Irresistible Char Siu Chicken Recipe
Introduction
Char Siu Chicken is a deliciously sticky and sweet Chinese-inspired dish featuring tender, caramelized chicken thighs. This recipe brings the rich flavors of traditional barbecue glaze right to your kitchen, perfect for a weeknight dinner or special gathering.
Ingredients
- 1 lb boneless, skinless chicken thighs (trim any excess fat for better caramelization)
- 2 tbsp soy sauce (regular or light—just not “dark” which overpowers)
- 2 tbsp hoisin sauce (the sweet, thick base of our glaze)
- 1 tbsp honey (warm it slightly to mix easier)
- 1 tbsp packed brown sugar (dark adds depth, but light works too)
- 1 tbsp rice wine (or dry sherry in a pinch)
- 1 tsp five-spice powder (that warm, aromatic kick)
- 1 clove fresh garlic, minced (bottled works, but fresh sings)
- 1 tsp freshly grated ginger (peel and freeze the knob for easier grating!)
Instructions
- Step 1: In a bowl, whisk together soy sauce, hoisin sauce, honey, brown sugar, rice wine, five-spice powder, minced garlic, and grated ginger until smooth and shiny. Taste the marinade and adjust with a little more honey or soy sauce if needed to achieve a balanced sweet-savory flavor.
- Step 2: Pat the chicken thighs dry with paper towels to help the marinade stick better. Place the chicken in a shallow dish or zip-top bag and pour the marinade over it. Massage the marinade thoroughly into the chicken, ensuring it is well coated. Cover and refrigerate for at least 2 hours, or ideally overnight for deeper flavor.
- Step 3: Preheat your oven to 375°F (190°C). Line a baking sheet with foil for easier cleanup and place a wire rack on top if available to allow air circulation around the chicken.
- Step 4: Arrange the marinated chicken thighs on the rack, making sure they do not touch each other. Bake for 15 minutes, then spoon any leftover marinade that has pooled over the chicken to baste it. Continue baking for another 10 to 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the exterior is sticky and caramelized.
- Step 5: Remove the chicken from the oven and let it rest for 5 minutes before slicing. This resting period allows the juices to redistribute, ensuring juicy and tender bites.
Tips & Variations
- For extra smoky flavor, finish the chicken under the broiler for 1-2 minutes, watching carefully to avoid burning.
- If you prefer a spicier kick, add a pinch of chili flakes or a dash of sriracha to the marinade.
- Serving suggestion: slice and serve over steamed rice or toss with stir-fried vegetables for a complete meal.
Storage
Store leftover Char Siu Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or in a hot skillet to retain moisture. Avoid overheating to prevent drying out the chicken.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken breast instead of thighs?
Yes, but chicken thighs have more fat and stay juicier with this cooking method. Chicken breasts may dry out more easily, so watch the cooking time closely.
Is there a substitute for hoisin sauce?
If you don’t have hoisin sauce, you can mix soy sauce with a bit of honey and a dash of five-spice powder as a makeshift alternative, though the flavor won’t be as rich and sweet.
PrintIrresistible Char Siu Chicken Recipe
This Irresistible Char Siu Chicken recipe features tender boneless, skinless chicken thighs marinated in a flavorful blend of soy sauce, hoisin sauce, honey, and aromatic five-spice powder. Baked to perfection, the chicken boasts a sticky, caramelized glaze with sweet and savory notes, making it a perfect meal for any occasion.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 40 minutes (including 2-hour marination minimum)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Chinese
Ingredients
Chicken
- 1 lb boneless, skinless chicken thighs (trim any excess fat for better caramelization)
Marinade
- 2 tbsp soy sauce (regular or light)
- 2 tbsp hoisin sauce
- 1 tbsp honey (warmed slightly)
- 1 tbsp packed brown sugar (dark or light)
- 1 tbsp rice wine (or dry sherry)
- 1 tsp five-spice powder
- 1 clove fresh garlic, minced
- 1 tsp freshly grated ginger
Instructions
- Mix the marinade: In a bowl, whisk together soy sauce, hoisin sauce, honey, brown sugar, rice wine, five-spice powder, minced garlic, and freshly grated ginger until smooth and shiny. Taste and adjust sweetness or saltiness as desired.
- Marinate the chicken: Pat chicken thighs dry to help the marinade stick. Place them in the marinade and massage thoroughly so each piece is fully coated. Cover and refrigerate for at least 2 hours, preferably overnight for deep flavor.
- Preheat the oven: Set the oven to 375°F (190°C). Line a baking sheet with foil and place a wire rack on top to allow air circulation beneath the chicken.
- Bake and baste: Arrange marinated chicken thighs on the rack without touching. Bake for 15 minutes, then spoon some of the marinade pooling on the sheet over the chicken to build flavor layers. Continue baking for another 10-15 minutes until the internal temperature reaches 165°F (74°C) and the outside is sticky and caramelized.
- Rest the chicken: Remove from oven and let the chicken rest for 5 minutes before slicing to allow juices to redistribute, resulting in tender, juicy bites.
Notes
- Patting the chicken dry before marinating improves glaze adhesion and caramelization.
- Using a wire rack helps even cooking by allowing air circulation around the chicken.
- Adjust honey and soy sauce levels in the marinade according to your preferred balance of sweetness and saltiness.
- Letting the chicken marinate overnight significantly enhances flavor depth.
- Make sure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
Keywords: Char Siu Chicken, Chinese Chicken Recipe, Baked Chicken Thighs, Chinese BBQ Chicken, Hoisin Chicken, Five-Spice Chicken
