Char Siu Chicken

Steps

Marinating

1. 1

   Combine the red fermented tofu, fermented-tofu liquid, Shaoxing wine, hoisin sauce, oyster sauce, sugar, honey, grated ginger, grated garlic, five-spice powder, and optional red food coloring in a large bowl. Stir thoroughly until the tofu is broken up and the sauce is evenly mixed.

2. 2

   Place the chicken thighs in a large zip-top bag. Measure out and reserve 1/4 cup of the mixed sauce for glazing later.

3. 3

   Pour the remaining sauce into the bag with the chicken. Press out as much air as possible, seal the bag, and massage it several times so every chicken piece is evenly coated.

4. 4

   Refrigerate the chicken to marinate overnight, preferably, or for at least 4 hours. Keep the reserved glazing sauce chilled.

   Start 4-hour timer

Roasting

5. 5

   When ready to cook, preheat the oven to 375°F (190 °C) (190°C (375 °F)). Line a large baking tray with aluminum foil.

6. 6

   Remove the chicken from the marinade and arrange it skin-side up on the prepared tray in a single layer, without overlapping. Discard the used marinade.

7. 7

   Bake the chicken for 30 minutes, until it is mostly cooked and the juices begin to run clear.

   Start 30-minute timer
8. 8

   Turn on the oven broiler. Baste the top side of the chicken with the reserved chilled sauce.

9. 9

   Broil for 2 to 3 minutes, watching closely, until the glaze begins to caramelize and the skin looks glossy.

   Start 3-minute timer
10. 10

    Baste the chicken again with the reserved sauce, then broil for another 2 to 3 minutes. Stop when the skin is glossy with light charred spots; check every 30 seconds because the glaze can burn quickly.

    Start 3-minute timer
11. 11

    Check the thickest part of a thigh with an instant-read thermometer. It should reach 165°F (74 °C) (74°C (165 °F)).

12. 12

    Loosely cover the cooked chicken with aluminum foil and let it rest for 10 minutes. Serve hot over rice as a main dish.

    Start 10-minute timer