If you’re craving that sticky-sweet, tangy glaze that makes every bite feel like a party in your mouth, Char Siu Chicken is the answer. There’s nothing quite like sinking your teeth into tender, juicy chicken thighs that have been bathed in a glossy marinade of hoisin, oyster sauce, honey, and the magical warmth of Chinese five-spice. This Cantonese barbecue classic has been my go-to dinner when I want to impress friends or treat myself to a flavorful escape from the everyday. I’ll never forget the first time I whipped up this recipe at home—my kitchen smelled so inviting that neighbors started knocking on the door, lured by the promise of a savory feast.
The beauty of this Char Sui Chicken is in its simplicity and depth: it’s an intermediate-level dish that takes just 15 minutes of prep, 30 minutes of cooking, and a final 5-minute rest—perfect for a weeknight dinner or a leisurely weekend lunch. Each serving clocks in at around 280 calories, making it both indulgent and surprisingly light. Whether you serve it as part of a festive spread or tuck into a cozy solo meal, you’ll love how the marinade penetrates every fiber of the chicken, creating layers of sweet, salty, and umami-rich flavor. Grab your apron, dust off that baking sheet, and let’s bring a little Cantonese barbecue magic into your kitchen tonight!
KEY INGREDIENTS IN CHAR SIU CHICKEN
Before we dive into the cooking, let’s introduce the all-star lineup of ingredients that make this Char Siu Chicken sing. Each component plays a special role, from building the perfect glaze to locking in moisture and depth of flavor.
- Boneless, skinless chicken thighs
Known for their juiciness and richness, these thighs absorb the marinade beautifully, ensuring each bite is tender. The dark meat also stands up well to high-heat techniques without drying out.
- Soy sauce
This salty, umami powerhouse forms the backbone of the marinade, adding depth and a savory balance to the sweetness of honey and brown sugar.
- Hoisin sauce
A sweet and slightly spicy staple in Cantonese cuisine, hoisin brings a luscious texture and a hint of garlic and chili, elevating the overall glaze.
- Oyster sauce
With its earthy, briny notes, oyster sauce boosts the umami quotient and gives the marinade a glossy sheen that clings to the chicken.
- Rice vinegar
A touch of acidity brightens the flavors and helps tenderize the meat, cutting through the richness and providing a subtle tang.
- Honey
Adds natural sweetness and helps create that iconic sticky glaze. As it caramelizes during cooking, it forms a beautiful mahogany crust.
- Brown sugar
Works with honey to intensify the sweetness and adds a hint of molasses flavor, enhancing the caramelization process.
- Chinese five-spice powder
A fragrant blend of star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seed that introduces warm, aromatic layers and a slight licorice note.
- Garlic and fresh ginger
These aromatics infuse the marinade with pungency and zing, ensuring the sauce isn’t one-dimensional.
- Sesame oil
A few drops add a nutty aroma and round out the flavor profile, giving just the right finishing touch.
- Red food coloring (optional)
For those chasing that classic bright red hue, a pinch of food coloring delivers the visual authenticity without affecting taste.
- Vegetable oil
Used for searing, it helps create a flavorful crust before the chicken heads into the oven.
HOW TO MAKE CHAR SIU CHICKEN
Let’s roll up our sleeves and transform these humble ingredients into a spectacular Char Siu feast. Follow each step closely to develop that glossy, deep-flavored glaze and achieve juicy, restaurant-quality chicken right at home.
1. In a medium bowl, combine soy sauce, hoisin sauce, oyster sauce, rice vinegar, honey, brown sugar, five-spice powder, minced garlic, grated ginger, and sesame oil. Stir well until the sugar dissolves and the marinade is smooth. If you want the traditional red color, add red food coloring and mix thoroughly.
2. Place the chicken thighs in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is fully coated. Seal the bag or cover the dish with plastic wrap. Marinate in the refrigerator for at least 2 hours, preferably overnight for maximum flavor penetration.
3. Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper for easy cleanup and to catch those sticky drippings.
4. Heat vegetable oil in a skillet over medium-high heat. Remove the chicken from the marinade (reserve excess liquid) and sear both sides for 2–3 minutes until golden brown. This quick sear locks in juices and creates a flavorful crust.
5. After searing, transfer the chicken to the prepared baking sheet. Reserve any leftover marinade in a small saucepan—this will become your glaze.
6. Roast the chicken in the preheated oven for 20–25 minutes, flipping halfway through to ensure even cooking. Every 10 minutes, brush the chicken with the reserved marinade to build up that irresistible glossy glaze.
7. Use a meat thermometer to check that the chicken’s internal temperature reaches 165°F (74°C). Once done, remove from the oven and let it rest on the baking sheet for a few minutes to redistribute juices.
8. Slice the chicken into thin strips and serve hot, showcasing that beautiful mahogany finish and sweet-savory flavor.
SERVING SUGGESTIONS FOR CHAR SIU CHICKEN
Once your Char Siu Chicken is ready, it’s time to think about how to present it to wow your guests—or simply treat yourself. Here are some delectable serving ideas to make your meal shine:
- Classic steamed rice
Pile warm, fluffy white or jasmine rice on a plate, then fan out thin slices of Char Siu Chicken on top. The rice soaks up every last drop of that sticky glaze, ensuring you savor every bit.
- Stir-fried vegetables
Whip up a quick medley of broccoli, bell peppers, and snap peas in a hot wok with garlic and a splash of soy sauce. The crisp veggies add texture and freshness to balance the rich chicken.
- Bao buns or sliders
Tuck slices of charred chicken into soft, steamed bao buns or mini slider rolls. Add thinly sliced cucumber, scallions, and a drizzle of sriracha mayo for an addictive handheld treat.
- Asian noodle bowl
Layer soba or rice noodles in a bowl, top with Char Siu Chicken, shredded carrots, and fresh cilantro. Finish with a sprinkle of toasted sesame seeds and a squeeze of lime for a bright, satisfying lunch.
HOW TO STORE CHAR SIU CHICKEN
Planning ahead or saving leftovers? Proper storage is key to maintaining the tenderness and flavor of your Char Siu Chicken. Here’s how to keep it tasting fresh and delicious:
Refrigerate Promptly: After the chicken has cooled to room temperature, place it in an airtight container or wrap tightly in plastic wrap. Store in the fridge for up to 3–4 days, reheating gently to preserve juiciness.
Freeze for Later: If you want to enjoy Char Siu Chicken weeks down the line, transfer cooled slices into a freezer-safe bag, squeeze out excess air, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Separate Glaze Storage: Keep any reserved marinade or extra glaze in a small jar in the fridge. Simply warm it up in the microwave or on the stove before brushing over reheated chicken to revive that glossy finish.
Reheat with Care: For best results, reheat in the oven at 350°F (175°C) on a lined baking sheet, covering loosely with foil to prevent drying out. Heat for 10–12 minutes or until warmed through.
CONCLUSION
Char Siu Chicken brings the magic of Cantonese barbecue right into your home kitchen, marrying the sweet notes of honey and hoisin with the aromatic warmth of Chinese five-spice. From marinating tender chicken thighs to achieving that perfect sear and roast, every step is designed to build layers of flavor that will leave your taste buds dancing. This intermediate-level recipe requires just 15 minutes of prep, 30 minutes of cooking, and a brief 5-minute rest, making it an achievable yet impressive dish for both weeknight dinners and leisurely lunches. And at just 280 calories per serving, it strikes the perfect balance between indulgence and lightness.
Feel free to print this article or bookmark it for your next culinary adventure—whether you’re hosting friends, treating your family, or simply craving a restaurant-quality meal at home. Scroll down to the FAQ section for answers to common questions, or come back whenever you need a flavorful, crowd-pleasing dish. If you try this Char Siu Chicken recipe, I’d love to hear how it turned out! Leave a comment, share your tips, or ask any questions you have along the way. Happy cooking!
Char Siu Chicken
Description
Tender chicken thighs soak up a glossy, sweet-savory marinade of hoisin, oyster sauce, honey, and warm Chinese five-spice. Sear and roast to juicy perfection for an unforgettable dinner.
Ingredients
Instructions
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In a medium bowl, combine soy sauce, hoisin sauce, oyster sauce, rice vinegar, honey, brown sugar, five-spice powder, garlic, ginger, and sesame oil. Stir well until the sugar dissolves and the marinade is smooth. If you want the traditional red color, add red food coloring and mix.
-
Place the chicken thighs in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it is evenly coated. Seal the bag or cover the dish with plastic wrap. Let the chicken marinate in the refrigerator for at least 2 hours, preferably overnight for more flavor.
-
Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper for easy cleanup.
-
Heat vegetable oil in a skillet over medium-high heat. Remove the chicken from the marinade and sear both sides of the chicken for 2-3 minutes until golden brown. This helps lock in the juices and enhances the flavor.
-
After searing, transfer the chicken to the prepared baking sheet. Reserve any leftover marinade for glazing.
-
Roast the chicken in the preheated oven for about 20-25 minutes, flipping halfway through. Brush the chicken with the reserved marinade every 10 minutes to create a glossy glaze.
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Once the chicken reaches an internal temperature of 165°F (74°C), remove it from the oven and let it rest for a few minutes before slicing.
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Slice the chicken into thin strips and serve hot.
Note
- Char Siu Chicken is often served with steamed rice and stir-fried vegetables.
- You can also grill the chicken instead of baking it for a smoky flavor.
- For a slightly sweeter glaze, you can increase the amount of honey.
- If you don't have Chinese five-spice powder, you can make your own with a combination of star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel seeds.
- The marinade works great for other meats like pork or beef, so feel free to experiment!
