Char Siu Chicken
Char Siu Chicken is a flavorful dish featuring tender chicken pieces coated in a sweet and sticky Chinese barbecue sauce. The sauce is rich with notes of honey, soy, and…
Tip: save now, cook later.Char Siu Chicken is a flavorful dish featuring tender chicken pieces coated in a sweet and sticky Chinese barbecue sauce. The sauce is rich with notes of honey, soy, and a touch of hoisin, giving the chicken a beautiful red glaze that’s as tasty as it looks. It’s a perfect blend of sweet and savory that brings a little bit of Asian street food charm right to your kitchen.
I love making Char Siu Chicken when I want something special but not too complicated. One tip I use is to marinate the chicken for several hours, or even overnight if I have the time, so all those delicious flavors really soak in. It’s so satisfying to see the chicken turn that lovely color and smell amazing while it cooks.
Serving this chicken with jasmine rice and steamed veggies turns it into a comforting and well-rounded meal. Sometimes I even chop it up and toss it into a salad or wrap it in lettuce leaves for a fresh, lighter twist. Everyone I’ve shared it with always asks for seconds, and I’m pretty sure it’s because this dish is just super tasty and hits all the right notes.
Key Ingredients & Substitutions for Char Siu Chicken
Chicken Thighs: Using boneless, skin-on thighs gives juicy, flavorful meat with crispy edges. Skin-on helps get a nice caramelized glaze.
Hoisin Sauce: This adds sweetness and depth. If you can’t find it, try a mix of soy sauce with a bit of honey and a pinch of Chinese five-spice.
Soy Sauce & Oyster Sauce: Both bring saltiness and umami. For less salt, use low-sodium soy sauce. If allergic to shellfish, substitute oyster sauce with mushroom soy sauce or hoisin alone.
Shaoxing Wine: Adds a subtle tang and fragrance. Dry sherry or mirin works well if you don’t have Shaoxing wine.
Five-Spice Powder: This is key for the traditional Chinese flavor. No close substitutes, but mixing star anise, cloves, cinnamon, fennel seed, and Sichuan peppercorns can work if you want homemade.
Red Food Coloring: Totally optional. It gives that classic bright red char siu look but doesn’t affect the taste.
How Do You Get That Perfect Sticky, Caramelized Glaze on Char Siu Chicken?
The secret is in both marinating and basting with the thickened marinade while roasting. Here’s how:
- Marinate the chicken for at least 4 hours, preferably overnight, so flavors soak in deeply.
- Roast first for 20 minutes to cook through, then boil the reserved marinade to make it thick and safe to eat.
- Brush the thickened sauce generously on the chicken and roast again to caramelize the glaze.
- For extra shine and slight charring, finish under the broiler for 1-2 minutes—but watch closely to avoid burning!
Also, using a wire rack lets hot air circulate and helps the skin crisp up while keeping the chicken juicy inside.
Equipment You’ll Need
- Large mixing bowl – perfect for mixing and marinating the chicken evenly.
- Resealable plastic bag or shallow dish – makes marinating easy and mess-free.
- Baking sheet with foil – keeps your oven clean and helps with easy cleanup.
- Wire rack – lets the chicken roast evenly and the skin get crispy all around.
- Small saucepan – for boiling and thickening the leftover marinade safely.
- Basting brush – helps you spread the thick marinade glaze evenly on the chicken.
Flavor Variations & Add-Ins
- Swap chicken thighs for pork shoulder or pork belly for a traditional char siu taste with richer fat.
- Add a pinch of chili flakes or a splash of sriracha to the marinade for a spicy kick.
- Mix in finely chopped pineapple or orange zest for a fresh, fruity twist that balances the sweet glaze.
- Top with toasted sesame seeds after roasting for added crunch and aroma.
How to Make Char Siu Chicken?
Ingredients You’ll Need:
- 2 lbs boneless, skin-on chicken thighs
- 3 tablespoons hoisin sauce
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon oyster sauce
- 1 tablespoon Chinese Shaoxing wine (or dry sherry)
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- ½ teaspoon five-spice powder
- ½ teaspoon red food coloring (optional for traditional color)
- Chopped fresh cilantro or green onions for garnish
How Much Time Will You Need?
This recipe needs about 10-15 minutes to prepare and mix the marinade, at least 4 hours (or preferably overnight) to marinate the chicken for the best flavor, plus around 35-40 minutes for roasting and finishing. Overall, plan ahead for at least 4 hours to enjoy a deeply flavorful Char Siu Chicken.
Step-by-Step Instructions:
1. Mix the Marinade:
In a bowl, stir together hoisin sauce, soy sauce, honey, oyster sauce, Shaoxing wine, brown sugar, garlic, ginger, five-spice powder, and red food coloring if you like. Make sure it’s well mixed for a rich marinade.
2. Marinate the Chicken:
Put the chicken thighs into a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is covered. Seal or cover and put it in the fridge for at least 4 hours, overnight is best.
3. Prepare for Roasting:
Preheat your oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top – this helps the chicken cook evenly and keeps it crispy.
4. Roast the Chicken:
Take the chicken out from the marinade (save the marinade!). Arrange the thighs skin side up on the wire rack. Roast in the oven for 20 minutes while you heat the leftover marinade.
5. Make the Glaze:
Pour the saved marinade into a small saucepan. Bring it to a boil, then let it simmer for a few minutes until it thickens and any rawness cooks off.
6. Glaze and Finish Roasting:
Brush the thickened marinade all over the chicken. Roast for another 10-15 minutes until the chicken is cooked through and nicely caramelized on the edges.
7. Optional Broiling:
If you want a shiny, slightly charred finish, broil the chicken for 1-2 minutes watching close so it doesn’t burn.
8. Rest and Serve:
Remove the chicken from the oven and let it rest for a few minutes. Slice the meat and garnish with freshly chopped cilantro or green onions before serving.
Enjoy your glossy, tender Char Siu Chicken with steamed rice or noodles for a delicious meal!
Can I Use Frozen Chicken Thighs for This Recipe?
Yes, you can use frozen chicken thighs, but be sure to thaw them completely in the refrigerator overnight before marinating. This helps the marinade penetrate and ensures even cooking.
What Can I Use Instead of Shaoxing Wine?
If you don’t have Shaoxing wine, dry sherry or mirin are good substitutes. They add a similar depth of flavor without overpowering the dish.
How Should I Store Leftover Char Siu Chicken?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to keep the chicken moist and the glaze sticky.
Can I Make Char Siu Chicken Ahead of Time?
Absolutely! Marinate the chicken overnight to develop flavor, then roast it just before serving. You can also cook it fully ahead and reheat gently when ready to eat.