There’s something truly magical about Char Siu Chicken—a dazzling, flavor-packed Chinese BBQ favorite that’s a vibrant celebration for your senses. Tender, juicy chicken thighs soak up the sweet-savory marinade, then roast until lacquered and gloriously caramelized, with hints of five-spice and rich umami throughout. Whether you’re craving takeout-style comfort or looking to impress at your next gathering, this Char Siu Chicken recipe delivers all the irresistible color, aroma, and taste that makes this dish unforgettable.
Ingredients You’ll Need
The best Char Siu Chicken really comes down to using a handful of staple ingredients that each play a vital role—some deepen the umami, some provide that iconic crimson color, and others infuse the meat with subtle warmth and sweetness. Here’s what you need and why it matters!
- Chicken thighs: Boneless, skinless chicken thighs stay succulent and soak up every bit of marinade, guaranteeing incredibly juicy results.
- Hoisin sauce: This pantry MVP brings rich, tangy-sweet complexity and thick texture to cling beautifully on the chicken.
- Honey: Adds natural sweetness and helps create that sticky, glossy, caramelized finish everyone loves.
- Soy sauce: The signature salty depth amplifies all the other flavors in the marinade.
- Oyster sauce: Infuses extra umami and a savory backbone that makes each bite linger.
- Shaoxing wine (or dry sherry): This Chinese cooking wine brightens things up and balances the richness; dry sherry works in a pinch!
- Brown sugar: Adds a mellow, molasses-kissed sweetness that pairs wonderfully with soy and hoisin.
- Five-spice powder: The warm and aromatic blend of spices transports the chicken with unmistakable classic flavor.
- Garlic: Freshly minced garlic gives a punchy, aromatic kick the marinade needs.
- Red food coloring (optional): For that nostalgic, classic Hong Kong-style red sheen, though it’s purely for looks!
How to Make Char Siu Chicken
Step 1: Whisk Up the Marinade
Start by making the star of the show: the marinade! In a medium bowl, combine hoisin sauce, honey, soy sauce, oyster sauce, Shaoxing wine (or dry sherry), brown sugar, five-spice powder, minced garlic, and red food coloring if you’re going for that traditional color. Whisk until everything is blended smoothly and the sugar has dissolved. You’ll instantly notice that irresistible aroma—sweet, salty, slightly spicy, and earthy!
Step 2: Marinate the Chicken
Pop your chicken thighs into a large resealable bag or a shallow dish. Pour the marinade all over them, making sure each piece is thoroughly coated. Seal or cover, then let them chill in the fridge for at least 4 hours, although if you have the patience, an overnight soak leads to maximum flavor infusion. This step can’t be rushed; it’s where the magic happens!
Step 3: Prepare for Roasting
When you’re ready to cook, preheat your oven to 400°F. Line a baking sheet with foil for easy cleanup, and set a wire rack on top—this helps air circulate and prevents soggy bottoms. Arrange the marinated chicken thighs on the rack, saving every drop of extra marinade for basting later.
Step 4: Roast and Baste
Slide the tray into the hot oven and roast for 25 to 30 minutes, flipping and generously basting the chicken with remaining marinade at halftime. This step gives the chicken that signature sticky, glistening exterior. You’ll see the colors deepen and the edges caramelize beautifully.
Step 5: Broil for Extra Char
For the final flourish, switch your oven to broil for the last 2 to 3 minutes. Keep a close watch—the sugars caramelize fast! The chicken should get delightfully charred and crisp at the edges, just like your favorite takeout spot. Let the Char Siu Chicken rest for about 5 minutes before slicing so it stays succulently juicy.
How to Serve Char Siu Chicken
Garnishes
A flurry of fresh garnishes brings out the beauty and brightness of Char Siu Chicken. Scatter thinly sliced green onions or a handful of fresh cilantro over the top for color and zing. For extra crunch and a gentle bite, a sprinkle of toasted sesame seeds is always a hit—simple, but the finishing touch that makes this dish pop!
Side Dishes
Char Siu Chicken is beyond flexible when it comes to sidekicks. It’s a stunner over fluffy steamed jasmine rice, but don’t overlook it with garlic stir-fried greens or buttery bok choy. For a fun twist, stuff slices into pillowy bao buns with pickled veggies, or plate it alongside cold sesame noodles. There’s no wrong way to make this a meal!
Creative Ways to Present
Dazzle your next dinner party by slicing the Char Siu Chicken and arranging it in fan-shaped layers on a platter with vibrant cucumber ribbons and lime wedges. Or, try skewering pieces for party appetizers, drizzling with extra sauce. Even diced cold in salads or tucked into wraps, this chicken gives every bite a bold splash of flavor and color.
Make Ahead and Storage
Storing Leftovers
Got leftovers? No problem—Char Siu Chicken keeps beautifully. Allow the chicken to cool completely, then transfer to an airtight container and refrigerate. It’ll stay fresh and moist for up to 4 days, making weekday lunches or last-minute dinners a breeze.
Freezing
If you want to stash some away, Char Siu Chicken freezes well. Slice or leave whole, wrap tightly, and freeze for up to three months. For best texture, freeze in individual portions so you can thaw only what you need and avoid waste.
Reheating
To reheat, pop slices or whole thighs into a low oven (300°F) for about 10–12 minutes, covered loosely with foil, until warmed through. A quick microwave zap works in a pinch too. If you want to restore that just-roasted caramelization, a minute or two under the broiler does wonders!
FAQs
Can I use chicken breast instead of thighs?
Absolutely! While thighs stay extra juicy, breast meat works just fine. Just keep a close eye on the cooking time and consider reducing it by a few minutes, as breast tends to cook faster and can dry out if overdone.
Is the red food coloring necessary for Char Siu Chicken?
Nope, it’s totally optional. The food coloring delivers that classic, eye-catching red sheen, but doesn’t impact flavor. If you prefer a more natural look, simply leave it out—your Char Siu Chicken will still be delicious.
Can this recipe be grilled instead of roasted?
Definitely! Grilling is a fantastic way to get deeper smoky flavor and char. Grill over medium heat, turning and basting until caramelized and cooked through—just watch closely to avoid burning the sweet marinade.
What’s the best way to make the marinade stick?
Be sure to pat the chicken dry before marinating so the sauce clings well. Basting during roasting (or grilling) and finishing with a few minutes under the broiler or over flame gives you that signature sticky finish.
How do I know when the chicken is done?
The chicken is ready when an instant-read thermometer hits 165°F at the thickest part. The juices will run clear and the edges will be fabulously caramelized and slightly charred. Resting for a few minutes before slicing keeps everything juicy.
Final Thoughts
If you’ve been craving big flavors and tender, juicy bites, this Char Siu Chicken is your delicious answer. It’s impossible not to fall in love with the sweet glaze, the pink blush, and that hint of spice. Give it a try—with such simple steps and showstopping results, it just might become your new favorite!
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Char Siu Chicken Recipe
- Total Time: 40 minutes (plus marinating time)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Char Siu Chicken is a flavorful Chinese BBQ dish featuring tender, juicy chicken thighs marinated in a rich blend of hoisin sauce, honey, and aromatic spices, then roasted to perfection. This recipe offers a delicious alternative to traditional Char Siu pork.
Ingredients
Marinade:
- 3 tbsp hoisin sauce
- 2 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp Chinese Shaoxing wine (or dry sherry)
- 1 tbsp brown sugar
- 1 tsp five-spice powder
- 2 garlic cloves, minced
- 1/2 tsp red food coloring (optional)
Chicken:
- 2 lbs boneless, skinless chicken thighs
Instructions
- Prepare Marinade: In a medium bowl, combine hoisin sauce, honey, soy sauce, oyster sauce, Shaoxing wine, brown sugar, five-spice powder, garlic, and food coloring (if using).
- Marinate Chicken: Place chicken thighs in a resealable bag or dish, pour marinade over them, seal, and refrigerate for at least 4 hours or overnight.
- Preheat Oven: To 400°F. Line a baking sheet with foil, place a wire rack on top.
- Roast Chicken: Arrange marinated chicken on the rack, reserving excess marinade. Roast for 25–30 minutes, basting with marinade halfway through. Broil for 2–3 minutes for caramelization.
- Rest and Serve: Let chicken rest for 5 minutes before slicing and serving.
Notes
- This dish pairs well with steamed rice, stir-fried vegetables, or in bao buns.
- For a smoky flavor, grill the chicken over medium heat.
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Chinese
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 360
- Sugar: 16g
- Sodium: 880mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 165mg
