How to make mouth-watering char siu chicken with the best result | Ep11: Quick and easy Asian food 

Char siu can be prepared with chicken, not just pork alone. Here is the recipe for char siu chicken.
Cha siu chicken is an improvisation from the traditional cha siu prepared with pork belly and shoulder loin. The flavor of char siu chicken is as good as pork when it is made with skin-on deboned chicken thigh.
This recipe includes around ten ingredients to constitute the sauce. The aim is to create a taste close to the Cantonese-style char siu sold in the restaurant. Although it looks complicated, it involves only a few simple steps. All you need is to combine the ingredients and marinate the chicken overnight. There is no skill required, as success mainly lies in the composition of the marinade.
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Recipe:
(Please download the recipe and read the full details at tasteasianfood.com/char-siu-c... )
Ingredients A (chicken and marinade)
500g chicken (two debone chicken thighs)
3 tbsp honey
1.5 tbsp brown sugar
1 cube red fermented beancurd, plus a tbsp of the brine
2 tbsp light soy sauce
1 tsp dark soy sauce
2 tsp oyster sauce
1 tsp minced garlic
1 tbsp Shaoxing wine
1 tsp hoisin sauce
1 tsp chu hou sauce
Ingredients B (Others)
2 tbsp maltose
2 tbsp water (to mix with the maltose)
Vegetable oil to roast the chicken
Method:
- Combine all the ingredients in A to become a thick marinade
- Rub the into the chicken meat, then let it marinate overnight in the refrigerator
- Remove the chicken from the refrigerator.
- When it returns to room temperature, apply some oil to the chicken.
- Preheat the oven to 210°C/410°F.
- Line the baking tray with aluminum foil or baking paper.
- Place the chicken on the oven rack, and roast it for twenty minutes.
- Meanwhile, mix the maltose and water, then bring it to a boil to thicken it slightly.
- Strain the leftover marinade, then bring it to a boil. Use this as the char siu sauce.
- After twenty minutes, remove the chicken from the oven. Baste the chicken with the maltose mixture on both sides.
- Continue roasting at the same temperature for ten minutes or until charred marks appear.
- Remove the chicken from the oven. Let it rest for ten minutes, then cut it into large pieces and serve.
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