This Chinese-inspired grilled dish combines the sweet-salty taste of Char Siu, a traditional grilled pork dish, with juicy chicken for a meal full of flavor and character. The secret ingredient lies in the marinade, which gives the chicken its irresistible sheen and deep flavor profile. Perfect for barbecue nights or when you want to add a bit of Asian flair to your dinner menu.
You will need
2.2 lbs boneless chicken breast, rinsed and dried with paper towels
Salt
Freshly ground black pepper
Marinade
3 cloves of garlic, finely grated
1 tbsp ginger, finely grated
2 tbsp dark muscovado sugar
1 tsp salt
1/2 tsp five spice powder
1 tsp ground white pepper
2 tbsp hoisin sauce
1 tbsp Shaoxing wine (can be replaced with sake or dry sherry)
1 tbsp thin soy sauce
1 tsp sesame oil
A few drops of red food coloring (optional)
2 tbsp water
1 tbsp maltose (can be purchased online or in Asian grocery stores)
How to make it
1. Cut the chicken breasts in the middle but not all the way through. Spread out the fillets so they become like a butterfly. Place one fillet at a time in a spacious plastic bag and pound them out so they are about 0.4 inches and evenly thick. Lightly salt and pepper on both sides.
2.2 lbs boneless chicken breast, rinsed and dried with paper towels
Salt
Freshly ground black pepper
2. Grate ginger and garlic and put them in a bowl. Add the remaining ingredients for the marinade and mix well. If the maltose is hard, the jar can be heated for 10 seconds in the microwave before it is added.
3 cloves of garlic, finely grated
1 tbsp ginger, finely grated
2 tbsp dark muscovado sugar
1 tsp salt
1/2 tsp five spice powder
1 tsp ground white pepper
2 tbsp hoisin sauce
1 tbsp Shaoxing wine (can be replaced with sake or dry sherry)
1 tbsp thin soy sauce
1 tsp sesame oil
A few drops of red food coloring (optional)
2 tbsp water
1 tbsp maltose (can be purchased online or in Asian grocery stores)
3. Brush or massage (use gloves) the marinade on both sides of the chicken. Place them flat in a spacious bowl or mold with a lid. You can place them in several layers. Let the chicken marinate for at least eight hours or overnight.
4. Take out the chicken an hour or two before it is to be cooked and let it rest at room temperature in its marinade.
5. Shake off the marinade back down into the marinating container and place the chicken on a plate just before it is to be cooked. Put the marinade from the bowl in a small saucepan and boil it together while stirring so that bacteria from the raw chicken disappear. Put the marinade in a small bowl.
6. Grill the chicken under a lid on high heat for about 3 ½ minutes/side. Ensure that it is cooked through but not dry. The internal temperature should be 158˚F. Brush the chicken with the marinade towards the end of grilling.
7. Let the chicken rest under foil for a few minutes. Then slice it up and serve with desired accessories, such as a salad or with rice and steamed or stir-fried vegetables and sriracha mayonnaise, or as a filling in Bao buns, baguette or in tacos.
Tip: If you do not have the opportunity or want to BBQ the chicken, it can be cooked in a frying pan with butter and oil. When the butter has silenced, the fillets are put in and fried for about 3–4 minutes/side until it has an internal temperature of 158˚F. Brush with marinade towards the end.
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