This is ultra versatile, personally I love eating this with chicken rice (my one pan chicken rice recipe here: https://www.youtube.com/watch?v=7ISJtmdsK4I) but you can also top noodles with this.
I mentioned chicken leg in the video, this is the entire chicken thigh and drumstick portion, bone removed. I realise this is not that easy to find for most, so use chicken thighs as per ingredients list below. For bone-in chicken thighs, double the time in the oven to 30 to 40 minutes. Check that the internal temperature at the thickest part of the chicken has hit 74 deg celcius or 165 deg fahrenheit to ensure it’s cooked through. Or just poke a fork through thick part and juices run clear and blood-less 🙂
More info: http://nomadette.com/char-siu-chicken/
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Ingredients:
– 300 grams Boneless Chicken Thigh (fatty ones are best)
– Marinade
– 1 tbsp Honey
– 1 tbsp Light Soy Sauce
– 1 tbsp Oyster Sauce
– 1 tbsp Dark Soy Sauce or Kicap Manis
– 2 tbsps Brown Sugar
– 1 tbsp Ginger-Garlic Paste (2 garlic cloves + 1 inch Ginger, pureed or grated)
– 1 tsp Chinese Five Spice Powder
– Pinch of white pepper
– 1 tsp red food colouring (optional)
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EDIT: Yes, I am aware traditionally Char Siu is made with pork. This recipe is for some of us who do not eat pork (me)/prefer chicken. You can use these same ingredients for pork, though be aware that roasting time in the oven might differ.