Char Siu Chicken (Roasted or Air fried)
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
20 mins
-
Marinate
6 hrs
-
Total Time
6 hrs 25 mins
-
Servings
4
-
Calories
250 kcal
-
Course
Main Course
-
Cuisine
Chinese
Char Siu Chicken (Roasted or Air fried)
Description
Char Siu Chicken (Roasted or Air fried) uses a marinade blending Char Siu sauce, oyster sauce, Chinese five-spice, garlic, ginger, and optional chili powder, imparting a classic Chinese barbecue flavor. The chicken is marinated for at least six hours to allow deep flavor absorption. Oven roasting involves a method that uses a water-filled tray beneath a wire rack holding the chicken, which helps maintain moisture while roasting at high heat, producing tender meat with a slightly sticky glaze from the honey mixture brushed during cooking. Alternatively, air-fried chicken wings cut into sections offer a crisp exterior with concentrated flavor.
The marinade’s combination delivers a balance of sweet, savory, and aromatic spice elements distinctive to Char Siu, while the garlic and ginger add sharpness and warmth. The optional chili powder lends a subtle heat. This approach suits different chicken cuts, emphasizing versatility depending on personal preference and cooking equipment.
Adjusting cooking times based on chicken size and equipment can help achieve desired doneness and texture. Serving suggestions include accompanying the chicken with steamed rice or vegetables to complement the rich, glazed flavors. Marinating overnight enhances flavor intensity. Using a reputable brand of Char Siu sauce is recommended for consistent results.
Ingredients
For the oven version
- 4 chicken thigh about 450g/1 lb, see note 1, skin on and bone removed
- 4 tablespoon Char Siu sauce see note 2
- 1 tablespoon oyster sauce
- ¼ teaspoon Chinese five-spice powder
- ½ teaspoon chili powder optional
- 3 cloves garlic sliced
- 5 lices ginger
- 1 teaspoon honey or golden syrup
For the air-fryer version
- 10 chicken wing about 450g/1 lb, see note 1, cut into sections and discard the tip part
- 4 tablespoon Char Siu sauce see note 2
- 1 tablespoon oyster sauce
- ¼ teaspoon Chinese five-spice powder
- ½ teaspoon chili powder optional
- 3 cloves garlic sliced
- 5 lices ginger
- 1 teaspoon honey or golden syrup
Instructions
For the oven version
- Put chicken thighs into a resealable plastic bag. Add the rest of the ingredients (except for honey/syrup). Rub the bag to mix the marinade and evenly coat it over the chicken. Squeeze out the air then seal the bag. Leave to marinate in the fridge for 6 hours or overnight.
- Preheat a fan oven (convection oven) at 200°C/390°F (if using a conventional oven, set to 220°C/425°F). Remove the chicken thighs from the bag. Pour about 2 tablespoon of the marinade into a small bowl. Add honey then mix well. Set aside.
- Use a baking tray with a wire rack that fits inside. Fill the tray with hot water (lower than the rack) and put the chicken thighs on the rack (skin facing up). Place the tray in the middle of the oven.
- Leave to roast for 10 mins. Take out and flip over the chicken. Brush some marinade honey mixture then put back into the oven (Make sure there is always enough water in the tray).
- Cook for a further 5 mins. Take out the chicken. Flip over again and brush with the honey mixture.
- Switch your oven to grilling (broiling) function at the highest temperature. Place the chicken nearer to the top heat element. Leave to cook (with the oven door slightly ajar) for 2-4 mins until the skin becomes golden with some charred spots. Be attentive and check often during this step to avoid burning. If you have a separate grill oven (broiler), remember to preheat beforehand (see note 3).
For the air-fryer version
- Put chicken wings into a resealable plastic bag. Add the rest of the ingredients (except for honey/syrup). Rub the bag to mix the marinade and evenly coat it over the chicken. Squeeze out the air then seal the bag. Leave to marinate in the fridge for 6 hours or overnight.
- Preheat the air-fryer at 200°C/390°F for 3 mins. Remove the chicken from the bag. Pour about 2 tablespoon of the marinade into a small bowl. Add honey then mix well. Set aside.
- Place the chicken in a single layer over the crisper tray inside the preheated air fryer. Cook for 4 mins then flip over all the pieces and brush a layer of the marinade honey mixture.
- Continue cooking for another 4 mins. Then flip over again and brush with the honey mixture.
- Cook for a final 2-3 mins until the chicken browns nicely (see note 3).
Notes
- You may use your preferred chicken parts such as thighs, legs, drumsticks, or wings; cooking times should be adjusted accordingly.
- Marinate the chicken for at least six hours, preferably overnight, for best flavor penetration.
- Char Siu sauce quality varies; using a trusted brand like Lee Kum Kee ensures authentic taste.
- Ovens and air fryers vary in performance; monitor cooking closely and adjust times as needed for your equipment.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 250kcal | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
