Char Siu Chicken
Char Siu Chicken is a dish full of bold flavors and beautiful colors. This recipe features tender chicken pieces glazed in a sweet and slightly sticky sauce made from hoisin,…
Tip: save now, cook later.Char Siu Chicken is a dish full of bold flavors and beautiful colors. This recipe features tender chicken pieces glazed in a sweet and slightly sticky sauce made from hoisin, soy, honey, and a touch of five-spice powder. The sauce caramelizes perfectly as it cooks, giving the chicken a glossy, delicious coating that everyone will notice right away.
I love making Char Siu Chicken because it’s pretty simple but tastes like you put a lot of effort into it. A quick tip: marinate the chicken for a few hours or overnight if you can, so it soaks up all those amazing flavors. I always find that the more time it spends in the sauce, the better it tastes and the juicier the chicken turns out.
My favorite way to enjoy this chicken is over steamed rice with some crunchy vegetables on the side. It’s a satisfying meal that feels special but doesn’t take all day to prepare. Plus, the leftovers reheat well and make for a great lunch the next day. I’m pretty sure once you try this recipe, it’ll become a go-to dinner in your house too!
Key Ingredients & Substitutions
Chicken Thighs: I prefer thighs for their juicy texture and rich flavor, but chicken breasts work too if you want something leaner. Just watch the cooking time to avoid drying out.
Hoisin Sauce: This sauce brings sweetness and depth. If you can’t find it, try a mix of soy sauce with a little honey and a pinch of Chinese five-spice as a quick substitute.
Chinese Five-Spice Powder: It gives the dish its unique aroma with star anise, cloves, and cinnamon. If unavailable, a pinch of ground cinnamon and a little clove can work in a pinch.
Shaoxing Wine: This adds a subtle layer of flavor. Dry sherry or even mirin are fine alternatives. You can skip it if needed, but it adds a nice touch.
Honey & Brown Sugar: Both help create that sticky glossy glaze on the chicken. You can substitute honey with maple syrup or agave syrup, depending on your preference.
How Do You Get That Perfect Sticky, Caramelized Char Siu Glaze?
The glaze is the heart of Char Siu Chicken. Here’s how to get it just right:
- Marinate the chicken for several hours or overnight to let the flavors soak in deeply.
- Roast the chicken on a wire rack so heat circulates evenly and excess marinade drips away—this helps with caramelization.
- Simmer the leftover marinade to thicken and kill bacteria, then baste the chicken a few times during roasting. This builds layers of flavor and shiny, sticky coating.
- Watch closely at the end to get nice charred spots without burning the glaze—open the oven briefly to baste and then let it reheat quickly.
- Let the cooked chicken rest before slicing for juicy, tender meat that holds onto all those flavors.
Equipment You’ll Need
- Baking tray with wire rack – lets the chicken roast evenly and the marinade drip off to get that perfect caramelized glaze.
- Medium mixing bowl – for combining the marinade ingredients and coating the chicken well.
- Small saucepan – to boil and thicken the leftover marinade for safe basting.
- Tongs or spatula – handy for turning and basting the chicken without losing the sauce.
- Sharp knife and cutting board – to slice the cooked chicken neatly before serving.
Flavor Variations & Add-Ins
- Try pork shoulder instead of chicken for a traditional Char Siu experience with richer flavor.
- Add a teaspoon of Chinese chili paste or sriracha to the marinade for a spicy twist.
- Mix in grated orange zest or a splash of orange juice for a fresh, citrusy hint.
- Include sliced bell peppers or green onions on the serving plate for a fresh crunch and color contrast.
How to Make Char Siu Chicken?
Ingredients You’ll Need:
- 2 lbs boneless, skinless chicken thighs (or chicken breasts)
- 3 tablespoons hoisin sauce
- 3 tablespoons soy sauce (preferably light soy sauce)
- 2 tablespoons honey
- 1 tablespoon Chinese Shaoxing wine (or dry sherry)
- 2 teaspoons Chinese five-spice powder
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon red food coloring (optional for authentic red hue)
- 1 tablespoon brown sugar (optional for deeper caramelization)
- Romaine lettuce leaves (for serving)
- Char Siu sauce or extra hoisin sauce for dipping
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the marinade and chicken, plus at least 3 hours for marinating (overnight is best). Cooking the chicken takes about 30-40 minutes, including roasting and basting time. Plan for around 4 hours total if marinating long, or about 45 minutes if short on time.
Step-by-Step Instructions:
1. Make the Marinade and Marinate the Chicken:
In a medium bowl, mix together hoisin sauce, soy sauce, honey, Shaoxing wine, five-spice powder, sesame oil, minced garlic, grated ginger, brown sugar, and red food coloring (if using). Stir until everything is combined and smooth. Add the chicken pieces, turning them in the sauce to coat well. Cover the bowl and place it in the fridge for at least 3 hours, or overnight if you can. This helps the flavors soak deep into the meat.
2. Roast the Chicken:
Preheat your oven to 400°F (200°C). Cover a baking tray with foil and put a wire rack on top. Place the marinated chicken on the rack so air can flow around it, which helps with even cooking and caramelizing. Keep the leftover marinade for basting. Roast the chicken for 15 minutes.
3. Make the Basting Sauce and Finish Roasting:
While the chicken starts roasting, pour the leftover marinade into a small saucepan. Bring it to a boil, stirring often, then simmer for about 5 minutes until it thickens. This heats it through so it’s safe to use as a sauce. After 15 minutes of roasting, baste the chicken generously with the thickened sauce and return it to the oven. Roast for another 10 to 15 minutes, basting once or twice more until the chicken is cooked through and the outside is glossy and caramelized. Watch carefully so it doesn’t burn!
4. Rest, Slice, and Serve:
Remove the chicken from the oven and let it rest for 5 minutes to keep the juices inside. Slice it into strips like the picture and arrange on a platter over fresh romaine lettuce leaves. Serve with extra Char Siu or hoisin sauce on the side for dipping. Enjoy warm with rice or veggies for a yummy meal.
Can I Use Chicken Breast Instead of Thighs?
Yes, you can! Just be careful not to overcook chicken breast since it’s leaner and can dry out faster. Keep an eye on cooking time and remove from the oven as soon as it’s cooked through.
How Long Should I Marinate the Chicken?
For the best flavor, marinate for at least 3 hours, but overnight is ideal. The longer it marinates, the more the chicken will soak up the delicious Char Siu flavors.
Can I Make the Sauce Ahead of Time?
Absolutely! You can prepare and boil the leftover marinade into a sauce a day ahead. Store it in the fridge and reheat gently before basting or serving.
How Do I Store Leftover Char Siu Chicken?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to keep the chicken moist and flavorful.
