Char Siu Chicken Recipe

Char Siu Chicken is that magical, sticky-sweet, and savory roasted chicken dish that’ll have your entire kitchen smelling like your favorite Cantonese BBQ shop. Each bite is deeply flavorful, thanks to an irresistible marinade that caramelizes beautifully in the oven for a glossy, slightly charred finish. If you’ve been craving those vibrant, lacquered slices from Chinese restaurants, you’ll be amazed at how easy—and fun—it is to recreate Char Siu Chicken right at home.

Ingredients You’ll Need

You won’t believe how a handful of simple pantry staples can create such bold flavor! Each ingredient brings something essential to the table, from color to aroma to a rich, balanced taste that makes Char Siu Chicken so special.

• Chicken Thighs (2 pounds, bone-in, skin-on): Juicy, flavorful chicken thighs hold up well to baking and soak up the marinade.
• Dark Brown Sugar (2 tablespoons): Brings deep sweetness and encourages that sticky, caramelized finish on the chicken.
• Salt (1 teaspoon): Essential for balance and to enhance every savory note in the dish.
• Five Spice Powder (1/2 teaspoon): Adds distinctive warmth and aroma you can’t miss in true char siu flavor.
• White Pepper (1/4 teaspoon): Offers a gentle heat that brightens the overall taste profile.
• Hoisin Sauce (1 1/2 tablespoons): Brings sweet, salty, umami depth and a subtle fermented tang.
• Shaoxing Wine (1 tablespoon): Classic Chinese cooking wine that adds aromatic complexity; dry sherry or beer work as substitutes in a pinch.
• Light Soy Sauce (2 teaspoons): Lends saltiness and adds a touch of that dark, glossy color.
• Sesame Oil (1/2 teaspoon): Just a little gives a nutty richness and lovely aroma.
• Garlic (2 cloves, minced): Fresh garlic punches up the flavor with its savory bite.
• Red Food Coloring (5 drops, optional): Traditional for that iconic red hue—totally optional, but fun if you want the full char siu look.
• Water (2 tablespoons): Thins out the marinade for basting and helps steam the chicken as it cooks.
• Maltose (1 tablespoon): This ultra-sticky syrup creates authentic shine; honey or brown rice syrup are good subs for home kitchens.

How to Make Char Siu Chicken

Step 1: Marinate the Chicken

First things first: trim any excess fat from your chicken thighs for the best texture. In a large bowl, mix together the dark brown sugar, salt, five spice powder, white pepper, hoisin sauce, Shaoxing wine, light soy sauce, sesame oil, minced garlic, and a few drops of red food coloring if you’re using it. Let your hands get in there—rub every nook and cranny of the chicken with this savory-sweet marinade, ensuring each piece is fully coated. For that unmistakable Char Siu Chicken flavor, cover and refrigerate your marinated chicken overnight, or at least a solid 8 hours. This patient wait makes all the difference.

Step 2: Bring to Room Temperature and Preheat

When you’re ready to cook, remember to take the chicken out of the refrigerator a couple of hours before baking. Letting the meat come up to room temperature ensures it cooks evenly from edge to center and stays juicy. Meanwhile, preheat your oven to 375°F (190°C) and set a rack in the center. This higher heat will help the sugars in the marinade caramelize to perfection.

Step 3: Prep Your Pan and Arrange the Chicken

Line your sheet pan with heavy-duty foil (your future self will thank you at cleanup time), then top with parchment or non-stick foil. Lay out the marinated chicken thighs, skin side up, making sure they’re not touching. Overcrowding can steam rather than roast your Char Siu Chicken, so give each piece a little space. Save any leftover marinade—it’s going to turn into your basting sauce.

Step 4: Start Roasting

Slide your perfectly arranged chicken into the preheated oven and roast for 30 minutes, checking in every 15 minutes or so. If you notice any scorching, gently tent the chicken with foil or lower the heat. The combination of sugar and sauce means it can brown (or burn) quickly, so peek in as you go to keep things just right.

Step 5: Make the Basting Sauce

While the chicken is doing its thing, let’s make that irresistibly sticky glaze! Pour the reserved marinade into a small saucepan with two tablespoons of water, and bring it to a simmer. Now stir in the maltose (it helps to microwave maltose for 15 seconds at a time to soften). Keep the sauce on low heat, stirring until it’s glossy and homogenous, then turn off the stove. The basting sauce is key to creating that luscious Char Siu Chicken coating everyone loves.

Step 6: Baste and Finish Roasting

After the first 30 minutes, open the oven and brush the tops of the chicken generously with your warm, cooked basting sauce. Roast for another 5 to 10 minutes, or until the internal temperature hits 165°F (74°C) and the juices run clear when you pierce the meat. If you’re chasing that iconic, extra-glossy char siu crust, give the chicken one last brush of sauce and return it to the oven for an extra minute before serving.

How to Serve Char Siu Chicken

Garnishes

A simple handful of sliced scallions or a sprinkle of toasted sesame seeds can make your Char Siu Chicken look straight out of a restaurant. You might also try thinly sliced red chilies for color and mild heat, or a few sprigs of cilantro for a burst of freshness.

Side Dishes

This dish begs for fluffy steamed jasmine rice to soak up every sticky drop. For something green, quick stir-fried bok choy or garlicky Chinese broccoli makes a crisp, bright counterpoint. If you want to keep things extra homey, try serving Char Siu Chicken with pickled vegetables or a simple cucumber salad.

Creative Ways to Present

If you want to wow your guests, slice the chicken and fan it out over a bed of rice, drizzling the pan juices on top for extra shine. Char Siu Chicken also shines in bao buns with pickled veggies, or as a topping for a hearty noodle soup. Cut the chicken into strips and toss it with a fresh salad for an Asian-inspired lunch.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer leftover Char Siu Chicken to an airtight container and store it in the refrigerator for up to four days. The flavor actually deepens overnight, so don’t be surprised if you find yourself sneaking cold bites straight from the fridge.

Freezing

To freeze, arrange cooled pieces in a single layer on a baking sheet and freeze until solid. Then, wrap them well or place in freezer bags with the air pressed out. Stored this way, Char Siu Chicken keeps its flavor for up to three months. For best results, slice and portion before freezing for quick, easy meals down the road.

Reheating

Reheat Char Siu Chicken gently in a 325°F (165°C) oven until warmed through, or microwave individual portions on medium power to avoid drying out the meat. If you have extra marinade or sauce left, brush some over the chicken before reheating for an extra boost of moisture and flavor.

FAQs

Can I use boneless chicken breasts instead of thighs?

Absolutely! Boneless skinless chicken breasts will work, but they’ll cook a bit faster and won’t be quite as juicy as thighs. Just keep an eye on them so they don’t overcook, and baste them well to help seal in flavor.

Is the red food coloring necessary for Char Siu Chicken?

Not at all! The food coloring is purely optional and mostly for aesthetics—if you skip it, you’ll still get delicious, deeply flavored chicken with a beautiful mahogany glaze.

What if I don’t have maltose?

No worries! Honey or brown rice syrup are both excellent substitutes for maltose in homemade Char Siu Chicken. Both add sweetness and shine, so feel free to use what you have on hand.

Can I grill the chicken instead of roasting?

You bet! Char Siu Chicken is fantastic grilled over indirect heat. Just baste frequently and move pieces around as needed to avoid burning, since the marinade contains sugar.

How long should I marinate the chicken?

Overnight (about 8 hours) is ideal for the fullest flavor, but in a pinch, you can get away with a 4-hour marinade. The longer soak really makes the magic happen, though!

Final Thoughts

Char Siu Chicken is pure comfort—sweet, savory, glossy, and irresistible. I hope you’ll give this recipe a try and bring some Cantonese BBQ magic to your own dinner table. Happy cooking, and enjoy every bite of that sticky, delicious goodness!

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