a delicious pork-free version of the classic Cantonese char siu, perfect for those who prefer chicken or don't eat pork
02 -
Allow at least 8 hours for marinating to develop the best flavor