Char Siu Chicken Recipe

Introduction

Char Siu Chicken is a delicious take on the classic Cantonese barbecue pork, using tender chicken thighs marinated in a flavorful blend of sauces and spices. This recipe delivers a sweet, savory, and slightly smoky dish that’s perfect for a weeknight dinner or special occasion.

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs
• 3 tablespoons hoisin sauce
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 2 tablespoons honey
• 1 tablespoon Chinese Shaoxing wine or dry sherry
• 2 teaspoons sesame oil
• 1 teaspoon five-spice powder
• 2 tablespoons brown sugar
• 2 cloves garlic, minced
• 1/2 teaspoon grated fresh ginger
• 1/4 teaspoon red food coloring (optional)

Instructions

1. Step 1: In a large mixing bowl, combine the hoisin sauce, soy sauce, oyster sauce, honey, Shaoxing wine, sesame oil, five-spice powder, brown sugar, minced garlic, grated ginger, and red food coloring if using. Mix thoroughly until well incorporated.
2. Step 2: Add the chicken thighs to the marinade, making sure each piece is coated evenly. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight for the best flavor.
3. Step 3: Preheat your oven to 400°F (200°C).
4. Step 4: Remove the chicken from the marinade and let any excess drip off. Arrange the pieces on a wire rack set over a baking tray lined with aluminum foil.
5. Step 5: Bake the chicken for 25-30 minutes, or until cooked through and the internal temperature reaches 165°F (75°C).
6. Step 6: Baste the chicken with the reserved marinade every 10 minutes during baking to enhance the flavor.
7. Step 7: In the last 5 minutes, switch the oven to broil to caramelize and slightly char the exterior for that authentic char siu finish.
8. Step 8: Remove the chicken from the oven and let it rest for a few minutes before slicing. Serve warm with steamed rice or noodles, garnished with chopped green onions if desired.

Tips & Variations

• For a deeper red color, you can add a small pinch of red food coloring, but this is optional.
• Marinate overnight for the most flavorful and tender chicken.
• Try substituting chicken thighs with chicken breasts for a leaner option, but be careful not to overcook.
• Serve with a side of steamed vegetables or pickled cucumbers to balance the richness.

Storage

Store leftover char siu chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to maintain moisture and flavor. This dish can also be frozen for up to 1 month; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast can be used as a leaner alternative, but it tends to dry out faster. Be sure to monitor the cooking time closely to keep it juicy.

What can I substitute if I don’t have Chinese Shaoxing wine?

If Shaoxing wine is unavailable, dry sherry is a good substitute. You can also use a mild dry white wine or omit it altogether, though the flavor will be slightly different.

Char Siu Chicken Recipe

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★★★★★

4.7 from 150 reviews

• Author: anna
• Total Time: 4 hours 40 minutes to overnight (including marinating)
• Yield: 4 servings 1x

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Description

This Char Siu Chicken recipe features tender boneless, skinless chicken thighs marinated in a flavorful blend of hoisin sauce, soy sauce, oyster sauce, honey, Shaoxing wine, and traditional Chinese spices. After marinating for at least four hours, the chicken is oven-baked to perfection, achieving a deliciously caramelized and slightly charred exterior with a juicy inside. Perfect for serving over steamed rice or noodles, this dish brings authentic Chinese barbecue flavors to your home kitchen.

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Ingredients

Scale 1x2x3x

Marinade

• 3 tablespoons hoisin sauce
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 2 tablespoons honey
• 1 tablespoon Chinese Shaoxing wine or dry sherry
• 2 teaspoons sesame oil
• 1 teaspoon five-spice powder
• 2 tablespoons brown sugar
• 2 cloves garlic, minced
• 1/2 teaspoon grated fresh ginger
• 1/4 teaspoon red food coloring (optional)

Chicken

• 1 1/2 pounds boneless, skinless chicken thighs

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Instructions

1. Prepare the Marinade: In a large mixing bowl, combine hoisin sauce, soy sauce, oyster sauce, honey, Shaoxing wine, sesame oil, five-spice powder, brown sugar, minced garlic, grated ginger, and optional red food coloring. Mix thoroughly until the mixture is well combined.
2. Marinate the Chicken: Add the chicken thighs to the marinade, ensuring each piece is fully coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to let the flavors develop.
3. Preheat the Oven: Set your oven to 400°F (200°C) to prepare for baking.
4. Arrange Chicken for Baking: Remove the chicken from the marinade, allowing excess to drip off, and place the thighs on a wire rack positioned over a baking tray lined with aluminum foil for easy cleanup.
5. Bake the Chicken: Cook the chicken in the preheated oven for 25-30 minutes until fully cooked, with an internal temperature of 165°F (75°C).
6. Baste Regularly: Every 10 minutes during baking, baste the chicken with the reserved marinade to enhance flavor and moisture.
7. Broil for Finish: In the last 5 minutes, switch the oven to broil mode to caramelize and slightly char the exterior for that characteristic char siu flavor and appearance.
8. Rest and Serve: Remove the chicken from the oven and let it rest for a few minutes. Slice the chicken into pieces and serve warm with steamed rice or noodles. Garnish with chopped green onions if desired.

Notes

• For best flavor, marinate the chicken overnight if time allows.
• Red food coloring is optional but can give the chicken the traditional char siu red hue.
• Using a wire rack allows heat to circulate evenly and lets excess marinade drip away, helping the chicken caramelize better.
• If you don’t have Shaoxing wine, dry sherry is a suitable substitute.
• Ensure the chicken reaches an internal temperature of 165°F (75°C) to guarantee it is fully cooked and safe to eat.
• Serve with steamed vegetables, rice, or noodles for a complete meal.

• Prep Time: 10 minutes (plus 4 hours to overnight marinating)
• Cook Time: 30-35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Chinese

Keywords: Char Siu Chicken, Chinese BBQ Chicken, Oven-baked Chicken Thighs, Asian Marinade Chicken, Hoisin Sauce Chicken