Char Siu Chicken Recipe tastes sweet, smoky, and sticky with caramelized edges and juicy centers. It suits busy cooks who want takeout-level flavor at home in about 35 minutes of cooking plus 2 to 24 hours to marinate. I first made it in a tiny apartment kitchen and still grin when the glaze bubbles and shines.
Why You Should Try This Char Siu Chicken Recipe
This Char Siu Chicken Recipe packs classic Cantonese barbecue flavor with pantry-friendly swaps. You get charred bits, lacquered glaze, and weeknight timing that still feels special.
My family wiped the platter clean and fought over the sticky bits, then asked for a double batch next time ★★★★★
Ingredients You’ll Need
- 2 pounds boneless skinless chicken thighs, trimmed (use bone-in thighs and add 5 to 10 minutes, or use breasts and cook to 160 degrees F)
- 3 tablespoons light soy sauce (Kikkoman or Pearl River Bridge)
- 3 tablespoons hoisin sauce (Lee Kum Kee gives consistent flavor)
- 2 tablespoons honey or maltose for extra gloss
- 1 tablespoon brown sugar
- 1 tablespoon oyster sauce
- 2 tablespoons Shaoxing wine or dry sherry, or 2 tablespoons apple juice for no alcohol
- 1 cube red fermented bean curd, mashed with 1 teaspoon brine, optional but authentic, or 1 teaspoon white miso for depth
- 1 teaspoon Chinese five spice powder
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon white pepper
- 2 teaspoons rice vinegar for balance
- Optional color: 1 teaspoon beet powder or 1/2 teaspoon red food color or 1 teaspoon annatto powder
- 1 teaspoon cornstarch to thicken glaze, optional
- 1 tablespoon neutral oil for the pan or grill grates
- Thinly sliced scallions and toasted sesame seeds for garnish, optional
Equipment
- Rimmed sheet pan, foil, and a wire rack
- Basting brush and tongs
- Instant-read thermometer
- Small saucepan
- Grill or oven, and an air fryer if you want that route
How to Make Char Siu Chicken Recipe
Mix the Marinade 5 minutes
- Whisk soy sauce, hoisin, honey, brown sugar, oyster sauce, Shaoxing wine, bean curd or miso, five spice, garlic, ginger, sesame oil, white pepper, rice vinegar, and optional color in a bowl until smooth.
- Set aside 1/3 cup marinade in a small jar for glazing later. Label it so you do not mix it with raw chicken.
Marinate the Chicken 2 to 24 hours
- Pat the chicken dry. Add the remaining marinade and chicken to a zip-top bag or bowl and coat every piece.
- Chill 2 to 24 hours. Flip the bag once or twice to keep coverage even.
Prep the Pan or Grill 5 minutes
- Line a sheet pan with foil and set a wire rack on top. Oil the rack so the glaze does not stick.
- Heat the oven to 400 degrees F, or heat a grill to medium-high with a two-zone setup.
Roast or Grill 20 to 25 minutes
- Arrange chicken on the rack, shaking off extra marinade. Roast 10 minutes.
- Boil the reserved glaze in a small saucepan for 2 minutes. Stir in cornstarch mixed with 1 teaspoon water if you want a thicker finish.
- Flip the chicken, brush with the boiled glaze, and roast 8 to 12 minutes more until the thickest piece hits 170 to 175 degrees F for thighs. Keep some glaze for the finish.
Grill method
- Grill chicken over direct heat 2 to 3 minutes per side to mark it. Move to indirect heat, cover, and cook 12 to 18 minutes, turning and brushing with boiled glaze, until it reaches temp.
Glaze and Char 5 to 8 minutes
- Brush on a final layer of glaze. Broil 2 to 4 minutes, watching closely, until edges caramelize and darken in spots.
- If grilling, finish over direct heat 1 to 2 minutes per side to blister the glaze.
Rest and Slice 5 minutes
- Let the chicken rest 5 minutes. Slice or serve whole.
- Shower with scallions and sesame seeds. Spoon on a little extra glaze for shine.
Air Fryer Option 16 to 20 minutes
- Heat the air fryer to 380 degrees F. Lightly oil the basket.
- Air fry chicken 8 minutes. Flip, brush with boiled glaze, and air fry 8 to 12 minutes more until it reaches temp and the glaze looks tacky.
Tips & Tricks
- Use thighs for juiciness and forgiveness on timing.
- Push flavor with bean curd or miso if you skip it.
- Boil any glaze that touched raw chicken for 2 minutes to keep it safe.
- Add a pinch of five spice at the end if you want a little extra aroma.
- Keep a two-zone grill so sugar in the glaze does not scorch early.
- Slice against the grain so pieces stay tender.
- Double the marinade and freeze half as a future shortcut.
What to Serve with Char Siu Chicken Recipe
I like it over jasmine rice with a side of garlicky bok choy or blistered green beans. Pickled cucumbers or a crunchy cabbage salad cut through the sticky-sweet glaze. Noodle stir fry, scallion pancakes, or plain steamed buns also hit the spot. Sip cold lager, sparkling water with lime, or hot oolong.
Make-Ahead and Storage
- Marinate the chicken up to 24 hours, or freeze chicken in marinade for up to 2 months, then thaw overnight in the fridge and cook.
- Store cooked leftovers in an airtight container in the fridge 3 to 4 days or in the freezer 2 to 3 months.
- Reheat in a 300 degree F oven, covered, 10 to 12 minutes, then uncover and brush with a little glaze or honey to refresh the shine.
- Use a covered skillet over medium heat with a splash of water for quick portions, or air fry at 320 degrees F for 4 to 6 minutes to warm and re-crisp.
Char Siu Chicken Recipe
Char Siu Chicken tastes sweet, smoky, and sticky with caramelized edges and juicy centers, giving you takeout-level Cantonese barbecue flavor at home in about 35 minutes of cooking plus marinating time.
Ingredients
Instructions
- Whisk together the soy sauce, hoisin sauce, honey, brown sugar, oyster sauce, Shaoxing wine or substitute, red fermented bean curd if using, Chinese five spice powder, minced garlic, grated ginger, toasted sesame oil, white pepper, rice vinegar, and optional coloring in a bowl until smooth.
- Set aside 1/3 cup of the marinade in a small jar for glazing later and label it so it does not get mixed with the raw chicken marinade.
- Pat the chicken thighs dry, then add them and the remaining marinade to a zip-top bag or bowl, coating every piece thoroughly.
- Marinate the chicken in the refrigerator for 2 to 24 hours, turning the bag once or twice to keep the chicken evenly coated.
- Line a rimmed sheet pan with foil, set a wire rack on top, and lightly oil the rack so the glaze does not stick.
- Preheat the oven to 400°F (200°C).
- Arrange the marinated chicken on the prepared rack, letting excess marinade drip off first.
- Roast the chicken for about 10 minutes.
- While the chicken roasts, bring the reserved glaze to a boil in a small saucepan and boil for 2 minutes. If you want a thicker glaze, stir the cornstarch with 1 teaspoon of water, then whisk it into the boiling glaze and simmer briefly until slightly thickened.
- Flip the chicken pieces, brush with some of the boiled glaze, and continue roasting for 8 to 12 minutes more, or until the thickest part of the chicken reaches 170°F to 175°F for thighs. Reserve some glaze for finishing.
- Brush the chicken with a final layer of glaze, then switch the oven to broil and broil for 2 to 4 minutes, watching closely, until the edges caramelize and darken in spots.
- Remove the chicken from the oven and let it rest for 5 minutes.
- Slice the chicken or serve the pieces whole, then garnish with thinly sliced scallions and toasted sesame seeds if desired, and spoon on a little extra glaze for shine.
Notes
Nutrition Information
Approximate per serving (1/6 of recipe): 330 calories; fat 14 g; saturated fat 3 g; carbohydrates 20 g; fiber 0 g; sugars 15 g; protein 30 g; sodium 980 mg. Values will vary based on specific ingredients, brands, and portion size.
Approximate per serving (1/6 of recipe): 330 calories; fat 14 g; saturated fat 3 g; carbohydrates 20 g; fiber 0 g; sugars 15 g; protein 30 g; sodium 980 mg. Values will vary based on specific ingredients, brands, and portion size.