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Char Siu Chicken

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
Cook Time 30 minutes
Total Time 45 minutes
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.