Authentic Char Siu Chicken (Print version)
Tender chicken glazed with sweet hoisin-honey marinade, roasted until perfectly caramelized.
# What goes in:
→ Chicken
01 - 2.2 lbs boneless, skinless chicken thighs
→ Marinade
02 - 3 tablespoons hoisin sauce
03 - 3 tablespoons honey
04 - 2 tablespoons light soy sauce
05 - 1 tablespoon dark soy sauce
06 - 2 tablespoons Shaoxing wine or dry sherry
07 - 2 tablespoons brown sugar
08 - 1 teaspoon Chinese five spice powder
09 - 2 garlic cloves, minced
10 - 1 teaspoon grated ginger
11 - 0.5 teaspoon red food coloring (optional)
12 - 1 tablespoon sesame oil
→ Glaze
13 - 2 tablespoons reserved marinade
14 - 1 tablespoon honey
# Cooking steps:
01 - Whisk together hoisin sauce, honey, light soy sauce, dark soy sauce, Shaoxing wine, brown sugar, five spice powder, minced garlic, grated ginger, red food coloring if using, and sesame oil in a large bowl until smooth and fully combined. Reserve 2 tablespoons of this mixture separately for the glaze.
02 - Add chicken thighs to the bowl with the main marinade, turning pieces thoroughly to coat all surfaces. Cover container and refrigerate for at least 2 hours, preferably overnight, allowing flavors to penetrate deeply.
03 - Set oven to 425°F. Line a baking sheet with aluminum foil and position a wire rack on top to allow fat drippings to fall away during cooking.
04 - Arrange marinated chicken thighs on the prepared wire rack, leaving space between pieces for air circulation. Roast for 15 minutes to begin caramelization.
05 - Combine the reserved 2 tablespoons marinade with 1 tablespoon honey in a small bowl, mixing until uniform.
06 - Remove chicken from oven and brush generously with honey-marinade glaze. Return to oven and roast for 12 to 15 minutes longer, brushing with additional glaze halfway through, until chicken reaches internal temperature of 165°F and edges are deeply caramelized.
07 - Let chicken rest for 5 minutes to allow juices to redistribute. Slice against the grain and serve over steamed rice or noodles, garnishing with sliced scallions or toasted sesame seeds if desired.
# Tips from flavorandfeast:
01 -
- The glaze creates that irresistible sticky coating that makes restaurant style Chinese food so addictive
- Chicken thighs stay incredibly juicy while developing those gorgeous caramelized edges
02 -
- The wire rack is not optional here, it elevates the chicken so air can circulate and prevent the bottom from getting soggy
- That high oven temperature is what creates the authentic char siu edges you are looking for
03 -
- Line your baking tray with foil, the caramelized drippings are nearly impossible to clean otherwise
- If you want that classic bright red color without food dye, add a tablespoon of ketchup to the marinade