Char Siu Chicken Thighs with Asian Slaw
What You Will Need
Ingredients
- 4 chicken thigh
- 200 g carrots, julienned
- 200 g daikon radish, julienned
- 200 g white cabbage, finely shredded
- 100 g radish, sliced thinly
Marinade
- 6 Tbsp. Lee Kum Kee Char Siu Sauce (Chinese Barbecue Sauce)
- 2 tsp. LKK's Premium Oyster Flavoured Sauce
Dressing
- 100 g Lee Kum Kee Plum Sauce
- 1 Tbsp. Lee Kum Kee Chili Garlic Sauce
- 3 Tbsp. Lee Kum Kee Pure Sesame Oil
- 2 g sesame seeds
- 1 lime, juice and zest
Made with
Lee Kum Kee products
How to make it
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Marinate the chicken with LKK's Premium Oyster Flavoured Sauce and half the Lee Kum Kee Char Siu Sauce (Chinese Barbecue Sauce) for at least 30 minutes.
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Preheat the oven to 375°F and roast the marinated chicken for 15 minutes. Then turn the meat and roast for another 10 minutes on the other side. Check the chicken is cooked by piercing the thickest part with a skewer and the juices should run clear.
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Brush the remaining marinade on the roasted chicken. Turn off the oven and leave the chicken inside to rest for a couple of minutes before serving.
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Combine the Asian slaw ingredients in a large mixing bowl.
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Put all the dressing ingredients in a jar and shake well. Pour over the slaw and mix well before serving.
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Serve the Char Siu Chicken with Asian slaw, enjoy!
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