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Char Siu Chicken

Classic Homemade Char Siu Chicken (Chinese BBQ Style)

This recipe delivers the distinctive sweet, savory, and deep red flavor of traditional Chinese BBQ pork (Char Siu) using tender, juicy chicken thighs, baked and finished with a sticky glaze.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 465
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Preparation
  • 2.5 pounds Boneless, Skinless Chicken Thighs Thighs retain moisture better than breasts.
  • 1/2 teaspoon Coarse Sea Salt For initial seasoning.
Char Siu Marinade
  • 1/4 cup Honey (or Maltose) Use quality liquid honey.
  • 1/4 cup Hoisin Sauce Essential for deep flavor.
  • 2 tablespoons Light Soy Sauce Use standard (not low-sodium) soy sauce.
  • 2 tablespoons Shaoxing Rice Wine Substitute with dry sherry if unavailable.
  • 2 tablespoons Brown Sugar, packed Adds depth to the sweetness.
  • 2 cloves Fresh Garlic, minced Finely mince or grate.
  • 1 teaspoon Fresh Ginger, grated Use fresh, not powdered.
  • 1 teaspoon Five-Spice Powder Do not substitute.
  • 1 teaspoon Sesame Oil For nuttiness.
  • 1/4 teaspoon Red Food Coloring (optional) Liquid or gel; for the classic deep red color.
Glaze and Basting
  • 1/3 cup Reserved Marinade The portion reserved *before* touching the raw chicken.
  • 2 tablespoons Honey For extra sticky glaze.
  • 1 tablespoon Water To thin the glaze slightly.

Equipment

  • Mixing bowl
  • Large Baking Sheet
  • Wire Cooling Rack
  • Small saucepan
  • Pastry Brush

Method
 

Step 1: Prepare and Marinate the Chicken (Minimum 4 Hours)
  1. Prep the Chicken: Pat the chicken thighs completely dry using paper towels. If the thighs are very thick, gently butterfly them slightly to achieve uniform thickness. Season lightly with 1/2 teaspoon of coarse sea salt.
  2. Mix the Marinade: In a medium-sized bowl, whisk together the 1/4 cup honey, hoisin sauce, light soy sauce, Shaoxing rice wine, brown sugar, minced garlic, grated ginger, five-spice powder, sesame oil, and red food coloring (if using) until the mixture is smooth and the sugar is dissolved.
  3. Reserve the Glaze Base: Immediately scoop out approximately 1/3 cup of the freshly mixed marinade and set it aside in a separate, covered bowl. This will be used as the base for the final basting glaze.
  4. Marinate: Add the chicken thighs to the remaining large batch of marinade. Ensure all pieces are thoroughly coated. Place the chicken and marinade into a zip-top bag or covered container. Refrigerate for a minimum of 4 hours, or preferably overnight (12 to 24 hours).
Step 2: Baking and Glaze Preparation
  1. Prepare the Oven and Pan: Preheat your oven to 400°F (200°C). Line a large baking sheet with aluminum foil and place a wire rack directly on top. The rack is crucial for circulation and achieving a proper char.
  2. Initial Bake Setup: Remove the chicken from the marinade, allowing excess liquid to drip off. Discard the leftover marinade from the bag (the marinade that touched the raw chicken). Arrange the chicken pieces in a single layer on the wire rack, ensuring they do not touch. Place the pan in the preheated oven for 15 minutes.
  3. Prepare the Glaze: While the chicken bakes, combine the 1/3 cup of reserved (untouched) marinade with the 2 tablespoons of extra honey and 1 tablespoon of water in a small saucepan. Heat this mixture over medium heat, stirring constantly, until it comes to a brief boil and thickens slightly. Remove from heat; this is your basting glaze.
Step 3: Basting and Finishing
  1. First Baste and Flip: After the initial 15 minutes, remove the pan. Brush the tops of the chicken liberally with the prepared basting glaze. Flip the chicken pieces over and return the pan to the oven for another 10 minutes.
  2. Second Baste and Char: Remove the pan again. Brush the newly exposed top side liberally with glaze. To achieve the signature Char Siu char, switch the oven setting to Broil/Grill (High setting).
  3. Final Cooking: Place the chicken back under the broiler/grill for 3 to 5 minutes, watching constantly to prevent burning. The chicken is done when it reaches an internal temperature of 165°F (74°C).
Step 4: Rest and Serve
  1. Rest: Remove the chicken from the oven and transfer the pieces to a clean cutting board. Tent loosely with foil and allow the Char Siu Chicken to rest for 5 to 10 minutes.
  2. Slice and Serve: Slice the rested chicken against the grain into thick, diagonal slices. Drizzle any remaining basting glaze over the sliced chicken. Serve immediately with white rice or steamed vegetables.

Notes

For maximum color, the red food coloring is highly recommended. If you want a smokier flavor, you can add 1/4 teaspoon of liquid smoke to the marinade. Ensure you discard any marinade that has touched raw chicken; only the reserved, boiled glaze should be used for basting.