Char Siu Chicken Recipes

Steps:

• Whisk brown sugar, soy sauce, hoisin sauce, honey, garlic, sriracha sauce, sherry, food coloring, sesame oil, Chinese five-spice powder, and liquid smoke together in a bowl; pour into a resealable plastic bag. Add chicken thighs, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 24 to 48 hours.
• Preheat oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil and place a roasting rack in the bottom of the pan.
• Remove chicken from marinade and place on the rack in the prepared roasting pan.
• Pour marinade into a saucepan; bring to a boil, reduce heat to low, and simmer for 3 to 5 minutes. Remove from heat.
• Bake chicken in the preheated oven, turning once and basting occasionally with marinade, until the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Pre heat oven to 400F (about 220C).
• Microwave Char Siu and water (or heat on stove) and stir to combine.
• Wash and pat dry wings.
• Place wings in a big bowl or zip-lock bag.
• Pour the Char Siu/water mix over.
• Marinate for at least an hour.
• Place wings on lined cookie sheet.
• Pour half the marinade over the wings.
• Bake for 12 or so minutes.
• Turn wings over and pour on remaining marinade.
• Lower oven temp to 350°F.
• Bake 15 minutes more until golden brown.
• Place on serving platter and scatter with the sesame seeds.

Steps:

• To make the marinade, stir the soy sauce, hoisin sauce, ketchup, oyster sauce, 1/4 cup of the honey, the sugar, sherry, ginger, five-spice powder and food coloring if using together in a large bowl. Set aside.
• Cut the pork into strips 6 inches long and 3 inches wide. Place the strips flat in a shallow baking dish. Pour the marinade over the pork strips and refrigerate 8 hours or overnight.
• When ready to roast the pork, position one rack to the lowest part of the oven and another rack about 5 inches above it. Preheat the oven to 350 degrees F (175 degrees C).
• Drain the pork; place the marinade in a small saucepan. Bring to a rolling boil. Remove from the heat and stir in the remaining 1/4 cup honey.
• Place a shallow roasting pan on the bottom rack of the oven and fill the pan about three-quarters full with water. Carefully place the pork strips on the oven rack above the roasting pan so all sides of the pork strips are exposed to heat and all are over the pan to catch drips.
• Roast the pork for 30 minutes. Baste the pork strips with the honey mixture and roast for 15 minutes and baste again. Roast until the pork strips are crisp and golden brown, about 10 minutes longer.
• Remove the pork from the oven and let cool. To serve, slice the strips across into 1/2-inch strips and smother with reserved sauce.

Steps:

• Mix together the sauce by combining the hoisin, brown sugar, Shaoxing wine, five spice powder, pepper, sesame oil, garlic, and red food coloring (if using).
• Season the chicken with salt to taste, and place the chicken on a medium-hot grill, turning once, for 10 minutes per side. Keep an eye on the chicken to make sure it doesn't burn.
• Put about half of the BBQ sauce in a small bowl for serving, and set aside.
• After 20 minutes. Baste the chicken with the remaining sauce and continue to grill until the chicken is cooked through (time will vary depending on the size of the chicken). Transfer the chicken to a serving platter, brush with the reserved sauce, and serve.