Char Siu Chicken
| 300 g | Chicken Thigh (fatty ones are best) |
| Marinade | |
| 1 tbsp | Honey |
| 1 tbsp | Light Soy Sauce |
| 1 tbsp | Oyster Sauce |
| 1 tbsp | Dark Soy Sauce (or Kecap Manis) |
| 2 tbsp | Brown Sugar |
| 2 cloves | Garlic, pureed or grated |
| 1 inch | Ginger, pureed or grated |
| 1 tsp | Chinese Five Spice powder |
| Pinch of White Pepper | |
| 1 tsp | Red Food Coloring (optional) |
| Mix the marinade in a bowl or ziplock bag. |
| Add the chicken and let it marinade a minimum of 2 hours to overnight in the refrigerator. |
| Take the chicken out of of the fridge, and allow to warm to room temperature for about 15-20 minutes so it’s not going in the oven very cold. Meanwhile, preheat the oven to 200°C |
| Lay chicken on a baking tray and pop in the preheated oven. |
| Bake for 20 minutes, or until the chicken is cooked through. |
| Allow the chicken to rest for 10 minutes, before slicing and serving. |