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

Scale

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.