1. Combine the ingredients for the marinade in a medium-sized container.
  2. Immerse the chicken in the marinade and leave in the refrigerator for 2 – 4 hours.
  3. Line one of the oven trays with aluminium foil, forming a raised border with the foil to keep the juices on the chicken from leaking out. Place the chicken on the tray.
  4. Prepare the baste mixture by combing ingredients in a small bowl.
  5. Roast the char siew on Convection with Preheat at 230oC for 17 – 20 minutes, basting the chicken with the glaze when it has cooked for 10 minutes. Cook until the surfaces of the chicken pieces turn dark or start char.
  6. Rest char siew for 20 minutes before slicing.



  • 2 boneless chicken legs


  • 75ml soy sauce
  • ½ tbsp oyster sauce
  • 1 tbsp honey
  • 45g sugar
  • ½ tsp sesame oil
  • ¼ tsp garlic powder
  • 1-2 drops red food colouring
  • white pepper


  • 1 tbsp honey
  • ½ tbsp dark soy sauce


Function: Convection