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1
Crush the garlic and ginger with the side of a knife.
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2
Put all the marinade ingredients in a pan and heat to dissolve the sugar and honey.
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3
Don't let it come to a boil.
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4
When the marinade has cooled, put in the chicken and marinate for 10 minutes.
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5
If you leave it in too long, it will become too salty so be careful.
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6
Roll up the chicken with the skin side out and tie up with kitchen twine.
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7
Preheat the oven to 170C.
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8
Line an oven tray with aluminium foil, and put a roasting rack on the tray.
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9
Put the chicken on the rack and roast.
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10
While the chicken is roasting, simmer the remaining marinade in a pan until it reduces in quantity by about half.
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11
After 10 minutes, open the oven and brush the chicken with the reduced marinade.
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12
Keep brushing the chicken with the marinade every 5 minutes or so, brushing on the fat that comes out of the chicken as it roasts too.
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13
Roast for a total of 30 minutes.
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14
Raise the temperature to 200C and roast for 2 minutes to finish.
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15
When the chicken is done, take the twine off while it's still hot, and remove any burned bits with a kitchen scissors.
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16
Slice and arrange on a serving plate to finish.
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17
For a simmered chicken char siu, see.
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18
For a real roasted char siu made of pork (yakibuta), see.
