Description
Char Siu Chicken Roast is a flavorful Cantonese-inspired dish featuring marinated chicken thighs roasted to perfection with a sweet and savory glaze. This recipe uses a mixture of honey, soy sauces, oyster sauce, and Chinese five-spice powder to create a sticky, aromatic charred finish that pairs wonderfully with steamed rice or noodles.
Ingredients
Scale
Chicken
- 300g (10.5 oz) chicken thighs (with skin-on, bone-in or boneless, depending on preference)
Marinade
- 1 tbsp honey
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp dark soy sauce (or kecap manis)
- 2 tbsp brown sugar
- 2 cloves garlic, pureed or grated
- 1-inch piece ginger, pureed or grated
- 1 tsp Chinese five-spice powder
- Pinch of white pepper
- 1 tsp red food coloring (optional)
Instructions
- Prepare the Marinade: In a bowl, combine honey, light soy sauce, oyster sauce, dark soy sauce, brown sugar, pureed garlic, grated ginger, Chinese five-spice powder, white pepper, and red food coloring if using. Stir thoroughly until the sugar dissolves and the mixture is well combined.
- Marinate the Chicken: Coat the chicken thighs evenly with the marinade, ensuring all surfaces are covered. Cover the bowl and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to deeply infuse the chicken.
- Preheat the Oven: Set your oven to 200°C (400°F). Prepare a baking sheet by lining it with foil, then place a wire rack on top to allow air circulation around the chicken thighs during roasting.
- Arrange the Chicken: Remove the chicken thighs from the marinade, letting any excess drip off, and place them on the wire rack. Reserve the leftover marinade for making the glaze.
- Roast the Chicken: Place the baking sheet with chicken in the preheated oven and roast for 20 minutes to start cooking and developing color.
- Prepare the Glaze: While the chicken roasts, pour the reserved marinade into a small saucepan and simmer over low heat for 3-5 minutes until it thickens into a sticky glaze safe for basting.
- Baste and Finish Roasting: After the initial 20 minutes, brush the thickened glaze evenly over the chicken. Flip the chicken pieces, baste the other side, and continue roasting for an additional 15-20 minutes until fully cooked and slightly charred on the edges.
- Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes to redistribute juices. Slice and serve with steamed rice, noodles, or your preferred side dishes for a complete meal.
Notes
- Marinating overnight enhances the flavor and tenderness of the chicken.
- Using skin-on chicken thighs helps achieve a crispy exterior while keeping the meat juicy.
- Red food coloring is optional and mainly used for traditional appearance.
- Ensure the glaze is cooked thoroughly to eliminate any raw marinade ingredients.
- Use a wire rack to allow even heat circulation and prevent soggy bottoms.
