Description
This Char Siu Chicken Roast features succulent chicken thighs marinated in a rich, sweet, and savory blend of honey, soy sauces, oyster sauce, and Chinese five-spice. Oven-roasted to perfection with a glossy, caramelized glaze, this dish is a flavorful take on the classic Cantonese barbecue pork, offering tender and juicy meat with a delightful char.
Ingredients
Scale
Chicken
- 300g (10.5 oz) chicken thighs (skin-on, bone-in or boneless, based on preference)
Marinade
- 1 tbsp honey
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp dark soy sauce (or kecap manis)
- 2 tbsp brown sugar
- 2 cloves garlic, pureed or grated
- 1-inch piece ginger, pureed or grated
- 1 tsp Chinese five-spice powder
- Pinch of white pepper
- 1 tsp red food coloring (optional)
Instructions
- Prepare the marinade: In a mixing bowl, combine honey, light soy sauce, oyster sauce, dark soy sauce, brown sugar, pureed garlic, grated ginger, Chinese five-spice powder, white pepper, and red food coloring if using. Stir thoroughly until the brown sugar dissolves and the mixture is homogenous.
- Marinate the chicken: Evenly coat the chicken thighs with the prepared marinade. Cover the bowl and refrigerate the chicken for at least 2 hours, ideally overnight, to allow the flavors to deeply penetrate the meat.
- Preheat the oven and prepare rack: Set your oven to 200°C (400°F). Line a baking sheet with aluminum foil and place a wire rack on top to facilitate even air circulation around the chicken during roasting.
- Arrange the chicken: Remove the chicken from the marinade and lay the pieces on the wire rack spaced evenly. Reserve the leftover marinade for later use as a glaze.
- Begin roasting: Place the tray in the preheated oven and roast the chicken for 20 minutes uncovered.
- Make the glaze: While the chicken roasts, pour the reserved marinade into a small saucepan. Simmer over low heat for 3-5 minutes, stirring occasionally until it thickens into a rich glaze.
- Glaze and continue roasting: After the initial roasting period, brush the thickened glaze over the top of the chicken pieces, flip them over, and brush the other side. Continue roasting for an additional 15-20 minutes until the chicken is fully cooked, slightly charred, and caramelized.
- Rest and serve: Remove the chicken from the oven and let it rest for 5 minutes to retain juices before slicing. Serve hot with steamed rice, noodles, or your favorite sides.
Notes
- Marinating overnight enhances the flavor and tenderness of the chicken.
- Red food coloring is optional and purely for traditional appearance; it does not affect flavor.
- Use bone-in thighs for juicier meat and more flavor.
- Make sure to cook the reserved marinade thoroughly before glazing to avoid any raw chicken contamination.
- For extra char, you can broil the chicken for 1-2 minutes after roasting, watching carefully to avoid burning.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Chinese
