Char Siu Chicken

A plate of sliced Chinese BBQ pork, garnished with chopped green onions and sesame seeds, is being picked up with chopsticks. Bowls of green onions and seasoning are in the background.

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This easy Char Siu Chicken recipe uses chicken thighs instead of pork for a quicker, weeknight-friendly version. The marinade is packed with flavor and roasts into a sticky, caramelized glaze that’s sweet, salty, and deeply savory.

Course main dish

Cuisine Asian, Chinese

Keyword char siu, char siu chicken

Prep Time 10

Cook Time 40

Marinating Time 8

Servings servings

Calories 436kcal

Author 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 chicken
In 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 oven
Remove 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 chicken
Take 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 marinade
Pour 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 roasting
After 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 slice
Baste 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.

Video

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