Char Siu Chicken

Succulent chicken thighs glazed with a sticky-sweet marinade and roasted to caramelized perfection create an irresistible meal that brings authentic Chinese BBQ flavors to your home kitchen. This Char Siu Chicken transforms humble chicken thighs into something extraordinary with its perfect balance of sweet honey, savory soy, and aromatic five-spice powder. The result is tender meat with deeply caramelized edges and a glossy lacquered finish that will have everyone reaching for seconds.

I first discovered char siu when traveling through Hong Kong many years ago, and the memory of that sweet-savory flavor haunted me until I finally created this chicken version at home. My first attempt wasn't quite right, but after tweaking the marinade proportions and cooking method, I served it at a backyard gathering where it disappeared within minutes. The beautiful reddish-brown color and irresistible aroma have made this dish a requested favorite at family gatherings ever since.

Perfect Ingredients

• Boneless Chicken Thighs: These naturally juicy cuts remain tender throughout cooking—their higher fat content helps them absorb flavors beautifully
• Hoisin Sauce: Creates the foundation of the marinade with its complex sweet and savory notes—look for a quality brand with no artificial colors
• Honey: Provides natural sweetness and helps create that coveted sticky glaze—local raw honey offers the best flavor
• Soy Sauce: Adds essential umami depth and balanced saltiness—use low sodium if you're sensitive to salt
• Oyster Sauce: Contributes richness and complexity that can't be replicated—this savory sauce is worth seeking out
• Chinese Five-Spice Powder: This magical blend of star anise, cloves, cinnamon, Sichuan peppercorns, and fennel creates authentic dimension
• Rice Vinegar: A touch of acidity balances the sweetness while tenderizing the meat—don't substitute with other vinegars
• Fresh Garlic: Minced garlic infuses the marinade with essential aromatic notes—fresh cloves offer significantly better flavor than pre-minced

Cooking Method

Create The Marinade:

Begin by mixing a quarter cup of hoisin sauce, two tablespoons each of soy sauce and honey, one tablespoon each of oyster sauce and rice vinegar, two minced garlic cloves, one teaspoon of Chinese five-spice powder, and half a teaspoon of sesame oil in a bowl. Whisk thoroughly until the mixture becomes smooth and the honey is fully incorporated. The marinade should have a glossy appearance with a perfect balance of sweet and savory aromas.

Prepare The Chicken:

Place one and a half pounds of boneless, skinless chicken thighs in a large resealable plastic bag. Pour half of the marinade over the chicken, reserving the other half for later use. Seal the bag, removing as much air as possible, and massage gently to ensure each piece is thoroughly coated. Refrigerate for at least two hours, though overnight marination yields the most flavorful results. Store the reserved marinade in a covered container in the refrigerator.

Ready For Cooking:

When you're ready to cook, preheat your oven to 375°F (190°C). Remove the marinated chicken from the refrigerator and allow it to sit at room temperature for about 30 minutes. This ensures more even cooking and better caramelization. Line a baking sheet with aluminum foil for easier cleanup, then arrange the chicken pieces in a single layer, allowing space between each piece.

Roast To Perfection:

Bake the chicken in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (74°C). While the chicken cooks, transfer the reserved marinade to a small saucepan. Bring it to a boil over medium heat, then reduce to a simmer for about 10 minutes until it thickens into a glossy glaze, stirring occasionally to prevent burning.

Create The Signature Glaze:

Once the chicken is cooked through, remove it from the oven and brush generously with the thickened glaze. Switch your oven to broil setting and return the chicken to the oven, placing it about 6 inches from the heat source. Broil for 2-3 minutes, watching carefully to prevent burning. The goal is to achieve those signature caramelized, slightly charred edges that define authentic char siu.

Rest Before Serving:

Remove the chicken from the oven and let it rest for 10 minutes before slicing. This crucial step allows the juices to redistribute throughout the meat, ensuring maximum tenderness and flavor. Slice the chicken against the grain for the most tender texture, and drizzle with any remaining glaze before serving.

Pin it

My mother-in-law is notoriously difficult to impress with non-traditional recipes, but when I served this char siu chicken at a family dinner, she asked for the recipe before dessert was served. What surprised her most was how the Chinese five-spice powder transformed ordinary chicken thighs into something that tasted authentic and complex.

Perfect Pairings

Transform your char siu chicken into a complete meal with these complementary sides. Steamed jasmine rice soaks up the flavorful sauce while providing a neutral canvas that lets the chicken shine. Stir-fried bok choy with garlic adds a fresh, green element that balances the richness of the glazed meat. For a more substantial spread, include some quick-pickled cucumbers dressed with rice vinegar and a touch of sugar, offering a crisp, tangy contrast to the sweet-savory chicken.

Exciting Variations

Customize this versatile recipe to create new flavor experiences. Create a spicier version by adding a tablespoon of sambal oelek or sriracha to the marinade for a fiery kick that contrasts beautifully with the sweetness. Transform leftovers into delicious char siu bao by chopping the chicken, mixing with additional sauce, and stuffing into steamed bun dough for traditional Chinese barbecue buns. For a lighter option, slice the cooked chicken and serve it atop a crisp salad with mandarin oranges, sliced almonds, and a ginger-sesame dressing.

Storage Solutions

Maintain flavor and texture with proper storage techniques. Refrigerate leftover char siu chicken in an airtight container for up to three days. When reheating, add a tablespoon of water to the container and cover before microwaving to help restore moisture, or warm gently in a 300°F oven until heated through. For meal prep convenience, prepare extra chicken and freeze portions in freezer-safe bags for up to three months. Thaw overnight in the refrigerator before reheating. The cooked glazed chicken also makes excellent additions to fried rice, noodle soups, or wraps throughout the week.

I've prepared countless chicken recipes over the years, but this char siu version remains a favorite for both weeknight dinners and special occasions. What makes it special is how it transforms humble chicken thighs into something that feels restaurant-worthy with minimal effort. The combination of that sticky glaze with the aromatic five-spice creates a dish that's deeply satisfying while being surprisingly easy to prepare. Every time I make it, the kitchen fills with an aroma that draws everyone in, creating those precious moments of anticipation that make home cooking so rewarding.

Pin it

Frequently Asked Questions

→ What is Char Siu chicken?

Char Siu is traditionally a Cantonese style of barbecued pork, but this recipe adapts the same sweet-savory marinade and cooking technique for chicken. The term 'char siu' actually means 'fork roasted' and refers to the traditional preparation method where meat is skewered and roasted over fire.

→ Can I make this without oyster sauce?

Yes! If you don't have oyster sauce or prefer not to use it, you can substitute with an additional tablespoon of hoisin sauce or soy sauce mixed with a teaspoon of sugar to maintain the umami flavor and proper consistency.

→ Can I use chicken breast instead of thighs?

While you can use chicken breast, thighs are recommended because they remain juicier and more flavorful through the cooking process. If using breasts, reduce the cooking time slightly and be careful not to overcook them, as they can dry out more easily.

→ What is Chinese five-spice powder?

Chinese five-spice powder is a blend typically containing star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds. It adds a complex, aromatic flavor that's essential to authentic char siu. Most grocery stores carry it in the spice section.

→ How can I make this on the grill instead of in the oven?

To grill char siu chicken, marinate as directed, then cook on a preheated grill over medium heat for about 6-7 minutes per side, until the internal temperature reaches 165°F. Brush with the reduced glaze during the last few minutes of cooking for that delicious caramelization.

→ What side dishes go well with Char Siu Chicken?

Char Siu Chicken pairs wonderfully with steamed jasmine rice, stir-fried vegetables like bok choy or broccoli, or simple cucumber salad. For a complete meal, you could also serve it with vegetable fried rice or chow mein noodles.