If you love Chinese or Cantonese food, I am sure you love Char Siu, or barbeque pork belly with a savory, sweet and sticky marinade. Char Siu is a Chinatown staple and it’s one of the most mouthwatering ways to roast meat.
However, many people can’t enjoy Char Siu as it’s always made with pork.
This Chicken Char Siu recipe is marinated with the Char Siu Sauce and roasted in the oven. This is probably one of the most flavorful and delicious chicken recipes I have made.
Imagine sticky sweet and savory meat with charred and crispy skin, with the drippings…it’s perfect 10 and absolutely mouthwatering!
For the best flavors and texture, I recommend chicken thighs. Use bone-in chicken thighs with skin, and follow my method and check out my video on how to debone chicken thighs.
The best part of this recipe is the skin, so you will want the chicken skin attached. However, you can always use boneless and skinless chicken thighs, legs or wings. I don’t recommend chicken breasts as they will be dry and tough.
Remember to save the drippings from the Char Siu Chicken. It’s absolutely delicious and amazing on steamed rice. Slice the chicken into pieces like my pictures, serve on top of steamed rice.
Add the dripping over the chicken and rice and you will have the most delicious dinner, I promise!
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