Char Siu Chicken
Char Siu Chicken is a Chinese-inspired dish featuring tender, juicy chicken coated in a sweet and slightly smoky red glaze. The sauce is usually made from a mix of hoisin…
By Ava
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Reading time: 6 min
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Char Siu Chicken is a Chinese-inspired dish featuring tender, juicy chicken coated in a sweet and slightly smoky red glaze. The sauce is usually made from a mix of hoisin sauce, honey, soy sauce, and a touch of five-spice powder, giving the chicken a deliciously sticky and caramelized finish. It’s a vibrant dish that’s as flavorful as it is eye-catching.
I love making Char Siu Chicken at home because the marinade is super simple to put together, and the flavors always remind me of my favorite takeout dinners. One little tip I’ve picked up is to let the chicken marinate for at least a few hours—overnight is even better—so every bite is packed with that signature sweet and savory goodness. Watching the glaze bubble up and caramelize in the oven is always a satisfying sight.
When I serve Char Siu Chicken, I like to pair it with fluffy steamed rice and some lightly sautéed greens to balance out the richness. It’s also great sliced thin and tossed into a sandwich or a salad for a tasty twist. This dish is perfect for a weeknight dinner or a casual get-together when you want something delicious without too much fuss.
Key Ingredients & Substitutions
Chicken Thighs: I prefer boneless, skinless thighs because they stay juicy and tender. You can try chicken breasts, but they might dry out faster. Thighs absorb the marinade beautifully.
Hoisin Sauce: This adds sweetness and depth. If you don’t have hoisin, a mix of soy sauce and a little honey or molasses can work in a pinch.
ShaoXing Wine: This Chinese cooking wine brings unique flavor. Substitute dry sherry or a dry white wine if ShaoXing isn’t available.
Chinese Five-Spice Powder: The star spice blend here. If you can’t find it, mix equal parts star anise, cloves, cinnamon, fennel seeds, and Sichuan peppercorns ground finely.
Red Food Coloring: This is purely for the traditional red hue and can be skipped without affecting taste.
How Do You Get That Perfect Sticky & Caramelized Char Siu Glaze?
The key is in roasting the chicken and finishing with broiling. Here’s what helps:
- Marinate the chicken at least 4 hours, ideally overnight, so the flavors soak in well.
- Roast the chicken on a wire rack so heat circulates, cooking evenly and letting excess marinade drip off for better caramelization.
- Baste the chicken occasionally with leftover marinade during roasting to build tasty layers.
- Finish under the broiler for 3-5 minutes to get that gorgeous glossy and slightly charred glaze. Watch closely so it doesn’t burn.
- Let chicken rest after cooking to lock in juices before slicing.
Equipment You’ll Need
- Large bowl – perfect for mixing the marinade and coating the chicken evenly.
- Wire rack and baking sheet – lets air circulate around the chicken for even roasting and keeps it from sitting in the marinade.
- Foil – makes cleanup easier by catching drips on the baking sheet.
- Basting brush or spoon – to regularly baste the chicken with marinade for extra flavor and shine.
- Sharp knife – for slicing the rested chicken into neat pieces before serving.
Flavor Variations & Add-Ins
- Swap chicken thighs for pork shoulder or pork belly to make traditional pork char siu with a richer texture.
- Add chili flakes or a dash of sriracha to the marinade if you like a bit of heat and extra kick.
- Include finely chopped pineapple or a splash of pineapple juice in the marinade for a fruity sweetness that balances the spices.
- Toss sliced bell peppers or steamed bok choy as a side to add fresh crunch and color to your meal.
How to Make Char Siu Chicken?
Ingredients You’ll Need:
- 1.5 lbs (700g) boneless, skinless chicken thighs
- 3 tablespoons hoisin sauce
- 3 tablespoons soy sauce
- 3 tablespoons honey
- 2 tablespoons Chinese Shaoxing wine (or dry sherry)
- 1 tablespoon oyster sauce
- 1 tablespoon sugar (preferably brown sugar)
- 1 tablespoon Chinese five-spice powder
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon red food coloring (optional, for authentic color)
- 2 scallions, thinly sliced (for garnish)
- Steamed white rice, for serving
How Much Time Will You Need?
Preparation takes about 10 minutes, plus at least 4 hours of marinating time (overnight works best). Cooking and resting take roughly 30 minutes. Plan ahead so you have plenty of time to let the flavors soak in and to get that perfect glaze.
Step-by-Step Instructions:
1. Make the Marinade:
In a large bowl, mix together the hoisin sauce, soy sauce, honey, Shaoxing wine, oyster sauce, sugar, five-spice powder, garlic, ginger, and red food coloring if you’re using it. Stir well to combine all the flavors.
2. Marinate the Chicken:
Add the chicken thighs to the bowl and turn them so they’re well coated in the marinade. Cover the bowl and refrigerate for at least 4 hours, but overnight is best for the richest flavor.
3. Get Ready to Roast:
Preheat your oven to 425°F (220°C). Line a baking sheet with foil, then set a wire rack on top. Arrange the marinated chicken thighs on the rack, leaving space between them. Keep the leftover marinade for basting.
4. Roast and Baste:
Place the chicken in the oven and roast for 20-25 minutes. Halfway through cooking, turn the chicken over and brush it with the reserved marinade. This helps build a sticky, flavorful glaze.
5. Broil for That Perfect Glaze:
Switch your oven to broil on high for the last 3-5 minutes. Keep a close eye on the chicken as it caramelizes—it should develop a shiny, slightly charred coat but not burn.
6. Rest and Serve:
Take the chicken out and let it rest for a few minutes to keep it juicy. Then slice it up and serve over steamed white rice. Sprinkle with sliced scallions and add chili sauce on the side if you like a little heat.
Can I Use Frozen Chicken for Char Siu Chicken?
Yes, but be sure to fully thaw the chicken in the fridge overnight before marinating. Pat it dry to remove excess moisture so the marinade sticks well.
Can I Prepare the Marinade Ahead of Time?
Absolutely! You can mix the marinade up to 2 days in advance and store it in the fridge. When ready, add the chicken and marinate as usual.
How Should I Store Leftover Char Siu Chicken?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, adding a splash of water or soy sauce if the glaze has thickened too much.
What Are Some Good Side Dishes to Serve With Char Siu Chicken?
Steamed white rice is classic, but you can also serve with stir-fried vegetables, steamed bok choy, or a simple cucumber salad for a fresh contrast.