Description
This Char Siu Chicken recipe features juicy boneless skin-on chicken thighs marinated in a flavorful blend of Chinese five-spice, hoisin sauce, and Shao Xing wine, then cooked to perfection using air-frying and oven baking methods. The chicken is glazed with honey and a leftover marinade-based sauce to achieve a deliciously charred and sticky finish, perfect served with rice and vegetables for an authentic Asian-inspired meal.
Ingredients
Scale
Chicken and Marinade
- 800 grams Chicken thighs, Boneless skin-on
- 2 tbsp Brown sugar or regular white sugar
- 1 tsp Chinese five spices powder
- ½ tsp White pepper powder
- 3 tbsp Hoisin sauce or oyster sauce
- 1 tbsp Shao Xing wine (Chinese cooking rice wine)
- 1 tbsp Light soy sauce or regular all-purpose soy sauce
- 1 tsp Garlic, grated or garlic paste
- 1 tsp Ginger, finely grated or ginger paste
- 1 tsp Sesame oil or vegetable oil
- ½ tsp Salt or to taste
- ½ tsp Food colouring mixed with 1 tbsp water
Glaze and Basting
- 1 tbsp Honey
- 2 tbsp Water
- Leftover sauce from the chicken marinade
Instructions
- Prepare the marinade: In a large mixing bowl, combine the brown sugar, Chinese five spices powder, white pepper, hoisin or oyster sauce, Shao Xing wine, soy sauce, garlic, ginger, sesame oil, salt, and food coloring mixed with water. Mix thoroughly to create a uniform marinade.
- Marinate the chicken: Add the boneless skin-on chicken thighs to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate the meat.
- Air-fry initial cooking: Preheat the air fryer. Place the marinated chicken thighs in the air fryer basket and cook for 7-8 minutes. This initial air frying cooks the chicken partially while starting the charred exterior.
- Apply basting sauce: Prepare the basting sauce by mixing honey, water, and some leftover marinade sauce. Brush this glaze generously over the chicken thighs while they are in the air fryer.
- Continue air-frying: Continue air-frying the chicken thighs until they are cooked through, charred, and sticky from the glaze, monitoring closely to prevent burning.
- Oven baking for finishing: Preheat the oven to a suitable temperature (around 190°C/375°F). Transfer the chicken to a baking tray and bake for 10-12 minutes. During baking, brush the chicken again with the basting sauce to enhance glaze and flavor. Bake until the chicken is fully cooked and beautifully glazed.
- Rest and serve: Remove the chicken from the oven and allow it to rest for a few minutes. Slice the chicken thighs and serve with steamed rice and vegetables for a complete meal.
Notes
- Marinate the chicken overnight for the best flavor infusion.
- If you do not have food coloring, the marinade will still be flavorful but less visually vibrant.
- You can substitute Shao Xing wine with dry sherry if unavailable.
- Air-frying followed by oven baking ensures moist interior and crispy, charred exterior.
- Adjust salt in marinade as soy sauce already contains sodium.
