If you’ve ever craved the rich, savory flavors of Chinese BBQ but want a quicker, lighter alternative, this Char Siu Chicken Recipe will completely satisfy your appetite and then some. Taking inspiration from the classic pork dish, this version uses tender, juicy chicken thighs coated in a sticky, fragrant marinade that caramelizes beautifully in the oven. Whether you’re a seasoned chef or a home cook looking to impress, this recipe is a perfect blend of sweet, salty, and umami notes that bring authentic tastes right to your kitchen.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering the right ingredients is half the fun and all the magic behind the Char Siu Chicken Recipe. Each element plays a crucial role in developing that signature balance of flavors and textures, from the richness of oyster sauce to the warming aroma of Chinese five-spice.
- Boneless, skinless chicken thighs (1 1/2 pounds): Tender and juicy, they soak up the marinade perfectly without drying out.
- Hoisin sauce (2 tablespoons): Adds a sweet and slightly tangy foundation to the marinade.
- Honey (2 tablespoons): Brings natural sweetness and helps create that irresistible glaze.
- Soy sauce (1 tablespoon): Balances sweetness with saltiness and depth of flavor.
- Oyster sauce (1 tablespoon): Enhances umami richness critical to authentic Chinese BBQ taste.
- Shaoxing wine or dry sherry (1 tablespoon): Adds complexity and subtle fruity notes.
- Chinese five spice powder (1/2 teaspoon): Warms the palate with its blend of star anise, cloves, and cinnamon.
- Garlic (2 cloves, minced): Provides a fragrant pungency that lifts the marinade.
- Sesame oil (1/2 teaspoon): Offers a toasty aroma that complements the chicken beautifully.
- Red food coloring (2–3 drops, optional): Gives that classic vibrant red Char Siu appearance without altering flavor.
- Green onions and sesame seeds (optional garnishes): Add freshness and a satisfying crunch at the finish.
How to Make Char Siu Chicken Recipe
Step 1: Prepare the marinade and chicken
Begin by whisking together hoisin sauce, honey, soy sauce, oyster sauce, Shaoxing wine, Chinese five spice powder, minced garlic, sesame oil, and red food coloring if you’re using it. This flavorful mixture forms the heart of your dish. Toss the chicken thighs in the marinade, making sure they’re fully coated. Then, cover and chill in the fridge for at least two hours—overnight if you can, because patience here means deeper, richer flavor.
Step 2: Preheat the oven and arrange chicken
Set your oven to 400°F (200°C). Line a baking sheet with foil to keep cleanup simple and place a wire rack on top to ensure heat circulates all around the chicken, helping it cook evenly and get beautifully caramelized on all sides. Lay out the marinated chicken thighs on the rack, and don’t forget to save any leftover marinade to baste later.
Step 3: Bake and baste the chicken
Pop the chicken into the oven. After baking for 20 minutes, take the chicken out and baste it generously with the reserved marinade to boost moisture and flavor. Return the chicken to the oven for another 10 to 15 minutes until cooked through and gorgeous caramelization occurs. The internal temperature should reach 165°F (74°C) to ensure it’s fully done.
Step 4: Optional broil for extra char
If you want that classic slightly charred edge, switch your oven to broil for the last 2 to 3 minutes. Watch carefully here — that bit of extra charring brings out smoky hints and intensifies the colors, lifting your Char Siu Chicken Recipe right over the top. Once done, let the chicken rest a few minutes before slicing.
How to Serve Char Siu Chicken Recipe
Garnishes
The easiest way to elevate your Char Siu Chicken is a sprinkle of freshly chopped green onions and toasted sesame seeds. These little touches add bursts of freshness and a nutty crunch that balance the rich, sticky glaze perfectly. Plus, it makes your plate look irresistible.
Side Dishes
This dish is wonderfully versatile. Serve it alongside simple steamed white jasmine rice or fluffy fried rice to soak up every bit of that luscious sauce. For a lighter meal, steamed or stir-fried vegetables like bok choy, snap peas, or broccoli offer a welcome crisp texture and vibrant color contrast.
Creative Ways to Present
Feeling adventurous? Think wraps or bao buns filled with tender slices of Char Siu Chicken, crunchy cucumber, and a drizzle of mayonnaise or hoisin for an exciting hand-held treat. You can also dice any leftovers and toss into fried rice or noodles for a quick lunch that tastes like you spent hours in the kitchen.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Char Siu Chicken in an airtight container in the refrigerator for up to 3 days. The flavors deepen over time, making the next-day meal even more satisfying.
Freezing
If you want to prep in advance, you can freeze the cooked chicken for up to 2 months. Freeze in a freezer-safe container or zipper bag with excess air removed. Just thaw overnight in the fridge before reheating to keep it juicy.
Reheating
Reheat gently in the oven at 350°F (175°C) or in a hot skillet to revive the caramelized edges without drying it out. Avoid microwaving if possible, as that tends to make the glaze less appealing and the meat tougher.
FAQs
Can I use chicken breasts instead of thighs?
While you can substitute chicken breasts, thighs are preferred for this Char Siu Chicken Recipe because they stay more tender and juicy throughout the cooking process. Breasts tend to dry out quickly, especially when cooked at high temperatures.
What if I don’t have Shaoxing wine?
If you don’t have Shaoxing wine, dry sherry is a great substitute. If you want an alcohol-free option, you can use a splash of apple cider vinegar with a little extra honey to balance the flavors.
Is red food coloring necessary?
Red food coloring is completely optional and only used to give the chicken that iconic bright red Char Siu look. It doesn’t affect taste, so feel free to skip it if you prefer more natural colors.
Can I grill this Char Siu Chicken instead of baking?
Absolutely! Grilling over medium heat works beautifully and adds extra smoky flavor, but watch carefully to prevent burning the sugar in the marinade. Flip often and baste frequently for the best results.
How long should I marinate the chicken?
Marinating for at least two hours is the minimum to get good flavor absorption, but for the most depth and tenderness, overnight is ideal. It’s worth the wait to really unlock those bold, authentic notes.
Final Thoughts
This Char Siu Chicken Recipe is one of those dishes that feels like a warm hug on a plate. It’s straightforward enough for weeknight dinners but impressive enough for when you have company. Once you’ve tasted that perfect balance of sticky sweetness, spice, and rich umami, you’ll keep coming back to it again and again. Give it a try, and soon enough, this will be your go-to recipe for Asian-inspired comfort food!
Print
Char Siu Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes plus marinating time
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Chinese
Description
This Char Siu Chicken recipe offers a deliciously sticky and flavorful take on traditional Chinese BBQ using boneless chicken thighs. Marinated in a blend of hoisin, honey, soy, oyster sauce, and aromatic spices, then baked to caramelized perfection, this dish is perfect served with rice or noodles for an authentic Chinese-inspired meal.
Ingredients
Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
Marinade
- 2 tablespoons hoisin sauce
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1/2 teaspoon Chinese five spice powder
- 2 cloves garlic, minced
- 1/2 teaspoon sesame oil
- 2–3 drops red food coloring (optional, for traditional color)
Garnish (optional)
- Green onions
- Sesame seeds
Instructions
- Prepare the Marinade: In a medium bowl, whisk together hoisin sauce, honey, soy sauce, oyster sauce, Shaoxing wine, Chinese five spice powder, minced garlic, sesame oil, and red food coloring if using. This flavorful marinade forms the base of the char siu sauce.
- Marinate the Chicken: Add the boneless, skinless chicken thighs to the marinade, tossing to coat thoroughly. Cover the bowl and refrigerate for at least 2 hours, preferably overnight to develop deep flavors.
- Preheat Oven and Setup: Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top to allow air circulation and even cooking.
- Bake the Chicken: Arrange the marinated chicken thighs on the wire rack, reserving any excess marinade. Bake for 20 minutes, then remove from oven and baste the chicken with the reserved marinade to enhance the glaze.
- Finish Baking: Return the chicken to the oven for another 10–15 minutes until cooked through and caramelized. The internal temperature should reach 165°F (74°C).
- Optional Broil for Extra Char: For a traditional charred effect, broil the chicken for 2–3 minutes at the end, watching closely to prevent burning.
- Rest and Serve: Let the chicken rest for a few minutes after baking, then slice. Garnish with chopped green onions and sesame seeds if desired. Serve warm with rice, noodles, or steamed vegetables.
Notes
- Char siu is traditionally made with pork, but this chicken version is quicker and equally tasty.
- Leftover chicken is excellent in wraps or fried rice, adding a delicious smoky sweetness.
- If you prefer a less sweet version, reduce the honey slightly.
- The red food coloring is optional and mainly for authentic appearance.
- Ensure the internal temperature reaches 165°F (74°C) for safe consumption.
