‘Char Siu’ means a Chinese dish of roast pork that requires an overnight marinate for good flavour. However, this is made with chicken, a healthier version and only needs a minimum of 30 minutes marinate time. Char Siu Chicken is an asian style of BBQ Chicken and is a perfect protein dish to pair with noodles or rice.

COOK’S NOTES :

INGREDIENTS NEEDED :

Chicken, Garlic, Chinese 5 Spice, Hoisin Sauce, Sesame Oil, Soya Sauce, Tomato Ketchup (OR fermented red beancurd OR Natural Food Colouring), Dark Soya Sauce, Honey.

MARINADE

I marinate the chicken thigh fillets for at least 30 minutes if pressed for time. If you have the time, then marinating it longer would yield best results.

Grilling over the stove top in a cast iron grill pan gives me more control in turning over the chicken pieces. You can roast it in the oven or even air fry it…whatever you prefer.

I normally serve this Char Siu Chicken with Wonton Noodles or Rice, paired with green vegetables. If you like noodles, then I am sure you will like my :

20-min Dry Wonton Noodles

and Quick Pickled Green Chillies

Tomorrow I will make Vegan Char Siu Chicken and post the link as soon as I am able to blog it!

PAIR WITH Noodles or Rice with Green Vegetables.

Notice the Char Siu with Rice looks more charred and fully cooked than the one with the noodles. I made 2 versions : on stovetop during first attempt which was not so charred, served with noodles. The reason for this is because I used much less honey and did not increase the grilling time. (Honey and sugar gives the old school charred look).

The second attempt was done in my Ninja Foodi MAX Health Grill & Air Fryer. This of course meant that the grilling was all done automatically for me and it still took only 10 minutes! No effort needed and turned out superb!

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Grilled Char Siu Chicken

A healthier version of Char Siu made with chicken. Mouth watering, succulant Grilled Char Siu Chicken; once you try this easy and irresistable, sweet and savoury chicken, you will want more. This is an asian style of BBQ Chicken and is a perfect protein dish to pair with noodles or rice.

Course Dinner, Lunch

Cuisine Asian, Chinese, Malaysian, Singaporean, Vietnamese

Keyword Asian, BBQ chicken, Char Siu Chicken, Chicken Thighs, Grilled chicken, Malaysian, Singaporean, Vietnamese

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Marinate 30 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4

Calories

Equipment

• cast iron stove-top grill pan

Ingredients

Ingredients

• 500 gm Skinless Boneless chicken thighs 4-5 pieces.
• 2 cloves garlic minced

Char Siu Marinade Sauce

• 2 tbsp Light Soya Sauce
• 2 tbsp Hoisin Sauce
• 2 tbsp honey – preferably amber color I only used 2 tsp. as I’m pre diabetic
• 1 tbsp Tomato Sauce
• 2 tsp toasted sesame oil
• 1 tsp Chinese 5 Spice
• 1 tsp Dark Soya Sauce
• ½ tsp white pepper optional
• 1 tsp natural food coloring OR 2 pieces Chinese fermented red beancurd for the colour, optional. (I opted out)

Garnishing – optional

• coriander leaves
• white sesame seeds

Instructions

Marinate chicken

• Place chicken and garlic in a bowl and rub in.
• Combine all Marinade ingredients in another bowl and stir to mix well. Set aside 2-3 tbsp for glazing the chicken.
• Add chicken to the bowl and coat well with the marinade sauce. Cover and marinate at room temperature for 30 minutes or overnight in the fridge. Before Grilling, make sure the chicken is back to room temperature.

Grilling

• Lightly oil a cast-iron stovetop grill pan and set over medium-high heat. Add the chicken and cook for 10-20 minutes, turning several times.
• To test for doneness, pierce the flesh with the tip of a knife: The chicken is cooked when clear juices flow out.
• During the last 2 minutes of cooking, baste with the reserved marinade to give it a nice glaze and enhance the flavour. 

Serving

• Slice the char siu chicken thighs and serve immediately. Optional garnish of coriander leaves and/or white sesame seeds.

Notes

1. You can use white meat/chicken tenderloins but remember cooking time is reduced to half the time.
2. The same marinade may be used for Vegan Char Siu using Seitan, mushrooms or Tofu. Cooking time is half the time.
3. You can Roast in the oven, Grill on stovetop or outdoor grill, or use an electric Griller. Even air frying is possible with this recipe.
4. Recipe of 20-min wonton noodles : https://www.sweetsharings.com/recipe/20-min-dry-wonton-noodles
5. Recipe of Quick Pickled Green Chillies : https://sweetsharings.com/recipe/quick-pickled-green-chillies

SERVING SUGGESTION :

The post Grilled Char Siu Chicken appeared first on Sweet Sharings.

You only need 4 ingredients to make this – Large Green Chillies, Vinegar, sugar and salt. 

PREPARATION AND STORAGE TIME

It takes me only 10 minutes to prepare and is ready in 2 hours and for best results, overnight. There is always a jar of these home-made pickles in the fridge. My husband and I enjoy them with various noodles and even sometimes with a rice dish. It stores well for up to 2 months in the refrigerator but it never really lasts longer than 3 weeks in my home

TYPE OF GREEN CHILLIES TO USE

I use any type of Large Green Chillies for this pickle, NOT the small Thai chillies/birds eye chillies. The Jalepeño variety is my favourite though – simply love it’s mild herbacious flavour!

Jalepeño – I use this variety. Jalepeño Chillies have a distinct herbaceous flavour and are generally mellow enough for stuffing and eating whole – try filling them with cream cheese then baking them in the oven for a fabulous pre-dinner nibble. When pickled, it’s a perfect level of spicy with sweet and sour hints.

Serrano – You can usually get these standard mild to medium Chillies from stores in mixed packs. Although it’s not specified on the pack they’re usually actually the Serrano variety, and their heat will vary considerably from batch to batch and month to month. I find that the best way to check is to cut a sliver off and taste it to see if I’ve got a mild kick or a hefty punch.

While I can easily buy a jar of pickled green chilies from Asian stores, it is just not the same as home-made. My home-made pickles are tastier and made with fresh ingredients. I get to use all organic ingredients too, minus the nasty chemical preservatives.   

TYPE OF VINEGAR TO USE

Rice vinegar is usually used for this pickle. You can use distilled white vinegar as well. Sometimes when I run out of vinegar, I use Apple cider vinegar, which gives it a slightly different flavour. I usually use a Japanese Brown Rice Vinegar though which is my favourite for most dishes needing a splash of vinegar.

Brown Rice Vinegar is generally less acidic than other vinegars and has a milder, sweeter flavor. It is Light to dark brown in color and is made from unpolished brown rice. This version of rice vinegar is reputedly richer in nutrients and can often be used in place of white rice vinegar. If you enjoy noodles, then you may want to make this recipe to go as a condiment with my 20-min Dry Wonton Noodles. 

TAKE GREAT CARE WHEN PICKLING

Make sure you wash your hands thoroughly before and after preparing them. Use paper kitchen towel to soak up any excess water from the chillies before pickling them. It’s important to prevent the chillies from getting spoiled during the pickling process. Always use a clean dry spoon to scoop the chillies from the jar.

You may want to resist the temptation to touch your face or rub your eyes when preparing pickled chillies Wash hands thoroughly after touching chillies or wear gloves when preparing it. 

STORAGE

Store these quick pickled green chillies in clean, dry sterilized jars. Use only clean and dry utensils to take the chillies slices from the bottle. This will help in extending the shelf life of the pickled chillies. With proper handling, my pickled chillies can last up to 2 months in the refrigerator.

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Quick Pickled Green Chillies

A popular condiment to many Asian noodle dishes and street food in Southeast Asia. It takes only 4 ingredients and 10 minutes to prepare and can be ready within 2 hours. I always have a jar of these home-made pickles in the fridge and enjoy them with Noodles, Fried Rice, in burgers and Sandwiches and as a topping for Pizza. It stores well for up to 2 months in the refrigerator.

Course Condiment

Cuisine Asian, Chinese, Malaysian, Singaporean

Diet Diabetic, Vegan, Vegetarian

Keyword chillies, condiment, green chillies, noodle condiment, pickle, pickled chillies, pickled green chillies, spicy

Prep Time 10 minutes minutes

Soaking Time 2 hours hours

Total Time 10 minutes minutes

Calories

Equipment

• Mason Jar for pickling

Ingredients

• 200 gm Large Green Chillies I used Jalepeño Green Chillies
• 250 ml Vinegar 1 cup. See notes for types of Vinegar.
• 1 tbsp Sugar Being Diabetic, I used Erythritol
• ½ tsp salt
• 1 cup Hot Boiled water for Blanching

Instructions

• Wash the chilies with clean water. Pat dry and cut off the stems. Then slice crosswise into 4–5mm or 1/4 inch rings.
• Transfer to colander and rinse to remove excess seeds
• Place cut chillies in a bowl
• Bring enough water to a boil and pour it into the bowl. Blanch chilies briefly for 15 seconds and drain well in a strainer to discard the hot water.
• Rinse/run cold water over the chillies in the strainer to cool the chillies. Set aside to drain well.
• Dissolve Vinegar, Sugar and Salt in a measuring cup and stir well with a clean dry spoon.
• Carefully transfer chillies to a dry, sterilised jar and pour the vinegar mixture over it.
• Secure the lid and store in Fridge. The pickled green chilies should be ready in about 2 hours but always better overnight. The color of the chilies would have turned from deep green to a more muted green now.

Notes

TYPE OF GREEN CHILLIES TO USE
Any type of Large Green Chillies are used for this pickle, not the small Thai chillies/birds eye chillies. I use Jalepeño as it has a herbacious flavour and is neither too spicy nor mild.

TYPE OF VINEGAR TO USE
Rice vinegar is usually used for this pickle. You can use distilled white vinegar as well. Apple cider vinegar may also be used, giving it a slightly different flavour. I used a Japanese Brown Rice Vinegar.

TAKE GREAT CARE WHEN PICKLING
Wash your hands thoroughly before and after preparing them. Always use clean and dry utensils to take the chilli slices from the bottle. This will help in extending the shelf life of the pickled chillies.

STORAGE
Store in clean, dry sterilized jars. The pickled chillies can last up to 1.5-2 months if proper care is taken.

TIPS ON STERILISING JARS

1st method : Scald Glass Jars with boiling water and let it air dry. Do not wipe dry.

2nd Method : Wash your jars and the lids in hot soapy water, but do not dry them. Instead, leave them to stand upside down on a roasting tray lined with baking paper while they’re still wet. Pop the tray of clean, wet jars and lids in to a preheated oven at 140°C / 120C Fan/  275°F / Gas Mark 1 for about 15 – 20 mins.

3rd Method : put jars through a hot dishwasher cycle that is at least 60C. Do not dry them with a tea towel, leave them to air dry.

I love my pickled green chillies as a topping on a plain tomato and cheese Pizza. it gives a really nice punch to it.

GIVE IT A TRY!

If you liked pickled condiments with a bit of a spice, give this recipe a try!  Thanks for visiting my blog. Take a picture if you’ve made this recipe and tag me on Instagram @sweetsharings  in your feed or stories so I can share your creation in my stories with credits to you!

The post Quick Pickled Green Chillies appeared first on Sweet Sharings.