Char Siu Chicken is a savory-sweet, sticky, and deeply flavorful dish inspired by the iconic Cantonese-style barbecue pork known as Char Siu. This chicken version captures all the bold, aromatic flavors of traditional Chinese BBQ—soy sauce, hoisin, honey, five-spice, and garlic—infused into tender, juicy chicken thighs or breasts. The marinade caramelizes beautifully during roasting or grilling, creating a glossy, lacquered finish with irresistible charred edges. Perfect for serving over steamed rice, tucked into bao buns, or sliced into noodle bowls, Char Siu Chicken is a vibrant and versatile dish that brings restaurant-quality flavor to your home kitchen.
Ingredients:
For the Marinade:
- ¼ cup hoisin sauce
- 3 tbsp soy sauce (light or all-purpose)
- 2 tbsp oyster sauce
- 2 tbsp honey (or brown sugar)
- 1 tbsp Chinese Shaoxing wine (or dry sherry)
- 1 tbsp sesame oil
- 1 tbsp ketchup (for color and tang)
- 1 tsp Chinese five-spice powder
- 3 cloves garlic, minced
- 1 tsp grated fresh ginger
- A few drops of red food coloring (optional, for traditional red hue)
For the Chicken:
- 2 lbs (900g) boneless, skinless chicken thighs or breasts
- 1 tbsp vegetable oil (for basting)
- 1 tbsp honey + 1 tbsp hot water (for glaze)
Instructions:
1. Prepare the Marinade
In a medium bowl, whisk together all the marinade ingredients: hoisin sauce, soy sauce, oyster sauce, honey, Shaoxing wine, sesame oil, ketchup, five-spice powder, garlic, ginger, and food coloring (if using). The mixture should be thick, glossy, and aromatic.
2. Marinate the Chicken
Place the chicken in a large zip-top bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal or cover and refrigerate for at least 4 hours, preferably overnight. The longer it marinates, the deeper the flavor.
3. Preheat the Oven or Grill
- Oven Method: Preheat your oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Lightly grease the rack to prevent sticking.
- Grill Method: Preheat your grill to medium-high heat. Oil the grates to prevent sticking.
4. Cook the Chicken
Remove the chicken from the marinade and let excess drip off. Reserve the leftover marinade for basting.
- Oven: Arrange the chicken on the wire rack and roast for 20–25 minutes, turning once halfway through. Baste with reserved marinade during the last 10 minutes.
- Grill: Grill the chicken for 5–7 minutes per side, basting occasionally with the reserved marinade, until nicely charred and cooked through (internal temp of 165°F/74°C).
5. Glaze for Shine
In a small bowl, mix 1 tbsp honey with 1 tbsp hot water. Brush this glaze over the cooked chicken during the final 2–3 minutes of cooking to give it a beautiful sheen and extra stickiness.
6. Rest and Slice
Let the chicken rest for 5 minutes before slicing. This helps retain the juices and makes for cleaner cuts.
Tips for Success:
- Chicken thighs are preferred for their juiciness and flavor, but breasts work well if not overcooked.
- For extra char, broil the chicken for 2–3 minutes at the end of baking.
- If using food coloring, just a few drops will give that signature red hue seen in traditional Char Siu.
- Double the marinade and use half as a dipping sauce—just be sure to boil it first to make it safe.
Serving Suggestions:
- Serve over steamed jasmine or sticky rice with sautéed bok choy or Chinese broccoli.
- Slice and stuff into bao buns with pickled vegetables and hoisin mayo.
- Add to noodle bowls or fried rice for a flavorful protein boost.
- Garnish with sesame seeds, chopped scallions, and a drizzle of extra glaze.
Would you like a tofu version, a spicy Sriracha twist, or a slow cooker adaptation next? I’d love to help you customize it!