Name: Char Siu Chicken Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Chinese
Ingredients: 2 pounds bone-in skin-on chicken thighs; 2 tablespoons dark brown sugar; 1 teaspoon salt; 1/2 teaspoon five spice powder; 1/4 teaspoon white pepper; 1 1/2 tablespoons hoisin sauce; 1 tablespoon Shaoxing wine ((can substitute clear rice wine, dry sherry, or beer)); 2 teaspoons light soy sauce; 1/2 teaspoon sesame oil; 2 cloves garlic ((minced)); 5 drops red food coloring ((optional)) Basting Sauce: 2 tablespoons water; 1 tablespoon maltose ((can substitute honey or brown rice syrup))

Jump to Recipe

If you’re craving a plate of sticky, savory-sweet deliciousness that’s as stunning as it is simple to make, Char Siu Chicken is calling your name. This take on the classic Cantonese barbecue dish transforms juicy chicken thighs into glistening, ruby-red beauties with a flavor that dances between sweet, salty, and aromatic. Whether you’re a newbie in the kitchen or an old pro, you’ll adore how these everyday ingredients pull together into one stunning centerpiece—no grill or special equipment required. Get ready to fall in love with Char Siu Chicken all over again!

Ingredients You’ll Need

Don’t be fooled by the straightforward ingredient list—the magic of Char Siu Chicken lies in how each piece brings not just flavor, but gorgeous color, caramelization, and mouthwatering aroma. Sourcing these basics means you’re only a few steps away from restaurant-worthy results!

Chicken thighs (bone-in, skin-on): Juicy, flavorful, and perfect for soaking up all that incredible marinade.
Dark brown sugar: For deep, molasses-y sweetness and glorious caramelization.
Salt: Elevates all those bold flavors, bringing balance to the slightly sweet notes.
Five spice powder: The secret to that classic char siu aroma, with warm spices like cinnamon and star anise.
White pepper: Adds gentle heat and a subtle fragrance that’s unmistakably Chinese.
Hoisin sauce: Lends a complex, tangy-sweet base for the marinade.
Shaoxing wine: This Chinese rice wine (or its substitutes) brings depth and a little zing.
Light soy sauce: Salty, umami-rich, and essential for a savory punch.
Sesame oil: Just a drizzle adds nuttiness and a gorgeous aroma.
Garlic (minced): For that irresistible, savory backbone in every bite.
Red food coloring (optional): Gives the dish its signature vibrant hue—classic, but skip it if you prefer natural shades.
Water: Helps loosen the basting sauce for extra shine and moisture.
Maltose (or honey/brown rice syrup): Makes that lacquered, glossy finish we can’t resist.

How to Make Char Siu Chicken

Step 1: Prep and Marinate

First things first: trim any excess fat from your chicken thighs and toss it. In a big bowl, mix up the dark brown sugar, salt, five spice, white pepper, hoisin, Shaoxing wine, soy sauce, sesame oil, garlic, and the red food coloring if you’re using it. This is your secret marinade—fragrant, sticky, and deeply flavored! Give the chicken a good rubdown with the marinade, really making sure it gets under the skin and all around. Cover it, stash it in the fridge, and let all those flavors mingle overnight or for at least 8 hours. The longer the soak, the deeper the flavor!

Step 2: Let the Chicken Warm Up and Preheat Oven

Roughly two and a half hours before mealtime, bring your Char Siu Chicken out of the fridge and let it sit at room temperature. This little wait helps the meat cook evenly and stay juicy later. Preheat your oven to 375°F (190°C) and place a rack right in the center. A little patience goes a long way for the perfect texture and even cooking!

Step 3: Prepare Your Pan

For easy cleanup (thank me later!), line a sheet pan with heavy-duty foil, then top that with parchment paper or non-stick foil. Arrange the marinated chicken thighs spaced out evenly on the pan so they roast instead of steaming. Hold onto any leftover marinade—you’ll need it for basting magic later on.

Step 4: Roast the Chicken

Slide your tray into the hot oven and let the Char Siu Chicken roast for 30 minutes. Peek in every 15 minutes to make sure nothing’s burning; if you spot any hot spots or caramelization getting too dark, simply tent foil over the chicken or turn down the heat a notch. You want golden, not scorched!

Step 5: Make the Basting Sauce

While your kitchen starts smelling amazing, grab the reserved marinade and pour it into a small saucepan with the water. Bring it up to a gentle simmer. If you’re using thick maltose, give it a few seconds in the microwave to soften, then stir it into the sauce until fully melted. Once glossy and combined, turn off the heat—it’s ready for basting duty.

Step 6: Baste and Finish Roasting

After that first 30 minutes, take the chicken out and brush it generously with your shiny, sweet marinade. Pop it back in the oven for another 5 to 10 minutes. Check for doneness with an instant-read thermometer (165°F is the goal, or look for clear juices when piercing to the bone). If you want a little extra charred crust—go for it! Brush with more sauce and return it to the oven for a final minute or two. Serve up your Char Siu Chicken piping hot and glistening!

How to Serve Char Siu Chicken

Garnishes

For a true feast for the senses, top your Char Siu Chicken with a flurry of thinly sliced green onions, toasted sesame seeds, or even a sprinkle of fresh cilantro. These little touches don’t just look beautiful—they add a pop of freshness and crunch against the sticky, rich glaze.

Side Dishes

Char Siu Chicken sings alongside a mound of steaming jasmine rice, or try it with soft bao buns for a fun, hands-on meal. Steamed Chinese broccoli or bok choy makes a lovely, light counterpoint, and a simple cucumber salad will keep things bright and fresh. Don’t forget a drizzle of the remaining pan sauce—pure heaven!

Creative Ways to Present

If you’re serving a crowd, slice the Char Siu Chicken off the bone and arrange it on a platter with extra sauce on the side. Or, chop it up for a rice bowl with quick-pickled veggies, tuck it in lettuce wraps, or use leftovers to jazz up a noodle stir-fry. The possibilities are endless and equally mouthwatering!

Make Ahead and Storage

Storing Leftovers

To keep that glorious Char Siu Chicken fresh, let any leftovers cool to room temperature first. Store them in an airtight container in the fridge—they’ll stay juicy and flavorful for up to 3 days. Perfect for easy weeknight dinners or next-day lunches!

Freezing

If you want to save some Char Siu Chicken for later, simply wrap each thigh tightly in foil or place in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the refrigerator for the best texture and flavor when you’re ready to enjoy it again.

Reheating

Reheat Char Siu Chicken in a 325°F oven, loosely covered with foil, for about 15 minutes or until warmed through. This helps revive that gorgeous glaze without drying out the meat. A quick brush with extra sauce before reheating brings back that irresistible shine!

FAQs

Can I make Char Siu Chicken with boneless or skinless chicken?

Absolutely! Boneless, skinless thighs or even chicken breasts work well, just be extra careful not to overcook them. They’ll be a touch leaner but still soak up all the char siu flavors beautifully.

Is there a way to make Char Siu Chicken without food coloring?

Yes! The food coloring is traditional for that bright red color, but you can leave it out and still get a mouthwatering glaze—just a bit more golden and natural looking. A little extra five spice or paprika can boost the color, too.

Can I grill Char Siu Chicken instead of baking it?

You sure can. Just preheat your grill to medium and cook the chicken over indirect heat, turning and basting frequently. This adds some smoky char and is especially great for summer cookouts.

What can I use instead of maltose in the basting sauce?

No maltose? No problem! Honey or brown rice syrup are easy substitutes, both offering that sticky, shiny finish and subtle sweetness that makes Char Siu Chicken irresistible.

Can I marinate the chicken for less than 8 hours?

If you’re short on time, even a 2 hour marinade will boost flavor, but the longer you can let it sit (ideally overnight), the deeper and richer your Char Siu Chicken will taste. It’s worth the wait!

Final Thoughts

I can’t wait for you to try this Char Siu Chicken—once you do, it’s bound to become a fixture at your table! There’s something so comforting and impressive about homemade char siu flavors paired with the juiciness of roasted chicken. Gather your ingredients, invite a few friends, and get ready to swoon over every sticky, delicious bite!

Char Siu Chicken Recipe

★★★★★

5.3 from 7 reviews

Author: lina
Total Time: 1 hour
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Char Siu Chicken recipe is a delightful twist on the classic Chinese BBQ dish. Tender, flavorful chicken thighs marinated in a savory-sweet sauce and roasted to perfection, this dish is sure to impress your family and friends.

Instructions

Marinate the Chicken: Trim excess fat from chicken thighs and combine all marinade ingredients in a bowl. Rub marinade over chicken, cover, and refrigerate overnight.
Prepare for Roasting: Bring chicken to room temperature, preheat oven to 375°F (190°C), and line a baking sheet.
Roast the Chicken: Place chicken on the prepared baking sheet and roast for 30 minutes. Baste with the basting sauce and continue roasting until internal temperature reaches 165°F (74°C).

Notes

You can adjust the sweetness and saltiness of the marinade to suit your taste preferences.
For a richer flavor, marinate the chicken for longer periods.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Roasting
Cuisine: Chinese