Char Siu Chicken is a mouthwatering twist on the classic Cantonese-style barbecue pork, reimagined with juicy chicken thighs. This dish is known for its signature sweet-savory glaze, deep umami flavor, and glossy, caramelized finish. The marinade—rich with hoisin, honey, soy sauce, and Chinese five-spice—infuses the chicken with bold flavor, while oven roasting or grilling gives it that irresistible charred edge. Whether served over steamed jasmine rice, tucked into bao buns, or sliced into noodle bowls, Char Siu Chicken is a showstopper that brings restaurant-quality flavor to your home kitchen.
Ingredients (Serves 4):
For the Marinade:
- 2.5 lbs (about 1.1 kg) boneless, skinless chicken thighs
- 2 large garlic cloves, minced
- ¼ cup honey
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons ketchup (for color and tang)
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- ½ teaspoon Chinese five-spice powder
- ½ teaspoon sesame oil
- ¼ teaspoon white pepper
- Optional: 1–2 teaspoons red food coloring (for traditional red hue)
For Garnish:
- Toasted sesame seeds
- Sliced scallions
- Steamed rice or stir-fried vegetables (for serving)
Instructions:
- Prepare the Chicken:
Start by trimming any excess fat from the chicken thighs. If the thighs are uneven in thickness, butterfly them by slicing horizontally through the thickest part and opening them like a book. This helps them cook evenly and absorb more marinade. - Make the Marinade:
In a large mixing bowl, combine the garlic, honey, soy sauce, hoisin sauce, ketchup, oyster sauce, Shaoxing wine, five-spice powder, sesame oil, white pepper, and food coloring (if using). Whisk until smooth and well blended. - Marinate the Chicken:
Add the chicken thighs to the bowl and toss to coat thoroughly. Cover with plastic wrap and refrigerate for at least 3 hours, preferably overnight. The longer the marination, the deeper the flavor. - Preheat and Prepare for Cooking:
Remove the chicken from the fridge 30 minutes before cooking to bring it to room temperature. Preheat your oven to 400°F (200°C), or heat a grill to medium-high if you prefer grilling. - Cook the Chicken (Oven Method):
Line a baking sheet with foil and place a wire rack on top. Arrange the chicken on the rack, reserving the marinade. Roast for 20 minutes, then baste with the leftover marinade. Flip the chicken and roast for another 10–15 minutes, basting once more. For a caramelized finish, broil for 2–3 minutes at the end, watching closely to avoid burning. Grill Method:
Grill the chicken for 5–6 minutes per side, basting with the marinade during the last few minutes. The chicken should be slightly charred and cooked through (internal temp of 165°F or 74°C). - Rest and Slice:
Let the chicken rest for 5–10 minutes after cooking. Slice into strips and sprinkle with toasted sesame seeds and scallions.
Serving Suggestions:
Serve Char Siu Chicken over steamed jasmine rice with a side of stir-fried bok choy or Chinese broccoli. It’s also fantastic in bao buns with pickled vegetables, or as a topping for ramen or fried rice. For a tropical twist, pair it with a pineapple-cucumber salad or mango slaw.
Would you like a homemade bao bun recipe to go with this? Or maybe a char siu-inspired dipping sauce to drizzle on top?