Grilled Char Siu Chicken
What You Will Need
Ingredients
- 1 whole chicken (3-4 lbs.)
- 1 Tbsp. scallions for garnish
- 1 Tbsp. micro cilantro for garnish
Marinade
- 1 cup sugar
- 2 tsp. 5 spice powder
- 2 Tbsp. beet powder
- ½ cup honey
- ¾ cup Shaoxing wine or dry sherry wine
- ½ cup Lee Kum Kee Minced Ginger
- ⅓ cup Lee Kum Kee Minced Garlic
- ½ cup Lee Kum Kee Panda Brand Oyster Flavored Sauce
- 1 ⅓ cup Lee Kum Kee Panda Brand Premium Cooking Soy Sauce
- 1 ¼ cup Lee Kum Kee Hoisin Sauce
- 2 Tbsp. canola oil
Made with
Lee Kum Kee products
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How to make it
[Video]
In a high speed blender, blend all the marinade ingredients.
Place 1 whole chicken (3 to 4 pounds), breast side down, on a work surface. Starting at the thigh end, cut along one side of the backbone with kitchen shears. Turn chicken around; cut along the other side. Discard or save backbone for stock. Flip chicken over and open it like a book. Press firmly on the breastbone to flatten. If you had the chicken spatchcocked by the butcher then you can omit the spatchcocking process.
Marinate the spatchcocked* chicken for at least 4 hours, remove from the fridge and let sit for an hour.
Heat grill or the oven up to 350°F cook for 40 minutes or until the inside of the chicken reaches 160°F. Remove from oven, cut in half along the breast bone, garnish with scallions and micro cilantro. Serve and enjoy!
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