Tag Archives: Glazed

Spicy Tamarind Glazed Fried Chicken Recipe

I hope you are not bored with my barrage or fried chicken recipes, because today I am going to share another variation of my trusted recipe with a Thai influence, the spicy tamarind glazed fried chicken.

Spicy Tamarind Glazed Fried Chicken

Thai wet tamarind

I always stock my pantry with a packet of Thai wet tamarind, and a typical 14 oz. packet can last me months. If you follow my recipe, you will notice that I always state a specified amount of wet tamarind plus a specified amount of water. What you do is you mix the two in a small bowl, then massage with your hand to incorporate as much of the tamarind into the water. Finally, pass this through a strainer (or fine sieve) to get your tamarind juice/paste.

Spicy Tamarind Glazed Fried Chicken

Spicy Tamarind Glazed Fried Chicken

Fried chicken (or baked chicken)

I honestly prefer my chicken strips deep fried. That said, if you want to avoid deep frying for whatever reason, feel free to follow the “baked” version from my orange hoisin chicken stir fry recipe. Also, I (and I believe most Asians) prefer dark meat, as in skinless boneless chicken thigh and/or drumstick. But, you can always use skinless boneless chicken breast too. Of course this sauce is also super delicious for chicken wings, so you can always prepare some for game day 🙂

Spicy Tamarind Glazed Fried Chicken

Spicy Tamarind Glazed Fried Chicken

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Tori Misoyaki Miso Glazed Grilled Chicken Recipe

Misoyaki (味噌焼き) is a Japanese grilled dish where the main protein (usually chicken or fish) is marinated in a miso and mirin paste prior to grilling. A misoyaki dish is usually delicious as is, but I think the onion miso soy sauce makes a misoyaki dish even tastier, and it’s not that difficult to prepare.

Ingredients to prepare tori misoyaki (Japanese miso glazed grilled chicken).

Use bone-in chicken pieces or a whole chicken

When I prepare this for a daily meal for my family, I like to use bone-in chicken pieces, and the favorite in my home is drumsticks. You can also use chicken thighs, or chicken quarters, just make sure they still have skin and bone.

For special occasions, like Thanksgiving, or Christmas, you may want to go with a whole chicken. Make sure your chicken weight is about 1.5 kilogram (3.5 lb), and be sure to rub the marinade into all the chicken cavities and not just the outer part! I have found that the roasting/baking time is the same as long as the total weight of the whole chicken is kept at 1.5 kilogram (3.5 lb).

Tori misoyaki - Japanese miso glazed grilled chicken.

Tori misoyaki – Japanese miso glazed grilled chicken.

Japanese pantry ingredients to prepare misoyaki

Misoyaki is a gentle introduction to the Japanese pantry. It only requires a minimal amount of Japanese ingredients that you may not currently stock in your kitchen. To prepare misoyaki, you will need:

The rest of the ingredients should be very common in all kitchen, so do give this easy grilled chicken recipe a try. Hopefully this tori misoyaki recipe can be a nice addition to your repertoire. 🙂

Tori misoyaki - Japanese miso glazed grilled chicken.

Tori misoyaki – Japanese miso glazed grilled chicken.

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Char Siu – Chinese Glazed Roast Pork Recipe

Char Siu – Chinese Glazed Roast Pork.

My parents’ house in Jakarta is only three doors away from a superb family restaurant selling char siu – Chinese glazed roast pork and siu yuk – Chinese crispy skin roast pork. Whenever I have the chance to visit my parents, I always make sure to drop by and buy loads!

But I can only fly home so many times, and thus, must find a reliable recipe to reproduce my favorite food. This is, by far, my favorite recipe for char siu. I will be the first to admit that my neighbor’s version is still better, but for a homemade version, this is the best I can manage for now. 😀

Ingredients for char siu marinade: brown sugar, honey, hoisin sauce, soy sauce, five-spice powder, oil, preserved bean curd, Shaoxing wine, and rose water.

Ingredients for char siu marinade: brown sugar, honey, hoisin sauce, soy sauce, five-spice powder, oil, preserved bean curd, Shaoxing wine, and rose water.

Char Siu Marinade

The first step in making char siu is preparing the marinade, and these are what I use:

If you cannot find all the listed ingredients, my suggestion is to omit rose water and preserved bean curd and try to keep everything else intact.

Arrange marinated pork on a wire rack over a baking sheet lined with aluminum foil.

Arrange marinated pork on a wire rack over a baking sheet lined with aluminum foil.

Choosing the right pork cuts for char siu

The pork cut used by most Chinese restaurants for making char siu is the neck part. The neck cut is not easy to find unless you buy it from an Asian/Chinese market, and I often use other pork cuts too.

I have tried this with pork shoulder, pork sirloin, and pork tenderloin. All cuts produce a very acceptable result, and nobody has yet to point out something is wrong when I use one pork cut over the other.

Regardless of the cut you use, be sure to marinate for at least 24 hours and up to 48 hours. Even if you don’t have much time, please marinate for a minimum of 8 hours.

Boil the marinade and honey into a thick sauce. Use the sauce to baste the pork during roasting.

Boil the marinade and honey into a thick sauce. Use the sauce to baste the pork during roasting.

How to roast char siu in an oven

1. Roast the pork

Preheat oven to 160 Celsius (320 Fahrenheit). Line a baking sheet with aluminum foil, and place a wire rack on top. Arrange pork over a wire rack and roast (bake) for 30 minutes.

TIPS: I find that elevating the pork with a rack helps to get a better color overall because the meat doesn’t lay flat directly on the baking sheet. The final taste and texture are pretty similar whether you use a wire rack or not, so don’t worry too much if you can’t prepare this exact setup.

2. Prepare basting sauce

Meanwhile, prepare the basting sauce. Pour the remaining marinade into a small saucepot along with the two tablespoons of honey. Cook over medium heat until boiling, then cook further until syrup consistency, about 2-3 minutes more. Remove from heat.

3. Baste the pork

Remove the pork from the oven, baste with basting sauce, flip to the other side, and baste again. Roast again for another 30 minutes.

Remove the pork from the oven for the second time, baste with sauce, flip, and baste. This time roast for 20 minutes, and you may want to tent with a foil if it starts to char too quickly.

Finally, remove the pork from the oven, baste the surface, and return it to the oven for a final 10 minutes roast. It should be caramelized nicely and glazed with sticky sauce.

Char siu just out from the oven, with a thick glossy glaze coating the pork.

Char siu just out from the oven, with a thick glossy glaze coating the pork.

Serving suggestion and storing leftovers

Once you take the roast pork out from the oven, let it rest for 15 minutes to settle the juices. Then, cut into thin bite-size slices for serving.

Char siu goes perfectly with rice or as noodle toppings. If you have any leftovers, you can use it as bread filling and make some delicious char siu milk bread or char siu steamed buns.

If you make too much char siu, you can store any leftovers in the fridge for up to 5 days. Alternatively, you can freeze char siu for up to 3 months!

Rest the char siu for 15 minutes, then cut into bite-size slices to serve.

Rest the char siu for 15 minutes, then cut into bite-size slices to serve.

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