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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Preheat the Oven: Set your oven to 400°F (200°C) to prepare for baking.
- 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.
- 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).
- Baste Regularly: Every 10 minutes during baking, baste the chicken with the reserved marinade to enhance flavor and moisture.
- 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.
- 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
