Char Siu Chicken
This Char Siu Chicken recipe captures the rich, savory-sweet flavors of traditional Chinese barbecue using tender chicken thighs marinated in a flavorful sauce, resulting in juicy, caramelized chicken with a sticky-sweet glaze.
Equipment
- Medium Bowl
- Large zip-top bag or shallow dish
- Oven
- Baking tray
- Aluminum foil or parchment paper
- Wire Rack
Ingredients
- 1 ½ pounds boneless, skinless chicken thighs about 6 thighs
- 3 tablespoons soy sauce use tamari for gluten-free
- 2 tablespoons hoisin sauce
- 2 tablespoons honey
- 1 tablespoon Chinese Shaoxing cooking wine or dry sherry
- 1 tablespoon oyster sauce
- 1 teaspoon Chinese five-spice powder
- 2 cloves garlic minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon sesame oil
- Red food coloring optional, for traditional red hue
- Green onions and sesame seeds for garnish, optional
Instructions
- In a medium bowl, combine the soy sauce, hoisin sauce, honey, Shaoxing cooking wine, oyster sauce, Chinese five-spice powder, minced garlic, grated ginger, sesame oil, and a few drops of red food coloring if desired. Whisk everything together until smooth and well combined.
- Place the chicken thighs in a large zip-top bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 2 hours, ideally overnight.
- Preheat your oven to 400°F (200°C). Line a baking tray with aluminum foil or parchment paper and place a wire rack on top.
- Remove the chicken from the marinade, reserving the marinade for basting. Arrange the thighs on the wire rack, spacing evenly. Roast in the preheated oven for 20-25 minutes.
- About halfway through cooking, baste the chicken with the reserved marinade. For extra caramelization, switch oven to broil for the last 3-5 minutes, watching carefully to avoid burning.
- Remove the chicken from the oven and let rest for 5 minutes before slicing. Garnish with chopped green onions and sesame seeds if desired. Serve with steamed rice, stir-fried vegetables, or preferred sides.
Notes
Use chicken thighs for juiciness, marinate overnight for best flavor, watch the broiler closely to prevent burning, adjust sweetness to taste, and consider making extra marinade for a sauce. Variations include adding chili paste for spice, making skewers, or using firm tofu for a vegetarian option. Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.