Char Siu Chicken (Printable version)

Sticky hoisin-glazed char siu chicken, roasted until caramelized; finished with scallions and sesame.

# What you need:

→ Chicken

01 - 1.75 lb boneless, skinless chicken thighs

→ Marinade

02 - 3 tbsp hoisin sauce
03 - 2 tbsp soy sauce
04 - 2 tbsp honey
05 - 1 tbsp oyster sauce
06 - 1 tbsp Shaoxing wine or dry sherry
07 - 2 cloves garlic, minced
08 - 1 tsp five-spice powder
09 - 1 tsp grated fresh ginger
10 - 1 tsp sesame oil
11 - ½ tsp red food coloring (optional, for traditional color)

→ Garnish

12 - 2 green onions, thinly sliced
13 - 1 tsp sesame seeds

# How To:

01 - In a mixing bowl, whisk together the hoisin sauce, soy sauce, honey, oyster sauce, Shaoxing wine, minced garlic, five-spice powder, grated ginger, sesame oil, and red food coloring if using, until smooth and well combined.
02 - Add the chicken thighs to the marinade, turning to coat each piece thoroughly. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight for the deepest flavor penetration.
03 - Preheat the oven to 400°F. Line a baking tray with aluminum foil and set a roasting rack on top to allow even air circulation around the chicken.
04 - Remove the chicken from the marinade, letting excess drip off. Arrange the thighs on the roasting rack. Reserve the leftover marinade in the bowl for basting.
05 - Roast the chicken for 15 minutes. Remove from the oven and brush generously with the reserved marinade using a pastry brush. Return to the oven and continue roasting for another 10 to 15 minutes until the glaze is glossy, sticky, and deeply caramelized.
06 - For extra caramelization, broil the chicken for 2 to 3 minutes, watching carefully to avoid burning. Transfer the chicken to a cutting board and let rest for 5 minutes before slicing.
07 - Slice the chicken into strips and arrange on a serving platter. Scatter the sliced green onions and sesame seeds over the top. Serve alongside steamed jasmine rice and stir-fried greens.

# Expert Advice:

01 -
  • The marinade transforms simple chicken thighs into something that tastes like it came from a restaurant
  • That sticky, caramelized glaze is impossible to stop eating straight from the pan
  • Make it once, and youll find yourself craving this sweet and savory combination constantly
02 -
  • That rack setup is nonnegotiable, without it your chicken will steam in its own juices and never develop that signature sticky exterior
  • Dont skip the refrigeration time, the chicken needs those hours for the five-spice to penetrate beyond the surface
03 -
  • Line your baking sheet with two layers of foil, that sugar heavy marinade burns onto everything and cleanup is miserable otherwise
  • Let the chicken come to room temperature for 20 minutes before roasting, it cooks more evenly and develops better color

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