Char Siu Chicken

Beet powder lends a naturally bright red hue to this riff on the Cantonese barbecue classic.

Serves
4–6
Time
2 days 4 hours

PHOTO: BELLE MORIZIO • FOOD STYLING: VICTORIA GRANOF • PROP STYLING: DAYNA SEMAN

Updated on July 2, 2024

Char siu (meaning “fork roasted”) is a typical cooking style in Cantonese cuisine, in particular for the method behind the beloved steamed pork buns on so many dim sum menus. In Houston chef Chris Shepherd’s succulent long-marinated chicken-based rendition, beet powder lends a naturally bright red color as well as a little sweetness.

Ingredients

¼ cup brown sugar
¼ cup honey
¼ cup ketchup
¼ cup soy sauce
3 Tbsp. homemade or store-bought beet powder
2 Tbsp. rice vinegar
1 Tbsp. hoisin sauce
½ tsp. Chinese five-spice powder
One 4-lb. whole chicken, halved lengthwise, backbone discarded
2 Tbsp. vegetable oil
Kosher salt and freshly ground black pepper

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Instructions

Step 1

In a large bowl, whisk together the brown sugar, honey, ketchup, soy sauce, beet powder, vinegar, hoisin sauce, and five-spice powder. Add the chicken and toss to thoroughly coat. Cover with plastic wrap and refrigerate for 2 days.

Step 2

Heat a grill or grill pan over medium heat. Remove the chicken from the marinade, rub with the oil, and season lightly with salt and black pepper. Place the chicken skin-side down and grill, turning once, until charred and cooked through, about 30–35 minutes. Transfer to a cutting board and set aside to rest at room temperature for 15 minutes before carving into serving-sized pieces. Serve warm.

In a large bowl, whisk together the brown sugar, honey, ketchup, soy sauce, beet powder, vinegar, hoisin sauce, and five-spice powder. Add the chicken and toss to thoroughly coat. Cover with plastic wrap and refrigerate for 2 days.
Heat a grill or grill pan over medium heat. Remove the chicken from the marinade, rub with the oil, and season lightly with salt and black pepper. Place the chicken skin-side down and grill, turning once, until charred and cooked through, about 30–35 minutes. Transfer to a cutting board and set aside to rest at room temperature for 15 minutes before carving into serving-sized pieces. Serve warm.