Char Siu Chicken (Printable)
Marinated chicken glazed with honey-hoisin for a glossy, caramelized finish; perfect with steamed rice and greens.
# What You Need:
→ Chicken
01 - 1¾ lb boneless, skinless chicken thighs
→ Marinade
02 - 3 tbsp hoisin sauce
03 - 2 tbsp soy sauce
04 - 2 tbsp honey
05 - 1 tbsp oyster sauce
06 - 1 tbsp Shaoxing wine (or dry sherry)
07 - 2 cloves garlic, minced
08 - 1 tsp five-spice powder
09 - 1 tsp grated fresh ginger
10 - 1 tsp sesame oil
11 - ½ tsp red food coloring (optional, for traditional color)
→ Garnish
12 - 2 green onions, thinly sliced
13 - 1 tsp sesame seeds
# How-To:
01 - In a mixing bowl, whisk together hoisin sauce, soy sauce, honey, oyster sauce, Shaoxing wine, minced garlic, five-spice powder, grated ginger, sesame oil, and red food coloring if using, until smooth and well combined.
02 - Add the chicken thighs to the marinade, turning to coat each piece thoroughly. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight for deeper flavor penetration.
03 - Preheat the oven to 400°F (200°C). Line a baking tray with aluminum foil and set a roasting rack on top to allow even air circulation around the chicken.
04 - Remove the chicken from the marinade, letting excess drip off back into the bowl. Reserve the leftover marinade for basting. Arrange the chicken thighs on the prepared rack in a single layer.
05 - Roast the chicken for 15 minutes. Remove from the oven and generously brush with the reserved marinade using a pastry brush. Return to the oven and continue roasting for another 10–15 minutes until the glaze is glossy and caramelized.
06 - For extra caramelization, broil the chicken for 2–3 minutes, watching closely to avoid burning. Remove from the oven and let the chicken rest for a few minutes before slicing.
07 - Slice the chicken into pieces and transfer to a serving platter. Scatter sliced green onions and sesame seeds over the top. Serve alongside steamed rice and stir-fried greens.
# Expert Tips:
01 -
- The sticky glossy glaze tastes like something from a professional Cantonese barbecue shop but it comes together with pantry staples you probably already have.
- Chicken thighs stay incredibly juicy even if you accidentally leave them in the oven a few minutes too long which makes this nearly impossible to ruin.
02 -
- If you try to flip the chicken too early during roasting the glaze will tear and stick to the rack so wait until the surface firms up and releases naturally.
- Reserving the marinade for basting rather than discarding it is the single step that transforms this from good to absolutely outstanding.
03 -
- Pat the chicken thighs dry with paper towels before adding them to the marinade because excess moisture prevents the glaze from adhering properly during roasting.
- The broiler step is only two or three minutes but it is the entire reason this dish looks and tastes like it came from a professional kitchen so never skip it.