This classic cantonese char siu 叉燒 recipe using chicken has all the qualities of the traditional pork version. Melt in your mouth goodness, delicious burnt ends, and layers and layers of chinese bbq marinade coating. Very easy and can be made in a regular oven at home. Mixing in marinade can be done ahead of time or in as little as a few hours and still have a good depth of flavour. Definitely both a great char siu as well as chicken recipe.
0:00 Intro
0:13 Prepare char siu marinade
0:30 Marinate chicken thigh pieces
0:47 Roast in oven
0:59 Coat regularly in char siu sauce
1:33 Slice and serve
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The full recipe is below
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650g boneless chicken thigh, skin on
1 tbs soy sauce
1 tbs oyster sauce
1 tbs honey
1 tbs sweet soy sauce (kecap manis)
2 tbs brown sugar
2 cloves garlic, grated
15g ginger, grated
1 tsp five spice powder
½ tsp white pepper
1 tsp red food colouring
Mix all ingredients except chicken thigh together until well combined.
Add chicken thigh and mix well.
Leave to marinate in the refrigerator for 2-3 hours or overnight.
Remove from refrigerator 1 hour before cooking to allow chicken to return to room temperature.
Place on rack and roast skin side up in oven at 180℃ for 15 mins.
Take out from oven, coat both sides, and roast skin side down for another 15 mins.
Repeat coating and turning once more, roasting skin side up for the final 10 mins (for 40 mins in total)
Note: exact time may vary depending on size and thickness of the chicken thigh pieces.
After roasting, leave to rest for around 5 mins before slicing and serving.
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