Baked Char Siu Chicken

Using skinless chicken thighs instead of traditional fatty pork cuts offers high protein with authentic Cantonese Char Siu flavor using minimal sugar and oil.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 800 g (28 oz) skinless, boneless chicken thighs · 1152 kcal in the whole recipe
• 2 tbsp (32 g) hoisin sauce · 70 kcal in the whole recipe
• 2 tbsp (32 g) low-sodium soy sauce · 18 kcal in the whole recipe
• 1 tbsp (15 g) honey · 46 kcal in the whole recipe
• 1 tbsp (15 g) white vinegar (or rice vinegar) · 3 kcal in the whole recipe
• 2 cloves (8 g) garlic, minced · 12 kcal in the whole recipe
• 1 tbsp (6 g) fresh ginger, grated · 5 kcal in the whole recipe
• 1 tsp (5 g) sesame oil · 44 kcal in the whole recipe
• 1 tsp Chinese five-spice powder
• 120 g (4.2 oz) dry white rice · 432 kcal in the whole recipe
• 300 g (10.5 oz) fresh bok choy, halved · 60 kcal in the whole recipe

Method

1. In a bowl, mix hoisin sauce, soy sauce, honey, vinegar, minced garlic, grated ginger, sesame oil, and Chinese five-spice powder until smooth.

   

2. Coat the chicken thighs thoroughly with the marinade and set aside to marinate for at least 30 minutes.

   

3. Cook the rice with water in a saucepan over medium heat until tender and fully cooked.

   

4. Arrange marinated chicken thighs on a baking rack over a tray and bake at 200°C (400°F) for 25-30 minutes, brushing with remaining marinade halfway through.

   

5. Steam the halved bok choy for 3-4 minutes until tender-crisp and serve alongside sliced Char Siu chicken and warm rice.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.