I recently made Char Siu Chicken at home, and I have to tell you—it turned out even better than I hoped! I’ve always loved that sweet, savory flavor from Chinese BBQ dishes, and this one nailed it.

After marinating overnight, the chicken baked up juicy and caramelized with the perfect glaze. It’s one of those recipes that feels fancy but is surprisingly simple.

If you’re looking for new dinner ideas, this one definitely deserves a spot on your weekly rotation alongside favorites like Spinach Artichoke Chicken Bake. Let me walk you through how I made it and how you can too.

Ingredients for Char Siu Chicken

The secret to great Char Siu is in the marinade—sweet, salty, and rich in umami. Fresh ingredients make all the difference!

chicken thighs (boneless, skinless) – 1.5 pounds: Juicy and flavorful, thighs hold up well during roasting.
char siu sauce – ½ cup: A mix of hoisin, soy, and sweeteners—it gives the base flavor.
soy sauce – 3 tablespoons: Adds deep, savory umami.
hoisin sauce – 2 tablespoons: Thick and sweet, perfect for richness.
Shaoxing wine or dry sherry – 2 tablespoons: Gives an aromatic depth.
honey – 2 tablespoons: For sweetness and that signature glossy finish.
garlic (minced) – 3 cloves: Adds punch and warmth.
five-spice powder – 1 teaspoon: Traditional blend that gives Char Siu its iconic taste.
red food coloring (optional) – 1–2 drops: Adds the classic red hue, but it’s okay to skip.

Note: This quantity serves about 4 people generously.

Variations

Want to make it your own? Here are some creative variations:

Dairy-Free: This recipe is naturally dairy-free.
Sugar-Free: Replace honey with sugar-free maple syrup or monk fruit syrup.
Low-Sodium: Use low-sodium soy sauce to reduce saltiness.
No Alcohol: Replace Shaoxing wine with apple juice or rice vinegar.
Add Heat: Mix in chili garlic sauce for a spicy kick.

Cooking Time

Here’s how much time you’ll need from start to finish:

Prep Time (including marination): 4 to 8 hours
Cooking Time: 25 to 30 minutes
Total Time: 4.5 to 8.5 hours

Equipment You Need

These basic tools make the cooking process super smooth:

Mixing bowls – For preparing and marinating the chicken.Whisk or fork – To mix the marinade into a smooth sauce.
Baking sheet with wire rack – Elevates the chicken for even cooking and caramelization.
Basting brush – Helps brush extra marinade during baking.
Meat thermometer – Ensures perfect doneness at 165°F.
Knife and cutting board – For slicing before serving.

How to Make Char Siu Chicken?

Marinate the Chicken

In a large mixing bowl, whisk together the char siu sauce, soy sauce, hoisin sauce, Shaoxing wine, honey, garlic, five-spice powder, and food coloring. Make sure the marinade is well blended.

Place the chicken thighs in a bowl or zip-top bag. Pour the marinade over them, turning to coat each piece evenly. Cover and refrigerate for at least 4 hours or overnight. The longer you let it sit, the deeper the flavors soak in. Overnight marination gives you the boldest taste.

Bake the Chicken

Preheat your oven to 400°F (200°C). Line a baking sheet with foil for easy cleanup and place a wire rack over it. Lay the marinated chicken pieces on the rack. Save the leftover marinade for basting during cooking. Bake for about 15 minutes, then baste with extra marinade and rotate the pan. Bake another 10–15 minutes until the internal temperature reaches 165°F.

Finish with Broiling

For a charred effect, turn on the broiler for the last 1–2 minutes. Watch carefully to avoid burning. The sugars caramelize quickly, creating a beautiful glaze. This step really adds that BBQ touch. Once done, remove the chicken from the oven and let it rest for about 5–7 minutes before slicing.

Additional Tips for Making this Recipe Better

After trying this several times, here’s what helped me get it just right:

Marinate overnight for maximum flavor.
I prefer chicken thighs—they stay moist and don’t dry out.
Always reserve some marinade for basting, but don’t use what touched raw chicken after baking starts.
Keep a meat thermometer handy; it takes out all the guesswork.
If you don’t have a broiler, turn the heat up to 450°F in the last few minutes to get a similar char effect.

How to Serve Char Siu Chicken?

Presentation makes a difference! Here’s how I like to serve it:

Serve it over steamed jasmine rice with a sprinkle of sesame seeds and chopped scallions for color and crunch.
Slice the chicken into strips and arrange on a platter with a side of stir-fried vegetables like bok choy or snap peas.
For a fun twist, try Char Siu Chicken in wraps, noodle bowls, or even bao buns with pickled veggies for contrast.
Drizzle any extra pan juices or glaze over the top right before serving to lock in moisture and flavor.
You can even pair it with dishes like a Chicken Burrito Bowl for an unexpected fusion meal.

Char Siu Chicken — Credit IG (omnivorescookbook)

Nutritional Information

Here’s a quick overview of the nutrition for one serving (approx.):

Calories: ~320 kcal
Protein: ~28g
Carbohydrates: ~14g
Fat: ~17g

Make Ahead and Storage

Restoring

Let leftovers cool completely before storing in an airtight container. Reheat gently in the oven or air fryer to bring back the glaze.

Freezing

You can freeze marinated raw chicken in a zip-top bag for up to 2 months. Thaw overnight in the fridge before baking.

Reheating

Warm leftovers in the oven at 350°F for 10–12 minutes or microwave in short bursts. I sometimes add a spoon of water to keep it moist.

Why You’ll Love This Recipe?

This dish has so much going for it—it’s easy, flavorful, and super satisfying. Here’s why it’s a keeper:

Effortless but impressive: Just mix, marinate, and bake—perfect for beginners.Restaurant-style at home: Tastes just like your favorite takeout, but homemade.
Great for meal prep: The chicken holds up well for a few days and can be used in many meals.
Customizable flavors: Adjust sweetness, spice, or salt to fit your taste.
No fancy ingredients: Most of the items are pantry staples or easy to find.

If you’re collecting go-to dinner ideas, this is one recipe you’ll come back to again and again.

Ash Tyrrell