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 (or 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); 2 tablespoons water; 1 tablespoon maltose (or substitute honey or brown rice syrup)

Jump to Recipe

Char Siu Chicken is an irresistible twist on a classic, delivering that sweet, savory, and slightly smoky Chinese barbecue flavor—but with tender chicken thighs that caramelize beautifully in your own oven. Each bite is sticky, juicy, and bursting with mouthwatering aromatics. If you’ve ever found yourself craving the vibrant red char siu from a good Chinese BBQ joint, you’ll be thrilled by how simple and satisfying it is to make this dish at home. It’s honestly hard to stop yourself from sneaking tastes right off the tray!

Ingredients You’ll Need

What makes Char Siu Chicken so special is how a handful of pantry staples, plus a few classic Chinese ingredients, build layers of bold flavor and irresistible color. Every element has a role, from the sweet hint of brown sugar to the umami punch of hoisin sauce. Don’t skip any if you want that authentic taste!

2 pounds bone-in skin-on chicken thighs: Chicken thighs stay moist and soak up all that delicious marinade, while the skin crisps and caramelizes perfectly.
2 tablespoons dark brown sugar: This gives the marinade depth, sweetness, and helps create that signature sticky glaze.
1 teaspoon salt: Essential for drawing out flavors and seasoning the meat just right.
1/2 teaspoon five spice powder: The magic touch—fragrant, spicy, and warming with star anise, cloves, cinnamon, fennel, and Szechuan peppercorns.
1/4 teaspoon white pepper: Adds a subtle heat and complexity that black pepper won’t quite replicate.
1 1/2 tablespoons hoisin sauce: This thick, fragrant sauce gives sweetness, aroma, and that unmistakable BBQ finish.
1 tablespoon Shaoxing wine (or substitute): Brings a deep, slightly boozy undertone—dry sherry or even beer work in a pinch.
2 teaspoons light soy sauce: Keeps saltiness light but imparts plenty of umami.
1/2 teaspoon sesame oil: Just a drizzle boosts the marinade with nutty aroma.
2 cloves garlic (minced): For savory punch; don’t be shy!
5 drops red food coloring (optional): For that iconic char siu crimson—totally optional, but it makes the dish striking.
2 tablespoons water: Helps loosen the marinade and aids in basting.
1 tablespoon maltose (or substitute): The sticky, shiny finish; honey or brown rice syrup also work well.

How to Make Char Siu Chicken

Step 1: Marinate the Chicken

Trim any extra fat from the chicken thighs and pat them dry. In a large bowl, combine the dark brown sugar, salt, five spice powder, white pepper, hoisin sauce, Shaoxing wine, soy sauce, sesame oil, minced garlic, and—if you choose—red food coloring. Mix well until the salt and sugar have dissolved. Add the chicken, and use your hands or tongs to make sure every nook and cranny is coated. Cover and refrigerate for at least 8 hours or, if you can, overnight. The wait is absolutely worth it—the flavors will infuse deep into the meat.

Step 2: Prepare to Bake

About 2½ hours before dinnertime, take the marinated chicken out of the fridge. Letting it come up to room temperature ensures the chicken cooks more evenly—no cold spots! Preheat your oven to 375°F (190°C). Line a baking sheet with heavy-duty foil for simple cleanup, then layer on parchment paper or non-stick foil. Arrange the chicken thighs skin-side up, making sure they don’t touch. Save any leftover marinade for its next starring role.

Step 3: Roast the Chicken

Slide your tray of Char Siu Chicken into the center of your hot oven and roast for 30 minutes. Check them around the 15-minute mark to make sure the marinade isn’t burning. If the sugars are getting too dark, tent the pan with some foil or nudge down the oven temperature a little. The steady heat is key to building that sticky, sweet crust.

Step 4: Make the Basting Sauce

While that heavenly aroma begins to fill your kitchen, pour the reserved marinade into a small saucepan with 2 tablespoons water. Set over medium heat until it simmers gently. Now, add the maltose (or honey)—if it’s stiff, microwave it in short bursts until it’s pourable. Stir until it melts in fully and turn off the heat. This glossy sauce is gold for basting!

Step 5: Baste and Finish Roasting

After 30 minutes in the oven, brush the chicken generously with your hot basting sauce. Pop it back in and roast for another 5 to 10 minutes—watch closely! The chicken is ready when the internal temperature hits 165°F (74°C) or the juices run clear at the bone. For that extra layer of caramelized crust, give it one last basting and a minute more in the oven before serving. The transformation is complete: your homemade Char Siu Chicken is ready to devour!

How to Serve Char Siu Chicken

Garnishes

Nothing brightens up Char Siu Chicken like a handful of fresh garnishes. Sprinkle on some chopped scallions or cilantro for a pop of color and herbal freshness. Thinly sliced red chilies add heat and make every plate look restaurant-ready. A few toasted sesame seeds give the final, nutty crunch.

Side Dishes

To make Char Siu Chicken a meal to remember, pair it with fragrant steamed jasmine rice or fluffy white rice to mop up all the glorious juices. Add quickly stir-fried bok choy or snap peas for something green and crisp. For a summery twist, serve with a cold cucumber salad dressed in a little rice vinegar and sesame oil.

Creative Ways to Present

For fun, slice Char Siu Chicken and layer it over noodle bowls with a drizzle of its own glaze, or tuck thick slices into Chinese steamed buns (bao) with pickled veggies. Dice up leftovers and toss into fried rice or salads. However you serve it up, the beautiful ruby-red glaze and juicy meat steal the show at any table.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you!), store Char Siu Chicken in an airtight container in the refrigerator for up to 4 days. The sugars in the marinade keep the chicken moist and flavorful, making for a better-than-takeout lunch the next day. Be sure to keep any extra glaze on the side for drizzling.

Freezing

Char Siu Chicken is a freezer’s best friend. Let the cooked chicken cool completely, then wrap tightly in foil or place in freezer-safe bags. It will keep beautifully for up to 3 months. Remember to label and date your package—you won’t want to forget what this treasure is hiding!

Reheating

To reheat, thaw the chicken overnight in the fridge if frozen. Warm it on a baking sheet loosely tented with foil in a 325°F (163°C) oven until heated through, about 15 minutes. For microwave reheating, use short bursts to avoid drying out, and spoon a bit of leftover sauce over for extra moisture.

FAQs

Can I use boneless, skinless chicken instead?

Absolutely! Boneless, skinless thighs (or even chicken breasts) work well; just reduce the cooking time slightly. Just note that bone-in, skin-on pieces will retain more juiciness and develop a deeper caramelized crust.

Is red food coloring necessary?

Nope, it’s entirely optional! The crimson color is iconic for traditional Char Siu Chicken, but skipping the dye won’t affect the fabulous flavor in the slightest.

What if I don’t have five spice powder?

While five spice gives that authentic aromatic kick, a mix of ground cinnamon and a pinch of star anise can do in a pinch—though the flavor won’t be quite as layered.

Can I grill Char Siu Chicken instead of roasting?

Yes! Char Siu Chicken is fantastic on the grill. Cook over medium heat and baste often. Keep an eye out for flare-ups due to the sugar in the marinade, and move pieces around as needed to prevent burning.

Is there a substitute for Shaoxing wine?

Dry sherry, clear rice wine, or even a splash of beer are all good alternatives if you can’t find Shaoxing wine. The subtle flavor boost is worth including if possible.

Final Thoughts

If you’re ready to surprise your family, treat your friends, or just revel in your own kitchen triumphs, Char Siu Chicken needs a spot on your table. The flavors pop, the process is fun, and the payoff is pure comfort and joy. Give this unforgettable dish a go—you might just make it a tradition!

Char Siu Chicken Recipe

★★★★★

4.8 from 5 reviews

Author: lina
Total Time: 1 hour
Yield: 4 servings 1x
Diet: Low Calorie

Print Recipe

Description

Char Siu Chicken is a delicious Chinese barbecue dish featuring tender, flavorful chicken thighs marinated in a sweet and savory sauce. This recipe yields juicy, caramelized chicken with a perfect balance of seasonings.

Instructions

Prepare the Chicken: Trim excess fat from the chicken thighs. Combine dark brown sugar, salt, five spice powder, white pepper, hoisin sauce, Shaoxing wine, soy sauce, sesame oil, garlic, and red food coloring in a bowl to make the marinade. Rub chicken with the marinade, cover, and refrigerate overnight or for at least 8 hours.
Cook the Chicken: Bring chicken to room temperature. Preheat oven to 375°F. Line a baking sheet, place chicken on it, and bake for 30 minutes. Baste with cooked marinade, continue roasting until internal temperature reaches 165°F.

Notes

You can adjust the sweetness and saltiness of the marinade to suit your taste preferences.
For a more intense flavor, consider marinating the chicken for longer periods.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Dish
Method: Baking
Cuisine: Chinese