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Char Siu Chicken Recipe

Char Siu Chicken

iamwinfred
If you love the sticky, sweet glaze on Chinese barbecue pork, this Char Siu Chicken Recipe brings all of that flavor to juicy chicken thighs. The marinade is a simple mix of hoisin, honey, soy sauce, Shaoxing wine, garlic, ginger, and Chinese five-spice. After a hot roast and a couple of honey glaze brushings, the edges turn glossy, caramelized, and lightly charred. It tastes like it came straight from a Cantonese barbecue shop.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Asian, Chinese
Servings 6 servings
Calories 310 kcal

Equipment

  • Large rimmed baking sheet lined with foil for easy cleanup
  • Oven-safe wire rack that fits inside the baking sheet
  • Instant-read thermometer to check doneness
  • Silicone basting brush for the honey glaze
  • Large mixing bowl and a whisk or fork for the marinade
  • Zip-top bag or shallow dish for marinating
  • Small bowl for the glaze
  • Sharp chef's knife and cutting board for slicing

Ingredients
  

For the Marinade

  • 2 pounds boneless, skinless chicken thighs about 6 to 8 thighs; 910g
  • 3 tablespoons hoisin sauce for the marinade; divided from 1/4 cup total
  • 3 tablespoons honey for the marinade; divided from 5 tablespoons total
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 2 tablespoons Shaoxing wine
  • 1 tablespoon light brown sugar
  • 1 tablespoon toasted sesame oil
  • 4 cloves garlic finely minced
  • 1 tablespoon freshly grated ginger
  • 1/2 teaspoon Chinese five-spice powder
  • 1/4 teaspoon white pepper
  • few drops red food coloring optional, for the classic char siu look

For the Honey Glaze

  • 2 tablespoons honey for the glaze; remaining from 5 tablespoons total
  • 1 tablespoon hoisin sauce for the glaze; remaining from 1/4 cup total
  • 1 tablespoon warm water for the glaze

For the Pan and Serving

  • 1 tablespoon neutral oil for greasing the rack
  • 2 green onions thinly sliced, for serving
  • 1 teaspoon toasted sesame seeds for serving
  • steamed jasmine rice for serving

Instructions
 

  • Pat the chicken thighs very dry with paper towels and trim away any large pieces of excess fat or gristle. If some thighs are much thicker than others, gently pound the thick parts or slice them open slightly so everything cooks at the same speed.
  • In a large mixing bowl, whisk together 3 tablespoons hoisin sauce, 3 tablespoons honey, soy sauce, oyster sauce, Shaoxing wine, light brown sugar, toasted sesame oil, minced garlic, grated ginger, five-spice powder, and white pepper. Add a few drops of red food coloring if desired, and whisk until the honey and sugar dissolve and the marinade looks smooth and glossy.
  • Add the chicken thighs to the bowl and toss until every piece is fully coated. Transfer the chicken and marinade to a zip-top bag or shallow dish, press out the extra air, and refrigerate for at least 2 hours, or up to 24 hours for the deepest flavor. Flip or massage the bag once or twice if you remember.
  • Position an oven rack in the upper third of the oven and preheat to 425°F (220°C). Line a rimmed baking sheet with foil, set the wire rack on top, and brush the rack lightly with neutral oil. Lift the chicken out of the marinade, let the excess drip off, and arrange the thighs on the rack with space between them. Discard the leftover raw marinade.
  • In a small bowl, stir together the remaining 2 tablespoons honey, the remaining 1 tablespoon hoisin sauce, and 1 tablespoon warm water until smooth and pourable. Add a splash more warm water if it feels too thick to brush.
  • Slide the baking sheet into the preheated oven and roast for 12 minutes. Carefully remove the pan, brush the tops of the thighs with the honey glaze, and flip each piece over. Brush the second side with glaze as well. Return the pan to the oven and roast for another 8 minutes.
  • Check the internal temperature of the thickest thigh with an instant-read thermometer, which should read at least 165°F (74°C). Brush the thighs with the remaining glaze, switch the oven to broil, and cook for 1 to 3 minutes, watching closely, until the edges are bubbly and lightly charred. Pull the pan out right away if any spots start to blacken.
  • Let the chicken rest on the rack for 5 to 10 minutes so the juices settle back into the meat. Slice the thighs against the grain into thick strips and serve over steamed jasmine rice. Scatter the sliced green onions and toasted sesame seeds on top.

Notes

  • Use thighs: Their higher fat content keeps the meat juicy and helps the glaze cling.
  • Marinate longer when you can: Overnight gives the deepest flavor, but do not go past 24 hours.
  • Always use a rack: Elevating the chicken lets heat reach every side and prevents soggy bottoms.
  • Glaze in layers: Several thin coats of honey glaze build a better crust than one thick coat.
  • Watch the broiler: Honey goes from caramelized to burnt in seconds, so stay close.
  • Rest before slicing: Even a few minutes keeps the juices from running out on the board.
  • Slice against the grain: Cutting across the fibers makes every bite more tender.
  • Storage: Keep sliced or whole thighs in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
  • Reheating: Warm covered with foil at 350°F for 10 to 15 minutes, or air fry at 350°F for 3 to 5 minutes to refresh the glaze.
  • Substitutions: Dry sherry can replace Shaoxing wine; chicken breasts can replace thighs but need closer attention and shorter roasting time.

Nutrition

Serving: 1ServingCalories: 310kcalCarbohydrates: 22gProtein: 28gFat: 11gSaturated Fat: 2.5gSodium: 780mgFiber: 0.5gSugar: 18g
Keyword Cantonese chicken, char siu chicken, Chinese barbecue chicken, easy char siu recipe, sticky chicken thighs
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