This Chicken Char Siu is marinated with the Char Siu Sauce also called Chinese barbecue marinade, is a popular condiment commonly used in Chinese cooking in which you can buy in any asian supermarket but if you can’t find any you can also make a homemade char siu sauce. Use this sauce as a marinade on any piece of pork you want to give an Asian barbecue flavor to, but it’s also great as a dip or spread as well.
WHAT IS CHAR SIU
Char siu (叉烧) is a type of Cantonese style barbeque pork. Originating in Guangdong .Char siu (or slightly different spelling, cha siu) is its Cantonese name, but in Mandarin, it is known as cha shao. To make char siu, pork is marinated in a sweet BBQ sauce and then roasted.
However, many people can’t enjoy Char Siu as it’s always made with pork. So, i try the chicken version. I recommend using boneless skin on chicken thigh for more intense, rich flavor and texture.
HOW TO MAKE HOMEMADE CHAR SIU SAUCE
In a bowl, stir together soy sauce, dark soy sauce, oyster sauce, brown sugar, honey, ginger, garlic and don’t forget the five spice powder as it gives the chinese seasoning signature flavor.
Add the chicken to the bowl, coating the pieces well. Cover and refrigerate at least 8 hours to over night for better and tastier flavor.
Don’t Forget to save the drippings from the Char Siu Chicken. It’s absolutely irresistibly delicious and amazing on steamed rice or serve it with your favorite steamed veggies.
WATCH THE VIDEO
Char Siu Chicken Roast
Description
A chinese style bbq chicken with a savory, sweet and sticky marinade very flavorful and delicious. Simple and quick chicken recipe that is finger licking good!
Ingredients
Instructions
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In a large bowl, combine soy sauce, dark soy sauce, oyster sauce, brown sugar, garlic, garlic, five spice powder and honey. Mix well until sugar dissolve.
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Add red food coloring to add color to the marinade but it is totally optional.
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Add boneless chicken thigh to the marinade. Stir to coat well
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Cover and refrigerate overnight, or at least 8 hours (return to room temperature before cooking)
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Preheat oven to 400°F (200°C). Line a sheet pan with heavy duty foil for easy clean-up, and place a sheet of parchment paper or non-stick foil on top.
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Evenly space the marinated chicken thighs on the sheet – they should not be touching each other. Reserve any remaining marinade.
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Roast for 20 minutes or until the skin is nicely charred.
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While the chicken bakes, Pour the excess marinade into a small saucepan. Stir and simmer until the sauce start to become sticky, you can use the sauce for basting or as dipping sauce.
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Slice the chicken into pieces, Serve immediately with steamed rice. Enjoy!
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