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
Scale
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.
