Sweet and Savory Char Siu Chicken

$- 4 boneless, skinless chicken thighs - 1/4 cup hoisin sauce - 1/4 cup low-sodium soy sauce - 2 tablespoons honey - 2 tablespoons rice vinegar - 1 tablespoon sesame oil - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated - 1 teaspoon five-spice powder - 1 tablespoon red food coloring (optional) - Sesame seeds (for garnish) - Chopped green onions (for garnish) You can swap hoisin sauce with teriyaki sauce for a different taste. If you need a gluten-free option, use tamari instead of soy sauce. Maple syrup can replace honey, giving it a nice sweetness. Rice vinegar can be switched with apple cider vinegar, but it may change the flavor slightly. For sesame oil, you can use vegetable oil in a pinch. When choosing chicken, look for thighs that are pink and firm. The skin should be smooth with no bruises. For garlic and ginger, pick firm roots with no soft spots. Fresh ginger should smell strong and spicy. Choose hoisin sauce with no added preservatives for the best flavor. Always check the expiration dates on sauces. {{ingredient_image_1}} To start, you need to make the marinade. Grab a medium bowl. Add the hoisin sauce, soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and five-spice powder. If you want a bright color, mix in the red food coloring. Whisk everything until it blends well. Next, take your chicken thighs and put them in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken. Make sure every piece is coated. Seal the bag or cover the dish. Place it in the fridge for at least 2 hours, or even overnight for the best flavor. Now, preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil. This will help with cleanup. Place a wire rack on top of the baking sheet. This allows air to flow around the chicken. After marinating, take the chicken out of the marinade. Keep some marinade aside for basting later. Lay the chicken on the wire rack and bake for 20 minutes. After 20 minutes, brush the chicken with the reserved marinade. Bake for another 10 minutes. Make sure the chicken reaches an internal temperature of 165°F (75°C). For a charred finish, broil the chicken for 2–3 minutes. Keep a close eye to avoid burning. Once the chicken is done, take it out of the oven. Let it rest for a few minutes before slicing. This helps keep the juices in. For the final touch, sprinkle sesame seeds and chopped green onions on top. This not only looks great but adds flavor too. Serve the Char Siu Chicken with rice, noodles, or veggies for a complete meal. Enjoy your flavorful dish! To make the best marinade, mix hoisin sauce and soy sauce together. Add honey for sweetness, then rice vinegar for a bit of tang. Sesame oil brings depth, while garlic and ginger add flavor. If you like color, add red food coloring. Let the chicken soak in this mix for at least two hours, or overnight. This wait helps the chicken absorb all the tasty flavors. Preheat your oven to 400°F (200°C) before baking the chicken. Use a wire rack on a baking sheet. This way, hot air can circulate around the chicken. Bake for 20 minutes, then brush it with the reserved marinade. Bake for another 10 minutes until the chicken hits 165°F (75°C). If you want a charred touch, broil for 2–3 minutes. Keep an eye on it to avoid burning. One common mistake is skipping the marinating time. Short marination makes the chicken bland. Also, avoid overcrowding the baking sheet. This can cause uneven cooking. Lastly, don’t forget to use a meat thermometer. It helps ensure the chicken is safe to eat. Remember, resting the chicken is key for juicy meat—let it sit before slicing! Pro Tips Marinate Longer for Better Flavor: For the best results, marinate the chicken overnight. This allows the flavors to penetrate the meat more deeply, resulting in a more delicious dish. Use Fresh Ingredients: Fresh garlic and ginger will enhance the flavor of your marinade significantly. Dried spices can be convenient, but fresh will provide a more vibrant taste. Check Internal Temperature: Always use a meat thermometer to ensure your chicken is cooked properly. The internal temperature should reach 165°F (75°C) for safe consumption. Customize Your Marinade: Feel free to adjust the sweetness or spice level of your marinade according to your taste. Add more honey for sweetness or chili flakes for heat! {{image_2}} You can use other proteins to make Char Siu. Try pork, beef, or even tofu. Each protein will absorb the marinade well. For pork, use pork belly or tenderloin. For beef, flank steak works nicely. Cut the meat into thin slices for better flavor. Adjust cooking times to ensure each protein cooks properly. For a vegetarian take, use mushrooms or eggplant. Both can soak up the marinade. Portobello mushrooms give a meaty texture. Slice them thickly for grilling. Eggplant absorbs flavors well; just slice and marinate. You can also use seitan for a meat-like texture. Cook these in the same way as chicken for great taste. You can tweak the flavor of Char Siu chicken in many ways. Add more garlic or ginger for a bolder taste. Try using lime juice instead of rice vinegar for a tangy twist. For a spicy kick, add chili paste or fresh peppers. Experiment with different spices like coriander or cumin. These will create unique flavor profiles. To keep your Char Siu Chicken fresh, store it in an airtight container. Allow the chicken to cool to room temperature first, then cover it tightly. This way, it stays flavorful and moist. You can keep it in the fridge for up to four days. If you see any signs of spoilage, do not eat it. If you want to save your leftovers longer, freezing is a great option. Wrap the chicken tightly in plastic wrap or aluminum foil. Then, place it in a freezer-safe bag. Label the bag with the date. You can freeze it for up to three months. When you’re ready to eat it, thaw it in the fridge overnight. To reheat your Char Siu Chicken, use the oven for the best taste. Preheat your oven to 350°F (175°C). Place the chicken on a baking sheet and cover it with foil. Heat for about 10-15 minutes, or until warm. You can also use a microwave, but it may dry out the chicken. If you do microwave, use a low power setting and check it often. Enjoy your meal just as tasty as the first time! Char Siu chicken is a popular dish from Chinese cuisine. It features chicken marinated in a sweet and savory sauce. The marinade often includes hoisin sauce, soy sauce, honey, and spices. This dish gets its name from the Cantonese word for "fork roast." The chicken cooks until tender with a slightly charred glaze. It’s colorful and packed with flavor. You can serve it over rice or in a wrap. Yes, you can make Char Siu chicken in advance. Preparing the chicken the night before can enhance the flavor. Marinate the chicken for at least two hours, but overnight is best. After marinating, store the chicken in the fridge. You can also cook it ahead of time. Just let it cool and store it in an airtight container. Reheat when you’re ready to eat. To check if your chicken is fully cooked, use a meat thermometer. Insert it into the thickest part of the chicken. The internal temperature should reach 165°F (75°C). If you don’t have a thermometer, cut into the chicken. The meat should be white with no pink inside. Juices should run clear. Cooking it too long can make it dry, so keep an eye on it. This article covered everything you need for making Char Siu chicken. We discussed the key ingredients and substitutions to try. You learned step-by-step instructions, tips for a great bake, and common mistakes to avoid. We also explored variations, storage methods, and answered your top FAQs. You can now make this dish with confidence. Enjoy experimenting with flavors and techniques, and don’t forget to share your results! Happy cooking!$

Sweet and Savory Char Siu Chicken

A delicious blend of sweet and savory flavors in tender chicken thighs, perfect for any meal.

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Prep Time 15

Cook Time 30

Total Time 2 30

Course Main Course

Cuisine Chinese

Servings 4

Calories 250 kcal

Ingredients

4 thighs boneless, skinless chicken
0.25 cup hoisin sauce
0.25 cup soy sauce (low-sodium)
2 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 teaspoon five-spice powder
1 tablespoon red food coloring (optional, for color)
to taste sesame seeds (for garnish)
to taste chopped green onions (for garnish)

Instructions

In a medium mixing bowl, combine hoisin sauce, soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, five-spice powder, and red food coloring (if using). Whisk until well blended to create the marinade.
Place the chicken thighs in a resealable plastic bag or a shallow dish and pour the marinade over the chicken, ensuring each piece is well-coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight for the best flavor.
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil for easy cleanup, and place a wire rack on top of the baking sheet to allow air circulation around the chicken during cooking.
Remove the chicken from the marinade, reserving the marinade for basting. Place the chicken on the wire rack, and bake for 20 minutes.
After 20 minutes, brush the chicken with the reserved marinade and continue to bake for an additional 10 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C).
For an extra charred finish, broil the chicken for 2–3 minutes, watching closely to prevent burning.
Once done, remove from the oven and let the chicken rest for a few minutes before slicing.
Sprinkle sesame seeds and chopped green onions over the chicken for garnish before serving.

Notes

For best flavor, marinate overnight.

Keyword char siu, chicken, grilled