Authentic Char Siu Chicken (Print View)
Juicy chicken thighs marinated in aromatic char siu sauce, roasted until caramelized and golden
# What You Need:
→ Chicken
01 - 2 lbs boneless, skinless chicken thighs
→ Char Siu Marinade
02 - 3 tbsp hoisin sauce
03 - 3 tbsp honey
04 - 2 tbsp soy sauce
05 - 2 tbsp oyster sauce
06 - 1 tbsp Chinese Shaoxing wine (or dry sherry)
07 - 1 tbsp brown sugar
08 - 1 tbsp sesame oil
09 - 1 tsp five-spice powder
10 - 1 tsp grated fresh ginger
11 - 2 garlic cloves, minced
12 - ¼ tsp red food coloring (optional)
→ Garnish
13 - 2 spring onions, finely sliced
14 - 1 tbsp sesame seeds (optional)
# How-To Steps:
01 - In a large bowl, whisk together hoisin sauce, honey, soy sauce, oyster sauce, Shaoxing wine, brown sugar, sesame oil, five-spice powder, grated ginger, minced garlic, and food coloring if using. Whisk until completely smooth and well combined.
02 - Add chicken thighs to the bowl with the marinade. Toss thoroughly to coat each piece completely. Cover the bowl and refrigerate for at least 2 hours, preferably overnight for maximum flavor penetration.
03 - Preheat oven to 425°F. Line a baking tray with aluminum foil and place a wire rack on top. This setup allows air circulation and prevents the chicken from sitting in excess drippings.
04 - Remove chicken from the marinade, reserving the liquid for basting. Arrange chicken pieces on the wire rack with space between each piece to ensure even cooking and proper caramelization.
05 - Roast chicken in the preheated oven for 20 minutes. The high heat will begin the caramelization process and start developing the characteristic char siu glaze.
06 - Remove from oven, baste generously with reserved marinade, turn each piece over, and baste again. Return to oven and roast for an additional 10-15 minutes, basting once more during this period, until chicken is caramelized at edges and reaches internal temperature of 165°F.
07 - Let chicken rest for 5 minutes to allow juices to redistribute. Slice against the grain and garnish with finely sliced spring onions and sesame seeds. Serve hot with steamed rice, noodles, or in bao buns.
# Expert Hints:
01 -
- The marinade creates that restaurant quality glossy finish you usually only get from takeout
- Chicken thighs stay impossibly juicy even after high heat roasting
02 -
- That wire rack step is not optional without it the chicken sits in pooling glaze and boils instead of roasting
- Basting with reserved marinade is safe because it cooks alongside the chicken but never reuse leftover marinade after
03 -
- Pat the chicken dry before marinating if the meat seems wet so the glaze actually sticks
- Line your baking tray with foil that has been crinkled up to catch those hard to clean caramelized drips