char siu chicken

This recipe is the Cantonese style Char Siu (Chinese barbecue pork). It is the improved version from the similar recipe that I posted a few years ago.

Char Siu 叉烧 (Chinese Barbecue Pork)

Shoulder loin

(1 tsp) red yeast rice

milliliters (4 tsp) rice wine

milliliters (2 tbsp) light soy sauce

(3 tbsp) oyster sauce

tsp white pepper

garlic, bashed

ginger

(2.5 tbsp) maltose

(2.5 tbsp) sugar

milliliters (4 tsp) maltose

Cut the shoulder loin into strips about 1...

Cut the shoulder loin into strips about 1 1/2 to 2 inches wide.

Mix the red yeast rice with hot water....

Mix the red yeast rice with hot water. Break up the rice and steep in the liquid for 10 minutes to extract the red color. Discard the broken red yeast rice by passing it through a wire mesh strainer. 

Mix the remaining ingredients of the marinade with...

Mix the remaining ingredients of the marinade with the red yeast rice extract.

Put the pork and marinade into a Ziploc...

Put the pork and marinade into a Ziploc bag. Marinate overnight.

Line a baking tray with either aluminum foil...

Line a baking tray with either aluminum foil or baking paper.

Bake the pork at 200°C/390°F., for twenty minutes. 

Mix two parts of maltose and one part...

Mix two parts of maltose and one part of the marinade to form the basting sauce. 

Baste the pork and bake for 10 minutes.

Then turn over the char siu and baste...

Then turn over the char siu and baste the other side and bake for another 10 minutes, or until the edges are slightly charred. 

Remove. Let it cools, then cut it into...

Remove. Let it cools, then cut it into slices and serve.

https://mediavine-res.cloudinary.com/video/upload/dcfwczc9vrqidrdsmwji.mp4

This is an easy char siu recipe (Chinese barbecue pork, 叉烧).  It is one of the most popular dishes among the Chinese.
Here is a detailed explanation of how do I prepare my Char Siu step by step.

Recipe:
( https://tasteasianfood.com/char-siu-chinese-barbecue-pork/ )
Ingredients
400g Shoulder loin
For the marinade (Char Siu sauce):
10g (1 tsp) red yeast rice (mixed with 30ml hot water)
20ml (4 tsp) rice wine
30ml (2 tbsp) light soy sauce
45ml (3 tbsp) oyster sauce
1/4 tsp white pepper
1 clove garlic, bashed
1 slice ginger
40g (2.5 tbsp) maltose
40g (2.5 tbsp) sugar
For the basting liquid:
20ml (4 tsp) maltose
10ml (2 tsp) of the marinade from above

Instructions:
- Cut the shoulder loin into strips about 1 1/2 to 2 inches wide.
- Mix the red yeast rice with hot water. Break up the rice and steep in the liquid for 10 minutes to extract the red color. Discard the broken red yeast rice by passing it through a wire mesh strainer. 
- Mix the remaining ingredients of the marinade with the red yeast rice extract.
- Put the pork and marinade into a Ziploc bag. Marinate overnight.
- Line a baking tray with either aluminum foil or baking paper.
- Bake the pork at 200°C/390°F. for twenty minutes. 
- Mix two parts of maltose and one part of the marinade to form the basting sauce. 
- Baste the pork at 20th min and then at 30th min.
- Bake until the edges are slightly charred. 
- Remove. Let it cools, then cut it into slices and serve.

#CharSiu #ChineseBarbecuePork #叉烧

=============================
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https://twitter.com/KwanKaPang
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Char Siu Recipe 叉烧 (Cantonese style)

Char Siu Chicken is an easy alternative to our popular roast pork char siu. If you can’t eat pork or just prefer chicken, this oven-roasted char siu chicken recipe is for you!

Char Siu Chicken

chicken thighs

dark brown sugar

salt

five spice powder

white pepper

hoisin sauce

Shaoxing wine

soy sauce

sesame oil

garlic ((minced))

red food coloring ((optional))

water

maltose ((can substitute honey or brown rice syrup))

Trim the excess fat from the chicken thighs and discard. Combine the dark brown sugar, salt, five spice powder, white pepper, hoisin sauce, Shaoxing wine, soy sauce, sesame oil, garlic, and red food coloring (if using) in a bowl to make the marinade (i.e. the BBQ sauce). Rub the chicken with the marinade in a large bowl or baking dish. Cover and refrigerate overnight, or at least 8 hours.

About 2½ hours before you’d like to eat, take the chicken out of the refrigerator to come up to room temperature for even cooking. Preheat your oven to 375°F (190°C) and set a rack in the center of the oven.

Line a sheet pan with heavy duty foil for easy clean-up, and place a sheet of parchment paper or non-stick foil on top. Evenly space the marinated chicken thighs on the sheet – they should not be touching each other. Reserve any remaining marinade.

Transfer the chicken to your preheated oven, and roast for 30 minutes. Check on it every 15 minutes. If the chicken is starting to scorch or burn, tent it with aluminum foil and/or lower the oven temperature.

While the chicken bakes, make your basting sauce. Pour the excess marinade into a small saucepan with the water. Heat the mixture to a simmer.  Add the maltose (microwave the maltose for 15 seconds at a time until softened). Mix until the maltose melts into the marinade and turn off the heat.

After 30 minutes, use a brush to baste the chicken with the cooked marinade. Continue roasting for another 5-10 minutes, and check the internal temperature of the chicken using an instant read thermometer. It’s done when it reaches 165°F (74°C) and/or when the juices run clear when the meat is pierced to the bone. Optionally, give the chicken one last basting and another minute in the oven for that extra char siu crust before serving.

Char siu can be prepared with chicken, not just pork alone.  Here is the recipe for char siu chicken. 

Cha siu chicken is an improvisation from the traditional cha siu prepared with pork belly and shoulder loin. The flavor of char siu chicken is as good as pork when it is made with skin-on deboned chicken thigh.

Char siu chicken (juicy and mouth-watering) 

chicken (two debone chicken thighs)

tbsp honey

brown sugar

beancurd,

tbsp light soy sauce

tsp dark soy sauce

tsp oyster sauce

tsp minced garlic

tbsp Shaoxing wine

tsp chu hou sauce

tbsp maltose

water (to mix with the maltose)

Vegetable oil to roast the chicken

Combine all the ingredients in A to become...

Combine all the ingredients in A to become a thick marinade

Rub the into the chicken meat, then let...

Rub the into the chicken meat, then let it marinate overnight in the refrigerator

Remove the chicken from the refrigerator. 

When it returns to room temperature, apply some...

When it returns to room temperature, apply some oil to the chicken.

Preheat the oven to 210°C/410°F.

Line the baking tray with aluminum foil or...

Line the baking tray with aluminum foil or baking paper.

Place the chicken on the oven rack, and...

Place the chicken on the oven rack, and roast it for twenty minutes.

Meanwhile, mix the maltose and water, then bring...

Meanwhile, mix the maltose and water, then bring it to a boil to thicken it slightly.

Strain the leftover marinade, then bring it to...

Strain the leftover marinade, then bring it to a boil. Use this as the char siu sauce.

After twenty minutes, remove the chicken from the...

After twenty minutes, remove the chicken from the oven. Baste the chicken with the maltose mixture on both sides.

Continue roasting at the same temperature for ten...

Continue roasting at the same temperature for ten minutes or until charred marks appear.

Remove the chicken from the oven. Let it...

Remove the chicken from the oven. Let it rest for ten minutes, then cut it into large pieces and serve.

https://mediavine-res.cloudinary.com/video/upload/gvfrh4di3e3i1zildvaq.mp4

Char siu can be prepared with chicken, not just pork alone.  Here is the recipe for char siu chicken. 
Cha siu chicken is an improvisation from the traditional cha siu prepared with pork belly and shoulder loin. The flavor of char siu chicken is as good as pork when it is made with skin-on deboned chicken thigh.
This recipe includes around ten ingredients to constitute the sauce.  The aim is to create a taste close to the Cantonese-style char siu sold in the restaurant.  Although it looks complicated, it involves only a few simple steps. All you need is to combine the ingredients and marinate the chicken overnight.  There is no skill required, as success mainly lies in the composition of the marinade.

=======================================
Recipe:
(Please download the recipe and read the full details at https://tasteasianfood.com/char-siu-chicken/ )

Ingredients A (chicken and marinade)
500g chicken (two debone chicken thighs)
3 tbsp honey
1.5 tbsp brown sugar
1 cube red fermented beancurd, plus a tbsp of the brine
2 tbsp light soy sauce
1 tsp dark soy sauce
2 tsp oyster sauce
1 tsp minced garlic
1 tbsp Shaoxing wine
1 tsp hoisin sauce
1 tsp chu hou sauce
Ingredients B (Others)
2 tbsp maltose 
2 tbsp water (to mix with the maltose)
Vegetable oil to roast the chicken
Method:
- Combine all the ingredients in A to become a thick marinade
- Rub the into the chicken meat, then let it marinate overnight in the refrigerator
- Remove the chicken from the refrigerator. 
- When it returns to room temperature, apply some oil to the chicken.
- Preheat the oven to 210°C/410°F.
- Line the baking tray with aluminum foil or baking paper.
- Place the chicken on the oven rack, and roast it for twenty minutes.
- Meanwhile, mix the maltose and water, then bring it to a boil to thicken it slightly.
- Strain the leftover marinade, then bring it to a boil. Use this as the char siu sauce.
- After twenty minutes, remove the chicken from the oven. Baste the chicken with the maltose mixture on both sides.
- Continue roasting at the same temperature for ten minutes or until charred marks appear.
- Remove the chicken from the oven. Let it rest for ten minutes, then cut it into large pieces and serve.

#CharSiuChicken #CharSiu #蜜汁叉烧鸡
=======================================
Website: https://tasteasianfood.com/
https://www.facebook.com/TasteOfAsianFood/
https://twitter.com/KwanKaPang
https://www.pinterest.com/kwankapang/
https://www.instagram.com/kwankapang/

How to make mouth-watering char siu chicken with the best result

We all love Grilled Chicken on the BBQ We all love Char Siu. So why not combine them &amp; make char siu grilled chicken. Grilled chicken with Chinese bbq sauce

Chinese Char Siu Grilled Chicken

Shaoxing wine ((can substitute rice wine

½ teaspoon five spice powder

chicken thighs and drumsticks ((900 grams))

Mix together the BBQ sauce by combining the brown sugar, hoisin sauce, Shaoxing wine, five spice powder, pepper, sesame oil, garlic, and red food coloring (if using). Put 1/2 of the BBQ sauce in a small bowl for serving, and set aside. The other half will be used to baste the chicken on the grill.

Prepare a medium-hot grill or preheat the broiler. If using the broiler, line a rimmed baking sheet with aluminum foil.

Season the chicken with salt to taste, and put the chicken on the grill or, if broiling, put it on the prepared baking sheet. Grill or broil, turning once, for 10 minutes per side––making sure to keep an eye on the chicken to ensure it doesn’t burn.

Baste the chicken with the other half of the sauce mixture, and continue to grill or broil until the chicken is cooked through (time will vary depending on the size of your chicken thighs and drumsticks). Transfer the chicken to a serving platter, brush with the reserved sauce, and serve.

Homemade easy Char Siu Chicken recipe made with juicy chicken thighs and aromatic classic char siu marinade. You can either roast in an oven or air-fry to charred perfection. Complete the dish with plain jasmine rice and steamed vegetables.

Chicken thighs (Boneless skin-on chicken thighs)

tbsp Brown sugar (Or regular white sugar)

tsp Chinese five spices powder

White pepper powder

tbsp Hoisin sauce (or oyster sauce)

Shao Xing wine (Chinese cooking rice wine)

soy sauce (or regular all-purpose soy sauce)

tsp Garlic (grated garlic or garlic paste)

tsp Ginger (Finely grated ginger or ginger paste)

Sesame oil (or vegetable oil)

(or salt

½ tsp Food colouring (Mixed with 1 tbsp water)

Honey

Water

Leftover sauce from the chicken marinade

In a large mixing bowl add the marinade ingredients, hoisin sauce, soy sauce, sugar, Shao Xing wine, white pepper, Chinese five spices, garlic paste, ginger paste, salt, food colouring, and sesame oil.

Mix it well until the sugar is dissolved. Add chicken thighs and combine well with the marinade. Cover and let it marinate for a minimum of 2 hours or overnight in the fridge. 

Preheat the air-fryer for 2-3 minutes. Line the air-fryer basket with baking sheet or kitchen foil. Place the chicken thigh in and air-fryer skin-side up and air-fry 190-200°C for 7-8 minutes. 

Meanwhile the chicken is in the air-fryer, prepare the basting sauce. Add the leftover chicken marinade in the small sauce pan, water, and honey. Stir it well and simmer for 3-4 minutes or until the sauce is reduced and slightly thick. 

After air-frying for 7-8 minutes, brush the chicken thighs with the prepared basting sauce, place it back in the air-fryer, and continue cooking for 5-6 minutes or until the chicken is cooked and charred. 

Air-fryer Option

Preheat the oven to 190-200° for 4-5 minutes. Line the baking tray with foil or baking sheet. Place the chicken thighs skin-side up over the baking sheet/kithen foil. Bake for 10-12 minutes.

Prepare the basting sauce while the chicken is roasted in the oven. Add the leftover chicken marinade sauce, water, and honey into a small saucepan. Simmer for 3-4 minutes or until the sauce is slightly thickened. Remove from heat and set it aside.

After baking for 10-12 minutes, brush the chicken with the basting sauce. Then continue to bake for another 8-10 minutes or until the chicken is cooked and glazed to the desired texture.

Oven Option

Once the chicken is cooked, let it rest for 5-6 minutes. Then cut it into medium slices and serve together with plain rice and blanched vegetables for a complete meal.

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Char Siu 叉烧 (Chinese Barbecue Pork)

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The most viewed char siu chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine