Char 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.

Ingredients

  • 600g chicken thigh fillets
  • 2 garlic cloves, grated
  • 1 tsp grated ginger
  • 1 tsp five spice powder
  • 1 tsp sugar
  • 1 tbsp soy sauce
  • 1 tbsp Shaoxing wine
  • 2 tbsp vegetable oil

For the glaze

  • 1 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 2 tbsp hoisin sauce
  • 2 tbsp honey

Method

  • Step 1- Marinate the chicken with the garlic, ginger, five spice powder, sugar, soy sauce and Shaoxing wine for at least 1 hour.
  • Step 2- Heat 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 3- Return 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.