Authentic Char Siu Chicken (Printable)
Juicy chicken thighs in aromatic char siu sauce, oven-roasted until sticky and caramelized with authentic Chinese flavors.
# What You'll Need:
→ 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 - 1/4 tsp red food coloring (optional)
→ Garnish
13 - 2 spring onions, finely sliced
14 - 1 tbsp sesame seeds (optional)
# How To Make:
01 - Whisk together hoisin sauce, honey, soy sauce, oyster sauce, Shaoxing wine, brown sugar, sesame oil, five-spice powder, ginger, garlic, and food coloring in a large bowl until smooth.
02 - Add chicken thighs to the bowl, toss to coat thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor penetration.
03 - Preheat oven to 425°F. Line a baking sheet with foil and place a wire rack on top.
04 - Remove chicken from marinade, reserving the liquid. Place chicken pieces on the wire rack with space between each piece for proper air circulation.
05 - Roast for 20 minutes to begin the caramelization process.
06 - Baste chicken generously with reserved marinade, flip pieces, and baste again. Return to oven for 10-15 minutes, basting once more, until edges are caramelized and chicken reaches internal temperature of 165°F.
07 - Let chicken rest for 5 minutes to redistribute juices. Slice against the grain, garnish with spring onions and sesame seeds. Serve hot or at room temperature.
# Expert Tips:
01 -
- The caramelized edges get sticky and sweet while the inside stays impossibly juicy
- Your whole kitchen will smell like the best Chinese takeout spot you know
02 -
- Chicken thighs vary in thickness; check the internal temp at the thickest point rather than relying solely on time
- That red food coloring is purely for the classic char siu look and has zero effect on flavor; skip it if you prefer natural food
03 -
- Pat the chicken dry before adding it to the marinade so the sauce actually sticks instead of sliding off
- If you are using the red food coloring, start with a tiny pinch and add more; you cannot take it back