Char Siu Chicken
Char Siu Chicken is a tasty dish that brings together tender chicken coated in a sweet and sticky red sauce, full of flavors like honey, soy, and a bit of…
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Char Siu Chicken is a tasty dish that brings together tender chicken coated in a sweet and sticky red sauce, full of flavors like honey, soy, and a bit of garlic. The sauce caramelizes beautifully when cooked, making the outside slightly crispy while keeping the inside juicy and full of flavor. It’s a dish that’s both simple and exciting, perfect for a weeknight dinner or a special meal.
I love making Char Siu Chicken because it’s so easy to prepare ahead of time. I usually marinate the chicken in the sauce overnight, which makes the flavors sink deep and the chicken super flavorful. Watching the sauce turn glossy and sticky as it cooks always feels like a little win in the kitchen. Plus, anyone who tries it usually asks me for the recipe!
The best way I like to enjoy Char Siu Chicken is sliced over steamed rice with a side of steamed veggies or some crunchy cucumber slices. The fresh, light veggies balance the sweet and savory chicken really well. It’s also great in sandwiches or wraps if you want to switch things up. Whenever I make this dish, it fills the house with a wonderful aroma that feels like home.
Key Ingredients & Substitutions
Chicken Thighs: I use boneless, skin-on thighs because the skin crisps up nicely while the meat stays juicy. You can swap for chicken breasts if preferred, but thighs hold flavor better.
Hoisin Sauce: This gives a sweet and tangy base. If you don’t have hoisin, try plum sauce or a little extra honey with soy sauce.
Shoaxing Wine: Adds depth and a subtle aroma. Dry sherry is a good substitute. For no alcohol, use chicken broth with a splash of rice vinegar.
Five-Spice Powder: This spice blend is key for that classic Char Siu flavor. No five-spice? Mix cinnamon, cloves, star anise, fennel, and pepper in small amounts.
Red Fermented Tofu or Food Coloring: This is optional and mainly for color. If you don’t have it, the taste will still be delicious, just less red.
How Can I Get That Perfect Sticky and Caramelized Coating on My Char Siu Chicken?
To achieve that shiny, sticky glaze, timing and heat are key.
- Marinate the chicken well—at least 4 hours or overnight to let flavors soak in deeply.
- Roast skin side up on a rack to let heat circulate and keep skin crispy.
- Baste the chicken with reserved marinade halfway through cooking to build up layers of glaze.
- Turn the broiler on at the end for just a few minutes to caramelize the sugars, but watch closely to avoid burning.
- Rest the chicken after cooking—this locks in the juices and keeps the meat tender.
Patience during marinating and careful broiling make all the difference between good and great Char Siu Chicken!
Equipment You’ll Need
- Baking tray with a rack – lets the heat circulate so the chicken cooks evenly and the skin crisps up.
- Mixing bowl – perfect for mixing and marinating the chicken with the sauce.
- Brush or spoon for basting – helps you keep the chicken sticky and flavorful while it roasts.
- Tongs – make flipping and moving the chicken easy and safe.
- Meat thermometer (optional) – ensures the chicken is cooked perfectly without guessing.
Flavor Variations & Add-Ins
- Swap chicken thighs for pork shoulder or pork belly to make a traditional Char Siu with a richer taste.
- Add a pinch of chili flakes or Sriracha to the marinade for a spicy kick.
- Mix in some grated orange zest to the marinade for a fresh, citrusy twist that brightens the flavors.
- Toss roasted bell peppers or steamed bok choy on the side for added veggies and color.
How to Make Char Siu Chicken
Ingredients You’ll Need:
- 4 boneless, skin-on chicken thighs
- 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce (light soy sauce preferred)
- 1 tablespoon oyster sauce
- 2 tablespoons honey
- 1 tablespoon Chinese Shaoxing wine (or dry sherry)
- 1 tablespoon sugar
- 1 teaspoon five-spice powder
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- ½ teaspoon red fermented tofu or red food coloring (optional, for traditional color)
- 1 teaspoon toasted sesame seeds (for garnish)
- Fresh parsley or cilantro for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, plus at least 4 hours (or overnight) to marinate. Cooking takes around 35 minutes. So overall, plan for about 4.5 to 5 hours with marinating time included.
Step-by-Step Instructions:
1. Make the Marinade:
In a bowl, mix hoisin sauce, soy sauce, oyster sauce, honey, Shaoxing wine, sugar, five-spice powder, minced garlic, grated ginger, and red fermented tofu or food coloring if using. Stir well until smooth and sugar is dissolved.
2. Marinate the Chicken:
Put the chicken thighs in a large ziplock bag or shallow dish. Pour in the marinade, ensuring each piece is well coated. Seal or cover, and refrigerate for at least 4 hours, preferably overnight to soak up flavors.
3. Prepare to Cook:
Preheat your oven to 400°F (200°C). Line a baking tray with foil and place an oven-safe rack on top. Arrange the marinated chicken thighs skin side up on the rack. Keep the leftover marinade for basting.
4. Roast and Baste:
Roast the chicken for about 20 minutes. Then, use a brush or spoon to baste the chicken with some of the reserved marinade. This keeps the chicken moist and flavorful.
5. Finish Roasting:
Continue roasting for 10-15 minutes more until the chicken is cooked through and the skin is caramelized and slightly charred in spots. For extra caramelization, broil for 2-3 minutes—watch closely so it doesn’t burn!
6. Rest and Serve:
Take the chicken out of the oven, let it rest for about 5 minutes. Then slice it into pieces. Arrange on a serving plate, sprinkle with toasted sesame seeds and garnish with fresh parsley or cilantro if you like.
Serve your Char Siu Chicken hot with steamed rice and veggies or your favorite sides. Enjoy!
Can I Use Frozen Chicken Thighs for Char Siu Chicken?
Yes, you can use frozen chicken thighs, but make sure to fully thaw them in the refrigerator overnight before marinating. This helps the marinade absorb better and ensures even cooking.
How Long Should I Marinate the Chicken?
Marinating for at least 4 hours is good, but overnight gives the best flavor and tenderness. The longer the chicken soaks, the more intense and delicious the taste.
Can I Make Char Siu Chicken Ahead of Time?
Absolutely! You can marinate the chicken a day ahead and refrigerate. After cooking, leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat gently to preserve the glaze.
What Can I Use Instead of Shaoxing Wine?
If you don’t have Shaoxing wine, dry sherry is a great substitute. For a non-alcoholic option, use chicken broth with a splash of rice vinegar or apple cider vinegar to add acidity and depth.
