Sticky Char Siu Chicken Salad Recipe With Asian Slaw

Joanne Brook-Smith

2 hours ago

How to Make Sticky Char Siu Chicken With Crunchy Asian Salad

There’s something incredibly satisfying about a big bowl of punchy, colourful food that manages to feel both comforting and fresh at the same time — and this Char Siu Chicken Salad does exactly that.

Created by Ravish columnist and executive chef Paul Watters, this recipe takes inspiration from classic Chinese char siu flavours, pairing sticky, caramelised chicken with a crisp, vibrant Asian-style salad packed with crunch, heat and freshness.

The marinade is rich with hoisin, soy, ginger and Chinese five spice, creating that unmistakable sweet-savoury glaze that clings beautifully to juicy chicken thighs as they char in the pan. Balanced against cool cucumber, crunchy cabbage, toasted cashews and a zingy soy-lime dressing, it’s the kind of dish that feels indulgent without being overly heavy.

It’s also endlessly adaptable. Add extra chilli flakes for more heat, drizzle over a little extra honey if you prefer a sweeter glaze, or serve it with rice for a more substantial dinner. Whether you’re looking for an easy midweek meal or something impressive enough for guests, this recipe delivers serious flavour with surprisingly little effort.

Ingredients

For the Char Siu Chicken

6 boneless chicken thighs, cut into chunky bite-sized pieces
2 tbsp hoisin sauce
1 tbsp honey
1 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1 tsp Chinese five spice
2 garlic cloves, minced
1 tsp grated fresh ginger
1 tsp rice vinegar
Pinch of chilli flakes (optional)

For the Asian Salad

1 little gem lettuce, shredded
Handful of mixed leaves
½ cucumber, sliced
1 carrot, julienned
¼ red cabbage, finely sliced
2 spring onions, sliced
1 red chilli, finely sliced
Handful of fresh coriander leaves, picked
60g toasted cashew nuts
1 tbsp sesame seeds

Dressing

2 tbsp soy sauce
1 tbsp sweet chilli sauce
1 tbsp lime juice
1 tsp sesame oil
1 tsp honey

Method

Marinate the Chicken

In a bowl, mix together the hoisin sauce, honey, soy sauce, oyster sauce, sesame oil, Chinese five spice, garlic, ginger, rice vinegar and chilli flakes if using.

Add the chicken thigh pieces and coat well in the marinade. Cover and leave to marinate for at least 30 minutes. For deeper flavour, leave overnight in the fridge.

Cook the Chicken

Heat a frying pan or wok over a medium-high heat with a drizzle of oil.

Cook the chicken for 10–12 minutes, turning regularly until sticky, caramelised and slightly charred around the edges. The glaze should become glossy and rich. Ensure the chicken is cooked through before serving.

Toast the Cashews

Place the cashew nuts into a dry frying pan over a medium heat and toast for 2–3 minutes until lightly golden. Set aside.

Build the Salad

In a large bowl, combine the lettuce, mixed leaves, cucumber, carrot, red cabbage, spring onions and sliced chilli.

In a separate bowl or jug, whisk together the soy sauce, sweet chilli sauce, lime juice, sesame oil and honey to create the dressing.

Lightly toss the dressing through the salad, being careful not to overdress it.

Serve

Pile the salad into serving bowls and top with the hot char siu chicken. Finish with the toasted cashews, fresh coriander leaves, sesame seeds and extra chilli slices if desired.

Serve immediately with lime wedges and chopsticks on the side.

Paul’s Tip

If you enjoy extra heat, add a few more chilli flakes to the marinade. Prefer a sweeter glaze? Finish the chicken with an extra drizzle of honey just before serving.

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