Char Siu Chicken recipe

INGREDIENTS

• 1.5 lbs (700g) boneless skinless chicken thighs (or breasts)
• 3 tbsp hoisin sauce
• 2 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp oyster sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tsp five-spice powder
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 tbsp brown sugar
• Red food coloring (optional, for classic red char siu color)

Instructions

1. Make the Marinade:
   In a bowl, whisk together hoisin sauce, soy sauce, honey, oyster sauce, Shaoxing wine, five-spice powder, garlic, ginger, brown sugar, and food coloring if using.
2. Marinate the Chicken:
   Place the chicken in a resealable plastic bag or bowl. Pour the marinade over it, ensuring all pieces are coated. Marinate for at least 4 hours, preferably overnight in the fridge.
3. Preheat Oven to 200°C (400°F):
   Line a baking sheet with foil and place a wire rack on top. Arrange the chicken on the rack (reserve the extra marinade).
4. Roast the Chicken:
   Roast for 20 minutes. Then brush with the reserved marinade, flip, and roast for another 15–20 minutes, or until nicely caramelized and cooked through.
5. Optional Broil:
   For extra char, broil the chicken for 2–3 minutes at the end—watch closely to prevent burning.
6. Rest & Serve:
   Let the chicken rest for 5 minutes, then slice and serve with steamed rice, noodles, or stir-fried veggies.

Let me know if you’d like an air fryer or grilled version!