Easy Char Siew Chicken Roast
Chinese-style red honey BBQ chicken marinated in a sticky soy-oyster glaze with five spice and ginger, then roasted until caramelised and glossy.
Product list ingredients
- chicken
- garlic
- soy sauce
- oyster sauce
- dark soy sauce
- honey
- brown sugar
- chinese five spice
- ginger
Ingredients
Marinade:
- •1 tbsp honey
- •1 tbsp light soy sauce
- •1 tbsp oyster sauce
- •1 tbsp dark soy sauce (or kicap manis)
- •2 tbsp brown sugar
- •1 tbsp ginger-garlic paste (2 garlic cloves + 1 inch ginger, pureed or grated)
- •1 tsp Chinese five spice powder
- •pinch of white pepper
- •1 tsp red food colouring (optional)
Chicken roast:
- •300 g boneless chicken thigh (fatty ones are best)
Directions
Marinade:
In a bowl, whisk honey, light and dark soy sauce, oyster sauce, brown sugar, ginger-garlic paste, five spice, white pepper, and food colouring (if using) until the sugar dissolves.
Pat the thighs dry if wet. Add the chicken and turn until every surface is coated; massage marinade into folds. Cover and refrigerate at least 30 minutes, ideally overnight.
Chicken roast:
Heat the oven to 200°C (390°F fan). Line a small tray with foil if you like. Lay the thighs skin-side up, spoon any leftover marinade over the top.
Roast 20–25 minutes until deeply coloured and sticky. About halfway through, spoon or brush the tray juices over the chicken.
Rest a few minutes, then slice. Serve with rice or a simple salad.
Photos from the process.
