Char Siu Chicken Recipe (Spatchcock) - CiCi Li, Asian Home Cooking

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Char Siu Whole Chicken Recipe

Char Siu Chicken Recipe (Spatchcock)

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Char Siu Chicken is a juicy, oven-roasted Chinese BBQ chicken with a sweet, savory, caramelized glaze that's perfect for family dinners or meal prep.

Servings

Prep Time 10

Cook Time 40

Marinate Time 8

Ingredients

For the chicken

2 small chickens, whole

For the marinade

3 tablespoons fermented red bean curd, or replace with red food coloring
2 tablespoons soy sauce
1½ tablespoons dark soy sauce
3 tablespoons oyster sauce
3 tablespoons hoisin sauce
3 tablespoons Shaoxing wine
⅛ teaspoon five-spice powder
⅛ teaspoon white pepper

For the honey glaze

3 tablespoons honey
2 tablespoons warm water

Instructions

To prepare the chickens: Use a paper towel to scrub the skin to remove any filaments. Use kitchen shears to cut out the backbone to spatchcock each chicken. Then cut a notch into the breastbone. Repeat with the second chicken.
To marinate the chickens: In a mixing bowl, combine the fermented red bean curd, soy sauce, dark soy sauce, oyster sauce, hoisin sauce, Shaoxing wine, five-spice powder, and white pepper. Whisk until smooth. Rub the marinade all over the chickens until evenly coated. Cover and marinate in the refrigerator overnight (8–12 hours).
To roast the chickens: Preheat the oven to 400°F (204°C). Place a roasting rack over a foil-lined roasting pan. Arrange the chickens skin-side down and roast for 15 minutes.
To roast on the other side: Flip the chickens skin-side up and roast for another 15 minutes.
To glaze the chickens and roast again: In a small bowl, whisk together the honey and warm water until well combined. Brush the honey glaze all over the chickens. Return them to the oven and roast for a final 10 minutes, or until the thickest part reaches an internal temperature of 165°F (74°C).
To serve: Remove the Char Siu Chicken from the oven and let it rest for 5–10 minutes before cutting or shredding. Serve warm.

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Notes

Spatchcock for even cooking: Removing the backbone helps the chicken cook faster and more evenly while creating more surface for the Char Siu glaze.

Marinate overnight: For the best flavor and color, marinate the chicken overnight so the seasonings have time to penetrate the meat.

Fermented red bean curd: This gives the chicken its signature color and adds extra umami. If you don't have it, replace it with a little more hoisin sauce and red food coloring.

Honey glaze: Brush on the honey glaze during the final roast to prevent the sugars from burning and create a glossy, caramelized finish.

Internal temperature: Cook the chicken until the thickest part reaches 165°F (74°C).

Let it rest: Rest the chicken for 5–10 minutes before cutting so the juices have time to redistribute.

Leftovers: Store leftover Char Siu Chicken in an airtight container in the refrigerator for up to 4 days. It's delicious in fried rice, noodles, bao buns, or served over steamed rice.

Author: CiCi Li

Course: Main Course

Cuisine: Chinese