Sticky, sweet, salty, and a little bit charred around the edges—that’s what makes Char Siu Chicken irresistible. The glaze caramelizes just enough in the oven to give you crispy, lacquered bits while the inside stays tender and juicy. It’s the kind of dish that makes you want to eat straight from the cutting board before it even hits the plate.
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I love to make a batch of this and use it for multiple meals. Stuff it into Mantou steamed buns, substituting it for the more traditional pork Char Siu in Char Siu Bao or as a substitute for Crispy Pork Belly in Banh Mi. Or toss it into Singapore Noodles or use it as a topping for a bowl of Spicy Miso Ramen. It's also great on it's own, served over a bowl of simple steamed rice, or even Coconut Rice.
Char Siu is traditionally made with pork, but I love this chicken version for how quick and easy it is. It’s one of those recipes I keep in my back pocket for when I want bold flavor without a ton of work. Chicken thighs take on the marinade like a sponge, and because they’re forgiving, they stay juicy even if you forget to set a timer.
This recipe uses a simplified version of the classic marinade with pantry-friendly ingredients like hoisin, soy sauce, and five spice powder. I sometimes throw in a few drops of red food coloring for that nostalgic bright red hue, but it’s totally optional. Serve it over rice, tucked into buns, or straight from the fridge the next day.
Ingredients Notes
The marinade here is where all the flavor comes from, and it relies on a handful of ingredients that are easy to keep on hand.
Chicken thighs are the best choice for this dish. They’re tender, flavorful, and don’t dry out in the oven the way chicken breasts often do. Boneless, skinless thighs also soak up the marinade more evenly.
Shaoxing wine adds depth that’s hard to replicate, but if you don’t have it, dry sherry or even sake, dry white wine, or mirin will work in a pinch.
Chinese five spice gives the dish its signature warmth. It’s a blend of star anise, cinnamon, fennel, clove, and Sichuan peppercorn, and you only need a little to get that distinctive flavor.
Red food coloring: I sometimes throw in a few drops for that nostalgic bright red hue, but it’s totally optional. You could also use something more natural like beet powder.
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How to Make Char Siu Chicken
This is one of those recipes that rewards a little planning ahead. Marinate the chicken the night before and all that’s left to do the next day is roast and baste.
- Stir together the marinade ingredients and add the chicken. Let it soak overnight in the fridge.
- Bake the chicken on a foil-lined sheet pan in a preheated oven until it’s cooked through and starting to caramelize at the edges.
- While the chicken cooks, simmer the leftover marinade to reduce it into a glaze.
- Baste the chicken with the glaze and return it to the oven to finish roasting and deepen the color.
- Let the chicken rest, then slice it thinly and serve.
Expert Tips for Success
The process is simple, but a few small moves can make a big difference.
- Let the chicken come to room temperature before cooking to ensure even roasting.
- Line your baking sheet with foil to avoid sticking and make cleanup easier.
- If the marinade starts to burn before the chicken is cooked through, cover loosely with foil to prevent scorching.
- Simmer the leftover marinade until thick—it should coat a spoon.
- Slice the chicken against the grain for the most tender bite.
What to Serve With It
Char Siu Chicken is bold and flavorful, so it pairs best with simple sides that let it shine. I usually serve it with plain jasmine rice or Coconut Rice to soak up the sauce. For something fresh and crunchy, try a side of Japanese Cucumber Salad or Thai Papaya Salad. If I’m feeling like making it a full spread, I’ll add Scallion Pancakes or Dry Fried Green Beans.
Char Siu Chicken
Robin Donovan
Ingredients
- 1½ pounds chicken thighs skinless, boneless
- 2 tablespoons brown sugar
- ¾ teaspoon salt
- ½ teaspoon five spice powder
- 2 tablespoons hoisin sauce
- 1 tablespoon Shaoxing wine
- 1½ tablespoons soy sauce
- 1 teaspoon sesame oil toasted
- 2 cloves garlic minced
- 2 teaspoons ginger fresh, minced
- Red food coloring (optional)
- 2 tablespoons water
Instructions
- Marinate the chickenIn a large bowl, stir together the brown sugar, salt, five spice powder, hoisin sauce, Shaoxing wine, soy sauce, sesame oil, garlic, ginger, and red food coloring if using. Add the chicken thighs and toss to coat. Cover and refrigerate overnight.
- Preheat the ovenRemove the chicken from the fridge and let it sit at room temperature for 20 to 30 minutes. Meanwhile, preheat the oven to 375°F and line a baking sheet with foil.
- Roast the chickenTake the chicken out of the marinade and arrange it on the prepared baking sheet, leaving space between each piece. Set the marinade aside. Roast for 30 minutes, covering loosely with foil if the edges start to darken too quickly.
- Simmer the marinadePour the reserved marinade into a small saucepan along with 2 tablespoons of water. Bring it to a simmer over low heat and cook until thickened, about 5 minutes. Stir occasionally to prevent sticking.
- Baste and finish roastingAfter the initial 30 minutes of roasting, brush the chicken with the thickened marinade. Return to the oven and cook for another 5 to 10 minutes, until the chicken is cooked through and nicely glazed. The internal temperature should be 165°F.
- Rest and sliceBaste once more and return to the oven for a final 2 minutes if you want extra caramelization. Let the chicken rest for at least 5 minutes before slicing thinly.
Notes
- You can use bone-in thighs if you prefer, just increase the roasting time.
- If you don’t have Shaoxing wine, dry sherry or mirin work as substitutes.
- Red food coloring gives it the classic look, but you can use a natural substitute like beet powder, or just leave it out.
Nutrition
