Ingredients:
300 grams Chicken Thigh (fatty ones are best)
Marinade
1 tbsp Honey
1 tbsp Light Soy Sauce
1 tbsp Oyster Sauce
1 tbsp Dark Soy Sauce (or Kecap Manis)
2 tbsps Brown Sugar
2 cloves Garlic, pureed or grated
1 inch Ginger, pureed or grated
1 tsp Chinese Five Spice powder
Pinch of White Pepper
1 tsp Red Food Colouring (optional)
Directions:
Mix the marinade in a bowl or ziplock bag.
Add the chicken and let it marinade a minimum of 2 hours to overnight in the refridgerator.
Take the chicken out of of the fridge, and allow to warm to room temperature for about 15-20 minutes so it’s not going in the oven very cold. Meanwhile, preheat the oven to 200 degrees celcius or 390 degrees fahrenheit.
Lay chicken on a baking tray and pop in the preheated oven.
Bake for 20 minutes, or until the chicken is cooked through.
Allow the chicken to rest for 10 minutes, before slicing and serving.
Char Siu Chicken
