If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I love char siu in Chinese takeout food, but I don't like the red food coloring used in the sauce. I thought cherries might work instead, so I replaced the food coloring and much of the sugar with fresh cherries.
The trick with this recipe is the long marinating time, and the basting as it cooks. This gives you a glossy and delicious chicken!
Char siu is usually made with pork, but it's great with chicken too. This sauce is not as red as some bottled sauces, but it tastes far better. This char siu tastes fruity and spicy. —Leith Devine
Food52 Review: Wow. This was really good. The cherries shine in this sauce, even though there are a lot of other flavors. I mean cherries with soy sauce, Sriracha, and Chinese five-spice? I was intrigued, and it definitely paid off. This is another recipe that only requires blending, marinating, and grilling. All comes together with minimal effort, but the flavors are really quite impressive. I loved basting the chicken while it grilled and it gave it a nice sticky exterior. (Caveat: I have never made char siu, so I can't really say how this compares to the original.) I would change one thing: I would boil the sauce as recommended, but then set aside 1 cup for basting and reduce the rest even further to use for serving. The sauce is really nice to have if serving with rice. —figgypudding
- 3 pounds skinless, bone-in chicken thighs
- 1 pound fresh or frozen pitted cherries
- 1/3 cup ketchup
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 2 tablespoons Shaoxing wine or rice wine
- 2 tablespoons hoisin sauce
- 1 tablespoon Sriracha
- 3 cloves garlic, crushed
- 1 teaspoon Chinese five-spice powder
- 2 teaspoons salt
- 1/2 teaspoon white pepper
- 1 tablespoon sesame oil
- Place chicken in a large zip-top bag.
- Mix together all the ingredients (except sesame oil) for the sauce in a food processor. Process until smooth.
- Pour sauce over chicken and mix well. Marinate overnight or up to 24 hours.
- Remove chicken from the bag, reserving the leftover marinade. Add sesame oil to the leftover marinade and boil until slightly thickened. Use this as the basting sauce. Reserve 1 cup for serving.
- Preheat grill to medium using indirect heat. Place marinated chicken on grill. Brush with basting sauce and turn chicken every 10 minutes, basting each time, until chicken reaches an internal temperature of 165° F. Don't let it burn like I did!
- Remove from grill and let rest for 10 minutes. Serve with brown rice and vegetables.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe for Savory Stone Fruit
- This recipe was entered in the contest for Your Best Recipe with a Smarty Pants Trick or Technique