Char siu is a glossy red Cantonese dish. This chicken adaptation marinates chicken thighs in honey, soy sauce, and five-spice powder, then roasts them until caramelized. The traditional version is made with pork.
Mix the soy sauce, hoisin sauce, honey, sugar, five-spice powder, garlic, and vinegar.
Coat the chicken thighs with the marinade. Cover and refrigerate for at least 2 hours, preferably overnight.
Roast in an oven preheated to 200°C / 390°F for 30–35 minutes, brushing occasionally with the marinade, until the chicken reaches a safe internal temperature and the surface is caramelized. Watch it closely during the last 10 minutes so the sugary glaze does not burn.
Serve hot with rice or steamed vegetables.
Store in a covered container in the refrigerator for up to 3 days. Reheat in a 160°C / 320°F oven to keep the sugary glaze from burning.
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