Char Siu Chicken: Sweet, Sticky Delight You’ll Crave

This Char Siu Chicken recipe captures sweet, savory flavors with a simple marinade, making it a quick, crowd-pleasing dinner option.

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Prep Time 15

Cook Time 30

Marinating Time 4

Total Time 4 45

Servings: 4 servings

Course: Dinner

Cuisine: Asian, Cantonese

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Marinade

3 tablespoons hoisin sauce Gives a sweet, thick glaze that's essential for that classic Char Siu flavor.
3 tablespoons soy sauce Adds a salty depth and umami to balance the sweetness; use tamari for a gluten-free option.
2 tablespoons oyster sauce Provides rich complexity; substitute with hoisin if you're out.
2 tablespoons honey Sweetens the marinade and helps achieve that beautiful caramelization on the chicken.
1 tablespoon Chinese Shaoxing wine or dry sherry Deepens flavor; for a non-alcoholic swap, use chicken broth with a splash of vinegar.
2 teaspoons sesame oil Introduces nuttiness and richness; olive oil can work if you're in a pinch.
1 teaspoon five-spice powder Adds aromatic warmth; create your own blend if needed.
2 tablespoons brown sugar Sweetens the marinade.
2 cloves garlic, minced Infuses a pungent depth.
1/2 teaspoon grated fresh ginger Offers a bright spice against the sweetness.
1/4 teaspoon red food coloring Optional for iconic Char Siu hue.

For the Chicken

1 1/2 pounds boneless, skinless chicken thighs Juicy meat that soaks up the marinade beautifully.

Equipment

Oven
Baking Tray
wire rack
Medium Bowl
Whisk
resealable bag

Method

Step-by-Step Instructions for Char Siu Chicken

In a medium bowl, whisk together hoisin sauce, soy sauce, oyster sauce, honey, Chinese Shaoxing wine, and sesame oil. Add five-spice powder, brown sugar, minced garlic, grated ginger, and optional red food coloring.
Place the chicken thighs into a large resealable bag or shallow dish. Pour the prepared marinade over the chicken, ensuring it is coated evenly. Seal the bag and refrigerate for at least 4 hours, preferably overnight.
Preheat your oven to 400°F (200°C). Prepare your baking tray by lining it with foil and setting a wire rack on top.
Remove the marinated chicken from the refrigerator and let it sit at room temperature for about 15 minutes. Place the chicken thighs on the wire rack.
Bake the chicken for 25-30 minutes, aiming for an internal temperature of 165°F (75°C).
Halfway through the baking time, baste the chicken with reserved marinade using a brush.
For an added charred finish, set your oven to broil for the last 5 minutes of cooking.
Once cooked, let the chicken rest for a few minutes before slicing. Serve warm with rice or noodles.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 900mgPotassium: 400mgFiber: 1gSugar: 10gVitamin A: 100IUVitamin C: 2mgCalcium: 10mgIron: 2mg

Notes

Marinate overnight for best flavor. Use a meat thermometer to check for doneness. Store leftovers in an airtight container for up to 3 days.

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