Char Siu Chicken

Ingredients

• 2 lb bone-in, skin-on chicken thighs (About 4 thighs; keep the skin on for the best glaze and texture.)
• 2 pieces red fermented tofu (Or use 2 tbsp soy sauce; the fermented tofu provides the sauce's natural red color and umami.)
• 2 tbsp liquid from fermented tofu (Or use 3/4 tsp salt.)
• 2 tbsp Shaoxing wine (Dry sherry may be substituted.)
• 2 tbsp hoisin sauce
• 2 tbsp oyster sauce
• 2 tbsp sugar
• 2 tbsp honey
• 2 tsp fresh ginger (Grated.)
• 2 tsp garlic (Grated.)
• 0.5 tsp five-spice powder
• 5 drops red food coloring (Optional; use if not using red fermented tofu.)

Steps

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.

5. 5

   When ready to cook, preheat the oven to 375°F (190°C). 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.

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.

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.

11. 11

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

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.

Notes

Chicken skin helps the glaze adhere and become crisp and glossy. Bone-in chicken breast is the next-best substitute, though thighs are juicier. For skinless chicken, the source recommends using maltose instead of honey so the sauce adheres better. Alternatively, reserve 1/2 cup sauce, gently simmer it for 2 to 3 minutes to cook off the raw garlic flavor, and serve it with the chicken. Store opened red fermented tofu in the refrigerator and aim to use it within a year; it may gradually dry out and lose fragrance. Suggested accompaniments include steamed rice and stir-fried bok choy. Nutrition estimates are ingredient-based and may differ from the site's per-serving figures because marinade is not all consumed.

Nutrition per serving

• main
• Chinese-inspired
• East Asian
• roasted
• broiled
• chicken
• high-protein
• make-ahead marinade