Description
Juicy chicken thighs marinated in a sweet, savory char siu sauce and roasted to perfection with a sticky, caramelized glaze.
Ingredients
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300 grams chicken thighs (fatty ones preferred)
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1 tbsp honey
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1 tbsp light soy sauce
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1 tbsp oyster sauce
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1 tbsp dark soy sauce or Kecap Manis
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2 tbsps brown sugar
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2 cloves garlic, pureed or grated
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1 inch ginger, pureed or grated
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1 tsp Chinese five-spice powder
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Pinch of white pepper
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1 tsp red food coloring (optional)
Instructions
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Pat the chicken thighs dry and trim excess fat while keeping enough for juiciness.
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In a bowl, whisk together honey, light soy sauce, oyster sauce, dark soy sauce, brown sugar, garlic, ginger, five-spice powder, white pepper, and optional red food coloring.
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Coat the chicken thoroughly in the marinade, cover, and refrigerate for at least 2 hours or overnight for best flavor.
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Preheat oven to 200°C (390°F) and line a baking tray with foil, placing a wire rack on top.
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Arrange chicken on the rack, leaving space between pieces, and roast for 25–30 minutes, basting halfway through, until caramelized and cooked through.
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Let the chicken rest for 5–10 minutes before slicing into pieces.
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Optional: Brush with extra honey and briefly broil for a crispier glaze.
Notes
Marinate overnight for deeper flavor. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Serve with steamed rice, noodles, or vegetables.
- Prep Time: 10 minutes (plus marinating)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Chinese