Char Siu Chicken

4 standard portions

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Ingredients

• 2 lbs bone-in skin-on chicken thighs ((*Footnote 1))
• 2 pieces red fermented tofu ((or 2 tablespoons soy sauce) (Footnote 2))
• 2 tablespoons liquid from fermented tofu ((or 3/4 teaspoon salt))
• 2 tablespoons Shaoxing wine ((or dry sherry))
• 2 tablespoons hoisin sauce
• 2 tablespoons oyster sauce
• 2 tablespoons sugar
• 2 tablespoons honey
• 2 teaspoons grated ginger
• 2 teaspoons garlic (, grated)
• 1/2 teaspoon five spice powder
• 5 drops red food coloring ((Optional, can be used if not using red fermented tofu))

Method

1. Combine all the sauce ingredients in a large bowl. Stir to mix well.
2. Transfer the chicken into a large ziplock bag. Reserve 1/4 cup of the mixed sauce for glazing. Pour the rest into the bag. Squeeze out as much air as possible and seal the bag. Massage the bag a few times so the chicken pieces are covered evenly with the sauce. Transfer to the fridge and marinate overnight (highly recommended), or for at least 4 hours.
3. When the chicken is marinated and the glaze is chilled, you’re ready to cook.
4. Preheat the oven to 375°F (190°C). Line a large baking tray with aluminum foil. Place the chicken onto the tray without overlapping. Bake for 30 minutes.
5. Turn on the broiler. Baste the top side of the chicken. Broil for 2 to 3 minutes. Baste again. Broil for another 2 to 3 minutes. The chicken should look glossy, lightly charred, and cooked through. You can test the doneness by inserting a thermometer into the thickest part of the chicken. It should read 165°F (74°C).
6. Once done, cover loosely with aluminum foil. Let rest for 10 minutes before serving. Serve the chicken hot over rice as a main dish.