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Char Siu Chicken
Ash Tyrrell

Char Siu Chicken Recipe

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.
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Prep Time 8 hours
Cook Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

  • 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.