Name: Char Siu Chicken Roast Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 2 h 50 min
Cuisine: Chinese
Ingredients: 300g (10.5 oz) chicken thighs (skin-on, bone-in or boneless, as preferred); 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)

Description

This Char Siu Chicken Roast recipe features succulent chicken thighs marinated in a flavorful mixture of honey, soy sauces, oyster sauce, brown sugar, garlic, ginger, and Chinese five-spice powder. Roasted to perfection with a sticky, caramelized glaze, the dish offers a perfect balance of sweet, savory, and aromatic flavors inspired by traditional Chinese barbecue.

Ingredients

Scale

Chicken

300g (10.5 oz) chicken thighs (skin-on, bone-in or boneless, as preferred)

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)

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Instructions

Prepare the Marinade: In a bowl, combine honey, light soy sauce, dark soy sauce, oyster sauce, brown sugar, pureed garlic, grated ginger, Chinese five-spice powder, white pepper, and red food coloring if using. Stir the mixture thoroughly until the sugar dissolves completely and the marinade is evenly mixed.
Marinate the Chicken: Evenly coat the chicken thighs with the prepared marinade. Cover the bowl and refrigerate for at least 2 hours, but preferably overnight to allow the flavors to deeply penetrate the chicken.
Preheat the Oven: Set your oven to 200°C (400°F). Line a baking sheet with aluminum foil and place a wire rack on top. This setup helps with proper airflow and even roasting of the chicken.
Arrange the Chicken: Remove the chicken from the marinade and place each piece on the wire rack. Reserve the leftover marinade to be cooked later and used as a glaze.
Roast the Chicken: Place the baking sheet with the chicken into the preheated oven and roast for 20 minutes.
Prepare the Glaze: While the chicken roasts, pour the reserved marinade into a small saucepan and simmer it over low heat for 3-5 minutes until it thickens into a glossy glaze.
Baste and Finish Roasting: After the initial 20 minutes, brush the thickened glaze generously onto the chicken, flip the pieces over, and apply glaze on the other side. Return the chicken to the oven and continue roasting for an additional 15-20 minutes or until cooked through and slightly charred around the edges.
Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes to retain juices. Slice the chicken and serve hot with steamed rice, noodles, or your favorite side dishes.

Notes

The optional red food coloring is traditionally used to give Char Siu its vibrant red color but can be omitted for a natural look.
Marinating overnight enhances the depth of flavor significantly.
Using skin-on chicken thighs adds more moisture and richness to the roast.
If you don’t have a wire rack, placing the chicken directly on foil is possible but may affect even cooking.
Ensure the glaze is simmered thoroughly to eliminate any raw marinade taste before basting.