Adam Liaw’s cheat’s char siu chicken

Good Food logoCheat’s char siu chicken.William MeppemChar siu is usually made with pork in a high-temperature oven, but this sticky, glazed cheat’s chicken version can be done in an old frying pan.Ingredients600g chicken thigh fillets2 garlic cloves, grated1 tsp grated ginger1 tsp five spice powder1 tsp sugar1 tbsp soy sauce1 tbsp Shaoxing wine2 tbsp vegetable oilFor the glaze1 tbsp soy sauce2 tbsp oyster sauce2 tbsp hoisin sauce2 tbsp honeyMethodStep 1Marinate the chicken with the garlic, ginger, five spice powder, sugar, soy sauce and Shaoxing wine for at least 1 hour.Step 2Heat a large frying pan over medium heat and add the oil. Fry the chicken for about 4 minutes on each side until cooked through. Remove from the pan and rest for 5 minutes.Step 3Return the pan to the heat and add the ingredients for the glaze along with any resting juices from the chicken. Bring the glaze to a simmer and simmer for a minute or two until thick and glossy. Return the chicken to the pan briefly to turn it through the glaze, then remove from the pan, slice and serve.Adam’s tip: If you want something more reminiscent of the vibrantly red char siu of Cantonese barbecue shops, add a little food colouring, or switch the oyster sauce and hoisin for bottled char siu sauce.The best recipes from Australia's leading chefs straight to your inbox.Sign upFrom our partnersSimilar RecipesMore by Adam Liaw