Char Siu Chicken (Printable Version)

Hoisin- and five-spice glazed chicken thighs roasted until glossy, garnished with green onions and sesame.

# What You’ll 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

# Directions:

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 heat circulation around the chicken.
04 - Remove the chicken from the marinade, letting excess drip off back into the bowl. Reserve the leftover marinade for basting. Arrange the thighs in a single layer on the rack.
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 and deeply caramelized.
06 - For additional char and texture, broil the chicken for 2 to 3 minutes, watching carefully to prevent burning. Transfer to a cutting board and let rest briefly before slicing.
07 - Arrange the sliced chicken on a serving platter. Scatter the sliced green onions and sesame seeds over the top. Serve alongside steamed jasmine rice and stir-fried greens.

# Top Tips:

01 -
  • The sticky, caramelized glaze tastes like something from a professional barbecue shop but comes together with pantry staples.
  • Overnight marinating means you basically throw it in the oven the next day and dinner handles itself.
02 -
  • If you leave out the rack and roast directly on the tray, the bottom boils in marinade instead of caramelizing and you lose the entire texture you are after.
  • Do not skip the basting step because that second coat is what builds the thick, lacquered layer that makes this dish special.
03 -
  • Pat the chicken dry before marinating so the sauce clings to the meat instead of sliding off on a wet surface.
  • Save any leftover marinade, boil it hard for two full minutes, and drizzle it over rice as a quick sauce.

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