Put chicken thighs into a resealable plastic bag. Add the rest of the ingredients (except for honey/syrup). Rub the bag to mix the marinade and evenly coat it over the chicken. Squeeze out the air then seal the bag. Leave to marinate in the fridge for 6 hours or overnight.
Preheat a fan oven (convection oven) at 200°C/390°F (if using a conventional oven, set to 220°C/425°F). Remove the chicken thighs from the bag. Pour about 2 tablespoon of the marinade into a small bowl. Add honey then mix well. Set aside.
Use a baking tray with a wire rack that fits inside. Fill the tray with hot water (lower than the rack) and put the chicken thighs on the rack (skin facing up). Place the tray in the middle of the oven.
Leave to roast for 10 mins. Take out and flip over the chicken. Brush some marinade honey mixture then put back into the oven (Make sure there is always enough water in the tray).
Cook for a further 5 mins. Take out the chicken. Flip over again and brush with the honey mixture.
Switch your oven to grilling (broiling) function at the highest temperature. Place the chicken nearer to the top heat element. Leave to cook (with the oven door slightly ajar) for 2-4 mins until the skin becomes golden with some charred spots. Be attentive and check often during this step to avoid burning. If you have a separate grill oven (broiler), remember to preheat beforehand (see note 3).
For the air-fryer version
Put chicken wings into a resealable plastic bag. Add the rest of the ingredients (except for honey/syrup). Rub the bag to mix the marinade and evenly coat it over the chicken. Squeeze out the air then seal the bag. Leave to marinate in the fridge for 6 hours or overnight.
Preheat the air-fryer at 200°C/390°F for 3 mins. Remove the chicken from the bag. Pour about 2 tablespoon of the marinade into a small bowl. Add honey then mix well. Set aside.
Place the chicken in a single layer over the crisper tray inside the preheated air fryer. Cook for 4 mins then flip over all the pieces and brush a layer of the marinade honey mixture.
Continue cooking for another 4 mins. Then flip over again and brush with the honey mixture.
Cook for a final 2-3 mins until the chicken browns nicely (see note 3).
1. Please feel free to choose your preferred chicken cuts (thighs, leg quarters, drums, wings, etc.) and match them with your preferred cooking methods (oven roasting or air-frying). Adjust the cooking time based on the thickness and total weight of the meat. 2. Char siu sauce/叉烧酱 comes from different brands. The one I use is from Lee Kum Kee/李锦记 which is widely available in Chinese/Asian supermarkets. 3. Since ovens and air-fryers vary in performance, please use this recipe as guidance and adjust the cooking time if necessary.
Serving: 1serving | Calories: 250kcal
Char Siu Chicken (Roasted or Air fried) by Red House Spice