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Char Siu Chicken (Chinese Barbecue Chicken)

Achieve the authentic, sticky, and deeply savory flavors of classic Chinese Char Siu using juicy chicken thighs, roasted until glossy perfection. This recipe uses a rich marinade and a simmered glaze to replicate the taste of traditional Cantonese barbecue.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Cantonese, Chinese
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 pounds boneless, skinless chicken thighs (approximately 6 to 8 medium thighs)
  • Cooking spray or oil for the pan
For the Char Siu Marinade and Glaze
  • 1/4 cup honey
  • 1/4 cup hoisin sauce
  • 2 tablespoons soy sauce low sodium preferred
  • 2 tablespoons Chinese rice wine (Shaoxing wine) or dry sherry
  • 1 tablespoon brown sugar packed
  • 1 tablespoon oyster sauce optional
  • 1 teaspoon sesame oil
  • 1 teaspoon five-spice powder
  • 2 large cloves garlic, minced
  • 1/2 teaspoon grated fresh ginger
  • 1/4 teaspoon red food coloring (liquid or gel, optional, for traditional color)

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Wire Rack (for baking)
  • Small saucepan

Method
 

1. Prepare and Marinate the Chicken
  1. Trim any excess fat or sinew from the chicken thighs. Place the chicken pieces into a large, non-reactive bowl or a resealable plastic bag.
  2. In a separate medium bowl, whisk together all the Char Siu Marinade and Glaze ingredients: honey, hoisin sauce, soy sauce, rice wine, brown sugar, oyster sauce, sesame oil, five-spice powder, minced garlic, grated ginger, and red food coloring (if using). Whisk until the sugar is fully dissolved and the mixture is uniform.
  3. Pour three-quarters (3/4) of the marinade over the chicken. Gently massage the marinade into the chicken pieces until they are thoroughly coated.
  4. Cover the bowl or seal the bag and refrigerate the chicken for a minimum of 4 hours, and preferably overnight (12 to 24 hours) for the deepest flavor penetration.
  5. Reserve the remaining one-quarter (1/4) cup of marinade in an airtight container and refrigerate it. This reserved mixture will be used for the final glaze.
2. Prepare the Glaze
  1. The reserved marinade cannot be used directly as a glaze due to food safety concerns. Place the reserved 1/4 cup of marinade into a small saucepan.
  2. Bring the mixture to a rapid boil over medium-high heat. Reduce the heat and simmer for 2 to 3 minutes, stirring constantly, until the mixture thickens slightly into a thick syrup consistency.
  3. Remove the glaze from the heat and set it aside to cool slightly.
3. Cook the Chicken
  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with aluminum foil for easy cleanup. Place a wire rack inside the foil-lined baking sheet.
  2. Remove the chicken from the marinade and arrange the pieces on the prepared wire rack. Ensure there is space between each piece for air to circulate. Discard the leftover marinade the chicken soaked in.
  3. Place the baking sheet on the center rack of the preheated oven.
  4. Bake the chicken for 15 minutes.
4. Glaze and Finish the Roast
  1. After the initial 15 minutes of baking, remove the tray from the oven. Brush the tops of the chicken pieces generously with the prepared, simmered glaze.
  2. Return the chicken to the oven and continue baking for another 8 to 12 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) at its thickest point. The glaze should look dark, glossy, and slightly caramelized.
  3. For extra color and char, you may place the chicken under the broiler for the last 1 to 2 minutes, watching carefully to prevent burning.
5. Serving
  1. Remove the Char Siu Chicken from the oven and let it rest on the wire rack for 5 to 10 minutes before slicing. Resting allows the juices to redistribute, keeping the chicken moist.
  2. Slice the chicken thickly against the grain and serve immediately over steamed rice, noodles, or alongside stir-fried vegetables.

Notes

Ensure you budget enough time for marinating; 4 hours is the minimum required, but the traditional deep red color and flavor are best achieved with an overnight (12-24 hour) marinade. If you do not have a wire rack, line the baking sheet heavily with foil and flip the chicken halfway through baking to ensure even cooking, though the rack provides a superior result.