Char Siu Chicken

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I’ve always had a soft spot for sweet and savory dishes that pack a punch of umami—and Char Siu Chicken hits every note. The first time I made this at home, the aroma alone was enough to draw my family into the kitchen with eager eyes. Marinated in a glossy, richly flavored sauce and roasted until perfectly caramelized, each bite is tender, sticky, and just the right amount of charred. It’s a dish that tastes as good as it looks.

Char Siu is traditionally made with pork, but I found that using chicken—especially thighs—brings an incredible juiciness and flavor to the table. The marinade is the real hero here: hoisin, honey, soy sauce, Chinese five spice… it’s a balance of bold ingredients that transform simple chicken into something you’d swear came from a Cantonese BBQ shop. Whether it’s for a weeknight dinner or a weekend treat, this Char Siu Chicken has become a go-to in my kitchen.

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Why You’ll Love This Char Siu Chicken

This dish is bursting with flavor—sweet, savory, and smoky all at once. It’s surprisingly easy to make, even with just a few pantry staples, and the result is restaurant-quality. You’ll love how versatile it is too: serve it over rice, tuck it into bao buns, or slice it over noodles. And yes, it makes incredible leftovers—if there are any!

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What Cut of Chicken Works Best for Char Siu Chicken?

When it comes to Char Siu Chicken, I’ve found that boneless, skinless chicken thighs are unbeatable. They soak up the marinade beautifully and stay tender during roasting. Chicken breasts can work too if you prefer a leaner cut, but keep in mind they can dry out quicker, so you’ll need to watch the cook time closely. Bone-in thighs or drumsticks are also an option for those who like a deeper flavor, though the texture won’t be as consistently caramelized.

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Options for Substitutions

Not everyone has a pantry stocked with Asian sauces, and that’s okay—Char Siu Chicken is flexible. If hoisin sauce isn’t on hand, a mix of soy sauce and a bit of peanut butter or miso can mimic its depth. You can swap honey with brown sugar or maple syrup, and use tamari or coconut aminos in place of soy sauce for a gluten-free twist. Chinese five spice is key for authenticity, but if you can’t find it, try blending cinnamon, star anise, cloves, fennel, and a dash of black pepper to get close. The magic really lies in the balance of salty, sweet, and aromatic.

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Ingredients for This Char Siu Chicken

Chicken thighs – These are the heart of the dish. I use boneless, skinless thighs for their juiciness and ability to soak up every drop of the marinade.

Hoisin sauce – A sweet and slightly tangy base that gives the chicken its signature glaze and depth of flavor.

Soy sauce – Brings saltiness and umami, grounding the sweetness of the other ingredients.

Honey – Helps the chicken caramelize while roasting, adding that sticky, glossy finish Char Siu is known for.

Shaoxing wine – Adds complexity and a subtle richness. If you don’t have it, dry sherry is a good alternative.

Oyster sauce – Enhances the savory notes and deepens the overall flavor profile.

Chinese five spice powder – A fragrant blend that defines the essence of Char Siu. It adds warmth and a unique aromatic kick.

Garlic – Freshly minced for a bit of sharpness and depth in the marinade.

Sesame oil – Just a dash for nutty undertones that elevate the whole dish.

Red food coloring (optional) – Traditionally used for that signature red hue, but the flavor holds up just fine without it.

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Step 1: Make the Marinade

In a bowl, whisk together hoisin sauce, soy sauce, honey, Shaoxing wine, oyster sauce, Chinese five spice powder, minced garlic, and a touch of sesame oil. If you’re going for the classic look, this is where you’d add a few drops of red food coloring.

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Step 2: Marinate the Chicken

Place the chicken thighs in a large zip-top bag or shallow dish. Pour the marinade over the chicken, making sure every piece is well-coated. Seal it up and refrigerate for at least 4 hours, but overnight will give you the best flavor.

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Step 3: Preheat and Prep for Roasting

Take the chicken out of the fridge about 20 minutes before cooking to let it come to room temperature. Preheat your oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top—this allows for better air circulation and caramelization.

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Step 4: Roast and Baste

Lay the marinated chicken on the rack. Roast for 20 minutes, then baste with the leftover marinade and flip the pieces. Roast for another 15–20 minutes, or until the edges are beautifully caramelized and slightly charred.

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Step 5: Rest and Slice

Let the chicken rest for about 5 minutes after taking it out of the oven. Slice it into thick strips, and you’re ready to serve.

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How Long to Cook the Char Siu Chicken

Char Siu Chicken typically takes about 35 to 40 minutes to roast in a 400°F (200°C) oven. The key is cooking it long enough to develop that signature caramelized coating without drying it out. I like to baste and flip the chicken midway through to ensure both sides get sticky and slightly charred. Always check that the internal temperature reaches 165°F (74°C) for safe doneness.

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Tips for Perfect Char Siu Chicken

• Marinate overnight for the richest flavor. A few hours will work, but the longer it sits, the deeper the taste.
• Use a wire rack when roasting. It helps the heat circulate and prevents soggy bottoms.
• Baste generously. Halfway through cooking, brush the chicken with leftover marinade to intensify the flavor and color.
• Keep an eye on the char. You want caramelization, not burning. If it starts to darken too fast, loosely cover with foil.
• Slice after resting. Giving the chicken a few minutes to rest keeps all the juices inside and makes for cleaner cuts.

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Watch Out for These Mistakes While Cooking

• Skipping the marinade time: The marinade isn’t just for flavor—it tenderizes too. Rushing this step results in bland chicken.
• Overcrowding the pan: If the chicken pieces are too close together, they’ll steam instead of roast, and you’ll miss out on that gorgeous caramelization.
• Not using a rack: Laying the chicken directly on the pan can cause it to sit in its juices, which prevents the sticky glaze from forming properly.
• Overcooking: Chicken thighs are forgiving, but leaving them in too long can still dry them out and burn the marinade.
• Forgetting to flip and baste: This ensures even color and flavor. Don’t skip it!

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What to Serve With Char Siu Chicken?

Steamed Jasmine Rice

A simple, fragrant side that soaks up all the saucy goodness from the chicken.

Stir-Fried Vegetables

Crisp bok choy, snow peas, or broccoli tossed in garlic and sesame oil make a refreshing contrast.

Fried Rice

Use leftovers or whip up a quick batch with egg, scallions, and soy sauce for a hearty combo.

Bao Buns

Stuff the sliced chicken into fluffy bao buns with pickled veggies for a tasty twist.

Cucumber Salad

The cool crunch of cucumbers in a light vinegar dressing balances the richness of the dish.

Garlic Noodles

Buttery and garlicky noodles pair beautifully with the sweet-savory chicken.

Egg Drop Soup

A light and comforting soup that rounds out the meal without overpowering it.

Pickled Radish or Kimchi

These add brightness and a bit of funk that contrasts nicely with the bold marinade.

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Storage Instructions

Leftover Char Siu Chicken keeps beautifully. Store any extras in an airtight container in the refrigerator for up to 4 days. To reheat, warm it gently in the oven at 350°F (175°C) or in a skillet over medium heat. You can also microwave it, but that might soften the caramelized edges. For longer storage, freeze the cooked chicken in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.

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Estimated Nutrition

Here’s a rough estimate for one serving (assuming 6 servings total):

• Calories: 320
• Protein: 24g
• Fat: 15g
• Carbohydrates: 18g
• Sugar: 12g
• Sodium: 780mg

Keep in mind that values can vary depending on the size of the chicken thighs and any substitutions made.

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Frequently Asked Questions

What’s the best substitute for Shaoxing wine?

Dry sherry is the closest match. You can also use rice vinegar with a pinch of sugar, though the flavor will be slightly different.

Can I grill the Char Siu Chicken instead of roasting?

Yes! Grilling adds an amazing smokiness. Just make sure to cook over medium heat and watch closely to avoid burning the marinade.

Is the red color necessary?

Nope. It’s purely traditional and aesthetic. The flavor is just as delicious without food coloring.

Can I use chicken breasts instead of thighs?

You can, but they’re leaner and tend to dry out faster. Adjust the cook time and keep a close eye on them.

Can I make the marinade ahead of time?

Absolutely. The marinade can be mixed and stored in the fridge for up to 3 days.

Is this dish spicy?

Not at all. Char Siu Chicken is more sweet and savory. You can add chili flakes if you want heat.

How do I get a good char without burning?

Use high heat in the final few minutes of cooking and baste well. Keep an eye on it to avoid over-charring.

Can I cook this in an air fryer?

Yes, the air fryer works great. Set it to 375°F (190°C) and cook for 15–18 minutes, flipping halfway through.

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Conclusion

Char Siu Chicken is the kind of dish that brings bold flavor with minimal fuss. It’s sticky, tender, and deeply satisfying—perfect for both weeknight meals and impressing dinner guests. Whether you roast it, grill it, or even air fry it, once you’ve tried it, it’s bound to become a regular in your kitchen lineup. Try it once, and you’ll understand why this Cantonese classic deserves a place on your table.

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