Char Siu Chicken

• 分量: 4 servings
• 総時間: 9 hours

材料

2 pounds bone-in skin-on chicken thighs

2 tablespoons dark brown sugar

1 teaspoon salt

1/2 teaspoon five spice powder

1/4 teaspoon white pepper

1 1/2 tablespoons hoisin sauce

1 tablespoon Shaoxing wine (can substitute clear rice wine, dry sherry, or beer)

2 teaspoons light soy sauce

1/2 teaspoon sesame oil

2 cloves garlic (minced)

5 drops red food coloring (optional)

2 tablespoons water

1 tablespoon maltose (can substitute honey or brown rice syrup)

手順

Trim the excess fat from the chicken thighs and discard. Combine the dark brown sugar, salt, five spice powder, white pepper, hoisin sauce, Shaoxing wine, soy sauce, sesame oil, garlic, and red food coloring (if using) in a bowl to make the marinade (i.e. the BBQ sauce). Rub the chicken with the marinade in a large bowl or baking dish. Cover and refrigerate overnight, or at least 8 hours.

About 2½ hours before you’d like to eat, take the chicken out of the refrigerator to come up to room temperature for even cooking. Preheat your oven to 375°F (190°C) and set a rack in the center of the oven.

Line a sheet pan with heavy duty foil for easy clean-up, and place a sheet of parchment paper or non-stick foil on top. Evenly space the marinated chicken thighs on the sheet – they should not be touching each other. Reserve any remaining marinade.

Transfer the chicken to your preheated oven, and roast for 30 minutes. Check on it every 15 minutes. If the chicken is starting to scorch or burn, tent it with aluminum foil and/or lower the oven temperature.

While the chicken bakes, make your basting sauce. Pour the excess marinade into a small saucepan with the water. Heat the mixture to a simmer. Add the maltose (microwave the maltose for 15 seconds at a time until softened). Mix until the maltose melts into the marinade and turn off the heat.

After 30 minutes, use a brush to baste the chicken with the cooked marinade. Continue roasting for another 5-10 minutes, and check the internal temperature of the chicken using an instant read thermometer. It’s done when it reaches 165°F (74°C) and/or when the juices run clear when the meat is pierced to the bone. Optionally, give the chicken one last basting and another minute in the oven for that extra char siu crust before serving.

栄養

• カロリー: 564 kcal
• 脂肪総量: 38 g
• 飽和脂肪: 10 g
• 不飽和脂肪: 24 g
• トランス脂肪: 0.2 g
• コレステロール: 222 mg
• ナトリウム: 1023 mg
• 炭水化物総量: 15 g
• 食物繊維: 0.3 g
• 糖質総量: 12 g
• タンパク質: 38 g