Char Siu Chicken
Inspired from: Char siu chicken
and Chinese chicken
Comment: The chicken will be marinated, and when cooked, some of the marinade, whether reserved in advance or using the actual marinade, will be used to finally glaze the chicken at the end of the cooking. So either reserve some of the marinade before marinating, or keep the marinade from the chicken when cooking.
The important thing is to not cook the chicken on too hot a plate or BBQ; just enough to golden and not burn the glaze.
5 to 6 personnes
2.5 (1.15 kg) pounds boneless, skinless chicken thighs or white meat (thin enough)
3+ large garlic cloves grated
1 flat teaspoon Chinese five-spice powder
70 g honey
60 g hoisin sauce
50 g soy sauce
15 g toasted sesame oil
green onion for decoration
Bring chicken to room temperature if it was refrigerated.
Prepare the marinade, and save a bit of the marinade outright if you do not want to use it directly at the end for glazing.
Dry the chicken, and mix it in the marinade.
Marinate for 3 to 24 hours.
Heat the oil in a heavy based skillet over medium high heat (not too hot, you want to slightly brown the meat only), or BBQ on medium (again not too hot - lightly oil the bars).
Remove chicken from marinade (making sure to reserve the marinade for basting if you did not keep some from the beginning) and place in the skillet. Cook in 2 batches, don't crowd the pan. Cook for 3 minutes then turn and cook another 3 mn on the other side.
Use the marinade to baste the chicken using a small paint brush. Turn over and cook for 1 minute.
Baste the chicken on the top side, then turn again and cook for another minute.
Transfer chicken to a plate, cover loosely with foil and rest for 5 minutes.
Serve, garnished with green onions.