Ingredients
Equipment
Method
Step 1: Make the Marinade
- Whisk together the Lee Kum Kee char siu sauce, soy sauce, Shaoxing rice wine, honey, sesame oil, Chinese five-spice powder, minced garlic, and white pepper in a bowl until fully combined and smooth.
Step 2: Score and Marinate the Chicken
- Score each chicken thigh 2 to 3 times across the thickest part using a sharp knife. Coat the chicken thoroughly in the char siu marinade, making sure it gets into every score mark. Cover and refrigerate for a minimum of 4 hours. Overnight gives the deepest flavour.
Step 3: Bring to Room Temperature
- Remove the chicken from the refrigerator 30 minutes before cooking. This ensures even cooking throughout and prevents a cold center.
Step 4: Prepare the Oven Setup
- Preheat your oven to 375°F (190°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange the marinated chicken thighs skin-side up on the rack with at least 1 inch of space between each piece. Do not skip the wire rack.
Step 5: Roast the Chicken
- Roast in the preheated oven for 30 to 35 minutes until the internal temperature reaches 165°F (74°C)when checked with an instant-read thermometer at the thickest part of the thigh, away from the bone.
Step 6: Apply the Glaze
- Mix 1 tablespoon of Lee Kum Kee char siu sauce with 1 teaspoon of honey. Brush generously over the chicken skin. Return to the oven for 5 more minutes.
Step 7: Broiler Finish
- Switch the oven to broil on high. Broil for 3 to 5minutes, watching closely, until the glaze caramelises and the edges char slightly. Do not walk away, it burns fast.
Step 8: Rest and Serve
- Remove from the oven and rest for 5 minutes before serving. Plate over steamed jasmine rice, garnish with sliced scallions and toasted sesame seeds, and serve with a simple cucumber salad dressed in rice vinegar and a pinch of sugar.
Notes
Marinade tip: Overnight marinating makes a
significant difference in flavor depth. 4 hours is
the minimum. Do not rush this step. Cut choice: Bone-in, skin-on chicken thighs give
the best result. Boneless thighs work too but reduce
cook time by 8 to 10 minutes. Chicken breasts are
not recommended, as they dry out under the broiler. Wire rack is non-negotiable: Roasting directly on
the tray traps steam and prevents caramelization on
the underside of the chicken. Spacing matters: Overcrowded pieces steam instead
of roasting. Keep at least 1 inch between each thigh. Broiler watch: The glaze goes from perfect to
burnt in under 60 seconds. Stay at the oven during
the broiler step. Storage: Leftovers keep well in an airtight
container in the refrigerator for up to 3 days.
Reheat in the oven at 350°F (175°C) for 10 minutes
to preserve the glaze texture. Avoid microwave
reheating, as it softens the skin. Safe cooking temperature: Always verify the
internal temperature reaches 165°F (74°C) following
USDA poultry safety guidelines before serving.
significant difference in flavor depth. 4 hours is
the minimum. Do not rush this step. Cut choice: Bone-in, skin-on chicken thighs give
the best result. Boneless thighs work too but reduce
cook time by 8 to 10 minutes. Chicken breasts are
not recommended, as they dry out under the broiler. Wire rack is non-negotiable: Roasting directly on
the tray traps steam and prevents caramelization on
the underside of the chicken. Spacing matters: Overcrowded pieces steam instead
of roasting. Keep at least 1 inch between each thigh. Broiler watch: The glaze goes from perfect to
burnt in under 60 seconds. Stay at the oven during
the broiler step. Storage: Leftovers keep well in an airtight
container in the refrigerator for up to 3 days.
Reheat in the oven at 350°F (175°C) for 10 minutes
to preserve the glaze texture. Avoid microwave
reheating, as it softens the skin. Safe cooking temperature: Always verify the
internal temperature reaches 165°F (74°C) following
USDA poultry safety guidelines before serving.