Char siu, that iconic Cantonese barbecued meat, is usually associated with pork. But this recipe brings the vibrant, sweet, and savory flavors of char siu to succulent chicken! This recipe is perfect for weeknight dinners or impressive gatherings, offering a balance of ease and exceptional taste. Get ready to tantalize your taste buds!
What is Char Siu?
Before we dive into the recipe, let's understand what char siu is all about. Char siu is a Chinese barbecued meat, traditionally made with pork, known for its distinctive reddish-brown color and intensely flavorful glaze. The glaze is a key component, typically featuring a blend of soy sauce, honey, hoisin sauce, and five-spice powder, resulting in a sweet and savory profile with subtle hints of spice. Our chicken version captures this essence beautifully.
Ingredients You'll Need:
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For the Chicken:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (or use bone-in, skin-on for extra flavor, adjust cooking time accordingly)
- 1 tbsp cornstarch
- 1 tbsp Shaoxing rice wine (optional, but adds depth of flavor)
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For the Char Siu Glaze:
- ½ cup soy sauce (low sodium preferred)
- ¼ cup honey
- 2 tbsp hoisin sauce
- 2 tbsp rice vinegar
- 1 tbsp oyster sauce (optional, adds umami)
- 1 tbsp five-spice powder
- 1 tsp sesame oil
- ½ tsp ground ginger
- ½ tsp garlic powder
- ¼ tsp red pepper flakes (optional, for a touch of heat)
Step-by-Step Instructions:
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Marinate the Chicken: In a large bowl, combine the chicken pieces with the cornstarch and Shaoxing rice wine (if using). Mix well to coat evenly. Let it marinate for at least 30 minutes, or up to 4 hours in the refrigerator for maximum flavor penetration.
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Prepare the Glaze: In a separate bowl, whisk together all the glaze ingredients until well combined and smooth.
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Bake or Pan-Fry: You have two options for cooking:
- Baking: Preheat your oven to 400°F (200°C). Place the marinated chicken in a single layer in a baking dish. Pour half of the char siu glaze over the chicken, ensuring each piece is coated. Bake for 20-25 minutes, then brush with the remaining glaze and bake for another 10-15 minutes, or until the chicken is cooked through and the glaze is caramelized and sticky.
- Pan-Frying: Heat a tablespoon of oil in a large skillet over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until browned on all sides. Reduce the heat to medium-low, pour in the char siu glaze, and simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
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Serve: Serve your delicious char siu chicken over rice, noodles, or with your favorite vegetables. Garnish with chopped green onions for an extra touch of freshness.
Frequently Asked Questions:
Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but be aware that they tend to dry out more easily than thighs. Reduce the cooking time to prevent overcooking. Consider marinating them for a longer period to enhance moisture retention.
How can I make this recipe spicier?
Add more red pepper flakes to the glaze, or incorporate a pinch of chili powder or cayenne pepper for extra heat. You could also add a small amount of sriracha or your favorite chili sauce.
Can I make this in a slow cooker?
While not traditionally done in a slow cooker, you could adapt this recipe. Marinate the chicken as instructed, then place it in your slow cooker with the glaze. Cook on low for 6-8 hours or high for 3-4 hours, or until the chicken is cooked through and the sauce has thickened. You might need to thicken the sauce at the end if it's too thin.
What can I serve with char siu chicken?
Char siu chicken pairs wonderfully with steamed rice, egg noodles, stir-fried vegetables like broccoli or bok choy, and even a simple side salad.
Can I make this ahead of time?
The char siu chicken tastes even better the next day! Prepare it a day ahead and reheat gently before serving.
This Char Siu Chicken recipe is a guaranteed crowd-pleaser. Enjoy experimenting with different flavors and cooking methods to create your own perfect version. Happy cooking!
