Char Siu Chicken
Char Siu Chicken is a flavorful and colorful dish that's all about sweet, tangy, and slightly smoky notes. The chicken is marinated in a mix of hoisin sauce, honey, soy…
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Char Siu Chicken is a flavorful and colorful dish that’s all about sweet, tangy, and slightly smoky notes. The chicken is marinated in a mix of hoisin sauce, honey, soy sauce, and Chinese five-spice, giving it that vibrant red glaze and a deliciously sticky finish. It’s like a little taste of a busy street market right in your kitchen.
I love making this because it’s really simple to prepare, yet it feels special enough for guests or a family dinner. The marinade is where all the magic happens, so I like to let the chicken soak up those flavors as long as possible. Sometimes I throw it under the broiler at the end to get a bit of char and extra caramelization—that’s the best part!
My favorite way to serve Char Siu Chicken is over steamed rice with some crunchy veggies on the side. It’s also perfect chopped up and tossed into a noodle bowl or wrapped in lettuce for an easy lunch. Honestly, once you try this recipe, you might find yourself craving it again and again because of that wonderful balance between sweet and savory.
Key Ingredients & Substitutions
Chicken thighs: They stay juicy and tender, perfect for roasting. You can use chicken breast, but it might be drier. Removing skin helps the marinade stick better.
Hoisin sauce: Adds sweet and slightly tangy flavor. If you don’t have hoisin, try a mix of soy sauce and a tiny bit of peanut butter or plum sauce for a similar taste.
ShaoXing wine: This adds a nice depth and slight nuttiness. If you don’t have it, dry sherry or even a splash of mirin can work well as a substitute.
Five-spice powder: Includes star anise, cloves, and cinnamon for that classic char siu flavor. If unavailable, use a pinch of cinnamon mixed with equal parts ground cloves and star anise powder.
Red food coloring: Totally optional, just for traditional appearance. It doesn’t affect taste, so skip it if you prefer natural colors.
How Do You Get That Perfect Char and Flavor on Char Siu Chicken?
The roasting and basting technique is the key to juicy, flavorful char siu with those tasty caramelized edges.
- Marinate chicken well—overnight is best to soak in all the spices and sauces.
- Use a wire rack on a foil-lined tray to let air circulate, helping the chicken cook evenly and get that nice char.
- Roast at 400°F (200°C) for 20 mins, then baste with leftover marinade—this keeps the chicken moist and layers the flavor.
- Continue roasting until cooked through and edges are caramelized, about 10-15 more minutes.
- Optional broil for 2-3 mins for extra caramelization—watch carefully to avoid burning!
- Letting the chicken rest for a few minutes after cooking helps juices redistribute for better texture.
Following these steps will help you get tender chicken with the signature sticky, slightly charred glaze of classic char siu chicken.
Equipment You’ll Need
- Mixing bowl – great for combining the marinade ingredients smoothly.
- Baking tray with foil – makes cleanup easy and protects your pan from sticky sauces.
- Wire rack – lets hot air circulate around the chicken for even cooking and crisp edges.
- Brush or spoon – perfect for basting the chicken with marinade during roasting.
- Tongs – help turn and handle the chicken pieces safely without tearing the meat.
Flavor Variations & Add-Ins
- Swap chicken thighs for pork shoulder strips for a classic char siu pork version.
- Add chopped green onions or sesame seeds on top just before serving for extra crunch and freshness.
- Mix in a little chili paste or powder with the marinade if you like a spicy kick.
- Include steamed or roasted bok choy on the side for a fresh, mild veggie contrast.
How to Make Char Siu Chicken?
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken thighs
- 3 tbsp hoisin sauce
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp Chinese Shaoxing wine (or dry sherry)
- 1 tbsp oyster sauce
- 1 tbsp sugar
- 1 clove garlic, minced
- ½ tsp five-spice powder
- 1 tsp sesame oil
- Red food coloring (optional, for traditional red color)
- Cooked jasmine or long-grain white rice, for serving
- Fresh greens or steamed vegetables (e.g., spinach or scallions), for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, plus at least 4 hours (or overnight) for marinating. Cooking time in the oven is about 35 minutes. Overall, plan for around 4.5 hours counting marinade time for the best flavor.
Step-by-Step Instructions:
1. Make the Marinade:
In a mixing bowl, stir together hoisin sauce, soy sauce, honey, Shaoxing wine, oyster sauce, sugar, minced garlic, five-spice powder, sesame oil, and a few drops of red food coloring if you like a traditional red color. Mix well until everything is combined.
2. Marinate the Chicken:
Cut the chicken thighs into thick strips or leave them whole, whichever you prefer. Add the chicken pieces to the marinade and make sure they are all coated evenly. Cover the bowl and refrigerate for at least 4 hours, or overnight for the best taste.
3. Roast the Chicken:
Preheat your oven to 400°F (200°C). Line a baking tray with foil and place a wire rack on top. Arrange the marinated chicken pieces on the rack, reserving the leftover marinade. Roast the chicken for 20 minutes.
4. Baste and Finish Cooking:
Halfway through cooking, brush the chicken with the reserved marinade. Continue roasting for another 10-15 minutes, until the chicken is cooked through and edges get slightly charred. For extra color and caramelization, you can broil the chicken for 2-3 minutes—but watch carefully so it doesn’t burn.
5. Rest and Serve:
Take the chicken out of the oven and let it rest for a few minutes. If you left pieces whole, slice them before serving. Serve the delicious Char Siu Chicken over steamed white rice with fresh greens or scallions on the side. If you want, boil the leftover marinade and use it as a dipping sauce (to keep it safe).
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure the chicken is fully thawed before marinating. Thaw it overnight in the fridge or place it in a sealed bag and submerge in cold water until thawed. Pat dry before marinating to avoid excess moisture.
Can I Prepare Char Siu Chicken Ahead of Time?
Absolutely! Marinate the chicken overnight for the best flavor, then roast it just before serving. You can also cook it ahead, refrigerate for up to 2 days, and gently reheat in the oven or on the stovetop.
How Should I Store Leftover Char Siu Chicken?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. If you saved the marinade, always boil it before using as a sauce to ensure safety.
Can I Substitute Shaoxing Wine If I Don’t Have It?
Yes, dry sherry is a perfect substitute. If you don’t have either, you can use mirin or even a splash of white grape juice mixed with a little vinegar to mimic the flavor.
