Char Siu Chicken 

Char Siu Chicken is a flavorful twist on the traditional Cantonese barbecued pork. This dish features tender chicken thighs marinated in a sweet-savory sauce, then roasted to perfection. It's a delightful addition to any meal, offering a balance of rich umami and aromatic spices.

Full Recipe:

Ingredients 

• 2 pounds bone-in, skin-on chicken thighs

• Marinade:

  • 2 tablespoons dark brown sugar

  • 1 teaspoon salt

  • ½ teaspoon Chinese five-spice powder

  • ¼ teaspoon white pepper

  • 1½ tablespoons hoisin sauce

  • 1 tablespoon Shaoxing wine (or dry sherry)

  • 2 teaspoons light soy sauce

  • ½ teaspoon sesame oil

  • 2 cloves garlic, minced

  • 5 drops red food coloring (optional)

  • 2 tablespoons water

  • 1 tablespoon maltose (or substitute with honey or brown rice syrup)

 Directions

1. Prepare the Marinade: In a bowl, combine dark brown sugar, salt, Chinese five-spice powder, white pepper, hoisin sauce, Shaoxing wine, soy sauce, sesame oil, minced garlic, red food coloring (if using), water, and maltose. Stir until the sugar dissolves and the mixture is well combined.

2. Marinate the Chicken: Place the chicken thighs in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are evenly coated. Seal the bag or cover the dish and refrigerate for at least 8 hours, preferably overnight, to allow the flavors to penetrate the meat.

3. Preheat the Oven: Remove the marinated chicken from the refrigerator and let it come to room temperature for about 30 minutes. Preheat your oven to 375°F (190°C).

4. Prepare the Baking Sheet: Line a baking sheet with aluminum foil for easy cleanup. Place a wire rack on top of the baking sheet to allow air circulation around the chicken.

5. Arrange the Chicken: Place the marinated chicken thighs on the wire rack, skin side up. Reserve any remaining marinade for basting.

6. Roast the Chicken: Bake the chicken in the preheated oven for 25 minutes. After 25 minutes, baste the chicken with the reserved marinade and continue roasting for an additional 15–20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is caramelized and slightly charred.

7. Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes before slicing. Serve with steamed rice and sautéed vegetables for a complete meal.

 Nutritional Information (Per Serving)

• Calories: Approximately 366 kcal

• Protein: 27 g

• Total Fat: 24 g

• Saturated Fat: 6 g

• Cholesterol: 90 mg

• Sodium: 900 mg

• Carbohydrates: 15 g

• Dietary Fiber: 1 g

• Sugars: 10 g