Cup of Yum
1. In a large airtight container or Ziplock bag, combine the char siu marinade ingredients - minced garlic, soy sauce, hoisin sauce, honey, Shaoxing wine, 5-spice seasoning, sesame oil, salt, white pepper, & red food coloring (if using). Set aside.
2. Pat dry chicken thighs and trim any excess chicken skin, then add chicken to the marinade. Allow to marinate for at least 2 hours, or up to overnight.

Oven Method:

Cup of Yum
1. Preheat oven to 375° F.
2. Line a baking tray with foil for easy clean up, then place baking racks and chicken skin-side up. Don’t throw away the marinade! Bake for 15 minutes.
3. In the meantime, create the basting sauce. In a small sauce pot, combine the marinade and additional honey. Heat on medium stirring occasionally for 5-10 minutes, or until it turns into a thick, shiny, & sticky glaze. You should be able to make a line on the back of a spoon. Once it’s done, turn off heat and cover until ready to baste.
4. Brush basting sauce onto chicken, then bake for another 15 minutes. Baste for a second time, then bake for another 10-15 minutes, or until the chicken is cooked through (meat is no longer pink & its juices run clear when given a small slit to the bone). Cook time may vary depending on the size/thickness of chicken & power of your oven, so adjust cooking time as needed so the chicken cooked through & juicy!
5. Remove Char Siu Chicken from the oven and allow to rest for about 5 minutes before cutting into it. Enjoy with hot fresh rice and/or veggies!

Air Fryer Method:

1. Preheat oven to 320° F.
2. Place chicken skin-side up on air fryer tray, working in batches if needed to prevent overcrowding. Cook for 10 minutes.
3. In the meantime, create the basting sauce. In a small sauce pot, combine the marinade and additional honey. Heat on medium stirring occasionally for 5-10 minutes, or until it turns into a thick, shiny, & sticky glaze. You should be able to make a line on the back of a spoon. Once it’s done, turn off heat and cover until ready to baste.
4. Brush basting sauce onto chicken, then bake for another 5 minutes. Baste for a second time, then bake for another 5 -10 minutes, or until the chicken is cooked through (meat is no longer pink & its juices run clear when given a small slit to the bone). Cook time may vary slightly depending on the size/thickness of chicken & power of your air fryer, so adjust cooking time as needed so the chicken is cooked through & juicy!
5. Remove Char Siu Chicken from the air fryer and allow to rest for about 5 minutes before cutting into it. Enjoy with hot fresh rice and/or veggies!