Description
This Char Siu Chicken recipe features tender, boneless chicken thighs marinated in a flavorful blend of Chinese five-spice, hoisin sauce, Shao Xing wine, and other aromatic ingredients. The chicken is either air-fried or oven-baked to achieve a delicious glaze and slight char, making it a perfect main dish served with rice and vegetables. The recipe provides options for both quick air-frying and classic oven baking, ensuring juicy and richly flavored meat every time.
Ingredients
Scale
Chicken and Marinade
- 800 grams chicken thighs, boneless skin-on
- 2 tbsp brown sugar (or white sugar)
- 1 tsp Chinese five spice powder
- ½ tsp white pepper powder
- 3 tbsp hoisin sauce (or oyster sauce)
- 1 tbsp Shao Xing wine (Chinese cooking rice wine)
- 1 tbsp light soy sauce (or regular all-purpose soy sauce)
- 1 tsp garlic, grated or garlic paste
- 1 tsp ginger, finely grated or ginger paste
- 1 tsp sesame oil (or vegetable oil)
- ½ tsp salt (or to taste)
- ½ tsp red food coloring mixed with 1 tbsp water
Basting Sauce
- 1 tbsp honey
- 2 tbsp water
- Leftover sauce from the chicken marinade
Instructions
- Marinating the Chicken: In a large mixing bowl, combine brown sugar, Chinese five spice powder, white pepper powder, hoisin sauce, Shao Xing wine, soy sauce, grated garlic, grated ginger, sesame oil, salt, and red food coloring mixed with water. Add the chicken thighs to the marinade and turn to coat thoroughly. Cover and let marinate for at least 2 hours, or preferably overnight for maximum flavor infusion.
- Air-Fryer Option: Preheat your air-fryer to 180°C (355°F). Arrange the marinated chicken thighs in the basket in a single layer. Air-fry for 7-8 minutes initially. Meanwhile, prepare the basting sauce by mixing the leftover marinade with honey and water. Remove the chicken, brush generously with the basting sauce, then return to the air-fryer and continue cooking until the chicken is fully cooked through and has a nicely charred glaze.
- Oven Option: Preheat the oven to 200°C (390°F). Place the marinated chicken thighs on a baking tray lined with foil or parchment paper. Bake for 10-12 minutes. Prepare the basting sauce by combining leftover marinade with honey and water. Remove the chicken from the oven, brush the basting sauce over the thighs, and bake again until the chicken is cooked through and beautifully glazed, about 5-7 more minutes.
- Serving: Let the cooked chicken rest for a few minutes after removing from heat. Slice into pieces and serve hot alongside steamed rice and your choice of vegetables for a wholesome meal.
Notes
- Marinate the chicken overnight for more intense flavors.
- If using white sugar instead of brown sugar, the flavor will be less caramelized but still delicious.
- Adjust salt and sugar levels to taste depending on your preference.
- For an authentic red hue, use food coloring, but it can be omitted if preferred.
- Ensure chicken is cooked to an internal temperature of 75°C (165°F) for safety.
- Leftover marinade can be boiled separately to make the basting sauce to ensure food safety.
