Char Siu Chicken

Beet powder lends a ruby hue to chef Chris Shepherd’s rendition of this Cantonese classic.

Serves
serves 4-6
Cook
25 minutes

PHOTOGRAPHY BY BELLE MORIZIO; FOOD STYLING BY VICTORIA GRANOF; PROP STYLING BY DAYNA SEMAN

Updated on August 12, 2022

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 cups brown sugar
¼ cups honey
¼ cups ketchup
¼ cups soy sauce
3 tbsp. homemade or store-bought beet powder
2 tbsp. rice vinegar
1 tbsp. hoisin sauce
½ tsp. Chinese 5-spice powder
One 4-lb. whole chicken, halved lengthwise, backbone discarded
2 tbsp. canola 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 5-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.