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Try this with a side of Fried Rice and Asian Slaw, or Asian Mushroom Ramen Noodles! If you’ve strolled through Chinese neighbourhoods, past Chinese BBQ shops with the bronzed, glistening ducks and Chinese Barbecue Pork hanging from hooks in the window dripping with sticky glaze, then the smell when this hits the hot pan will be familiar. This Chinese Chicken is the chicken version of Chinese Barbecue Pork. And I even added the tiniest drop of red food colouring to give it that warm reddish tinge that Chinese Barbecue Pork is so well known for.
I just used them to do something a bit different because it dawned on me that I had done the Thai Coconut Marinated Chicken recently that would look very similar once cooked. Plus, they are handy for turning the chicken. Chinese Five Spice Powder flavour that makes this distinctly Char Siu. That caramelisation that you get on the surface is just gold.