Char Siu Chicken

Method5 steps

1. 1

   Step 1: Mix all 3 tbsp soy sauce, 3 tbsp hoisin sauce, 5 tbsp honey, 6 minced garlic cloves, exactly 1 tbsp rice vinegar, 1 tsp sesame oil, ½ tsp five-spice powder and 3 tbsp water. Season with MSG to taste OR use the separate salt-and-pepper option to taste, not both. Add the optional few drops of red food coloring only if desired.

   Uses 3 tbsp soy sauce · 3 tbsp hoisin sauce · 5 tbsp honey · 6 cloves garlic, minced · 1 tbsp rice vinegar · 1 tsp sesame oil · 0.5 tsp five spice powder · 3 tbsp water

2. 2

   Step 2: Add all 450 g raw boneless, skinless chicken thighs to the complete marinade. Prick with a fork and turn to coat. Cover and refrigerate for at least 30 minutes, or overnight as the complete card allows. Keep the chicken and all marinade together until cooking.

   Minimum refrigerated chicken marination · 30 minUses 450 g raw boneless, skinless chicken thighs · All complete char-siu marinade with chosen seasoning

   
3. 3

   Step 3: After the chicken has marinated, heat a non-stick pan over medium heat with the drizzle of neutral oil. Lift the marinated thighs from the bowl and place them in the hot pan; keep all remaining raw-contact marinade in the bowl for the next step. Sear the thighs for 3–4 minutes until browned on the first side; they finish cooking under the lid.

   Sear first side of chicken · 3 minUses Drizzle of neutral oil for searing; amount unspecified · All marinated chicken thighs lifted from their bowl

   
4. 4

   Step 4: Turn the seared thighs and pour all remaining raw-contact marinade from the marinating bowl into the pan. Bring that sauce to a boil, then lower the heat to medium-low, cover and cook for another 8–10 minutes, until the thickest thigh reaches 74°C (165°F) and the sauce thickens to a glaze. Continue gently if needed. If the chicken is ready before the glaze, lift it out and finish reducing the sauce. Use only this fully cooked pan glaze for serving.

   Covered chicken cooking after sauce boils · 8 minUses All first-side-seared thighs and retained pan oil · All marinade remaining in the raw-chicken bowl; exact fraction unspecified

   
5. 5

   Step 5: Let the fully cooked chicken rest briefly, then slice and divide into 3 servings with the cooked pan glaze. Serve over optional ready cooked rice with optional ready cooked greens, and scatter optional sesame seeds if desired. These sides and garnish are already prepared separately and their quantities are unspecified.

   Uses All fully cooked chicken with its cooked pan glaze · Optional ready cooked rice · Optional ready cooked greens · Optional sesame seeds to garnish