Char Siu Chicken (Chinese Sweet Sticky Roasted Chicken)

Ingredients

• 1 tablespoon Light Soy Sauce (low‑sodium preferred)
• 1 tablespoon Oyster Sauce (Chinese brand for authentic flavor)
• 1 tablespoon Dark Soy Sauce (sometimes labeled duck soy sauce)
• 1 tablespoon Honey (raw or pure honey)
• 2 tablespoons Brown Sugar (packed)
• 1 teaspoon Chinese Five Spice Powder (ground)
• 0.5 teaspoon White Pepper (ground)
• 1 tablespoon Ginger‑Garlic Paste (about 2 garlic cloves and 1 inch ginger blended)
• a few drops Red Food Coloring (optional for authentic red hue)
• 300 grams Boneless Chicken Legs (skinless, can substitute with boneless thighs)

Instructions

1. Prepare the Char Siu Marinade

   In a mixing bowl combine 1 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tbsp dark soy sauce, 1 tbsp honey, 2 tbsp brown sugar, 1 tsp Chinese five‑spice powder, 0.5 tsp white pepper, 1 tbsp ginger‑garlic paste, and optional red food coloring. Whisk until the sugar fully dissolves and the mixture is uniform.

   Time: PT10M

2. Marinate the Chicken

   Place the 300 g boneless chicken legs in the bowl (or a zip‑lock bag), pour the marinade over, and massage until every piece is fully coated. Ensure the chicken is submerged; add a splash of water if needed.

   Time: PT5M

3. Refrigerate to Marinate

   Cover and refrigerate for at least 2 hours, preferably overnight, to let the flavors meld.

   Time: PT0M

4. Preheat the Oven

   Set the oven to 200 °C (392 °F) and allow it to preheat fully.

   Time: PT5M

   Temperature: 200°C

5. Line the Baking Tray

   Line the baking tray with a sheet of aluminum foil, shiny side up, to catch the sticky sauce and simplify cleanup.

   Time: PT2M

6. Roast the Chicken

   Arrange the marinated chicken pieces on the foil‑lined tray in a single layer. Roast for 15‑20 minutes, turning once halfway through, until the surface is glossy and the internal temperature reaches 75 °C (165 °F).

   Time: PT20M

   Temperature: 200°C

7. Reduce the Remaining Marinade into Char Siu Sauce

   While the chicken roasts, pour the leftover marinade into a small saucepan. Heat over low to medium‑low heat, stirring constantly, until it bubbles and thickens enough to coat the back of a spoon (about 5‑7 minutes).

   Time: PT7M

8. Finish and Serve

   Remove the chicken from the oven, let it rest 2 minutes, then drizzle with the reduced Char Siu sauce or serve the sauce on the side for dipping. Pair with steamed rice or noodles.

   Time: PT3M

Nutrition Facts

Calories

430

Protein

30 g

Carbohydrates

25 g

Fat

15 g

Fiber

0 g