{"id":17502,"date":"2023-05-12T12:25:45","date_gmt":"2023-05-12T16:25:45","guid":{"rendered":"https:\/\/mgdining.com\/foxcroft\/?p=17502"},"modified":"2023-05-12T17:26:01","modified_gmt":"2023-05-12T21:26:01","slug":"char-siu-chicken","status":"publish","type":"post","link":"https:\/\/mgdining.com\/foxcroft\/2023\/05\/12\/char-siu-chicken\/","title":{"rendered":"Char Siu Chicken"},"content":{"rendered":"<p><em>Serves 6<\/em><\/p>\n<p><strong>INGREDIENTS<\/strong><\/p>\n<p>2 lbs skinless, boneless chicken thighs<br \/>\n1\/2 c &amp; 1 1\/2 tbsp Hoisin Sauce (divided) 4 tbsp honey (divided)<br \/>\n1 tbsp oil<br \/>\n1 tbsp soy sauce<br \/>\n1 tbsp chopped garlic<br \/>\n1 tbsp sesame seeds<br \/>\n1 tbsp fermented red bean curd 1 tsp black pepper<\/p>\n<p><strong>INSTRUCTIONS<\/strong><\/p>\n<p>1. Pat dry chicken thighs completely with a paper towel before seasoning.<br \/>\n2. Transfer chicken to a ziploc bag and add in 5 1\/2 tbsp hoisin sauce, 2 tbsp honey,<br \/>\noil, tamari, and garlic. Seal tightly. Press the marinate around the chicken to coat and place in fridge to marinate at least 1 hour or overnight.<br \/>\n3. Preheat oven to 400 F. Line a roasting pan with aluminum foil and place a wire rack on top. Arrange the chicken on top of the wire rack. (You can add a cup of water to the baking pan to keep from smoking).<br \/>\n4. Bake for 30 minutes, flipping the chicken halfway through baking.<br \/>\n5. In a small bowl, whisk to combine 1\/4 c hoisin sauce, 2 tbsp honey, fermented red bean curd and black pepper.<br \/>\n6. Remove the chicken from the oven and generously apply the char siu sauce over each piece and place back in the oven for another 3 minutes. Flip the chicken, apply char siu sauce again on the other side and bake for another 3 minutes.<br \/>\n7. Turn the broiler on high and broil the chicken for an additional 3 minutes until a caramel brown and the edges of the chicken become slightly charred.<br \/>\n8. Serve with a bowl of steamed rice and sprinkle sesame seeds for garnish.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Asian American Pacific Islander Heritage Month Recipe &#8211; Week 2<\/p>\n","protected":false},"author":28,"featured_media":17504,"comment_status":"close","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_links_to":"","_links_to_target":""},"categories":[16],"tags":[],"_links":{"self":[{"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/posts\/17502"}],"collection":[{"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/users\/28"}],"replies":[{"embeddable":true,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/comments?post=17502"}],"version-history":[{"count":2,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/posts\/17502\/revisions"}],"predecessor-version":[{"id":17505,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/posts\/17502\/revisions\/17505"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/media\/17504"}],"wp:attachment":[{"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/media?parent=17502"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/categories?post=17502"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/tags?post=17502"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}