Char Siu Chicken (Printable Version)

Hoisin-glazed char siu chicken, roasted until sticky and caramelized; serve with steamed rice and greens.

# What You'll Need:

→ Chicken

01 - 1¾ lb boneless, skinless chicken thighs

→ Marinade

02 - 3 tbsp hoisin sauce
03 - 2 tbsp soy sauce
04 - 2 tbsp honey
05 - 1 tbsp oyster sauce
06 - 1 tbsp Shaoxing wine (or dry sherry)
07 - 2 cloves garlic, minced
08 - 1 tsp five-spice powder
09 - 1 tsp grated fresh ginger
10 - 1 tsp sesame oil
11 - ½ tsp red food coloring (optional, for traditional color)

→ Garnish

12 - 2 green onions, thinly sliced
13 - 1 tsp sesame seeds

# Directions:

01 - In a mixing bowl, whisk together hoisin sauce, soy sauce, honey, oyster sauce, Shaoxing wine, minced garlic, five-spice powder, grated ginger, sesame oil, and red food coloring if using, until smooth and well combined.
02 - Add the chicken thighs to the bowl and coat thoroughly on all sides. Cover tightly and refrigerate for at least 2 hours, preferably overnight for the deepest flavor penetration.
03 - Preheat oven to 400°F. Line a baking tray with aluminum foil and place a roasting rack on top to allow even air circulation around the chicken.
04 - Remove chicken from the marinade, letting excess drip off. Arrange the thighs on the roasting rack in a single layer. Reserve the leftover marinade in the bowl for basting.
05 - Roast the chicken for 15 minutes. Remove from the oven and brush generously with the reserved marinade using a pastry brush. Return to the oven and continue roasting for another 10–15 minutes until the glaze is glossy and deeply caramelized, reaching an internal temperature of 165°F.
06 - For extra char and caramelization, broil on high for 2–3 minutes, watching closely to prevent burning. Transfer the chicken to a cutting board and let rest for 5 minutes before slicing.
07 - Slice the chicken into strips and arrange on a serving platter. Garnish with thinly sliced green onions and sesame seeds. Serve alongside steamed jasmine rice and stir-fried greens.

# Expert Hints:

01 -
  • The sticky glaze is the kind of thing you will want to lick off your fingers and honestly you should because dishes are overrated.
  • It delivers the deep savory sweetness of Cantonese barbecue without needing a specialty oven or any hard to find equipment.
02 -
  • Do not skip the overnight marinade because I did once in a rush and the chicken tasted flat and one dimensional compared to the soaked version.
  • The broiler can take your glaze from perfect to burnt in under a minute so stay right in front of the oven door during those final minutes.
03 -
  • Pat the chicken dry before marinating so the sauce clings to the meat instead of sliding off in a watery mess.
  • Save the pan drippings and drizzle them over your rice because that liquid gold is better than any sauce you could make separately.

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