Char Siu Chicken: The Ultimate Guide to Chinese Barbecue Chicken

Welcome to the secret world of Chinese barbecue! If you’ve ever gazed longingly at the glistening, deeply red, and impossibly juicy pork hanging in the windows of a Cantonese deli, you know the magic of Char Siu. While the classic version uses pork, our adaptation the sensational Char Siu Chicken captures all that signature flavor profile, making it a faster, leaner, and equally delicious weeknight hero. This recipe delivers incredibly tender chicken thighs smothered in a sticky, sweet, and savory marinade that caramelizes into a stunning lacquer finish when baked.

This isn’t just a recipe; it’s a culinary journey. We’re using boneless, skinless chicken thighs, which are perfect for absorbing the complex blend of honey, hoisin, five-spice, and Shaoxing wine. The critical step? Marination. We’ll show you exactly how to achieve that coveted, deep flavor and that mesmerizing, glossy crust that makes Cantonese barbecue world-famous. Whether you are serving it sliced over fluffy steamed rice, tucked into a bao bun, or alongside crisp Asian cucumber salad, this Char Siu Chicken is guaranteed to become a permanent fixture in your rotation. Forget takeout; your kitchen is about to produce the best Chinese barbecue you’ve ever tasted!

Why You’ll Love This Glistening Char Siu Chicken Recipe

There are countless chicken recipes out there, but few possess the visual appeal and depth of flavor that Char Siu Chicken offers. This dish transcends the ordinary weeknight meal, bringing the exciting tastes of traditional Chinese cuisine directly to your table with surprisingly minimal fuss. The complexity of the marinade is what truly sets this recipe apart. It is a carefully balanced symphony of sweet (honey and brown sugar), savory (soy and oyster sauce), aromatic (five-spice powder, ginger, and garlic), and slightly tangy (rice wine), creating a flavor profile that is addictive and satisfying.

One of the primary reasons to adore this recipe is the incredible texture we achieve using chicken thighs. Unlike chicken breast, which can dry out quickly under high heat, the inherent fattiness and structure of boneless, skinless chicken thighs allow them to remain incredibly moist and tender even after intense baking and glazing. They absorb the marinade beautifully, ensuring every bite is saturated with flavor. When the sugar content in the marinade caramelizes in the oven, it forms a breathtaking, glossy coating the hallmark of authentic Char Siu. This deep red-brown lacquer isn’t just beautiful; it provides a textural contrast, offering a slight chewiness against the soft interior of the chicken.

Furthermore, the preparation for this Char Siu Chicken is almost entirely hands-off. Once you mix the marinade a simple whisking job the hard work is done. The extended marinating time (ideally overnight) allows the enzymes and acids in the mixture to tenderize the meat while infusing it with flavor, meaning your total active cooking time is less than 30 minutes. This makes it an ideal choice for meal prepping. You can marinate a large batch on Sunday, and the chicken is ready to bake instantly when you get home on a busy Tuesday evening. The versatility of the final product also adds to its appeal; it’s fantastic hot, fresh from the oven, but the leftovers are equally delicious cold, sliced for sandwiches, or chopped into fried rice. If you are looking for a centerpiece dish that looks professional yet requires home cook effort, this recipe is your answer. It truly delivers restaurant-quality results every single time.

Why You Should Try This Authentic Char Siu Chicken Now

If your dinner routine is starting to feel monotonous, the vibrant flavors and stunning presentation of Char Siu Chicken offer an immediate and exciting solution. This recipe is an incredible introduction to traditional Cantonese cooking techniques adapted for the home kitchen, providing the complexity of Asian flavors without requiring specialized equipment or skills. We use standard pantry ingredients hoisin, soy sauce, and honey which, when combined with the potent five-spice powder, create an unmistakable aroma that will fill your home and instantly transport you to your favorite Chinese restaurant.

The use of chicken thighs is a deliberate choice for success. Not only do they stay moister than breasts, but they also require less precise timing, making this recipe incredibly forgiving for novice cooks. The key to the Char Siu look is twofold: the marinade’s powerful coloring agents (hoisin, soy, and optionally, red food coloring) and the careful application of the boiled glaze. By boiling the reserved marinade separately, we transform it into a safe, sticky, and intensely flavored syrup that adheres perfectly to the partially cooked chicken. This step ensures maximum caramelization and that desired professional sheen.

Moreover, trying this Char Siu Chicken recipe now allows you to control the quality of your ingredients and reduce the sugar and sodium content often found in commercial Chinese takeout. While the recipe is inherently sweet, using low-sodium soy sauce and measuring your own honey gives you complete oversight. The process of baking the chicken on a wire rack above a foil-lined tray is also crucial it mimics the rotisserie style cooking of a traditional Char Siu oven. The rack elevates the chicken, allowing hot air to circulate completely around the meat. This ensures the bottom cooks evenly and prevents the chicken from steaming in its own juices, guaranteeing a crisp, lacquered exterior all around. This technique is simple but highly effective, resulting in perfect barbecue texture.

Finally, integrating this recipe into your weekly menu opens up a world of delightful serving possibilities. Beyond the classic rice and vegetable pairing, leftover Char Siu Chicken can be shredded and added to noodle soups, stir-fried with vegetables for an easy black pepper chicken style dish, or even used as a topping for homemade pizza. Its deep, complex flavor profile holds up well to reheating and repurposing, maximizing efficiency in the kitchen. Don’t wait grab your ingredients and experience the magic of homemade Chinese barbecue today!

Ingredients and Essential Tools for Perfect Char Siu Chicken

Achieving restaurant-quality Char Siu Chicken requires not only high-quality ingredients but also the right tools to ensure the perfect glaze and texture. Pay close attention to the specific components of the marinade, as each one plays a vital role in building the signature Char Siu flavor profile and color.

Ingredients List with Precision

This recipe uses two main sets of ingredients: the chicken and the marinade/glaze components. We recommend sourcing authentic Chinese pantry staples for the best results.

For the Chicken:

• 2 pounds boneless, skinless chicken thighs (approximately 6 to 8 medium thighs): Thighs are crucial for moisture and flavor absorption. They have more connective tissue and fat, which keeps them juicy during high-heat cooking.
• Cooking spray or oil for the pan: Used lightly to prevent sticking, although the wire rack technique largely mitigates this need.

For the Char Siu Marinade and Glaze:

The marinade is the heart of this Char Siu Chicken recipe. Measurements must be accurate for proper flavor balance and caramelization.

• 1/4 cup Honey: Provides the primary sweetness and aids in creating the famous sticky, glossy exterior.
• 1/4 cup Hoisin Sauce: A thick, savory-sweet Chinese barbecue sauce made from fermented soybeans. It provides essential depth and color.
• 2 tablespoons Soy Sauce (low sodium preferred): Adds the necessary salinity and umami. Using low sodium prevents the final dish from becoming too salty after concentration.
• 2 tablespoons Chinese rice wine (Shaoxing wine) or dry sherry: This is non-negotiable for authentic flavor. Shaoxing wine tenderizes the meat and adds an aromatic complexity that vinegar or other alcohols cannot replicate. Dry sherry is a good substitute.
• 1 tablespoon Brown Sugar, packed: Used alongside honey to enhance caramelization and sweetness. The molasses in brown sugar also deepens the color.
• 1 tablespoon Oyster Sauce (optional but recommended): Adds a profound layer of savory, almost meaty umami. (If making this vegan, skip this or use a mushroom-based vegetarian oyster sauce).
• 1 teaspoon Sesame Oil: A finishing flavor that adds nuttiness and aroma to the marinade.
• 1 teaspoon Five-Spice Powder: The essential aromatic element, usually containing star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel seeds. Use sparingly, as it is potent.
• 2 large cloves Garlic, minced: Provides pungent depth.
• 1/2 teaspoon grated fresh Ginger: Adds a bright, spicy counterpoint to the sweetness. Freshly grated is far superior to powdered here.
• 1/4 teaspoon Red Food Coloring (liquid or gel, optional, for traditional color): This is purely for aesthetics. It gives the chicken that dramatic, vibrant red hue synonymous with traditional Char Siu found in Chinese delis. If you prefer to keep it natural, the hoisin and brown sugar will still provide a deep reddish-brown color.

Recommended Tools and Utensils for Recipe Success

Proper preparation is key to the best Char Siu Chicken. Having these simple tools ready will ensure smooth execution:

• Large, Non-Reactive Bowl or Resealable Plastic Bag: Essential for marinating. Non-reactive materials (like glass or sturdy plastic) ensure the marinade’s acidity doesn’t corrode the container or affect the flavor.
• Medium Whisking Bowl: For combining the marinade ingredients efficiently until the sugar is dissolved.
• Wire Whisk: Necessary for ensuring the honey and sugar are fully incorporated into the liquid ingredients.
• Small Saucepan: Crucial for cooking the reserved marinade into a safe, thickened glaze. This step elevates the recipe from good to extraordinary.
• Large Baking Sheet: You need enough surface area to hold the chicken pieces without crowding.
• Aluminum Foil: Absolutely necessary for lining the baking sheet. It catches the dripping marinade and caramelized sugars, making cleanup virtually effortless.
• Wire Rack (Cooling Rack): This is a secret weapon for perfect Char Siu Chicken. Placing the chicken on a rack allows air circulation and prevents the bottom of the meat from sitting in liquid, which would steam the chicken instead of roasting it.
• Basting Brush (Silicone or Pastry Brush): For generously applying the prepared glaze during the final stages of cooking, creating that signature shiny, lacquered finish.
• Meat Thermometer (Instant-Read): The most important tool for food safety and optimal results. Chicken thighs are done when they reach 165°F (74°C), but many chefs prefer pulling them slightly higher (170-175°F) for maximum tenderness.

By preparing these ingredients and ensuring you have the correct utensils, you are setting yourself up for an effortless and spectacular Chinese barbecue experience.

Detailed Steps: How to Master Authentic Char Siu Chicken

Follow these detailed steps carefully, paying special attention to the marinating time and the two-part cooking process to achieve the ultimate sticky, flavorful, and glossy Char Siu Chicken.

Step 1: Prepare and Marinate the Chicken

1. Prep the Chicken: Take your 2 pounds of boneless, skinless chicken thighs. Trim any significant excess fat or sinew. We want the pieces to be relatively uniform in thickness, which ensures even cooking. Place the prepped chicken pieces into a large, non-reactive bowl or a strong resealable plastic bag.
2. Create the Marinade Base: In a separate medium bowl, combine all the Char Siu Marinade and Glaze ingredients: honey, hoisin sauce, soy sauce, Chinese rice wine (Shaoxing), brown sugar, oyster sauce (if using), sesame oil, five-spice powder, minced garlic, grated ginger, and the red food coloring (if you are aiming for the traditional vibrant color).
3. Whisk Thoroughly: Use a whisk and mix vigorously until the brown sugar granules are completely dissolved and the mixture is uniform. The marinade should be thick and dark.
4. Marinate (The Critical Stage): Measure out three-quarters (3/4) of the marinade and pour it over the chicken pieces. Gently massage the marinade into the chicken. Ensure every surface is thoroughly coated.
5. Refrigerate: Cover the bowl or seal the bag, pushing out as much air as possible. Refrigerate the chicken for a minimum of 4 hours. For the deepest, most authentic flavor penetration and maximum tenderness, we highly recommend marinating overnight (12 to 24 hours). This extended time is what distinguishes homemade Char Siu Chicken from quick versions.
6. Reserve the Glaze: Place the remaining one-quarter (1/4) cup of marinade into a small, airtight container and immediately refrigerate it. Important: This reserved mixture has not touched raw chicken and will be transformed into the safe, glossy final glaze.

Step 2: Prepare the Glaze (The Shine Factor)

Because the glaze contains raw ingredients (like honey and hoisin) and we need it to be sticky enough to adhere to the chicken, we must cook the reserved portion.

1. Transfer and Heat: Retrieve the reserved 1/4 cup of marinade from the refrigerator and pour it into a small saucepan.
2. Boil and Reduce: Bring the mixture to a rapid boil over medium-high heat. As soon as it boils, reduce the heat to medium-low and simmer for 2 to 3 minutes. You must stir constantly during this time. The goal is for the mixture to thicken slightly, taking on a syrupy consistency. It should coat the back of a spoon.
3. Cool: Remove the glaze from the heat and set it aside to cool slightly while the chicken begins its initial bake. This glaze is now safe to use and perfectly optimized for creating that beautiful Char Siu lacquer.

Step 3: Cook the Chicken on the Rack

The rack and high temperature are essential for achieving the caramelized crust of genuine Chinese barbecue.

1. Preheat Oven and Prep Pan: Preheat your oven to 400°F (200°C). Line a large baking sheet with aluminum foil for easy cleanup the sugar drips will be difficult to scrub off otherwise! Place a wire rack inside the foil-lined baking sheet.
2. Arrange the Chicken: Remove the chicken from the marinade. Discard the leftover raw marinade entirely (the marinade the chicken soaked in). Arrange the marinated chicken pieces on the prepared wire rack. Ensure there is adequate space between each piece to allow the hot air to circulate freely.
3. Initial Bake: Place the baking sheet on the center rack of the preheated oven. Bake the Char Siu Chicken for an initial period of 15 minutes. This allows the internal temperature to start climbing and the surface to dry slightly, preparing it for the glaze application.

Step 4: Glaze and Finish the Roast

This final step creates the signature deep color and sticky texture.

1. First Glaze: After the initial 15 minutes, carefully pull the tray from the oven. Brush the tops of the chicken pieces generously with about half of the prepared, simmered glaze (from Step 2).
2. Return to Oven: Return the chicken to the oven and continue baking for another 8 to 12 minutes.
3. Check Temperature and Final Glaze: Use an instant-read meat thermometer to check the internal temperature. When it is close to 165°F (74°C), pull the tray out again. Brush the chicken with the remaining glaze. The glaze should look dark, incredibly glossy, and slightly caramelized.
4. Optional Broiler Finish: For that perfect, slightly charred ‘burnt’ edge look typical of authentic Char Siu, place the chicken under the broiler for the last 1 to 2 minutes. Watch it constantly! Sugars burn very fast a minute too long can ruin the dish.

Step 5: Serving

Resting the meat is the final, essential step to ensuring juicy, flavorful slices of Char Siu Chicken.

1. Rest: Remove the Char Siu Chicken from the oven and let it rest on the wire rack for 5 to 10 minutes before slicing. Resting allows the concentrated juices, which were driven to the center during cooking, to redistribute throughout the meat, maximizing moisture.
2. Slice and Serve: Slice the chicken thickly against the grain. Serve immediately over steamed rice, tossed with noodles, or alongside stir-fried vegetables. Garnish with a sprinkle of sesame seeds and sliced green onions for an authentic finish. For more comforting ideas, you could pair it with a simple pasta dish like creamy shrimp fettuccine for a surprising East-meets-West dinner!

Tips, Troubleshooting, and Delicious Variations

Mastering Char Siu Chicken is easy, but a few professional tips can elevate your results. Additionally, knowing how to adapt the recipe ensures everyone at the table can enjoy this Chinese barbecue delight.

Pro Tips for the Best Results

• Marination is Mandatory: Do not skimp on the marinating time. While 4 hours is okay, the difference between 4 hours and 12 hours is monumental. The longer the Char Siu Chicken marinades, the deeper the color and flavor will penetrate the meat.
• Mind the Rack: Using a wire rack is non-negotiable for the perfect Char Siu texture. If the chicken sits directly on the baking sheet, it will braise in the marinade and fat, resulting in a soft, steamed bottom rather than a crisp, caramelized crust.
• Glaze Safety: Always remember the rule of two marinades: one for soaking the meat (which gets discarded) and one reserved portion (which gets boiled into a safe, sticky glaze). Never brush raw marinade onto partially cooked meat.
• The Broiler Watch: If you use the broiler for the final minute, stand right next to the oven. Sugars burn rapidly. That perfect smoky char can turn into black ash in seconds.

Troubleshooting Common Mistakes

Problem: The chicken looks pale, not red/glossy.

Solution: Ensure you are using high-quality hoisin sauce and packed brown sugar. If you skipped the optional red food coloring, the color will naturally be deeper brown rather than bright red. For maximum gloss, ensure your glaze was properly simmered down and applied generously in the final baking steps. If it is still pale after baking, a quick 60-second blast under the broiler (watched closely) will deepen the color quickly.

Problem: The Char Siu Chicken tastes too salty.

Solution: This usually means too much regular soy sauce was used, or the initial marinade was applied too liberally without sufficient draining before baking. Next time, use low-sodium soy sauce. Also, when arranging the chicken on the rack, let any excess marinade drip off first.

Problem: The glaze is dripping and pooling, making the foil sticky.

Solution: The glaze is supposed to drip! That’s why the foil lining is necessary. If you notice a substantial amount of smoke, it may be because the drips are burning. Ensure you have a deep layer of foil, and sometimes adding a little water to the foil tray below the rack can prevent the drippings from smoking excessively.

Delicious Variations and Substitutions

• Gluten-Free Char Siu Chicken: Substitute the regular soy sauce with tamari or a certified gluten-free soy sauce. Hoisin sauce and oyster sauce often contain wheat, so look specifically for gluten-free versions of these sauces, which are readily available today.
• Vegan/Vegetarian Version (Char Siu Tofu or Seitan): Replace the chicken thighs with extra-firm tofu (pressed and cubed) or seitan strips. Replace the oyster sauce with mushroom-based vegetarian oyster sauce or simply omit it, perhaps adding a dash of dark soy sauce for deeper color. Marinate the tofu/seitan for at least 6 hours.
• Spice Kick: For those who love heat, add a pinch of red pepper flakes or a teaspoon of sriracha to the marinade mixture.
• Alternative Cuts: While thighs are recommended, you can use chicken breast if you prefer. Reduce the baking time slightly and check the temperature promptly to prevent drying out. You could also apply these techniques to pork tenderloin (the traditional Char Siu cut) or even large shrimp (marinate for only 30 minutes).

Enjoy adapting this phenomenal Char Siu Chicken base recipe to suit your dietary needs and taste preferences!

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Nutritional Breakdown and Health Benefits of Char Siu Chicken

While Char Siu Chicken is an indulgence, preparing it at home allows for better portion control and ingredient choices compared to restaurant versions. The core ingredients chicken thighs, garlic, ginger, and specific Chinese sauces offer various nutritional components.

Nutritional Value Estimates (Per Serving, based on 6 servings):

Please note that these values are estimates and can vary based on the specific brands of sauces and the exact size of the chicken thighs. A typical serving (one-sixth of the recipe, approximately one large thigh) contains:

• Calories: Approximately 300–350 kcal
• Protein: 30–35 grams (High)
• Fats: 15–20 grams (Thighs are naturally higher in fat than breasts, contributing to juiciness)
• Carbohydrates: 15–20 grams (Primarily from honey, brown sugar, and hoisin sauce)
• Sodium: 500–700 mg (Highly variable; reduced significantly if low-sodium soy sauce is used)

This Char Siu Chicken provides a robust source of protein, essential for muscle repair, satiety, and overall body function. The use of chicken thighs means the protein is balanced with healthy fats, providing sustained energy. Unlike deep-fried options, this baked preparation minimizes added unhealthy fats.

Health Benefits of Key Ingredients

Beyond the primary protein source, the spices and aromatics in the Char Siu marinade offer significant benefits:

Garlic and Ginger: These root spices are potent anti-inflammatories and antioxidants. Ginger is well-known for aiding digestion and reducing nausea, while garlic contains compounds like allicin, which supports immune health and cardiovascular wellness. Using fresh, grated garlic and ginger in the marinade not only enhances the flavor of the Char Siu Chicken but also boosts its nutritional profile.

Five-Spice Powder: This blend typically includes ingredients like cinnamon and cloves. Cinnamon is recognized for its potential role in regulating blood sugar levels, and both spices are packed with powerful antioxidants. The unique combination also means a wide spectrum of essential oils is introduced into the dish.

Controlled Sugars: While this recipe relies on honey and sugar for its signature flavor and glaze, making it at home allows you to manage the portions precisely. Restaurant Char Siu often contains excessive amounts of corn syrup or processed sugars. Here, you are using natural sweeteners like honey, which retains some trace vitamins and minerals, unlike refined white sugar.

Shaoxing Wine (or Dry Sherry): The alcohol content burns off during the long baking process, but the flavor compounds left behind enhance digestion and can help break down meat fibers during marination, making the protein more easily digestible. For a lighter meal, consider serving the Char Siu Chicken alongside a fresh, green side dish like Roasted Pumpkin Seeds tossed in a savory dressing.

Enjoying this flavorful dish in moderation, paired with nutrient-dense sides like brown rice or steamed broccoli, ensures a satisfying and relatively balanced meal.

Char Siu Chicken FAQs

Conclusion: Your New Favorite Char Siu Chicken Recipe

We’ve reached the end of this culinary journey, and hopefully, you now feel confident and inspired to tackle this incredible Char Siu Chicken recipe. This dish is the perfect blend of sweet, savory, and aromatic, creating that unmistakable Cantonese barbecue flavor and mesmerizing glossy finish right in your home oven. We emphasized the importance of high-quality ingredients, especially the powerful aromatics like ginger and five-spice, and the critical technique of the two-part glaze: reserving and boiling the glaze to ensure safety and superior texture.

Remember that the key to success lies in patience, specifically in the marination stage. Allowing the chicken thighs to soak up the complex blend of hoisin, honey, and Shaoxing wine for 12 hours truly transforms the meat. The combination of baking the chicken on a wire rack and applying that thickened, simmered glaze ensures every piece of Char Siu Chicken is perfectly caramelized, tender on the inside, and visually spectacular on the outside.

Whether you serve it as a main course with rice, chop it up for a quick weeknight noodle bowl, or impress guests with its vibrant presentation, this recipe is guaranteed to be a crowd-pleaser. Don’t let the thought of complex Chinese cooking deter you this is simple, straightforward, and overwhelmingly delicious. Try making this Char Siu Chicken tonight, and discover the joy of homemade Chinese barbecue!

If you loved this recipe, please consider sharing it with friends and family. We always love hearing about your results, so leave a comment below and tell us how your spectacular Char Siu Chicken turned out!

CHAR SIU CHICKEN (CHINESE BARBECUE CHICKEN)

Tender boneless chicken thighs marinated in a sticky, sweet, and savory Chinese barbecue sauce, then roasted until perfectly caramelized and glossy. This recipe delivers authentic Char Siu flavor at home.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Chinese

Calories: 410

Ingredients Equipment Method Notes

Ingredients

  

For the Chicken

• 2 pounds boneless, skinless chicken thighs (approximately 6 to 8 medium thighs)
• Cooking spray or oil for the pan

For the Char Siu Marinade and Glaze

• 1/4 cup honey
• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce (low sodium preferred)
• 2 tablespoons Chinese rice wine (Shaoxing wine) or dry sherry
• 1 tablespoon brown sugar, packed
• 1 tablespoon oyster sauce (optional)
• 1 teaspoon sesame oil
• 1 teaspoon five-spice powder
• 2 large cloves garlic, minced
• 1/2 teaspoon grated fresh ginger
• 1/4 teaspoon red food coloring (liquid or gel, optional, for traditional color)

Equipment

• Mixing Bowl
• Resealable Plastic Bag (or container)
• Baking Sheet
• Wire rack
• Small saucepan

Method

 

1. Prepare and Marinate the Chicken

1. Trim any excess fat or sinew from the chicken thighs. Place the chicken pieces into a large, non-reactive bowl or a resealable plastic bag.
2. In a separate medium bowl, whisk together all the Char Siu Marinade and Glaze ingredients: honey, hoisin sauce, soy sauce, rice wine, brown sugar, oyster sauce, sesame oil, five-spice powder, minced garlic, grated ginger, and red food coloring (if using). Whisk until the sugar is fully dissolved.
3. Pour three-quarters (3/4) of the marinade over the chicken. Gently massage the marinade into the chicken pieces until they are thoroughly coated.
4. Cover the bowl or seal the bag and refrigerate the chicken for a minimum of 4 hours, and preferably overnight (12 to 24 hours) for the deepest flavor penetration. Reserve the remaining one-quarter (1/4) cup of marinade in an airtight container and refrigerate it. This reserved mixture will be used for the final glaze.

2. Prepare the Glaze

1. The reserved marinade must be cooked for food safety. Place the reserved 1/4 cup of marinade into a small saucepan.
2. Bring the mixture to a rapid boil over medium-high heat. Reduce the heat and simmer for 2 to 3 minutes, stirring constantly, until the mixture thickens slightly into a thick syrup consistency. Remove the glaze from the heat and set it aside to cool slightly.

3. Cook and Finish the Chicken

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with aluminum foil for easy cleanup. Place a wire rack inside the foil-lined baking sheet. (The rack ensures even cooking.)
2. Remove the chicken from the marinade and arrange the pieces on the prepared wire rack. Ensure there is space between each piece for air to circulate. Discard the leftover marinade the chicken soaked in.
3. Place the baking sheet on the center rack and bake for 15 minutes.
4. After the initial 15 minutes, remove the tray from the oven. Brush the tops of the chicken pieces generously with the prepared, simmered glaze. Return the chicken to the oven and continue baking for another 8 to 12 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). The glaze should look dark, glossy, and caramelized.
5. For extra color and char, you may place the chicken under the broiler for the last 1 to 2 minutes, watching carefully to prevent burning.

4. Serving

1. Remove the Char Siu Chicken from the oven and let it rest on the wire rack for 5 to 10 minutes before slicing. Resting allows the juices to redistribute, keeping the chicken moist.
2. Slice the chicken thickly against the grain and serve immediately over steamed rice, noodles, or alongside stir-fried vegetables.

Notes

For authentic color, the red food coloring is crucial. If you prefer a smokier Char Siu, consider grilling the chicken over medium-high heat (350°F) after the initial glaze application, brushing with additional glaze as it cooks. Always ensure the reserved marinade is boiled before using it as a final glaze.