I had some chicken breast when I had little time to cook... I made it in a hurry but my family loved it.Don't put in any oil at Step 2. If there's not enough cooking liquid in the pan at Step 5, add a little water, then reduce down.If you're using this as a donburi rice topping, increase the flavoring ingredients a little. Recipe by Akkorin mama

Taken from cooks illustrated with liberties. I smoke the pork in a smoker instead of steaming in the oven at 300F. The ketchup, while untraditional, gives a nice finished mahogany color to the final pork and is full of sugars that carmelize.

-If you want to reuse the marinade, bring it to a boil again, and store in a sealed container in the refrigerator.-It's hard to get a hold of bone-in chicken breast in Japan, and it's a bother to de-bone it anyway, so I thought up this easy recipe.-It's great as an appetizer to eat with beer! Yummy!-Since the meat is salted before it's boiled, it loses its gaminess and the umami intensifies!-This is usually made with bone-in chicken, but this recipe uses boneless meat which is easier to deal with.-Since it's cooked while wrapped in plastic, the umami doesn't escape and the resulting char siu is moist and tender. For 4 to 5 servings. Recipe by Cooking S Papa

I tried cooking chicken in the way I made char siu pork previously ’＝’.I made the Chinese garlic chive flavored boiled egg to accompany the meat with the leftover sauce. I made this with chicken breast meat, and didn't use any water in the sauce. Transfer the sauce to a clean container, and it will keep for about a month in the refrigerator and be used for many things. Recipe by Osakuntochiisan

I created this recipe because I had lots of chicken at home. I tried making a quick and easy dish this time.☆ The key is not putting the marinade in the fridge right away to cool. Let it cool completely, then put in the fridge. It will help the flavour absorb better.☆ When I make this, I use 2 layers of plastic wrap to wrap the chicken to prevent it from falling apart.☆I recommend eating it with the sauce. Recipe by Otunu

I wanted to make something delicious using inexpensive breast meat.You'll have a generous amount of sauce with this recipe, so there are an infinite number of variations!!It's also delicious served over a bowl of rice and a soft poached egg on top. Recipe by nani cafe

I love chicken dishes.The key is to brush the chicken diligently with the marinade so it becomes glossy when baked. Also, make sure not to let it burn. Since the marinade contains honey, the shine on the meat develops easily. Recipe by Cooking S Papa

I watched my mother making this and just copied her, but she uses the pork shoulder (butt), maybe because of the calories? I, on the other hand, prefer to use pork belly.It's more convenient to divide the pork into small pieces before freezing.The char siu is already flavored well when it's done cooking, so you can take it out of the simmering liquid to cool. The eggs will be well flavored after marinating in the simmering liquid for an hour. Recipe by SKYDRIVE

I like char siu and I wanted to try to make it with chicken. Also I wanted to make an easy recipe using a microwave. I am very satisfied that you can make this in just 10 minutes. You can use this as a topping for ramen. Nibble on it with drinks or enjoy it as the main course for dinner.While cooking in a microwave, it is key to turn over the chicken! By doing this the marinade is absorbed well and evenly The parchment paper circle in a bowl is important so don't forget it Leaving to stand overnight enhances the flavour. If you are in a hurry, let sit for at least 2 hours. You can make this with chicken breast but I prefer chicken thighs. Recipe by Toiroiro

It's delicious with homemade char siu!Finish all the prep work before starting to cook. If you microwave freshly cooked rice, you can evaporate excess moisture. You don't have to use cold rice (which is the standard for fried rice). Lard imparts a richer flavour. After adding the green onion finish stir-frying immediately. Recipe by Cooking S Papa

The idea for this recipe just struck me one day. It also tastes delicious if you marinate julienned cucumbers.Garlic soy sauce is soy sauce that has been marinated with garlic slices (or whole cloves) for 2 weeks. Recipe by Yuuyuu0221