Char Siu Chicken
A sweet and savory marinated chicken dish that brings the warm, nostalgic flavors of Hong Kong into your kitchen.
Ingredients
For the Marinade
- 1/2 cup soy sauce Low-sodium soy sauce can be used as a substitute.
- 1/4 cup hoisin sauce Can be substituted with a thick teriyaki sauce.
- 1/4 cup honey Maple syrup is a great vegan alternative.
- 2 tablespoons rice vinegar Apple cider vinegar can be used as well.
- 1 teaspoon five-spice powder A mix of cinnamon, cloves, and star anise can be a substitute.
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced Ginger paste can be used as an alternative.
For the Chicken
- 1.5 lbs boneless, skinless chicken thighs Chicken breasts can be used for a leaner option.
Instructions
Preparation
- In a mixing bowl, combine soy sauce, hoisin sauce, honey, rice vinegar, five-spice powder, garlic, and ginger. Whisk until smooth.
- Place the chicken thighs in a shallow dish or zip-lock bag. Pour the marinade over the chicken, ensuring every piece is well coated. Seal it tight and let it marinate in the fridge for at least 1 hour or overnight.
Cooking
- Preheat your oven to 425°F (220°C).
- Line a baking dish with aluminum foil for easy cleanup. Place the marinated chicken thighs in a single layer, pouring any leftover marinade over the top.
- Bake for 25-30 minutes, turning halfway through.
- In the last 3-5 minutes, switch to broil for a caramelized finish, watching closely to prevent burning.
- Allow the chicken to rest for a few minutes before slicing to let juices redistribute.
Notes
Add chili paste or sriracha to the marinade for extra heat; for a gluten-free option, use tamari instead of soy sauce. For vegetarian, marinate tofu in the same sauce. Serve with steamed jasmine rice or colorful vegetables for a complete meal.