Char Siu Chicken (Better Than Takeout)
Char Siu Chicken (Better Than Takeout)
Ingredients
For the Char Siu Chicken
- 4 boneless, skinless chicken thighs
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon five spice powder
- 1 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
- 1/4 teaspoon MSG, (optional)
- 2 tablespoons water
- 1/4 teaspoon red food coloring, (or a few drops, for color)
For Serving
- 4 cups hot steamed rice
- 2 heads bok choy, steamed
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
Place the boneless, skinless chicken thighs into a clear glass bowl.
⏱️ 1 min
- 2
Add the soy sauce, hoisin sauce, honey, minced garlic, five spice powder, rice wine vinegar, sesame oil, MSG (if using), water, and red food coloring to the bowl with the chicken.
⏱️ 3 min
- 3
Using your hands, thoroughly coat the chicken with the marinade. Ensure each piece is well-covered. Cover the bowl and refrigerate to marinate for at least 30 minutes, or up to 4 hours for deeper flavor.
⏱️ 2 min
- 4
Heat a large non-stick pan or cast-iron skillet over medium-high heat until hot. Place the marinated chicken thighs into the hot pan, reserving any excess marinade.
⏱️ 2 min
- 5
Cook the chicken for 5-7 minutes until it is nicely browned and caramelized on one side. The sugars in the marinade will help create a beautiful crust.
⏱️ 7 min
- 6
Flip the chicken to the other side. Pour the reserved marinade over the chicken in the pan. Continue to cook for another 7-8 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C (165°F). The sauce will thicken and glaze the chicken.
⏱️ 8 min
- 7
Remove the chicken from the pan and let it rest for a few minutes before slicing. This helps keep the chicken juicy.
⏱️ 2 min
- 8
Serve the sliced Char Siu chicken immediately with hot steamed rice and steamed bok choy on the side.
⏱️ 1 min
- 9
Garnish the Char Siu chicken with a sprinkle of sesame seeds before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Char Siu Chicken (Better Than Takeout)
For the Char Siu Chicken
- 4 boneless, skinless chicken thighs
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon five spice powder
- 1 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
- 1/4 teaspoon MSG, (optional)
- 2 tablespoons water
- 1/4 teaspoon red food coloring, (or a few drops, for color)
For Serving
- 4 cups hot steamed rice
- 2 heads bok choy, steamed
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
Place the boneless, skinless chicken thighs into a clear glass bowl.
⏱️ 1 min - 2
Add the soy sauce, hoisin sauce, honey, minced garlic, five spice powder, rice wine vinegar, sesame oil, MSG (if using), water, and red food coloring to the bowl with the chicken.
⏱️ 3 min - 3
Using your hands, thoroughly coat the chicken with the marinade. Ensure each piece is well-covered. Cover the bowl and refrigerate to marinate for at least 30 minutes, or up to 4 hours for deeper flavor.
⏱️ 2 min - 4
Heat a large non-stick pan or cast-iron skillet over medium-high heat until hot. Place the marinated chicken thighs into the hot pan, reserving any excess marinade.
⏱️ 2 min - 5
Cook the chicken for 5-7 minutes until it is nicely browned and caramelized on one side. The sugars in the marinade will help create a beautiful crust.
⏱️ 7 min - 6
Flip the chicken to the other side. Pour the reserved marinade over the chicken in the pan. Continue to cook for another 7-8 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C (165°F). The sauce will thicken and glaze the chicken.
⏱️ 8 min - 7
Remove the chicken from the pan and let it rest for a few minutes before slicing. This helps keep the chicken juicy.
⏱️ 2 min - 8
Serve the sliced Char Siu chicken immediately with hot steamed rice and steamed bok choy on the side.
⏱️ 1 min - 9
Garnish the Char Siu chicken with a sprinkle of sesame seeds before serving.
⏱️ 1 min