A delicious and flavorful Chicken Char Siu served over Chow Mein, combining sweet and savory Asian flavors.
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Mix garlic powder, brown sugar, oyster sauce, light soy sauce, hoisin sauce, white wine, Shaoxing wine, black bean paste, and Chinese 5 spice in a bowl to create the marinade.
Marinate the chicken thighs in the mixture for at least 1 hour, but no longer than 24 hours.
Preheat the oven to 375°F (190°C).
Place the marinated chicken thighs on a baking sheet fitted with a baking rack.
Add water under the baking rack to create steam and prevent the pan from burning the marinade.
Bake the chicken for 25-30 minutes or until fully cooked and slightly charred.
Boil noodles per package instructions. Drain, rinse under cold water, and toss with a little oil to prevent sticking.
Heat oil in a wok or large pan over medium-high heat.
Toss in the onion and stir-fry for 30 seconds.
Add cabbage and carrots. Cook until tender-crisp. Add noodles and toss everything up evenly.
Plate a generous portion of chow mein.
Top with slices of roasted chicken char siu.
Garnish with chopped green onions and serve it warm.
For a more intense flavor, marinate the chicken overnight.
Ensure the baking rack is elevated to allow steam to circulate around the chicken.
Can I use chicken breast instead of thighs?
Yes, you can use chicken breast, but it may be less juicy than thighs.
What can I substitute for Shaoxing wine?
You can use dry sherry or mirin as a substitute for Shaoxing wine.
How do I know when the chicken is cooked?
The chicken is cooked when it reaches an internal temperature of 165°F (74°C).
Can I grill the chicken instead of baking?
Yes, grilling the chicken will add a smoky flavor and is a great alternative to baking.
What is the best way to serve this dish?
Serve the Chicken Char Siu over a bed of chow mein for a complete meal.
