Char Siu Chicken
A trip to Chinatown just isn’t complete until you find yourself walking in and out of stores holding a pink piece of butcher paper; snacking on Char Siu Roast Pork. I love the flavors on dark meat chicken as well, cooked on a charcoal grill. A plate lunch favorite !
3 lb. boneless, skinless chicken thighs
1-inch ginger, crushed
2 cloves garlic, crushed
¼ c. hoisin sauce
¼ c. catsup
¼ c. honey
3 TB Aloha shoyu
1 TB dry sherry
½ tsp. Chinese 5 spice
Dash red food coloring, optional
In a shallow dish or in a ziplock bag; combine marinade ingredients. Marinate chicken overnight. Grill until chicken is charred and cooked through. Serve with lots of steamed rice and potato mac salad. Serves 6-8.
Char siu chicken is such a versatile dish because you can serve it by itself, or you can use char siu chicken as an ingredient in a multitude of dishes including fried rice, stir fried with fresh vegetables, omelettes. We all grew up eating char siu pork or Chinese bbq pork, but char siu chicken is just as popular in Hawaii and is commonly found on plate lunch menus.