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Char Siu Chicken

Long And Easy To Read Food Recipe: Classic Homemade Char Siu Chicken

This recipe creates the distinct sweet, savory, and deeply red flavor of traditional Chinese BBQ pork (Char Siu) using tender, juicy chicken thighs, baked and then broiled to a sticky perfection.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Preparation
  • 2.5 pounds Boneless, Skinless Chicken Thighs Thighs retain moisture better than breasts.
  • 1/2 teaspoon Coarse Sea Salt For initial seasoning.
Char Siu Marinade
  • 1/4 cup Honey (or Maltose) Use quality liquid honey.
  • 1/4 cup Hoisin Sauce Essential for deep flavor.
  • 2 tablespoons Light Soy Sauce Use standard (not low-sodium) soy sauce.
  • 2 tablespoons Shaoxing Rice Wine Substitute with dry sherry if unavailable.
  • 2 tablespoons Brown Sugar, packed Adds depth to the sweetness.
  • 2 cloves Fresh Garlic, minced Finely mince or grate.
  • 1 teaspoon Fresh Ginger, grated Use fresh, not powdered.
  • 1 teaspoon Five-Spice Powder Do not substitute.
  • 1 teaspoon Sesame Oil For nuttiness.
  • 1/4 teaspoon Red Food Coloring (optional) Liquid or gel; for classic deep red color.
Glaze and Basting
  • 1/3 cup Reserved Marinade Reserved from Step 1 before touching chicken.
  • 2 tablespoons Honey For extra sticky glaze.
  • 1 tablespoon Water To thin the glaze slightly.

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Wire Rack
  • Small saucepan
  • Meat Thermometer

Method
 

Step 1: Prepare and Marinate the Chicken (Minimum 4 Hours)
  1. Prep the Chicken: Pat the chicken thighs completely dry using paper towels. If they are very thick, gently butterfly them slightly for uniform thickness. Season lightly with the 1/2 teaspoon of coarse sea salt.
  2. Mix the Marinade: In a medium-sized bowl, whisk together the 1/4 cup honey, hoisin sauce, light soy sauce, Shaoxing rice wine, brown sugar, minced garlic, grated ginger, five-spice powder, sesame oil, and red food coloring (if using) until smooth.
  3. Reserve the Glaze Base: Immediately scoop out approximately 1/3 cup of the freshly mixed marinade and set it aside in a small, covered bowl. This will be used for the final basting glaze.
  4. Marinate: Add the chicken thighs to the remaining large batch of marinade. Ensure all pieces are thoroughly coated. Marinate in the refrigerator for a minimum of 4 hours, or preferably overnight (12 to 24 hours).
Step 2 & 3: Baking Setup and Initial Cook
  1. Prepare the Oven and Pan: Preheat your oven to 400°F (200°C). Line a large baking sheet with aluminum foil and place a wire rack directly on top. The rack is essential for charring and crisping.
  2. Load and Bake: Remove the chicken from the marinade and discard the leftover liquid. Arrange the chicken pieces in a single layer on the wire rack, ensuring they do not touch. Bake for 15 minutes.
  3. Prepare the Glaze: While the chicken bakes, combine the 1/3 cup of reserved (untouched) marinade with the 2 tablespoons of extra honey and 1 tablespoon of water in a small saucepan. Bring to a brief boil over medium heat, stirring constantly, until slightly thickened. Remove from heat.
Step 4 & 5: Basting, Finishing, and Serving
  1. First Baste and Flip: After the initial 15 minutes, remove the pan. Brush the tops of the chicken liberally with the prepared basting glaze. Flip the chicken pieces over and return the pan to the oven for another 10 minutes.
  2. Second Baste and Char: Remove the pan again. Brush the top side liberally with more glaze. Increase the oven heat to Broil/Grill (High setting). Place the chicken back under the broiler/grill for 3 to 5 minutes, watching constantly to achieve a slightly charred, sticky surface. The internal temperature must reach 165°F (74°C).
  3. Rest and Serve: Transfer the finished Char Siu Chicken to a clean cutting board and tent loosely with foil for 5 to 10 minutes. Slice against the grain into thick, diagonal slices. Drizzle any remaining glaze over the sliced chicken and serve immediately with rice.

Notes

For an even richer flavor and deeper color, try substituting traditional white sugar for maltose (barley malt syrup) in the glaze, which provides an extra layer of stickiness and complexity. Ensure the wire rack is oiled lightly before placing the chicken to prevent sticking during the high-heat broiler phase.