Char Siu Chicken (Roasted or Air fried) recipes
Sriracha char siu chicken is the easiest dinner recipe to make. The Char Siu recipe that you can make it at home which is as good as the Chinese restaurant.
Char Siu recipe
Total time: 45 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 600 servings
Cuisine: Chinese
Number of ingredients: 9
- 10 g red yeast rice
- 2 tablespoons Shaoxing wine
- 4 tablespoons light soy sauce
- 2 tablespoons oyster sauce
- 1/4 teaspoon Chinese five-spice powder
- 2 cloves garlic, slivered
- 15 g ginger, thinly sliced
- 3 tablespoons honey
- 600 g pork belly
- Calories: 380 calories
- Carbohydrate: 19 grams carbohydrates
- Cholesterol: 84 milligrams cholesterol
- Fat: 22 grams fat
- Fiber: 1 grams fiber
- Protein: 25 grams protein
- Saturated Fat: 8 grams saturated fat
- Serving Size: 6 servings
- Sodium: 986 milligrams sodium
- Sugar: 9 grams sugar
- Trans Fat: 0 grams trans fat
- Unsaturated Fat: 13 grams unsaturated fat
- Cut the pork across the grain into 5cm long strips.
- Soak the red yeast rice for half an hour or until soft with the wine and light soy sauce.
- Break the rice grains with the back of a spoon to release the color. Filter.
- Add the filtered mixture to oyster sauce, honey and five spice powder.
- Keep the pork, the sauce, ginger, and garlic in a zip bag or a bowl. Marinate for one day in the refrigerator.
- Put the pork on the metal rack. Place an aluminum foil on the drip pan.
- Brush the pork with the basting sauce, Roast at 220°C / 428°F for ten minutes. Remove the pork and apply the basting sauce again. Overturned the pork and grill for another ten minutes.
- Move the pork closer to the top heating element for another ten minutes.
- Remove from the oven.
- Set aside until it is no longer hot, Slice and serve.
COOKING TIPS:
How do you cook Lee Kum Kee char siu sauce?
Infuse the pork with Lee Kum Kee Char Siu Sauce for a duration of 2 hours. Cook the pork in a preheated oven at 180°C for 30 minutes, flipping it once. Apply a coat of honey to the pork and bake for an additional 2 minutes. Take it out of the oven and allow it to cool slightly before cutting it into smaller portions.
What is the best char siu sauce for pork?
To achieve the finest Char Siu Pork, it is advised to utilize high-quality Pork Loin and allow it to marinate overnight in our special Char Siu Sauce. This will enable the meat to absorb the deliciously sweet BBQ flavors. To marinate the pork loin, combine Lee Kum Kee Premium Oyster Sauce and 3 tbsp of Lee Kum Kee Char Siu Sauce, leaving it for a minimum of 30 minutes, preferably overnight.
How to cook char siu?
Allow the Char Siu to rest for a minimum of ten minutes after slicing, similar to the process of carving a turkey. This homemade Char Siu recipe rivals the quality of that from a Chinese restaurant. Slice the pork into 5cm long strips against the grain. Soak the red yeast rice in wine and light soy sauce for approximately half an hour, or until it becomes soft.
What is Lee Kum Kee sauce?
Discover the genuine flavor of Lee Kum Kee, the leading Chinese sauce brand in Hong Kong, preferred by both Michelin-starred chefs and top Chinese culinary experts! Explore www.LKK.com for a wealth of recipe inspiration.
Char Siu Sauce - Mastering Sauces With Ching He
Char Siu (叉燒) made with Lee Kum Kee Char Siu Sauce
Char Siu Chicken (Roasted or Air fried)
Total time: 385 minutes
Cook time: 20 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: Chinese
Number of ingredients: 16
- 4 chicken thighs, skin on and bone removed (about 450g/1 lb, see note 1)
- 4 tbsp char siu sauce (see note 2)
- 1 tbsp oyster sauce
- ¼ tsp Chinese five-spice powder
- ½ tsp chili powder (optional)
- 3 cloves garlic, sliced
- 5 slices ginger
- 1 tsp honey (or golden syrup)
- 10 chicken wings, cut into sections and discard the tip part (about 450g/1 lb, see note 1)
- 4 tbsp char siu sauce (see note 2)
- 1 tbsp oyster sauce
- ¼ tsp Chinese five-spice powder
- ½ tsp chili powder (optional)
- 3 cloves garlic, sliced
- 5 slices ginger
- 1 tsp honey (or golden syrup)
- Serving Size: 1 serving
- Calories: 250 kcal
- 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 tbsp 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 tbsp 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).
Sriracha Char Siu Chicken
Total time: 155 minutes
Cook time: 25 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: Chinese
Number of ingredients: 8
- 8 medium chicken thighs (pat dry, skin on)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 4 tbsp char siu sauce (prefer: Lee Kum Kee brand)
- 2 tbsp Sriracha
- 2 tbsp pineapple juice
- 1/2 tbsp dark soy
- 1/4 tsp Kosher salt
- In a mixing bowl, combine garlic powder, onion powder, char siu sauce, Sriracha, pineapple juice, dark soy sauce, and salt. Add chicken thighs to marinade. Refrigerate for at least 2 hours or up to 1 day.
- Pre heat oven to 375F
- Line rimmed baking pan with aluminum foil.
- Remove chicken thighs from marinade and arrange chicken skin side up. Discard marinade mixture.
- Cook for 10 minutes. Flip the chicken thighs skin side down and cook for 10 minutes. Then flip chicken again, back to skin side up, and cook until the skins are evenly browned (with a little bit of charred color on top), approximately 5 minutes.
- Transfer cooked chicken thighs to serving platter, garnish with cilantro or green onion and serve hot immediately.