This char siu chicken recipe gives you glossy, sticky, sweet-savory chicken thighs with hoisin, honey, soy sauce, five-spice, garlic, and sesame oil. Roast first, then baste and broil briefly for the deep mahogany finish.
Char Siu Chicken
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: None specified
Description
Oven-roasted char siu chicken thighs with a glossy hoisin, honey, soy, five-spice, garlic, and sesame glaze.
Ingredients
- 1 1/2 pounds boneless chicken thighs
- 1/3 cup hoisin sauce
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 teaspoon Chinese five-spice powder
- 3 cloves garlic, minced
- 1 teaspoon sesame oil
- Red food coloring, optional
Instructions
- Whisk hoisin, honey, soy sauce, five-spice, garlic, sesame oil, and optional food coloring.
- Reserve a few tablespoons of sauce for basting.
- Marinate chicken thighs for at least 30 minutes, or overnight.
- Roast on a rack at 400°F for 20 to 25 minutes.
- Brush with reserved glaze and broil for 2 to 4 minutes until glossy and lightly charred.
- Rest 5 minutes before slicing.
Notes
Keep reserved basting sauce separate from raw chicken. Watch closely under the broiler because honey can burn quickly.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Chinese-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 13g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 80mg
Quick Answer
Char siu chicken is easiest in the oven: marinate boneless chicken thighs, roast them on a rack, brush with reserved glaze, then broil for a few minutes until sticky and lightly charred. The best texture comes from thighs because they stay juicy while the glaze caramelizes.
Ingredients
| Ingredient | Purpose |
|---|---|
| Chicken thighs | Stay juicy under high heat and sticky glaze. |
| Hoisin sauce | Creates the savory-sweet barbecue base. |
| Honey | Helps the glaze caramelize and shine. |
| Soy sauce | Adds salt and depth. |
| Five-spice powder | Gives the classic warm char siu aroma. |
| Garlic and sesame oil | Add fragrance and round out the sauce. |
How to Make Char Siu Chicken
- Whisk hoisin, honey, soy sauce, five-spice, garlic, sesame oil, and optional red coloring.
- Reserve a few tablespoons of clean sauce for basting.
- Marinate chicken thighs for at least 30 minutes, or overnight for deeper flavor.
- Roast on a rack at 400°F until the chicken is cooked through.
- Brush with reserved glaze and broil briefly until glossy and lightly charred.
- Rest before slicing.
Best Chicken Cut
Boneless chicken thighs are the strongest choice because they stay tender while the glaze caramelizes. Chicken breast can work, but it needs a shorter cook time and more careful monitoring so it does not dry out.
How to Get the Mahogany Glaze
The color comes from hoisin, honey, soy sauce, and high heat at the end. Red food coloring is optional. For the best finish, roast the chicken first, then baste with clean reserved sauce and broil for just a few minutes while watching closely.
Common Mistakes
- Using all the marinade for basting: reserve clean sauce before adding raw chicken.
- Broiling too long: honey can burn fast under high heat.
- Slicing immediately: rest the chicken so the juices settle.
- Skipping the rack: a rack helps heat circulate and keeps the glaze from sitting in liquid.
Storage and Reheating
Store leftovers in an airtight container for up to 3 days. Reheat gently in a covered skillet or low oven. Add a splash of water if the glaze gets too thick.
FAQ
What is char siu chicken?
Char siu chicken is chicken cooked with a sweet-savory Chinese barbecue-style glaze inspired by classic char siu pork.
What cut of chicken is best?
Boneless chicken thighs are best because they stay juicy under the sticky glaze. Chicken breast works, but it cooks faster and can dry out.
Do I need red food coloring?
No. Red food coloring is optional. Hoisin, honey, soy sauce, and broiling can still create a deep mahogany finish.
Can I marinate it overnight?
Yes. Marinating overnight gives deeper flavor. Keep some sauce separate for basting so it does not touch raw chicken.
How do I keep the glaze from burning?
Roast first, then baste and broil briefly at the end. Keep a close eye on the chicken once the glaze is under high heat.
What should I serve with char siu chicken?
Serve it with white rice, steamed greens, cucumber salad, fried rice, noodles, bao buns, or lettuce wraps.
Written by Chef Anna
I'm Anna - a Le Cordon Bleu-trained chef, recipe developer, and the voice behind Chef Johns Gourmet. After a decade in professional kitchens, I now spend my mornings testing recipes and my afternoons writing them down so you can make them perfectly in your own kitchen. Every one of the 1,100+ recipes on this site has been personally cooked, tasted, and refined. I write like I'm standing next to you, walking you through every step. Simple recipes. Bold flavors. Made for real kitchens.