There’s something truly magical about the flavors of char siu. That signature combination of sweet, savory, and smoky caramelization instantly transports you to a bustling street food stall or a cozy family dinner. Traditionally made with pork, this version features chicken, which absorbs the rich marinade beautifully while staying tender and juicy.
This char siu chicken is perfect for a weeknight dinner, meal prep, or even a weekend barbecue. The marinade does most of the work, infusing the chicken with deep umami flavors, while the roasting process creates a gorgeous glaze with those irresistible charred edges. Whether served with rice, tucked into bao buns, or sliced over noodles, this dish is guaranteed to become a favorite in your kitchen.
Why You’ll Love This Recipe
- Rich, flavorful marinade – The combination of soy sauce, honey, and spices creates an incredible balance of sweet and savory.
- Easy to make – With just a bit of marinating time and simple roasting, you’ll have a restaurant-quality dish at home.
- Perfect for meal prep – Store leftovers for easy lunches or quick dinners throughout the week.
- Versatile serving options – Pair with rice, vegetables, or even use in a salad or wrap.
Ingredients You’ll Need
- 2 lbs boneless, skinless chicken thighs
- ¼ cup soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons honey
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon five-spice powder
- 1 teaspoon garlic powder
- ½ teaspoon ground ginger
- 1 teaspoon red food coloring (optional, for traditional color)
- 1 tablespoon cornstarch (optional, for thickening glaze)
How to Make Char Siu Chicken
This recipe is incredibly simple, with most of the magic happening while the chicken marinates. The rest is just roasting and glazing to perfection.
Step 1: Prepare the Marinade
In a large mixing bowl, whisk together the soy sauce, hoisin sauce, honey, oyster sauce, sesame oil, five-spice powder, garlic powder, ground ginger, and red food coloring (if using). The mixture should be thick, rich, and slightly sticky—this is what gives the chicken its irresistible flavor.
Step 2: Marinate the Chicken
Place the chicken thighs into a zip-top bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Cover and refrigerate for at least 4 hours, though overnight marination will give the best results.
Step 3: Roast the Chicken
Preheat your oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Arrange the marinated chicken on the rack, letting any excess marinade drip off. Roast for 20 minutes, then flip the chicken and brush with extra marinade. Continue roasting for another 15-20 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
Step 4: Create the Glaze
If you want an extra glossy finish, pour the leftover marinade into a small saucepan. Mix in 1 tablespoon of cornstarch with 2 tablespoons of water and bring to a simmer over medium heat. Stir until thickened, then brush over the chicken in the last 5 minutes of roasting.
Step 5: Broil for Charred Perfection
For that signature caramelized char, switch your oven to broil for the last 2-3 minutes. Keep a close eye to prevent burning—just a slight char is perfect.
Step 6: Rest and Serve
Remove the chicken from the oven and let it rest for 5 minutes before slicing. Serve it with steamed rice, stir-fried vegetables, or inside a bao bun for a delicious meal.
Helpful Tips
- Marinate longer for deeper flavor – While 4 hours works well, overnight marination ensures maximum infusion of flavors.
- Use chicken thighs for juiciness – Thighs stay tender and moist, but you can use chicken breasts if preferred—just adjust cooking time.
- Broiling is key – That final broil step gives the dish its signature charred, caramelized finish.
- Red food coloring is optional – It’s traditional, but leaving it out won’t change the flavor.
Recipe Details
- Prep Time: 10 minutes (+ marinating time)
- Cook Time: 35 minutes
- Total Time: 45 minutes (+ marinating time)
- Yield: 4 servings
- Category: Main Dish
- Method: Roasting
- Cuisine: Chinese
- Diet: Gluten-Free (if using gluten-free soy sauce and hoisin sauce)
Notes
- For extra tenderness – If you have time, let the chicken sit at room temperature for 20-30 minutes before roasting. This helps it cook more evenly.
- Adjust the sweetness – If you prefer a less sweet glaze, reduce the honey slightly or add a splash of soy sauce.
- No wire rack? No problem! – You can place the chicken directly on a lined baking sheet, but using a rack helps air circulate, giving you a better caramelized finish.
- Make it spicier – Add ½ teaspoon of chili flakes or a dash of sriracha to the marinade for a slight kick.
- Use skin-on chicken for extra crispiness – While boneless, skinless thighs work well, bone-in, skin-on chicken thighs or drumsticks will give an even crispier texture. Just adjust the cooking time as needed.
- Let it rest before slicing – This helps keep the juices inside, making each bite extra flavorful.
Frequently Asked Questions
Can I make this recipe on the grill?
Yes! Grill the chicken over medium heat for about 6-8 minutes per side, brushing with extra marinade for a deep, glossy glaze.
What can I serve with char siu chicken?
It pairs beautifully with jasmine rice, stir-fried greens, or even a side of pickled vegetables for contrast.
How do I store leftovers?
Store leftover chicken in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or microwave.
Can I freeze char siu chicken?
Yes! Freeze cooked and sliced chicken in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating.
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Conclusion
This char siu chicken is the perfect balance of smoky, sweet, and savory flavors, making it an instant hit for any meal. With just a little prep and an easy roasting method, you’ll have a dish that’s both impressive and incredibly satisfying. Whether you’re enjoying it fresh out of the oven or as leftovers the next day, this recipe is a keeper. Try it out, and let me know how you serve yours!
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Char Siu Chicken – Sweet, Savory, and Perfectly Caramelized
Description
There’s something truly magical about the flavors of char siu. That signature combination of sweet, savory, and smoky caramelization instantly transports you to a bustling street food stall or a cozy family dinner. Traditionally made with pork, this version features chicken, which absorbs the rich marinade beautifully while staying tender and juicy.
This char siu chicken is perfect for a weeknight dinner, meal prep, or even a weekend barbecue. The marinade does most of the work, infusing the chicken with deep umami flavors, while the roasting process creates a gorgeous glaze with those irresistible charred edges. Whether served with rice, tucked into bao buns, or sliced over noodles, this dish is guaranteed to become a favorite in your kitchen.
Ingredients
- 2 lbs boneless, skinless chicken thighs
- ¼ cup soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons honey
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon five-spice powder
- 1 teaspoon garlic powder
- ½ teaspoon ground ginger
- 1 teaspoon red food coloring (optional, for traditional color)
- 1 tablespoon cornstarch (optional, for thickening glaze)
Instructions
Step 1: Prepare the Marinade
In a large mixing bowl, whisk together the soy sauce, hoisin sauce, honey, oyster sauce, sesame oil, five-spice powder, garlic powder, ground ginger, and red food coloring (if using). The mixture should be thick, rich, and slightly sticky—this is what gives the chicken its irresistible flavor.
Step 2: Marinate the Chicken
Place the chicken thighs into a zip-top bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Cover and refrigerate for at least 4 hours, though overnight marination will give the best results.
Step 3: Roast the Chicken
Preheat your oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Arrange the marinated chicken on the rack, letting any excess marinade drip off. Roast for 20 minutes, then flip the chicken and brush with extra marinade. Continue roasting for another 15-20 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
Step 4: Create the Glaze
If you want an extra glossy finish, pour the leftover marinade into a small saucepan. Mix in 1 tablespoon of cornstarch with 2 tablespoons of water and bring to a simmer over medium heat. Stir until thickened, then brush over the chicken in the last 5 minutes of roasting.
Step 5: Broil for Charred Perfection
For that signature caramelized char, switch your oven to broil for the last 2-3 minutes. Keep a close eye to prevent burning—just a slight char is perfect.
Step 6: Rest and Serve
Remove the chicken from the oven and let it rest for 5 minutes before slicing. Serve it with steamed rice, stir-fried vegetables, or inside a bao bun for a delicious meal.
Notes
- For extra tenderness – If you have time, let the chicken sit at room temperature for 20-30 minutes before roasting. This helps it cook more evenly.
- Adjust the sweetness – If you prefer a less sweet glaze, reduce the honey slightly or add a splash of soy sauce.
- No wire rack? No problem! – You can place the chicken directly on a lined baking sheet, but using a rack helps air circulate, giving you a better caramelized finish.
- Make it spicier – Add ½ teaspoon of chili flakes or a dash of sriracha to the marinade for a slight kick.
- Use skin-on chicken for extra crispiness – While boneless, skinless thighs work well, bone-in, skin-on chicken thighs or drumsticks will give an even crispier texture. Just adjust the cooking time as needed.
- Let it rest before slicing – This helps keep the juices inside, making each bite extra flavorful.