Char Siu Chicken
A vibrant and flavorful Chinese barbecue dish, Char Siu Chicken features tender marinated chicken grilled to perfection, offering a delightful balance of sweet and savory tastes.
Ingredients
For the Marinade
- 1/4 cup hoisin sauce Star ingredient for its sweet, smoky flavor
- 2 tablespoons soy sauce Adds saltiness
- 2 tablespoons honey For additional sweetness
- 1 tablespoon Chinese rice wine or dry sherry Enhances depth of flavor
- 1 tablespoon sesame oil Adds a rich, nutty aroma
- 2 cloves garlic, minced For flavor
- 1 teaspoon five-spice powder Traditional Chinese spice mix
- 1/2 teaspoon ground ginger Adds warmth and spice
- Salt and pepper, to taste To season the chicken
For Garnish
- Sliced green onions For a fresh garnish
- Toasted sesame seeds For additional texture
Main Ingredients
- 4 pieces boneless, skinless chicken breasts or thighs Best for tenderness
Instructions
Preparation
- In a bowl, combine hoisin sauce, soy sauce, honey, Chinese rice wine, sesame oil, minced garlic, five-spice powder, and ground ginger. Stir to combine until smooth.
- Season the chicken breasts or thighs with salt and pepper, then place them in a resealable plastic bag or shallow dish.
- Pour the marinade over the chicken, ensuring it's evenly coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight.
Cooking
- Preheat your grill or stovetop grill pan over medium-high heat. Alternatively, you can pan-sear the chicken in a lightly oiled skillet.
- Remove the chicken from the marinade (discard any excess marinade) and cook for about 6-8 minutes per side, until fully cooked through and the internal temperature reaches 165°F (75°C).
- Let the chicken rest for 5 minutes before slicing.
Serving
- Garnish with sliced green onions and toasted sesame seeds before serving.
- Serve over a bed of steamed jasmine rice or alongside sautéed vegetables.
Notes
For deeper flavor, marinate overnight. Use a thermometer to ensure chicken is cooked to 165°F (75°C). You can also finish under a broiler for a charred glaze.