I tried this recipe on a busy Tuesday when I needed comfort food fast and it instantly became a top pick for family movie nights
- Chicken thighs: fatty cuts give the most tenderness and soak up all the flavor look for skinless boneless for fastest cooking
- Honey: offers sweetness and helps caramelize for sticky mouthwatering edges use a good runny honey
- Light soy sauce: classic savory saltiness pick a brand not listed as low sodium for traditional flavor
- Oyster sauce: deepens umami one of my pantry stars taste before buying to avoid overly salty versions
- Dark soy sauce or Kecap Manis: gives color and rich undertone for true char siu appeal check it is glossy and viscous
- Brown sugar: intensifies the caramel notes fresh soft brown sugar blends best
- Garlic: pureed or grated to disappear into marinade firm bulbs mean bold taste
- Ginger: pureed or grated adds fragrant zing heavy root pieces feel freshest
- Chinese Five Spice powder: signature warmth and complexity sniff your jar for aromatic highs
- White pepper: slight heat and gentle earthiness a must for dimension
- Red food coloring: optional but classic for color only a pinch needed food gel works best
Step-by-Step Instructions
- Make the Marinade:
- Combine honey light soy sauce oyster sauce dark soy sauce brown sugar garlic ginger Chinese Five Spice white pepper and red food coloring in a bowl or ziplock bag Mix until completely blended and glossy
- Marinate the Chicken:
- Add chicken thighs turning to coat every surface Press air from the bag and chill at least two hours Overnight gives deepest flavor
- Bring to Room Temperature and Preheat Oven:
- Remove chicken from fridge about 20 minutes before baking Allows even cooking and more tenderness During this time preheat oven to two hundred degrees Celsius or three ninety Fahrenheit
- Arrange and Bake:
- Lay chicken thighs on a lined baking tray Spacing matters for browning Place in oven Bake for twenty minutes or until juices run clear and edges caramelize I always keep an eye starting at fifteen minutes
- Rest and Slice:
- Take chicken from oven Rest on tray for ten minutes Juices redistribute so every slice is succulent then cut to serve over rice or veggies
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