Char Siu Chicken Legs with Radish and Carrot Salad

This delicious marinade makes a sticky, spicy sauce, that’s perfect with the refreshing salad

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  • Serves 2

  • Prep time 20 mins

    plus marinating
  • Cooking time 30 mins

  • Total time 50 mins

    plus marinating
  • Skill level Easy

  • Calories 261 per serving

  • Prepare ahead yes


  • 1tbsp each, soy sauce, clear honey and rice vinegar
  • 2tbsp hoisin sauce
  • 1star anise
  • 1tsp Thai fish sauce
  • 1 garlic clove, crushed
  • 2 free-range whole chicken legs
for the salad
  • ½ daikon (also known as Persian radish or mooli)
  • 2 carrots
  • 200g radishes, finely sliced
  • 3tbsp very finely chopped chives
  • 3tbsp rice vinegar
  • ½ tsp sugar
  • lime wedges and fried rice, to serve


You will find daikon in ethnic shops, on ocado or from selected supermarkets. If you can’t get any, just double the amount of carrots.


  1. SMix the soy, honey, vinegar, hoisin, star anise, fish sauce and garlic clove together and coat the chicken in the mixture. Leave to marinade for at least 30 minutes, or up to overnight if you can. When ready to cook, heat the oven to 200 C, 180 C fan, 400 F, gas 6. Place the chicken breasts in a roasting tin double lined with oiled foil, and roast for 30 minutes, until the sauce is sticky and blackened.

  2. Meanwhile, make the salad. Using a veg peeler, peel the skin from the daikon and then use it to make ribbons of the flesh, stopping when you get to the harder centre. Repeat this process with the carrots, then toss both through with the radishes, chives, rice vinegar and sugar, and season with salt. Serve the chicken legs with the