Irresistible Char Siu Chicken

This deeply flavorful Char Siu Chicken brings authentic Chinese barbecue flavor right to your home kitchen. The sweet-savory glaze caramelizes beautifully, creating that signature red-hued coating that makes char siu so distinctive and crave-worthy. Ever since I discovered this recipe, it's become our family's alternative to takeout Chinese food on busy weeknights.

I first made this recipe after returning from a trip to Hong Kong where I couldn't get enough of the char siu hanging in restaurant windows. My family was skeptical at first, but now they request "that red chicken" at least twice a month.

Ingredients

• Hoisin sauce: A key ingredient that provides the sweet and savory base for the marinade. Look for a good quality brand without high fructose corn syrup for best results.
• Soy sauce: Adds saltiness and umami depth. Choose naturally brewed soy sauce for the best flavor.
• Honey: Natural sweetener that helps create the caramelized exterior. Local honey works wonderfully here.
• Chinese rice wine or dry sherry: Adds acidity and complexity. Shaoxing wine is traditional but dry sherry makes a good substitute.
• Oyster sauce: Provides richness and depth. A quality oyster sauce should be thick and glossy.
• Chinese five-spice powder: The signature spice blend that makes char siu distinctive. Make sure yours is fresh as this spice loses potency quickly.
• Garlic and ginger: Use fresh for the brightest flavor impact.
• Bone-in chicken thighs: These stay juicier than breast meat. Remove skin if you prefer less fat.
• Red food coloring: This is optional but creates that authentic look. Natural alternatives include beetroot powder.

How To Make Char Siu Chicken

Prepare the Marinade:

Combine all the marinade ingredients in a large bowl, whisking until completely incorporated. The mixture should have a rich reddish-brown color and smooth consistency. Make sure the honey is fully dissolved to prevent burning during cooking.

Marinate the Chicken:

Place chicken thighs in a resealable bag or shallow dish and pour marinade over them. Massage the marinade into the chicken, ensuring each piece is thoroughly coated. Refrigerate for at least 2-3 hours, though overnight will develop even deeper flavor.

Preheat Your Cooking Surface:

If grilling, preheat to medium-high heat around 375°F. For oven roasting, preheat to 375°F. Allow sufficient time for your cooking surface to reach temperature for even cooking and proper caramelization.

Cook the Chicken:

For grilling, place chicken on oiled grates and cook for 7-8 minutes per side, basting with reserved marinade halfway through. For oven roasting, place on a lined baking sheet and roast for 25-30 minutes, basting occasionally. Cook until internal temperature reaches 165°F and the exterior has a glossy, caramelized appearance.

Rest and Serve:

Let chicken rest for 5 minutes before slicing to allow juices to redistribute. Slice against the grain for tender pieces. Garnish with sliced green onions and sesame seeds for color and texture contrast.

Pin it

Five-spice powder has become my secret ingredient in so many dishes beyond this char siu. The fragrant blend of star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seeds adds such wonderful depth. My most memorable time making this dish was for my mother-in-law's birthday—she's a tough critic, but went back for seconds and asked for the recipe!

Storage Tips

Properly stored in an airtight container, leftover Char Siu Chicken will maintain its quality in the refrigerator for up to 3 days. The flavor actually improves slightly overnight as the spices continue to meld. For longer storage, you can freeze the cooked chicken for up to 2 months. Slice before freezing for easier reheating. Thaw overnight in the refrigerator and reheat gently in a covered pan with a splash of water or chicken broth to maintain moisture.

Pin it

Easy Substitutions

This recipe is forgiving and adaptable to what you have on hand. No hoisin sauce? Try combining equal parts of molasses and peanut butter with a dash of five-spice powder. Chicken breasts can substitute for thighs, though cooking time should be reduced by about 5 minutes to prevent drying out. For a gluten-free version, use tamari instead of soy sauce and check your hoisin sauce ingredients. If you're avoiding food coloring, beetroot powder or a touch of paprika can provide a reddish hue, though less vibrant than the traditional look.

Serving Suggestions

Char Siu Chicken shines as the protein centerpiece of an Asian-inspired meal. Serve it with steamed jasmine rice and stir-fried bok choy for a classic combination. For a complete feast, pair with scallion pancakes, vegetable dumplings, and a simple cucumber salad dressed with rice vinegar. This chicken also works beautifully sliced in ramen or udon noodle soup, adding rich flavor to the broth. For a fusion approach, try it in soft bao buns with pickled vegetables and sriracha mayo, or chop it finely to use as a filling for lettuce wraps with herbs and crushed peanuts.

Cultural Context

Char Siu traditionally refers to Cantonese-style barbecued pork, a staple in Chinese cuisine for centuries. The term "char siu" literally means "fork roasted," as the meat was traditionally skewered on long forks and roasted over a fire. This chicken adaptation maintains the flavor profile while using a more accessible protein. In Hong Kong and southern China, char siu is often displayed in restaurant windows, its distinctive red color serving as an advertisement of the establishment's quality. This homemade version honors those traditions while adapting them for the modern home kitchen.

Frequently Asked Questions

→ Can I substitute chicken thighs with other cuts?

Yes, you can use chicken breasts, drumsticks, or wings, but adjust the cooking time to ensure they’re cooked through and juicy.

→ How do I achieve the authentic red color of Char Siu Chicken?

To achieve the traditional red hue, add a small amount of red food coloring to the marinade, though this step is optional.

→ What can I serve with Char Siu Chicken?

This dish pairs well with steamed rice, noodles, stir-fried vegetables, or as part of a larger feast with other Chinese-inspired dishes.

→ Can I prepare the marinade in advance?

Yes, you can make the marinade a day ahead and store it in the refrigerator until ready to use.

→ What’s the best way to prevent the chicken from burning during cooking?

Cook the chicken on medium heat and turn it frequently. Baste with the marinade to avoid drying out and to add extra flavor.