Chicken Char Siew

Mains
Poultry

Easy Level:

Cook Time:

Servings:

2 -3 pax

No oven needed! No special sauces either; just your everyday kitchen sauces to make this sweet-savoury Char Siu marinade. This Char Siu Chicken recipe draws inspiration from the classic Cantonese Char Siu that is usually made of fatty pork shoulder.

Now, you can have Char Siu chicken thighs or Char Siu chicken wings too! PS: we used skin-on chicken thighs to give an extra level texture with charred nicely.

 

Ingredients

Adjust Servings
US / Metric
0.00
Boneless
Boneless
chicken thighs
0.00
Boneless
Boneless
chicken thighs
0.00
tbsp
tbsp
Light Soy sauce
0.00
tbsp
tbsp
Light Soy sauce
0.00
tbsp
tbsp
Rice wine
0.00
tbsp
tbsp
Rice wine
0.00
tbsp
tbsp
Cornstarch
0.00
tbsp
tbsp
Cornstarch
0.00
tbsp
tbsp
Grated garlic
0.00
tbsp
tbsp
Grated garlic
0.00
tbsp
tbsp
Grated ginger
0.00
tbsp
tbsp
Grated ginger
0.00
tbsp
tbsp
Cooking cream
0.00
tbsp
tbsp
Cooking cream
Salt to taste
Salt to taste

Char siew sauce:

Light Soy sauce
Light Soy sauce
0.00
tbsp
tbsp
Oyster sauce
0.00
tbsp
tbsp
Oyster sauce
0.00
tbsp
tbsp
Grated garlic
0.00
tbsp
tbsp
Grated garlic
0.00
tbsp
tbsp
Raw sugar
0.00
tbsp
tbsp
Raw sugar
0.00
tbsp
tbsp
Cooking wine
0.00
tbsp
tbsp
Cooking wine
0.00
tbsp
tbsp
Sesame oil
0.00
tbsp
tbsp
Sesame oil
0.00
tbsp
tbsp
Honey
0.00
tbsp
tbsp
Honey

Steps

1

Wash and drain dry chicken thighs. Slice lightly on the veins to break it. So chicken meat will not roll up while cooking and for better texture too.
Wash and drain dry chicken thighs. Slice lightly on the veins to break it. So chicken meat will not roll up while cooking and for better texture too.
Mark as completed

2

Marinate the chicken with light soy sauce, rice wine, cornstarch, grated garlic, grated ginger & salt to taste. Mix and massage the hands so that the ingredients get better absorption by the meat. Transfer to the chiller and let it sit for 2 hours.
Marinate the chicken with light soy sauce, rice wine, cornstarch, grated garlic, grated ginger & salt to taste. Mix and massage the hands so that the ingredients get better absorption by the meat. Transfer to the chiller and let it sit for 2 hours.
Mark as completed

3

In a mixing bowl, combine sauce mixture ingredients and mix well. Set aside.
In a mixing bowl, combine sauce mixture ingredients and mix well. Set aside.
Mark as completed

4

Transfer chicken out from the chiller at least ½ hour before cooking.
Transfer chicken out from the chiller at least ½ hour before cooking.
Mark as completed

5

Drizzle some oil in the pan, add chicken thighs in and pan fry till golden brown and slight charr. Add in sauce mixture and stir to mix. Cover and let it braise for a few minutes until the sauce thickens and dries up.
Drizzle some oil in the pan, add chicken thighs in and pan fry till golden brown and slight charr. Add in sauce mixture and stir to mix. Cover and let it braise for a few minutes until the sauce thickens and dries up.
Mark as completed

6

Add in honey last, just to give a final coat to the chicken. This gives the chicken a shiny glaze and a hint of honey sweetness.
Add in honey last, just to give a final coat to the chicken. This gives the chicken a shiny glaze and a hint of honey sweetness.
Mark as completed

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