Char Siu Flavored Chicken

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For all of my Chinese brothers and sisters out there, you know we consume a whole bunch of char siu (Chinese BBQ pork). It’s one of our staples as a side dish in our household whenever the family gets together and at every celebration, my grandma insists on buying a large chunk of char siu and slicing it up into thin pieces for “the kids”. It’s a food that has become very nostalgic to me, but as I became older, pork was one of the food items I tried to eat less of (yes, including bacon!). Chicken is my most preferred meat, but Chinese BBQ pork is probably my most favorite flavored meat so when I saw this recipe, I KNEW I had to give it a try. What pushed me even harder to make this recipe was that every single ingredient was already in my kitchen. Making something new without running to the grocery store is extremely rare for me!

I’m not a big fan of drumsticks so I opted for chicken thighs and they came out extremely moist and flavorful. Although this doesn’t look anything like char siu, the marinade comes pretty close.

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Char Siu Flavored Chicken
Adapted from Chopstick Chronicles
Serves 2-4

4 chicken thighs, skin and bone in, poked with a fork
1 small yellow onion, small diced
1 large clove garlic, minced
3 Tbsp. soy sauce
3 Tbsp. oyster sauce
4 Tbsp. sugar
1/2 Tbsp. curry powder
1 Tbsp. sesame oil

Optional:
1 green onion, sliced

1. Puncture the skin of the chicken thighs a few times with a fork to allow the marinade to reach the meat and place into a large ziplock bag.

2. Add the rest of the ingredients into the bag and move/shake the meat around to thoroughly mix all of the ingredients together. Make sure all parts of the meat are covered.

3. Put into the refrigerator and marinate for at least 8 hours. I marinated the chicken for 24 hours.

4. When you’re ready to cook the chicken, preheat the oven to 425 F.

5. Place chicken thighs flat onto a baking dish and add about half a cup of the marinade into the dish.

6. Bake for about 25 minutes or until the chicken juice runs clear when cut with a knife.

7. Optional: If you want the skin to crisp up a little and have a darker color, broil for about 10 minutes.

8. Top with green onions.

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