If you’ve ever dreamed of capturing the irresistible flavors of Chinese barbecue right in your own kitchen, this Char Siu Chicken Recipe is your new best friend. Juicy, tender chicken thighs bathed in a luscious, sweet-savory marinade that features hoisin, honey, and signature five-spice powder come together perfectly to create that beautiful balance of caramelized edges and flavorful meat inside. Whether you’re cooking for family or a casual weeknight feast, this recipe is straightforward enough to become a staple and special enough to impress every time. Let me walk you through making this delicious dish that truly sings with authentic Asian flair.
Ingredients You’ll Need
This Char Siu Chicken Recipe relies on a handful of essential ingredients that work harmoniously to build layers of flavor and eye-catching color. Each item plays a crucial role, from the umami-packed sauces to the fragrant spices and the juicy chicken thighs that soak it all up.
- 1½ pounds boneless skinless chicken thighs: Juiciness and tenderness make these perfect for soaking up the marinade.
- 2 tablespoons hoisin sauce: Adds a rich, sweet, and tangy depth, the backbone of any great char siu.
- 2 tablespoons honey: Provides natural sweetness and helps create that signature caramelized exterior.
- 1 tablespoon soy sauce: Brings savory saltiness and color to the mix.
- 1 tablespoon oyster sauce: Enhances the savory complexity with a subtle oceanic richness.
- 1 tablespoon Shaoxing wine or dry sherry: Adds a mild sweetness and aromatic depth specific to Chinese cooking.
- 1 teaspoon Chinese five-spice powder: A fragrant blend of cinnamon, anise, cloves, fennel, and pepper that defines the dish’s character.
- 1 teaspoon sesame oil: Infuses a toasty, nutty aroma that brightens the marinade.
- 2 garlic cloves, minced: Gives a sharp, pungent bite essential for balancing sweetness.
- ½ teaspoon red food coloring (optional): For that classic red-hued finish seen in traditional char siu.
- ½ teaspoon salt: Balances flavors and enhances all the other ingredients.
- ¼ teaspoon white pepper: Adds a subtle heat that warms the palate without overpowering.
How to Make Char Siu Chicken Recipe
Step 1: Prepare the Marinade
Start by whisking together hoisin sauce, honey, soy sauce, oyster sauce, Shaoxing wine, five-spice powder, sesame oil, minced garlic, red food coloring if using, salt, and white pepper in a medium bowl. This marinade is where the magic happens—each ingredient combining to create a symphony of flavors that your chicken will absorb beautifully.
Step 2: Marinate the Chicken
Take your boneless, skinless chicken thighs and place them in a large zip-top bag or shallow dish. Pour the marinade over them, ensuring each piece is fully coated. Seal tightly and refrigerate for at least 4 hours, but preferably overnight to let those flavors sink in deeply.
Step 3: Preheat and Prepare for Roasting
When you’re ready to cook, preheat your oven to 400°F. Line a baking sheet with foil or parchment paper for easy cleanup, then place a wire rack on top. This setup allows the heat to circulate evenly around the chicken so it roasts perfectly without sitting in excess marinade.
Step 4: Roast the Chicken
Arrange the marinated chicken thighs on the wire rack and slide them into the oven. Roast for about 25 to 30 minutes, but don’t forget to baste with any leftover marinade halfway through. This keeps the chicken moist and encourages that beautiful glaze to develop.
Step 5: Finish with a Broil
For an extra touch of caramelization and that slightly charred, sweet finish everyone loves, pop the chicken under the broiler for 2 to 3 minutes at the end. Keep a close eye during this step to avoid burning.
Step 6: Rest and Slice
Once out of the oven, let your char siu chicken rest for about 5 minutes before slicing. This resting period helps lock in the juices, ensuring each bite is as moist and flavorful as possible.
How to Serve Char Siu Chicken Recipe
Garnishes
Simple garnishes can elevate this Char Siu Chicken Recipe beautifully. Brighten your plate with a sprinkle of sesame seeds or some sliced green onions for freshness and crunch. If you want a pop of color, thinly sliced red chili adds a gentle heat that contrasts deliciously with the sweet glaze.
Side Dishes
This chicken shines paired with fluffy steamed jasmine rice or sticky rice to soak up all the luscious sauce. Stir-fried bok choy, snap peas, or Chinese broccoli complement it wonderfully, adding both texture and a hint of green. You can even tuck the slices into soft bao buns for a fun, handheld feast that everyone will love.
Creative Ways to Present
If you want to get a bit creative, turn your Char Siu Chicken Recipe into a vibrant salad by slicing the chicken thin and serving over mixed greens with a sesame-ginger dressing. Or layer it into a noodle bowl with fresh herbs, crunchy peanuts, and a drizzle of chili oil for a colorful, satisfying meal that’s as fun to eat as it is to make.
Make Ahead and Storage
Storing Leftovers
Any leftovers of this Char Siu Chicken Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen over time, making it a great make-ahead option.
Freezing
You can freeze cooked char siu chicken by wrapping it tightly in foil and placing it into a freezer-safe bag or container. It keeps well for up to 2 months, allowing for an easy and flavorful meal anytime you need a quick fix.
Reheating
To reheat, gently warm the chicken in the oven at 350°F until heated through, which helps maintain that tasty caramelized exterior. Alternatively, a quick stint in a skillet over medium heat works well if you want to revive some crispiness on the edges.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While chicken thighs provide more juiciness and richer flavor, chicken breasts can be used if you prefer leaner meat. Just be sure to reduce the cooking time slightly to avoid drying them out.
Is the red food coloring necessary?
Red food coloring is optional and mainly used to achieve the traditional bright red hue found in classic char siu. The flavor isn’t affected if you choose to skip it.
Can I prepare the marinade in advance?
Yes! You can mix the marinade ahead of time and store it in the refrigerator for up to 2 days. This makes prepping the chicken quick and easy when you’re ready to cook.
What if I don’t have Shaoxing wine?
Dry sherry is a great substitute for Shaoxing wine and will give similar depth. If neither is available, a dry white wine or even a mild apple juice can work in a pinch, though the flavor will change slightly.
How do I achieve that perfect glaze?
Basting the chicken halfway through roasting with extra marinade helps build a glossy, sticky glaze. Finishing with a quick broil gives that classic slight char that takes the glaze to the next level.
Final Thoughts
This Char Siu Chicken Recipe is truly a game-changer in weeknight dinners or special gatherings. It’s one of those dishes that bridges simplicity and spectacular flavor so effortlessly. You’ll find yourself making it over and over again, sharing it with friends and family who will be impressed by your homemade Chinese barbecue skills. Give it a go, and I promise it will become a treasured recipe in your kitchen too!
Print
Char Siu Chicken Recipe
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 30 minutes
- Total Time: 40 minutes (plus marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Chinese
- Diet: Dairy-Free
Description
This Char Siu Chicken recipe features tender, juicy chicken thighs marinated in a flavorful blend of hoisin sauce, honey, soy sauce, and Chinese five-spice powder, then oven-roasted to perfection with a slightly charred, caramelized finish. Perfect as a main dish alongside steamed rice or vegetables, this easy-to-make Chinese BBQ-inspired chicken delivers authentic taste with minimal effort.
Ingredients
Marinade Ingredients
- 2 tablespoons hoisin sauce
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon Chinese five-spice powder
- 1 teaspoon sesame oil
- 2 garlic cloves, minced
- ½ teaspoon red food coloring (optional, for traditional color)
- ½ teaspoon salt
- ¼ teaspoon white pepper
Chicken
- 1½ pounds boneless skinless chicken thighs
Instructions
- Prepare the marinade: In a medium bowl, whisk together the hoisin sauce, honey, soy sauce, oyster sauce, Shaoxing wine, Chinese five-spice powder, sesame oil, minced garlic, red food coloring if using, salt, and white pepper until fully combined.
- Marinate the chicken: Place the chicken thighs into a large zip-top bag or a shallow dish and pour the marinade over them, ensuring all pieces are well coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.
- Preheat the oven: Set your oven to 400°F (200°C) and line a baking sheet with foil or parchment paper for easy clean-up. Place a wire rack on top of the baking sheet to allow air to circulate and ensure even cooking.
- Arrange and roast the chicken: Remove the chicken from the marinade, reserving the excess marinade. Arrange the thighs evenly on the wire rack. Roast for 25 to 30 minutes, basting once halfway through with the reserved marinade to keep the chicken moist and flavorful.
- Broil for caramelization: For extra caramelization and a slightly charred finish, switch your oven to broil and cook the chicken for an additional 2 to 3 minutes, watching carefully to prevent burning.
- Rest and serve: Remove the chicken from the oven and let it rest for 5 minutes to allow juices to redistribute before slicing and serving. Enjoy alongside steamed rice, stir-fried vegetables, or inside bao buns.
Notes
- Serve with steamed rice, stir-fried vegetables, or tuck into bao buns for a delicious meal.
- Chicken thighs are preferred for their juiciness, but chicken breasts can be substituted; just reduce the cooking time slightly to avoid dryness.
- The red food coloring is optional and mainly for traditional presentation; feel free to omit it.
- Make sure not to over-broil to avoid burning the glaze.
- Marinating overnight enhances the depth of flavor significantly.
