Description
Tender chicken thighs marinated in a sweet and savory Char Siu sauce, then baked to perfection. Authentic Chinese BBQ flavor!
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup honey
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons Shaoxing rice wine (or dry sherry)
- 1 tablespoon brown sugar
- 1 tablespoon maltose (or corn syrup)
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- 1 teaspoon five-spice powder
- 1/2 teaspoon red food coloring (optional, for authentic color)
- 1/4 teaspoon white pepper
- 1 tablespoon honey
- 1 teaspoon maltose (or corn syrup)
- 1 teaspoon Shaoxing rice wine (or dry sherry)
- Cooked white rice
- Chopped green onions
- Sesame seeds
Instructions
- Prepare the Chicken: Cut the boneless, skinless chicken thighs into 1-inch pieces.
- Combine Marinade Ingredients: In a large bowl, whisk together the honey, soy sauce, hoisin sauce, Shaoxing rice wine (or dry sherry), brown sugar, maltose (or corn syrup), grated ginger, minced garlic, five-spice powder, red food coloring (if using), and white pepper.
- Marinate the Chicken: Add the chicken pieces to the marinade and toss to coat evenly.
- Refrigerate: Cover the bowl tightly with plastic wrap or transfer the chicken and marinade to a resealable plastic bag. Refrigerate for at least 4 hours, or preferably overnight.
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare Baking Sheet: Line a baking sheet with aluminum foil and place a wire rack on top.
- Arrange Chicken: Remove the chicken from the marinade, letting any excess drip off. Arrange the chicken pieces in a single layer on the wire rack.
- Bake: Bake the chicken for 20 minutes.
- Turn and Baste: Remove the chicken from the oven and flip each piece over. Baste the chicken with the remaining marinade.
- Continue Baking: Return the chicken to the oven and bake for another 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Prepare the Glaze (Optional): While the chicken is baking for the second time, prepare the glaze (if using). In a small bowl, whisk together the honey, maltose (or corn syrup), and Shaoxing rice wine (or dry sherry).
- Glaze the Chicken (Optional): In the last 5 minutes of baking, brush the chicken with the glaze.
- Broil (Optional): For an even more caramelized finish, you can broil the chicken for the last 1-2 minutes. Watch it very carefully.
- Rest: Remove the chicken from the oven and let it rest for 5-10 minutes before serving.
- Serve: Serve hot over rice, garnished with green onions and sesame seeds.
Notes
- For best results, marinate the chicken overnight.
- Chicken thighs are recommended for their flavor and moisture.
- Use a meat thermometer to ensure the chicken is cooked through.
- Don’t overcrowd the baking sheet.
- Adjust sweetness and spice levels to your preference.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Air fryer and grilling options are available (see tips in original text).
- Prep Time: 15 minutes
- Cook Time: 35 minutes