Authentic Char Siu Chicken (Printable)
Tender chicken glazed in sweet-savory char siu sauce, roasted until beautifully caramelized and fragrant with five-spice.
# What You'll Need:
→ Chicken
01 - 2 lbs boneless, skinless chicken thighs
→ Char Siu Marinade
02 - 3 tbsp hoisin sauce
03 - 3 tbsp honey
04 - 2 tbsp soy sauce
05 - 2 tbsp oyster sauce
06 - 1 tbsp Chinese Shaoxing wine or dry sherry
07 - 1 tbsp brown sugar
08 - 1 tbsp sesame oil
09 - 1 tsp five-spice powder
10 - 1 tsp grated fresh ginger
11 - 2 garlic cloves, minced
12 - ¼ tsp red food coloring (optional)
→ Garnish
13 - 2 spring onions, finely sliced
14 - 1 tbsp sesame seeds (optional)
# How-To Steps:
01 - Whisk together hoisin sauce, honey, soy sauce, oyster sauce, Shaoxing wine, brown sugar, sesame oil, five-spice powder, ginger, garlic, and food coloring (if using) in a large bowl until smooth and fully combined.
02 - Add chicken thighs to the marinade, tossing thoroughly to coat all pieces. Cover and refrigerate for at least 2 hours, preferably overnight for optimal flavor penetration.
03 - Preheat oven to 425°F. Line a baking tray with aluminum foil and place a wire rack on top to allow air circulation and even cooking.
04 - Remove chicken from marinade, reserving the leftover liquid for basting. Arrange chicken pieces on the wire rack with space between each piece for proper air flow.
05 - Roast chicken for 20 minutes to begin the caramelization process and develop initial color.
06 - Baste chicken generously with reserved marinade, turn pieces over, and baste again. Return to oven and roast for 10-15 additional minutes, basting once more during this period, until edges are caramelized and chicken reaches internal temperature of 165°F.
07 - Let chicken rest for 5 minutes to allow juices to redistribute. Slice against the grain and garnish with spring onions and sesame seeds. Serve hot or at room temperature with steamed rice, noodles, or in bao buns.
# Expert Advice:
01 -
- The homemade char siu sauce beats anything from a jar, and you probably have most ingredients already
- Chicken thighs stay juicy while developing those gorgeous caramelized edges everyone fights over
02 -
- The wire rack setup is crucial, without it the chicken sits in its own juices and you'll never get those caramelized edges
- Don't skip the resting period, I learned the hard way that cutting too soon lets all the delicious juices escape
03 -
- Pat the chicken dry before adding to the marinade, this helps the sauce stick better and promotes more even caramelization
- Line your baking tray with foil underneath the wire rack, cleanup becomes a breeze and you won't be scrubbing burnt sugar for hours