Authentic Char Siu Chicken (Printable Version)
Juicy chicken thighs in sweet-savory char siu sauce, oven-roasted until caramelized and glossy.
# 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)
# Directions:
01 - In a large bowl, 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 until smooth and fully combined.
02 - Add chicken thighs to the marinade, tossing thoroughly to coat each piece. 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. Place chicken pieces on the wire rack with space between each piece for proper roasting.
05 - Roast chicken for 20 minutes to begin caramelization and cooking process.
06 - Remove from oven, baste generously with reserved marinade, turn pieces over, and baste again. Return to oven and roast for an additional 10-15 minutes, basting once more halfway through, 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 into strips and garnish with finely sliced spring onions and sesame seeds. Serve hot or at room temperature with steamed rice, noodles, or in bao buns.
# Expert Hints:
01 -
- The marinade comes together in minutes but transforms ordinary chicken into something that tastes like it's been smoking for hours
- Leftovers (if you somehow have any) make the most incredible cold lunch the next day
02 -
- That wire rack setup is worth the extra dish washing because it lets the marinade drip off while air circulates underneath for even cooking
- The honey in the marinade means the chicken can go from perfectly caramelized to burnt quickly in the final minutes, so keep watch
03 -
- Grill the chicken on high for the final 2 minutes if you want that extra smoky char that really makes it taste like restaurant quality
- Double the marinade and freeze half with raw chicken for an even faster dinner next time