Pan-cooked Char Siu Chicken

Ingredients:
4 chicken thighs (boneless, skin on and leave it whole)
1 medium Japanese Cucumber (washed and sliced) - for garnish
2 tbsp cooking oil (for pan frying)
1/2 cup water

Marinade:
1 1/2 tbsp light soya sauce
1 tbsp Shaoxing Wine
3 tbsp honey
2 tbsp oyster sauce
1 tbsp cooking oil
1/2 tsp five spice powder
1/2 tsp grounded white pepper
1/4 tsp salt

Methods:

1. Add all the marinade ingredients in a bowl and mix until combine.
2. Place the chicken in a Ziploc bag, pour the marinade over, seal the bag tightly while pressing the bag gently to remove as much access air as possible. Turn the chicken to ensure that they are well coated with the marinade.  Marinate chicken for at least few hours, or until the time of cooking.
3. Heat a heavy flat bottom pan, add in 2 tbsp of cooking oil, swirl to let it spread over the whole pan and when it reached medium heat add in the chicken pieces, sear both sides until lightly brown.  
4. Add in the excess marinade and water, toss the chicken, put the lid on and continue to cook, while turning the chicken over from time to time.
5. When the sauce starts to thicken and the chicken is cooked, take off the lid, turn the heat to low and let it simmer for another quick minute to obtain the golden brown color.
6. Dish onto a plate to let it cool down slightly.  Cut into thick slices and serve on a plate garnished with sliced Japanese cucumbers on the side.

Notes: I eat the Japanese Cucumbers with home-made Hainanese Chicken Rice Chili Sauce.  To obtain the recipe, go to my next blog article.