Chicken (Char Siu!) might sound like it belongs in a bustling Chinatown kitchen, but honestly, you can totally nail it at home—like even on a random Wednesday. I used to think Chinese BBQ chicken meant a day-long mission, but it’s way easier than you’d expect. If you’ve ever drooled over that shiny, caramel-colored meat in restaurant windows, you know what I’m talking about. The best part? Zero intimidating steps. Just follow along, and you’ll see, trust me. If you want more kitchen inspiration, check out my post on Chinese roast chicken for another mouthwatering idea.
Chinese BBQ Chicken (Char Siu Chicken)
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: Poultry
Description
Easy and delicious Char Siu Chicken made with a sweet and savory marinade, perfect for weeknight dinners and bursting with flavor.
Ingredients
- 4 boneless, skin-on chicken thighs
- 1/4 cup soy sauce
- 1/4 cup hoisin sauce
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 tablespoon Chinese five spice
- 1 teaspoon red food coloring (optional)
- 1 tablespoon rice wine (optional)
Instructions
- In a bowl, combine soy sauce, hoisin sauce, honey, garlic, five spice, and red food coloring if using. Mix well.
- Add chicken thighs to the marinade and coat evenly. Marinate for at least 30 minutes, or overnight for deeper flavor.
- Preheat the oven to 400°F (200°C).
- Place the marinated chicken thighs on a baking tray lined with foil.
- Bake for 25-30 minutes, basting with additional marinade halfway through, until the chicken is cooked through and has a caramelized finish.
- Slice the chicken thin and serve over steamed rice, garnishing with green onions and sesame seeds if desired.
Notes
For extra flavor, baste the chicken with marinade during cooking. Leftover chicken can be used for sandwiches or wraps.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg
Chinese BBQ Chicken
Let’s cut right to the chase— Char Siu Chicken is basically the barbecue version of Chinese chicken. You know those juicy, reddish slices you spy at Asian delis? That’s the stuff. It’s sweet, savory, sticky, and—get this—bursting with flavor all the way through, not just outside. What sets it apart is the magic sauce. I grew up thinking the color came from some fancy restaurant secret, but it’s actually super simple stuff from your pantry (or Asian market run, if you’re feeling adventurous). There’s real nostalgia for me here, since these flavors take me straight back to weekends with my family.
A huge bonus? It’s more forgiving than almost any other BBQ chicken I’ve tried. Mess up the timing, and it still comes out juicy. Don’t believe me? Wait until your hands are sticky and you’re licking off every last drop. The only thing you might regret is not making more.
Easy Weeknight Char Siu Chicken
People always assume making char siu is gonna be a hassle. I thought the same thing until I tried it on a Tuesday night, half-awake, after a long day at work. No need for complicated prep. You basically marinate, pop it in the oven (or the grill, for heroes), and let it do its thing.
What I love most is you can start this the night before or just an hour ahead. The flavor’s killer either way, though a longer marinade always wins. Plus, cleanup’s easy. You’ll only need a regular baking tray and some foil. Hear that? No wok, no impossible-to-clean mess.
You know what’s wild? My picky brother even loves this (and he’s a tough chicken critic). If you can tie your apron, you can make this.
The Best Char Siu Sauce for a Mahogany Finish
Everyone always wants to know, “What makes that deep, shiny glaze?” The answer is a little sweet, a little salty, and maybe a dash of patience. Most recipes use a combo of honey, hoisin sauce, soy sauce, and Chinese five spice. Some even add red fermented bean curd for that legendary color—but let’s be real, I just use a little red food coloring if I want to wow my guests.
Consistency is key. I like to save half the sauce for basting—just brush it on a few times at the end while cooking. You want that lacquered, almost-candy shell on the chicken. I sometimes sneak in a splash of rice wine for extra fragrance—call me old school.
The real secret? Layer your flavors, and don’t skip the final glaze right before serving. That’s where the restaurant magic lives.
What Cut of Chicken to Use
Alright, so this is the part that confused me way too long. You can use pretty much any cut, but I’ll always vouch for boneless, skin-on chicken thighs. Here’s why: they stay juicy, soak up all that char siu flavor, and just—wow—taste better. Breasts are fine if you want it lighter, but watch the cook time or you’ll end up with sad, dry results. Bone-in? It’s great, but takes longer.
To save you the same googling I did, check out this quick look:
| Cut | Juiciness | Cook Time | Flavor Rating |
|---|---|---|---|
| Boneless Thighs | High | Quick | Best |
| Chicken Breasts | Medium | Fast | Good (but needs extra saucing) |
| Bone-in Thighs | Super Juicy | Longer | Rich & Classic |
What To Serve With Char Siu
Most nights, I’d just flop this over steamed rice and call it dinner. But if friends are coming over (or my mom), I hustle up a few sides.
- Steamed jasmine rice—can’t go wrong here, soaks up all the sauce.
- Garlicky Chinese greens like bok choy or gai lan.
- Pickled veggies for a sour crunch.
- Chili crisp because…you only live once.
Hot tip: leftovers make killer sandwiches or wraps. Just saying.
What is char siu made of?
Glad you asked! Char siu traditionally means “fork roasted,” but these days? It’s really about the sauce and juicy, marinated meat. For chicken char siu, you’ll use things like soy sauce, hoisin, honey, and garlic. Some add Shaoxing wine if they have it—it’s optional, but man, so good. The key is hitting that balance between sweet, savory, and a little smoky. Honestly, if you stick to basics, you’ll still get that five-star restaurant taste at home. I keep the sauce pretty classic, nothing weird or fancy (unless I’m trying to impress the in-laws).
How to serve Char Siu Chicken?
Serving up char siu chicken might be my favorite part—it looks so dang fancy for not much effort. I like to slice it thin (let it rest a few minutes if you can stand to wait). Line it up over fresh rice or tuck inside a soft bun. Sprinkle some green onions, maybe toss on a few sesame seeds. And real talk: cold leftovers are just as good, sometimes even better if the sauce soaks in more.
Wow, I never thought I could make restaurant-style Char Siu at home! The flavors were spot-on, juicy, and the sauce was addictive. My kids begged for seconds!
If you want to be extra, drizzle extra sauce right before serving. People go wild for that sticky glaze.
What does char siu taste like?
You know that happy sigh you make after taking a big bite? That’s what char siu does. It’s this wild dance of sweet, savory, and just a touch smoky. I’d say the honey and hoisin give it a real punch of umami—nothing bland or boring here. When you get a bit of crispy edge with the soft middle, wow, it’s next-level. Even friends who “don’t like sweet meat” end up loving it. There’s something magic about that combo.
Is chicken char siew healthy?
Is it salad? Nope. Is it tasty and totally worth it? Absolutely. If you’re careful with the skin and sugar, it can be a pretty balanced meal, especially with lots of veggies on the side. Chicken has less fat than pork (the usual for char siu), so it’s a lighter pick. I like trimming extra fat, and serving with tons of greens for good measure. You control the ingredients, which means you can skip weird additives or too much oil. That’s healthier in my book—plus, you’ll know everything going into your meal.
Char Siu Chicken
Q: Can I make char siu chicken without an oven?
Absolutely! I’ve tried it in my trusty air fryer and even on the stovetop in a grill pan. Just shorten your cook time and don’t walk away.
Q: What if I don’t have hoisin sauce?
You can kinda fake it—use a mix of extra soy sauce, honey, and a splash of peanut butter or miso for richness. It won’t be 100% traditional, but it’s close enough in a pinch.
Q: How long can I marinate the chicken?
If you’ve got time, overnight is ideal. If not, even 30 minutes kicks in a lot of flavor. More time = deeper flavor. But don’t sweat it if you’re in a rush.
Q: Can I freeze leftovers?
Totally! Slice and freeze in single portions. It reheats beautifully—sometimes I think it even gets more flavorful.
Q: Do I need food coloring?
Nope, just for the “authentic” look. I skip it most nights. It tastes amazing either way.
Char Siu Chicken: You Got This
There you have it—all my wild and true Char Siu Chicken advice, wrapped up in five unfussy steps. Start with the right cut, marinate boldly, brush on extra sauce, and serve with old favorites or whatever’s in the fridge. The first bite will have you proud as punch, trust me. For more flavor-packed ideas, check out the Mexican Chicken Breast Recipe at RecipeTin Eats or try the detailed Char Siu Chicken Recipe on Simply Recipes. Get your apron, crank the oven, and make weeknights way more exciting.
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