Description
This Char Siu Chicken recipe features succulent boneless, skin-on chicken thighs marinated in a flavorful blend of traditional Chinese spices, soy sauce, honey, and Shao Xing wine. The chicken is perfectly cooked either in an air fryer or oven to achieve a delightful charred glaze, making it a delicious and easy-to-make dish that’s perfect served with rice and vegetables.
Ingredients
Scale
Chicken and Marinade
- 800 grams chicken thighs, boneless skin-on
- 2 tbsp brown sugar (or regular white sugar)
- 1 tsp Chinese five-spice powder
- ½ tsp white pepper powder
- 3 tbsp hoisin sauce (or oyster sauce)
- 1 tbsp Shao Xing wine (Chinese cooking rice wine)
- 1 tbsp light soy sauce (or regular all-purpose soy sauce)
- 1 tsp garlic, grated or garlic paste
- 1 tsp ginger, finely grated or ginger paste
- 1 tsp sesame oil (or vegetable oil)
- ½ tsp salt (or salt to taste)
- ½ tsp food colouring mixed with 1 tbsp water
Basting Sauce
- 1 tbsp honey
- 2 tbsp water
- Leftover sauce from the chicken marinade
Instructions
- Marinating the Chicken: In a large mixing bowl, combine all the marinade ingredients including brown sugar, Chinese five-spice powder, white pepper, hoisin sauce, Shao Xing wine, soy sauce, garlic, ginger, sesame oil, salt, and food colouring mixture. Add the chicken thighs and coat them thoroughly with the marinade. Cover and marinate for at least 2 hours or preferably overnight in the refrigerator for maximum flavor.
- Air-Fryer Option: Preheat the air fryer to the recommended temperature (around 180°C / 360°F). Place the marinated chicken thighs in the air fryer basket in a single layer. Air-fry for 7 to 8 minutes until the chicken starts to cook through. Prepare the basting sauce by mixing honey, water, and leftover marinade sauce. Brush the chicken with this basting sauce, then continue air-frying until the chicken is fully cooked and has a nice charred glaze on the outside.
- Oven Option: Preheat the oven to 200°C (390°F). Arrange the marinated chicken thighs on a baking tray lined with foil or a wire rack. Bake for 10 to 12 minutes until the chicken is partially cooked. Prepare the basting sauce by mixing honey, water, and leftover marinade sauce. Brush the chicken thighs generously with this sauce, then continue baking until the chicken is fully cooked, sticky, and glazed with a slight char.
- Serving: Once cooked, let the chicken rest for a few minutes to redistribute the juices. Slice the chicken into pieces and serve hot alongside steamed rice and your choice of vegetables for a classic Char Siu meal.
Notes
- Marinating overnight helps develop deeper flavors and tenderizes the chicken better.
- Adjust the sweetness by modifying the amount of brown sugar or honey according to your taste.
- If you don’t have food colouring, the sauce will still taste great but won’t have the traditional red hue.
- Use bone-in chicken thighs if preferred; just increase cooking time accordingly.
- Leftover marinade should be reserved separately before adding chicken to avoid contamination.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Chinese
