Char Siu Chicken

November 27, 2015

Chicken thighs marinated in a delicious marinade, baked until chicken skins are brown and crisp. Served with white rice and chili oil. 

Char Siu Chicken - The Not So Creative Cook 3

It’s funny that you want to cook/bake something, but the recipe has another recipe attached to it. I mean, there are other options you can do – choose another filling, use your go-to recipe or whatever that is… But then… you tell yourself ‘Oh la la! This attached recipe sounds really good! Okay, let’s make life a lot more complicated.‘ 😀

Also, that time, the trip to Macau and Hong Kong was still fresh and still haven’t forgotten all those foods – oh such a nightmare not to taste them again sooner. So, okay – let’s get Chinese.

I love Chinese food. I think most of us do. I mean, what’s not to love? Chinese foods taste really good! But I haven’t tried a Chinese BBQ. Well, maybe it’s just the same as the others. I don’t know. Only one way to find out – make it!

Char Siu literally means ‘fork-roast’. Traditionally, marinated meat slices are skewered on long forks and placed in a covered oven or over a fire to cook. In Hong Kong, Char Siu Chicken (or other meats) are displayed by hanging them inside a glass-window ‘box’ in restaurants.

HKG 2015, TNSCC 5

I did not try one as I was busy trying other foods. 😀 It was a lovely feeling having to make this at home.

I used boneless and skinless chicken thighs because it’s my favorite part of the chicken. With that marinade, this came out really, really good! My cousin, who helped me with the photoshoot came on devouring the chicken as soon as I was done taking photos. I looked back at her and she was busy with the chicken and I was like ‘Okay! Wait! Wait! Here’s your rice!‘ Oh wow! No need for me to ask her how was the dish because I already knew the answer. 😀

For me, I enjoyed everything – the chicken, most especially the skin – the crisp skin full of amazing flavors, the Chili and Garlic Oil. Ahh, this Chili and Garlic Oil was fantastic and it paired very nicely with the Char Siu Chicken. If only my hands can work as fast as lightning, I would have finished off the chicken and make the same all over again for the other dish I was supposed to make.

Char Siu Chicken - The Not So Creative Cook 1

When in Hong Kong and Macau, I noticed that meals are usually served with hot or cold tea… or warm water. So, to complete the experience, I also enjoyed my meal with delicious Jasmine tea. 😉

Char Siu Chicken - The Not So Creative Cook 2

Char Siu Chicken

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients:

  • 6-8 chicken thighs, boneless
  • 1/4 cup sugar
  • 2 tsp salt
  • 2 tsp soy sauce
  • 1 tbsp rice vinegar
  • 1/2 tsp sesame oil
  • 2 tbsp honey

Instructions:

  1. In a bowl, sugar, salt, soy sauce, rice vinegar and sesame oil.
  2. Place the chicken thighs in a ziplock bag or container and pour in the marinade. Marinade for 1 hour.
  3. Preheat the oven to 350 F.
  4. Line a baking pan with foil. Place the chicken pieces in one layer (skin side up). Roast for 45 minutes or until the chicken skin is brown and crisp. (Turn the baking pan halfway through, basting the chicken thighs with its juices.) (Optional: you can broil the chicken thighs after they have been cooked to the skins charred and enhance the color)
  5. Remove the pan from the oven, brush the chicken with honey and let rest for about 10 minutes.
  6. Serve with white rice, chili oil (recipe below) and a good cup of hot tea.

Note: You can use any meat you prefer.

Chili and Garlic Oil

Char Siu Chicken - The Not So Creative Cook 1Ingredients:

    • 1/2 tsp fine salt
    • 1 tbsp dried chili flakes
    • 3 tbsp vegetable oil (or any flavorless oil)
    • 3 cloves garlic, finely crushed

Instructions:

Mix all ingredients together. Store in a small airtight container. This can be kept at room temperature for one to two weeks.

I promise you, they are really good together! I hope you’ll have a chance to try this and let me know what you think.

Wishing you a day full of smiles! 😀 😀 😀

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