Authentic Char Siu Chicken (Print View)

Tender chicken thighs with sweet hoisin-honey glaze, roasted until caramelized and sticky.

# What You Need:

→ Chicken

01 - 2.2 lbs boneless, skinless chicken thighs

→ Marinade

02 - 3 tablespoons hoisin sauce
03 - 3 tablespoons honey
04 - 2 tablespoons light soy sauce
05 - 1 tablespoon dark soy sauce
06 - 2 tablespoons Shaoxing wine or dry sherry
07 - 2 tablespoons brown sugar
08 - 1 teaspoon Chinese five spice powder
09 - 2 garlic cloves, minced
10 - 1 teaspoon grated ginger
11 - ½ teaspoon red food coloring (optional)
12 - 1 tablespoon sesame oil

→ Glaze

13 - 2 tablespoons reserved marinade
14 - 1 tablespoon honey

# How-To Steps:

01 - Whisk together hoisin sauce, honey, light soy sauce, dark soy sauce, Shaoxing wine, brown sugar, Chinese five spice powder, minced garlic, grated ginger, red food coloring if using, and sesame oil in a large bowl until thoroughly combined. Reserve 2 tablespoons of the mixture for the glaze and set aside.
02 - Add chicken thighs to the bowl with the remaining marinade, turning to coat all pieces evenly. Cover tightly and refrigerate for at least 2 hours, preferably overnight, to develop deep flavor penetration.
03 - Preheat oven to 425°F. Line a baking sheet with aluminum foil and place a wire rack on top to allow air circulation and even cooking.
04 - Arrange marinated chicken thighs on the wire rack in a single layer. Roast for 15 minutes to begin cooking and rendering excess fat.
05 - While chicken roasts, combine the reserved 2 tablespoons marinade with 1 tablespoon honey in a small bowl, stirring until smooth.
06 - Remove chicken from oven and brush generously with the honey-marinade glaze. Return to oven and roast for an additional 12 to 15 minutes, brushing with glaze once more halfway through, until chicken reaches an internal temperature of 165°F and edges are nicely caramelized.
07 - Let chicken rest for 5 minutes to allow juices to redistribute. Slice against the grain and serve over steamed rice or noodles. Garnish with chopped scallions or sesame seeds if desired.

# Expert Hints:

01 -
  • The sticky caramelized exterior creates an irresistible sweet and savory contrast
  • Chicken thighs stay incredibly juicy while developing those gorgeous charred edges
  • The marinade does all the heavy lifting, so hands on time is practically nothing
02 -
  • The wire rack is crucial for air circulation so the chicken roasts evenly instead of steaming in its own juices
  • Basting halfway through the final roasting time prevents the honey from burning while still building that gorgeous charred crust
  • The resting period might seem optional but cutting into the chicken too early will let all those delicious marinade juices run right out onto your cutting board
03 -
  • If you can find it, use hoisin sauce labeled as premium or traditional for the deepest flavor
  • The glaze can burn quickly in the final minutes, so keep a close eye and tent with foil if needed

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