Char Siu Chicken is a delightful adaptation of the iconic Chinese barbecue dish, offering a harmonious blend of sweet and savory flavors. The tender chicken is infused with a richly spiced marinade that caramelizes beautifully when cooked, creating a glossy and irresistible glaze. Perfect for any occasion, this dish pairs wonderfully with steamed rice or fresh stir-fried vegetables. Whether you're hosting a dinner party or simply indulging in a comforting meal at home, Char Siu Chicken delivers an authentic taste experience that feels both gourmet and approachable. 

Ingredients:

• 4 boneless, skinless chicken breasts or thighs

• ¼ cup hoisin sauce

• 2 tablespoons soy sauce

• 2 tablespoons honey

• 1 tablespoon Chinese rice wine or dry sherry

• 1 tablespoon sesame oil

• 2 cloves garlic, minced

• 1 teaspoon five-spice powder

• ½ teaspoon ground ginger

• Salt and pepper to taste

• Sliced green onions, for garnish

• Toasted sesame seeds, for garnish

Directions:

1. Prepare the marinade: Combine hoisin sauce, soy sauce, honey, Chinese rice wine, sesame oil, garlic, five-spice powder, ground ginger, salt, and pepper in a bowl. Whisk until smooth.

2. Marinate the chicken: Place chicken in a dish or resealable bag. Pour marinade over, ensuring even coating. Cover and refrigerate for at least 2 hours, preferably overnight.

3. Cook the chicken:

   • Grill: Preheat grill to medium-high. Cook chicken for 6–8 minutes per side, until charred and cooked through.

   • Bake: Preheat oven to 400°F (200°C). Place chicken in a baking dish and bake for 20–25 minutes, basting with marinade halfway through.

   • Pan-Sear: Heat a skillet over medium-high heat. Cook chicken for 5–6 minutes per side until caramelized and cooked through.

4. Rest and serve: Let chicken rest for a few minutes. Slice, then garnish with green onions and sesame seeds before serving.

Nutritional Information (per serving):

• Calories: Approximately 280 kcal

• Protein: Varies based on chicken cut

• Carbohydrates: Varies based on marinade ingredients

• Fat: Varies based on chicken cut

• Fiber: Varies based on garnish and sides