Char Siu Chicken is a delicious and colorful dish that brings the sweet and smoky flavors of traditional Chinese barbecue right to your kitchen. This chicken gets a beautiful red glaze from a mix of hoisin sauce, honey, soy sauce, and a hint of five-spice powder, making the outside sticky and flavorful while the meat stays juicy and tender inside.
I love making Char Siu Chicken when I want something special but easy to prepare. One of my favorite things is that the marinade is simple to mix up, and you can let the chicken soak up all those amazing flavors while you get other things ready or just relax. The smell while it’s cooking always fills the house with a warm, inviting aroma that everyone ends up gathering around to enjoy.
When I serve this dish, I like to pair it with steamed jasmine rice and some crisp, sautéed greens like bok choy or snap peas to balance the sweetness of the chicken. Sometimes I even slice it thin for sandwiches or add it to a noodle bowl. No matter how you eat it, Char Siu Chicken is a crowd-pleaser that feels like a little celebration every time.
Key Ingredients & Substitutions
- Chicken thighs
- I like using boneless, skinless thighs because they stay juicy and have more flavor than breasts. If you want leaner meat, chicken breasts work too but can get dry.
- Hoisin sauce
- This adds sweetness and depth. If you don’t have hoisin, try a mix of soy sauce with a little honey or plum sauce.
- Soy sauce
- Both light and dark soy sauces are good. Dark soy gives more color and richness, but light soy is saltier and less intense.
- Honey & brown sugar
- These balance the savory notes with sweetness and help the glaze stick and caramelize.
- Chinese five
- spice powder: It brings a warm, slightly spicy kick. No five-spice? You can mix cinnamon, cloves, fennel, star anise, and pepper as a quick substitute.
- Shaoxing wine
- This adds authentic depth. If needed, dry sherry or even a mild dry white wine can work instead.
How Do I Get That Perfect Sticky, Caramelized Char Siu Glaze?
The key is layering flavor and careful cooking:
- Marinate the chicken for several hours (overnight if possible) so the flavors really soak in.
- Roast on a wire rack so heat circulates and the edges get crispy.
- Brush with marinade during cooking to build up a sticky glaze.
- Use the broiler for a few minutes at the end to get caramelized char marks. Watch closely — it can burn fast!
This slow build-up of sauce layers gives you that classic sticky, delicious finish you want in char siu chicken.
Equipment You’ll Need
- Baking sheet with wire rack – helps chicken cook evenly and lets excess marinade drip away for crisp edges.
- Mixing bowl – perfect for whisking marinade and mixing chicken without mess.
- Brush or spoon – to baste the chicken with marinade while roasting, building that sticky glaze.
- Tongs – easy for flipping chicken pieces without losing the glaze.
- Meat thermometer (optional) – helps ensure chicken is perfectly cooked without drying out.
Flavor Variations & Add-Ins
- Swap chicken thighs for pork tenderloin to make traditional Char Siu pork with a similar sweet, smoky glaze.
- Add a teaspoon of chili garlic sauce to the marinade for a spicy kick that balances the sweetness.
- Mix in hoisin and soy with crushed pineapple for a tropical twist that adds brightness and moisture.
- Top finished chicken with sliced cucumbers or pickled carrots for fresh, crunchy contrast.
Char Siu Chicken
Ingredients You’ll Need:
- 2 lbs (900g) boneless, skinless chicken thighs
- 3 tbsp hoisin sauce
- 3 tbsp soy sauce (light or dark)
- 2 tbsp honey
- 1 tbsp oyster sauce
- 1 tbsp Chinese Shaoxing wine (or dry sherry)
- 1 tbsp brown sugar
- 1 tsp Chinese five-spice powder
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1/2 tsp red food coloring (optional, for traditional red color)
- 1 tbsp toasted sesame oil
- Cooked jasmine rice, for serving
- Sesame seeds, for garnish
- Chopped green onions, for garnish
- Fresh cilantro, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the marinade and chicken, plus at least 4 hours (or overnight) for marinating. Cooking the chicken will take approximately 25 to 30 minutes, including broiling for a perfect glaze. Overall, plan for around 5 hours from start to finish, mostly waiting time for the flavors to soak in.
Step-by-Step Instructions:
1. Mix the Marinade:
In a large bowl, whisk together hoisin sauce, soy sauce, honey, oyster sauce, Shaoxing wine, brown sugar, Chinese five-spice powder, garlic, ginger, optional red food coloring, and toasted sesame oil until smooth and combined.
2. Marinate the Chicken:
Add the chicken thighs to the marinade, making sure each piece is fully coated. Cover the bowl and place it in the fridge for at least 4 hours or overnight to let the flavors develop nicely.
3. Roast the Chicken:
Preheat your oven to 400°F (200°C). Line a baking sheet with foil and set a wire rack on top. Arrange the marinated chicken thighs on the rack with space between each. Reserve the leftover marinade for basting.
4. Cook and Glaze:
Roast the chicken for 20-25 minutes, flipping halfway through. During cooking, brush the chicken occasionally with the reserved marinade to build up a sticky, flavorful glaze.
5. Broil for Caramelization:
For a delicious caramelized finish, switch your oven to broil for the last 2-3 minutes. Watch the chicken carefully so it doesn’t burn—this step gives that classic char siu look and taste.
6. Rest and Serve:
Remove the chicken from the oven and let it rest for 5 minutes before slicing into strips. Serve over steamed jasmine rice and sprinkle with sesame seeds, chopped green onions, and fresh cilantro for a tasty presentation.
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken thighs, but make sure to fully thaw them in the refrigerator overnight before marinating. This helps the marinade penetrate the meat evenly and ensures even cooking.
How Long Should I Marinate the Chicken?
For the best flavor, marinate the chicken for at least 4 hours, but overnight is ideal. The longer marinating time allows the chicken to absorb all the sweet and savory flavors deeply.
Can I Make Char Siu Chicken Ahead of Time?
Absolutely! You can marinate the chicken a day ahead and cook it when ready. Cooked chicken can be stored in the fridge for up to 3 days and reheated gently in the oven or microwave.
What Can I Substitute for Shaoxing Wine?
If you don’t have Shaoxing wine, dry sherry or a mild dry white wine are good alternatives. You can also omit it if necessary, but it adds authentic depth to the flavor.