Authentic Char Siu Chicken (Print version)
Juicy chicken thighs in aromatic char siu sauce, roasted until caramelized and sticky.
# What goes in:
→ 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
# Cooking steps:
01 - Whisk together hoisin sauce, honey, soy sauce, oyster sauce, Shaoxing wine, brown sugar, sesame oil, five-spice powder, ginger, garlic, and food coloring if using, until smooth and well combined.
02 - Add chicken thighs to the marinade, tossing to coat thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor development.
03 - Preheat oven to 425°F. Line a baking sheet with aluminum 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 even cooking and air circulation.
05 - Roast chicken for 20 minutes until beginning to brown.
06 - Baste chicken generously with reserved marinade, turn pieces over, and baste again. Return to oven and roast for 10 to 15 minutes, basting once more halfway through, until edges are caramelized and chicken reaches an internal temperature of 165°F.
07 - Let chicken rest for 5 minutes to redistribute juices. Slice against the grain and garnish with spring onions and sesame seeds. Serve hot with steamed rice or noodles, or at room temperature in bao buns.
# Tips from flavorandfeast:
01 -
- The marinade works its magic while you sleep, meaning dinner practically cooks itself
- That caramelized sticky glaze creates restaurant quality results with zero fuss
02 -
- That wire rack is non negotiable unless you want steamed chicken instead of roasted perfection
- The extra 5 minutes of resting time makes the difference between juicy and dry
03 -
- Marinate overnight if you can, the flavor difference is absolutely worth the planning
- That last minute under the broiler creates the restaurant style char marks everyone loves