Authentic Char Siu Chicken (Printable)

Tender roasted chicken thighs glazed in a sweet, savory char siu sauce with hoisin, honey, and aromatic Chinese spices.

# Ingredient List:

→ 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, for classic color)

→ Garnish

13 - 2 spring onions, finely sliced
14 - 1 tbsp sesame seeds (optional)

# Steps:

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. Whisk until the mixture is completely smooth and well combined.
02 - Add chicken thighs to the bowl with the marinade. Toss thoroughly to ensure each piece is evenly coated. Cover the bowl and refrigerate for at least 2 hours, preferably overnight for maximum flavor penetration.
03 - Preheat your oven to 425°F. Line a baking tray with aluminum foil and place a wire rack on top. This setup allows air circulation and catches drippings for easy cleanup.
04 - Remove chicken from the marinade, reserving the leftover liquid for basting. Place the chicken pieces on the wire rack, spacing them apart to ensure even cooking and proper air circulation around each piece.
05 - Roast the chicken for 20 minutes. The high heat will begin to develop the characteristic char siu caramelization.
06 - Remove the tray from the oven. Baste the chicken generously with the reserved marinade, flip each piece, and baste again. Return to the oven and roast for an additional 10-15 minutes, basting once more halfway through, until the edges are nicely caramelized and the chicken reaches an internal temperature of 165°F.
07 - Let the chicken rest for 5 minutes to allow the juices to redistribute. Slice against the grain and garnish with finely sliced spring onions and sesame seeds. Serve hot, at room temperature, or incorporate into your favorite dishes.

# Expert Advice:

01 -
  • The marinade creates that sticky, finger-licking glaze that makes restaurant char siu irresistible
  • Chicken thighs stay incredibly juicy even after high-heat roasting
  • You can marinate it overnight and have dinner practically ready to cook
02 -
  • The wire rack is absolutely crucial, without it the chicken steams in its own juices instead of developing that sticky glaze
  • Don't skip the resting period, those juices need time to redistribute or you'll lose all that moisture when you slice
03 -
  • If you want that smoky restaurant finish, throw the cooked chicken under the broiler for just 1-2 minutes at the end
  • Line your baking tray with two layers of foil, the caramelized marinade is a nightmare to clean

Go Back