Char Siu Chicken Recipe

Today, we’re making a Char Siu Chicken, an easy roasted chicken, marinated to savoury, sweet, sticky perfection. This is one of my favorite oven roasted chicken recipes of all time, so yeah, let’s go!

Why You’ll Love This

This is one of my favorite oven roasted chicken recipes of all time.
I find using these parts of the chicken a lot more forgiving in the oven than using chicken breasts, which can tend to dry out, but you can use it if you like, of course.
It’s so easy and takes no time to prepare if you don’t count the marinade in time.

Ingredients

• 1 tbsp of light soy sauce
• 1 tbsp of oyster sauce
• 1 tbsp of dark soy sauce (You can also use kiccha maymes or sweet soy sauce)
• a tablespoon of honey
• 2 tbsp of brown sugar
• a teaspoon of Chinese five spice powder
• half a teaspoon of white pepper
• one tbsp of blended ginger and garlic paste (basically equal amounts of garlic to ginger, so about 2 cloves of garlic, 2 about an inch of ginger)
• red food coloring (totally optional)
• about 300 grams of boneless chicken legs (You can also use chicken thighs)

Instructions

1. First, let’s prepare the marinade for the chicken. I’m using a bowl here. You can also use a ziploc bag, add 1 tbsp of light soy sauce, 1 tbsp of oyster sauce, 1 tbsp of dark soy sauce. You can also use kiccha maymes or sweet soy sauce, and for the sticky and sweet in the Char Siu, we are adding a tablespoon of honey. As well as 2 tbsp of brown sugar. To that, we’re adding a teaspoon of Chinese five spice powder, and half a teaspoon of white pepper. This is one tbsp of blended ginger and garlic paste, it’s basically equal amounts of garlic to ginger, so about 2 cloves of garlic, 2 about an inch of ginger. If you buy Char Siu from the shops, it has this characteristic attractive red color, so I’m also adding red food coloring to mine, but this is totally optional, okay? I usually do not add the extra food coloring to this.
2. Anyway, give all of that a nice mix.
3. And then we’re ready to add our chicken. I have about 300 grams of boneless chicken legs here. You can also use chicken thighs.
4. Let the marinade all over the chicken and massage it in, and you want to make sure that the chicken is submerged in the marinade.
5. And then we leave these to marinade in the fridge for at least 2 hours, or overnight would be the best.
6. Okay, and now we’re ready to roast it. Prepare your pan first.
7. Now I highly recommend that whatever pan you use to line it with aluminum foil.
8. Then pop this in a preheated oven of 200 degrees celsius for about 15 to 20 minutes.
9. Meanwhile, don’t throw away the leftover marinade.
10. We are going to be adding all of this to a saucepan and heat it up over low heat.
11. Get it all nice and bubbly and thick like this.
12. Anyway, about 20 minutes later, and a viola, our trust-use chicken is done.

Cooking Tips

I find using these parts of the chicken a lot more forgiving in the oven than using chicken breasts, which can tend to dry out, but you can use it if you like, of course.
Now the chicken marinade is going to get really thick and sticky in the oven, so this is really going to help with the cleanup.

Serving Suggestions

And this is your trust-use sauce. Use this as dipping sauce for your trust-use chicken later, or just drizzle this over the rice.
My favorite way of eating trust-use chicken is with chicken rice.

So give this sweet, sticky, savoury chicken a go. It’s so easy and takes no time to prepare if you don’t count the marinade in time. And yeah, try it. Bye.