Char Siu Chicken (Whole)
It’s been several weeks since I’ve done any Char Siu. I had a chicken that has been thawing in the fridge, so I thought “Why Not”.
(My First Whole Char Siu Chicken)
Mixed up my Marinade –
1/2 cup hoisin sauce
1/4 cup brandy (or rum or bourbon)
1/4 cup honey
1/4 cup soy sauce
2 tablespoons toasted sesame oil
4 tablespoons Sriracha
2 tablespoons powdered ginger
2 tablespoons powdered onion
1 tablespoon powdered garlic
1/4 tablespoon five spice powder
1 teaspoon red food coloring
1 teaspoon Cayenne Pepper
Put all ingredients into a sauce pan, stir and warm till everything is completely mixed.
I used a 2 gallon Zip Lock Bag sitting in a metal bowel (can’t be too careful sure don’t want to clean up a char siu mess). Placed the whole chicken in the bag and poured the marinade in. Squeezed out all the air, closed it up and in the fridge till tonight, so the flavor really has a chance to soak in.
I use about 2/3rds of the Marinade and save the rest for the finishing glaze.
NOTE: To cool down the marinade I added about 10 ice cubes.
Cooked chicken at 300° for an hour and a half on my grill. (Still limited to what I can do with one hand)
The Verdict ---- It was good, not great for me. My wife said it was just right.
It didn’t think the penetration was enough. (8 hours in the marinade) This was the first time doing a whole chicken. Probably overnight or in a vacuum tumbler or canister would be great. I should have halved the chicken, or leg quarters or thighs would have been better,
Flavor was great, just not enough of it.
Trusty Chicken Holder
Chicken after 8 hours in marinade
About an hour in
After 1.5 hours
Sorry no plated pics, doing this one handed
On a scale of 1 to 10, 10 being the best I would give it a 7