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Char Siu Chicken

Char Siu Chicken

This Char Siu Chicken recipe captures the sweet, smoky aroma of Chinese barbecue in your own kitchen. The dish features tender chicken thighs coated in a perfectly balanced marinade of sweet and savory flavors, creating a sticky, caramelized glaze. This impressive yet straightforward recipe brings the heart of a beloved Chinese classic to your dinner table any night of the week.
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Prep Time 4 hours
Cook Time 30 minutes
Total Time 4 hours 30 minutes
Servings: 4 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 1/2 pounds boneless, skinless chicken thighs
  • 3 tablespoons hoisin sauce
  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons honey
  • 1 tablespoon Chinese Shaoxing wine or dry sherry
  • 2 teaspoons sesame oil
  • 1 teaspoon five-spice powder
  • 2 tablespoons brown sugar
  • 2 cloves garlic, minced
  • 1/2 teaspoon grated fresh ginger
  • 1/4 teaspoon red food coloring (optional, for that classic color)

Equipment

  • Large mixing bowl
  • plastic wrap
  • Baking tray
  • Wire rack
  • Basting brush

Method
 

Instructions
  1. In a large mixing bowl, combine the hoisin sauce, soy sauce, oyster sauce, honey, Shaoxing wine, sesame oil, five-spice powder, brown sugar, minced garlic, grated ginger, and the optional red food coloring. Stir everything together until it's a smooth, well-combined sauce.
  2. Add the chicken thighs to the bowl and use your hands or tongs to make sure every single piece is thoroughly coated in the marinade. Cover the bowl tightly with plastic wrap and let it rest in the refrigerator. For a good result, marinate for at least 4 hours, but for a truly spectacular flavor, let it sit overnight.
  3. When you're ready to cook, preheat your oven to 400°F (200°C). Prepare your baking setup by placing a wire rack over a baking tray lined with aluminum foil. The foil is your best friend here—it catches all the drips and makes cleanup a breeze.
  4. Take the chicken out of the marinade, allowing any excess to drip back into the bowl. Don't discard the leftover marinade! Arrange the chicken pieces in a single layer on the wire rack.
  5. Place the baking tray in the preheated oven and bake for 25-30 minutes. The total time will depend on the thickness of your chicken thighs. The chicken is done when it's cooked through and an instant-read thermometer registers 165°F (75°C) in the thickest part.
  6. This step is key! Every 10 minutes during baking, brush the chicken with the reserved marinade. This builds up the glaze, making the final dish extra flavorful and sticky.
  7. For the last 2-3 minutes of cooking, switch your oven to the broil setting. Keep a close eye on it, as the sugars in the glaze can burn quickly. Broil just until the edges are slightly charred and caramelized.
  8. Remove the chicken from the oven and let it rest on the rack for a few minutes. This allows the juices to redistribute, ensuring a tender bite. Slice the chicken and serve it warm over steamed rice or noodles. A sprinkle of chopped green onions is a great finishing touch.

Notes

For the best flavor, do not rush the marinating time; let the chicken sit for at least four hours, or ideally overnight. Using a wire rack for baking allows hot air to circulate for even cooking and helps the glaze set properly. Baste the chicken every 10 minutes with reserved marinade to build layers of glaze, and watch it carefully under the broiler as the sugars can burn quickly.