Authentic Char Siu Chicken (Printable)
Tender chicken thighs in a sweet hoisin-honey marinade, roasted until caramelized and sticky with authentic Chinese five-spice flavors.
# What You'll Need:
→ Chicken
01 - 2.2 lbs boneless, skinless chicken thighs
→ Marinade
02 - 3 tbsp hoisin sauce
03 - 3 tbsp honey
04 - 2 tbsp light soy sauce
05 - 1 tbsp dark soy sauce
06 - 2 tbsp Shaoxing wine or dry sherry
07 - 2 tbsp brown sugar
08 - 1 tsp Chinese five spice powder
09 - 2 garlic cloves, minced
10 - 1 tsp grated ginger
11 - 0.5 tsp red food coloring (optional)
12 - 1 tbsp sesame oil
→ Glaze
13 - Reserved marinade (2 tbsp)
14 - 1 tbsp honey
# How To Make:
01 - Whisk together hoisin sauce, honey, light soy sauce, dark soy sauce, Shaoxing wine, brown sugar, five spice powder, minced garlic, grated ginger, food coloring if using, and sesame oil until fully combined. Measure out and reserve 2 tablespoons of the mixture separately for the glaze.
02 - Add chicken thighs to the bowl with the marinade, turning to coat thoroughly. Cover and refrigerate for a minimum of 2 hours, preferably overnight, for optimal flavor penetration.
03 - Preheat oven to 425°F. Line a baking sheet with aluminum foil and place a wire rack on top.
04 - Arrange marinated chicken thighs on the wire rack. Roast for 15 minutes.
05 - While chicken roasts, combine the reserved 2 tablespoons marinade with 1 tablespoon honey in a small bowl.
06 - Remove chicken from oven and brush generously with the honey-marinade glaze. Return to oven and roast for an additional 12 to 15 minutes, brushing with glaze once more halfway through, until chicken is cooked through and edges are caramelized.
07 - Let chicken rest for 5 minutes before slicing. Serve with steamed rice or noodles, garnished with chopped scallions or sesame seeds if desired.
# Expert Tips:
01 -
- The glaze becomes this incredible sticky lacquer that makes your fingers taste like heaven
- Chicken thighs stay impossibly tender while getting those crave-worthy crispy edges
02 -
- The wire rack is non-negotiable here because air circulation underneath prevents soggy bottoms
- Keep that oven door closed during roasting or you lose the crucial heat needed for proper caramelization
03 -
- Line your baking sheet with extra foil because the dripping sugar glaze becomes a nightmare to clean otherwise
- If using chicken breasts, reduce the initial roast time to 10 minutes and watch closely to prevent drying