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This hearty Char Siu Chicken has become my favorite weeknight dinner option for when I want authentic Chinese flavors without the fuss. Inspired by traditional Chinese BBQ pork but using juicy chicken instead, this dish delivers that perfect balance of sweet, savory, and slightly smoky flavors that make char siu so irresistible.
I first created this recipe when trying to recreate the flavors of Cantonese barbecue but wanted something lighter than traditional pork. My family now requests it almost weekly, and it's become our go-to dish when we have friends over who appreciate Asian cuisine but want something approachable.
Ingredients
- Hoisin sauce: adds the signature sweet and savory base flavor that defines char siu
- Soy sauce: provides depth and umami that penetrates the chicken
- Honey: creates that beautiful caramelization and sticky glaze
- Chinese rice wine: adds complexity and helps tenderize the meat
- Five spice powder: the essential spice blend that gives authentic character
- Bone-in chicken thighs: the dark meat stays juicy and absorbs flavor better than breast meat
- Garlic and ginger: aromatic foundations that perfume the marinade
- Oyster sauce: adds richness and depth to the sauce
How To Make Char Siu Chicken
- Mix the marinade:
- Combine hoisin sauce, soy sauce, honey, rice wine, oyster sauce, five spice powder, garlic, and ginger in a bowl. Whisk thoroughly until you have a smooth, uniform sauce. The honey might resist incorporating if it's cold, so make sure all ingredients are at room temperature for best results.
- Marinate the chicken:
- Place your chicken thighs in a ziplock bag or shallow container and pour the marinade over them. Use your hands to massage the marinade into every crevice of the chicken. Let this marinate in the refrigerator for at least 2 hours, though overnight yields the most flavorful results. Turn the chicken halfway through if possible to ensure even flavor distribution.
- Prepare for cooking:
- Preheat your oven to 375°F. Line a baking sheet with foil and place a wire rack on top. This elevation allows hot air to circulate around the chicken, creating that authentic char siu texture. Remove chicken from marinade but reserve the liquid for basting.
- Roast to perfection:
- Arrange the chicken pieces on the wire rack with some space between each piece. Roast for about 25 minutes, basting with the reserved marinade every 8 minutes. This repeated basting creates those delicious layers of flavor and the signature sticky exterior. Cook until the internal temperature reaches 165°F and the outside has a beautiful lacquered appearance.
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Five spice powder is truly the secret ingredient that makes this dish special. The blend of star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel seeds creates a complex flavor profile that instantly transports you to a Hong Kong barbecue shop. My grandmother taught me that the quality of your five spice makes all the difference in char siu dishes.
Make-Ahead Options
Char Siu Chicken actually improves with time, making it perfect for meal planning. You can marinate the chicken up to 48 hours in advance, allowing the flavors to fully penetrate the meat. The cooked chicken stays delicious in the refrigerator for up to 4 days. I often double the recipe specifically to have leftovers for quick lunches throughout the week. The flavors continue to develop even after cooking, making day-two char siu chicken sometimes even more delicious than fresh.
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Serving Suggestions
This versatile chicken works in numerous presentations beyond the traditional rice pairing. Try slicing it thinly and tucking it into steamed bao buns with quick pickled cucumbers and hoisin sauce for homemade char siu bao. It also makes an excellent protein addition to stir-fried noodles or fried rice. For a lighter option, serve it alongside stir-fried bok choy or other Asian greens with a sprinkle of sesame seeds. One of my favorite ways to enjoy leftover char siu chicken is chopped and added to a simple chicken salad with mandarin oranges, sliced almonds, and a sesame ginger dressing.
Authentic Variations
Traditional char siu gets its red color from red fermented bean curd, though many modern recipes use food coloring instead. For a more authentic version, you can add a tablespoon of red fermented bean curd to your marinade. Another traditional approach is to hang the meat while cooking, allowing it to develop that signature char siu shape and texture. While difficult in home kitchens, you can approximate this by suspending chicken pieces on skewers over a baking dish. Some regions of China add maltose instead of honey for an even glossier finish. For special occasions, I sometimes brush the chicken with a mixture of honey and water during the last five minutes of cooking to create an extra shiny glaze.
Frequently Asked Questions
- → What is Char Siu Chicken?
Char Siu Chicken is a take on the classic Chinese BBQ dish, using chicken instead of pork, marinated in a sweet and savory mixture for a bold, caramelized flavor.
- → Can I use boneless chicken for this dish?
Yes, boneless chicken thighs or breasts work well, though thighs retain more moisture and flavor during cooking.
- → How do I achieve the signature red color?
Adding a small amount of red food coloring to the marinade can help replicate the traditional color of Char Siu. This is optional.
- → Can I cook this in the oven instead of grilling?
Absolutely! Roast the chicken in the oven at 375°F (190°C) for about 25-30 minutes, basting occasionally for a caramelized glaze.
- → What can I serve with Char Siu Chicken?
Steamed rice, stir-fried vegetables, or noodles are excellent options. You can also serve it in bao buns for a fun twist.
- → Can I use this marinade for other meats?
Yes, the marinade works wonderfully with other proteins like pork, beef, or even turkey.
- → How long should I marinate the chicken?
Marinate the chicken for 2-3 hours to allow the flavors to penetrate. For a stronger taste, you can marinate overnight in the refrigerator.