Authentic Char Siu Chicken (Printable)
Tender chicken roasted until caramelized with a sweet hoisin-honey glaze and five-spice aromatics.
# What You'll Need:
→ Chicken
01 - 2.2 lbs boneless, skinless chicken thighs
→ Marinade
02 - 3 tbsp hoisin sauce
03 - 3 tbsp honey
04 - 2 tbsp light soy sauce
05 - 1 tbsp dark soy sauce
06 - 2 tbsp Shaoxing wine or dry sherry
07 - 2 tbsp brown sugar
08 - 1 tsp Chinese five spice powder
09 - 2 garlic cloves, minced
10 - 1 tsp grated ginger
11 - 0.5 tsp red food coloring (optional)
12 - 1 tbsp sesame oil
→ Glaze
13 - 2 tbsp reserved marinade
14 - 1 tbsp honey
# How to Prepare:
01 - Whisk together hoisin sauce, honey, light soy sauce, dark soy sauce, Shaoxing wine, brown sugar, Chinese five spice powder, minced garlic, grated ginger, red food coloring if using, and sesame oil in a large bowl until fully combined. Measure out 2 tablespoons of the mixture and transfer to a separate container for the glaze.
02 - Add chicken thighs to the bowl with the remaining marinade, turning to coat thoroughly. Cover tightly and refrigerate for a minimum of 2 hours, preferably overnight, to develop deep flavor penetration.
03 - Set oven to 425°F. Line a baking sheet with aluminum foil and position a wire rack on top. This setup allows air circulation and catches drips for easier cleanup.
04 - Arrange marinated chicken thighs on the wire rack in a single layer. Roast for 15 minutes to begin rendering fat and developing initial color.
05 - While chicken roasts, combine the reserved 2 tablespoons marinade with 1 tablespoon honey in a small bowl, stirring until smooth.
06 - Remove chicken from oven and brush generously with the honey-marinade glaze. Return to oven and roast for an additional 12-15 minutes, brushing with remaining glaze halfway through, until chicken reaches internal temperature of 165°F and edges are caramelized.
07 - Transfer chicken to a cutting board and let rest for 5 minutes to allow juices to redistribute. Slice against the grain and serve over steamed rice or noodles, garnished with chopped scallions or sesame seeds if desired.
# Expert Advice:
01 -
- The marinade does all the heavy lifting, so you get restaurant-quality flavor with barely any active work
- Leftovers (if you somehow have any) make incredible fried rice the next day
02 -
- The wire rack setup is crucial for that proper char siu texture otherwise the chicken steams instead of roasts
- Watch closely during the last 5 minutes because the honey can go from perfect to burnt surprisingly fast
03 -
- Marinate overnight if you can because the difference in flavor depth is genuinely worth the planning ahead
- Line your baking tray with extra foil because the sugar-heavy marinade will make a serious mess if it drips