Char Siu Chicken

Ingredients

• 2 lbs bone-in skin-on chicken thighs ((*Footnote 1))
• 2 pieces red fermented tofu ((or 2 tablespoons soy sauce) (Footnote 2))
• 2 tablespoons liquid from fermented tofu ((or 3/4 teaspoon salt))
• 2 tablespoons Shaoxing wine ((or dry sherry))
• 2 tablespoons hoisin sauce
• 2 tablespoons oyster sauce
• 2 tablespoons sugar
• 2 tablespoons honey
• 2 teaspoons grated ginger
• 2 teaspoons garlic (, grated)
• 1/2 teaspoon five spice powder
• 5 drops red food coloring ((Optional, can be used if not using red fermented tofu))

Steps

1. 1

   Combine all the sauce ingredients in a large bowl. Stir to mix well.

2. 2

   Transfer the chicken into a large ziplock bag. Reserve 1/4 cup of the mixed sauce for glazing. Pour the rest into the bag. Squeeze out as much air as possible and seal the bag. Massage the bag a few times so the chicken pieces are covered evenly with the sauce. Transfer to the fridge and marinate overnight (highly recommended), or for at least 4 hours.

3. 3

   When the chicken is marinated and the glaze is chilled, you’re ready to cook.

4. 4

   Preheat the oven to 375°F (190°C). Line a large baking tray with aluminum foil. Place the chicken onto the tray without overlapping. Bake for 30 minutes.

5. 5

   Turn on the broiler. Baste the top side of the chicken. Broil for 2 to 3 minutes. Baste again. Broil for another 2 to 3 minutes. The chicken should look glossy, lightly charred, and cooked through. You can test the doneness by inserting a thermometer into the thickest part of the chicken. It should read 165°F (74°C).

6. 6

   Once done, cover loosely with aluminum foil. Let rest for 10 minutes before serving. Serve the chicken hot over rice as a main dish.