Ingredients for Char Siu Chicken
- 3 kg boneless chicken thighs
- 2 tablespoons five-spice powder
- 2 tablespoons honey
- 2 tablespoons red yeast rice oil
- 2 tablespoons dark soy sauce
- 3 tablespoons soy sauce
- 1 teaspoon ground pepper
- Chopped shallots
Preparation and Marinade
- Rub the chicken with a mixture of salt and a little white wine, then rinse with clean water
- Use the back of a knife to pound the meat (avoid the skin side)
- For the marinade: Mix 1 tablespoon of chopped shallots, dark soy sauce, soy sauce, five-spice powder, 1 teaspoon of ground pepper, 1 teaspoon of salt, 1 tablespoon of sugar, 2 tablespoons of honey, 1 tablespoon of cooking oil, and red yeast rice oil. Adjust the amount of red yeast rice oil to your preference.
- Marinate the chicken for 3-4 hours. For better results, marinate overnight in the refrigerator. Remember to flip the chicken occasionally to ensure even flavor absorption.
Note: After an hour, take the chicken out and massage the marinade into the meat to enhance flavor absorption.
Cooking Instructions
- Heat a non-stick pan over medium heat and add 100 ml of oil. Place the chicken in the pan and simmer until the meat is tender.
- Maintain medium heat and reduce to low heat once the meat is browned. Turn the chicken frequently to ensure even cooking.
- After simmering, transfer the chicken to an air fryer and cook for an additional 5 minutes at 185 degrees Celsius.
- Slice the chicken thinly and plate as desired. Garnish to your taste.
- For an extra treat, use the remaining sauce from simmering the chicken. Add a little water and adjust the seasoning to create a mouthwatering sauce to pour over rice.
- Serve the Char Siu chicken with steamed white rice and a side of salad: a mix of lettuce, cucumber, and pickled cabbage.
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