Authentic Char Siu Chicken (Printable Version)

Tender chicken glazed with hoisin-honey marinade, roasted until caramelized and sticky.

# What You'll Need:

→ Chicken

01 - 2.2 lbs boneless, skinless chicken thighs

→ Marinade

02 - 3 tablespoons hoisin sauce
03 - 3 tablespoons honey
04 - 2 tablespoons light soy sauce
05 - 1 tablespoon dark soy sauce
06 - 2 tablespoons Shaoxing wine or dry sherry
07 - 2 tablespoons brown sugar
08 - 1 teaspoon Chinese five spice powder
09 - 2 garlic cloves, minced
10 - 1 teaspoon grated ginger
11 - ½ teaspoon red food coloring (optional)
12 - 1 tablespoon sesame oil

→ Glaze

13 - 2 tablespoons reserved marinade
14 - 1 tablespoon honey

# Directions:

01 - Whisk together hoisin sauce, honey, light soy sauce, dark soy sauce, Shaoxing wine, brown sugar, Chinese five spice powder, minced garlic, grated ginger, red food coloring if using, and sesame oil in a large bowl until fully combined. Measure and reserve 2 tablespoons of the mixture separately for the glaze.
02 - Add chicken thighs to the bowl with the marinade, turning pieces to coat completely on all sides. Cover container and refrigerate for a minimum of 2 hours, preferably overnight, for optimal flavor penetration.
03 - Set oven to 425°F. Line a baking sheet with aluminum foil and place a wire cooling rack on top. This setup allows fat to drain away while promoting even airflow and caramelization.
04 - Arrange marinated chicken thighs in a single layer on the wire rack, leaving space between pieces. Roast for 15 minutes to begin the cooking process.
05 - While chicken roasts, combine the reserved 2 tablespoons marinade with 1 tablespoon honey in a small bowl. Stir until smooth and well blended.
06 - Remove chicken from oven after the initial 15 minutes. Brush generously with the honey-marinade glaze on all sides. Return to oven and roast for an additional 12 to 15 minutes, brushing with glaze once more halfway through, until chicken reaches internal temperature of 165°F and edges are caramelized.
07 - Transfer chicken to a cutting board and let rest for 5 minutes to allow juices to redistribute. Slice against the grain into strips and serve over steamed rice or noodles. Garnish with chopped scallions or toasted sesame seeds if desired.

# Expert Hints:

01 -
  • The glaze gets perfectly sticky and caramelized while keeping the meat incredibly juicy inside
  • It comes together with pantry staples but tastes like something from a proper Cantonese restaurant
02 -
  • The wire rack setup is non negotiable for proper airflow and that authentic roasted char siu texture
  • Keep a close eye during the final 15 minutes since the high sugar content can go from perfect to burned quickly
03 -
  • Pat the chicken thighs dry before marinating so the sauce actually sticks to the meat instead of sliding off
  • Let the glaze cool slightly after brushing it on to help it adhere better during the final roast

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