Crush the garlic and ginger with the side of a knife.
Put all the marinade ingredients in a pan and heat to dissolve the sugar and honey. Don't let it come to a boil.
When the marinade has cooled, put in the chicken and marinate for 10 minutes. If you leave it in too long, it will become too salty so be careful.
Roll up the chicken with the skin side out and tie up with kitchen twine. Preheat the oven to 170°C. Line an oven tray with aluminium foil, and put a roasting rack on the tray. Put the chicken on the rack and roast.
While the chicken is roasting, simmer the remaining marinade in a pan until it reduces in quantity by about half.
After 10 minutes, open the oven and brush the chicken with the reduced marinade.
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. Roast for a total of 30 minutes. Raise the temperature to 200°C and roast for 2 minutes to finish.
When the chicken is done, take the twine off while it's still hot, and remove any burned bits with a kitchen scissors.
Slice and arrange on a serving plate to finish.
For a simmered chicken char siu, see Recipe ID: 1054306.
For a real roasted char siu made of pork (yakibuta), see Recipe ID: 837298.
Story Behind this Recipe
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.