After umpteen times of experimenting, researching, failing, trials and errors, I finally crack a way in making char siu chicken just as succulent as char siu pork. As you all should know by now, I do not consume any other cuts of meat, except chicken. For years, I had been finding ways to replicate that char siu pork on a chicken. All it takes are 2 simple ingredient and steps; this is the secret ingredient:
Yes! It is Bull Head BBQ Sauce! Try and get your hands on this awesome sauce. You will not get that authentic char siu taste without this sauce. So, google or amazon for it. It tastes and smells like XO sauce but has another depth of smokiness aroma. It is fascinating how a store-bought sauce can elevate the whole dish, maybe my next project is replicating this sauce.
Another secret step is that I added an extra deep frying process after baking. By doing so, not only will give the chicken some sorta "shock", it also adds another layer of succulent juiciness. You can literally tell by the photo that the chicken is crispy yet tender juicy on the inside. Actually, this is sorta a "comeback" from a failed attempt on making salted egg chicken bao burger. I dislike the taste of salted egg; it overpowers everything else on my palate. Anyway, I really hope you give this recipe a try. In the meantime, let me stuck my face into this awesome baco.
(Makes 2 baco)
Brown Cane Sugar, 1/8 Cup
Garlic Powder, 1/4 TSP
Curry Powder, 1/2 TSP
White Pepper, Pinch
Chinese 5 Spice Powder, Pinch
Sea Salt, 1/3 TSP
Soy Sauce, 2 TSP
Orange Marmalade, 2 TBSP
Shaoxing Wine (Hua Tiao Wine) or Sherry Wine, 2 TSP
Sesame Oil, 1 TSP
Oyster Sauce, 2 TSP
Hoisin Sauce, 2 TSP
Bull Head BBQ Sauce, 2 1/2 TBSP
Chicken Thigh Boneless Skinless, 1
Peanut / Canola / Vegetable Oil, For Frying
Sesame Oil, A Drizzle
Red Onion Thinly Sliced, 1 Onion
Garlic Thinly Sliced, 3 Cloves
Carrot Julienned, 1/4
Green Onion Coarsely Chopped, A Handful
Cast Iron Skillet / Pan
Wire Cooling Rack / Plate Lined with Kitchen Paper
Please visit my “How To Make Bäco Dough" page for the baco sandwich recipe.
Prepare the marinade.
In a bowl, add in all the ingredients for the marinade.
Mix to combine well. Mix, mix, mix.
Make sure the chicken is coated well with the marinade.
Cover with cling film and marinade in the fridge overnight.
Prepare the chicken.
Preheat oven to 180 degrees celsius or 360 fahrenheit.
Lay parchment paper on a baking tray.
Place the marinaded chicken onto the baking tray.
*Do not discard the marinade*
Wack into the oven and bake for 20 mins.
Remove the baking tray from the oven and flip the chicken.
Return the chicken to the oven and bake for another 20 mins.
While the chicken is baking, prepare a dutch oven over medium-high heat with about 2 inches of oil.
*To check if the temperature of the oil is ready, place a wooden chopstick into the oil.
If bubbles start to form, the temperature is ready for frying.*
Once the chicken is baked, cut the chicken into 2 equal size pieces.
Gently place the chicken into the dutch oven.
Deep fry for 30 to 45 secs.
*Do not over fry or it will burn very fast.*
Drain off excess oil in a wire cooling rack.
Prepare the sauce.
In a sauce pan over medium heat, drizzle sesame oil.
Once the oil is heated up, add in onions.
Saute until onion is translucent.
Add in garlic and saute until aromatic.
Add the marinade sauce over the onion and garlic.
Bring it up to a simmer.
Once it coat the back of your spoon, remove from heat and set aside.
Assemble the baco.
Place the baco onto serving plate.
Spoon the sauce onto baco.
Place the chicken thigh on top of the sauce on one end.
Place carrots and green onions on the other end.
Close and sandwich together.
Repeat the steps for the remaining baco.
That was the salted egg chicken bao burger I was taking about. It is definitely worth revisiting in the future.