Name: Char Siu Chicken
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Chinese
Ingredients: 1½ pounds boneless skinless chicken thighs; 2 tablespoons brown sugar; ¾ teaspoon salt; ½ teaspoon Chinese five spice powder; 2 tablespoons hoisin sauce; 1 tablespoon apple juice; 1½ tablespoons soy sauce; 1 teaspoon toasted sesame oil; 2 cloves garlic, minced; 2 teaspoons fresh ginger, minced; 2 tablespoons water; Red food coloring (optional)

Jump to Recipe·Print Recipe

I love how this Char Siu Chicken brings together sweet, savory, and slightly smoky flavors in one easy dish. The glaze turns glossy and caramelized in the oven, while the chicken stays juicy and tender. I think it is a simple way to bring Chinese-style BBQ flavor to the table without needing a grill or complicated steps.

Char Siu Chicken

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1½ pounds boneless skinless chicken thighs

2 tablespoons brown sugar

¾ teaspoon salt

½ teaspoon Chinese five spice powder

2 tablespoons hoisin sauce

1 tablespoon apple juice

1½ tablespoons soy sauce

1 teaspoon toasted sesame oil

2 cloves garlic, minced

2 teaspoons fresh ginger, minced

2 tablespoons water

Red food coloring, optional

Directions

I start by making the marinade in a large bowl. I combine the brown sugar, salt, Chinese five spice powder, hoisin sauce, apple juice, soy sauce, sesame oil, garlic, ginger, and red food coloring if I want that classic char siu color.

Next, I add the chicken thighs and toss them well so every piece is coated. I cover the bowl and refrigerate the chicken for at least 2 hours, although I think the flavor gets even better when I let it marinate overnight.

When I am ready to cook, I take the chicken out of the refrigerator about 20 minutes ahead of time. I like doing this so the chicken cooks more evenly.

I preheat the oven to 375°F (190°C) and line a baking sheet with foil or parchment paper. Then I place the chicken pieces on the prepared baking sheet, making sure to leave a little space between them. I always reserve the leftover marinade because it becomes the glaze later.

I roast the chicken for 30 minutes, until it is almost fully cooked through. While that happens, I pour the reserved marinade into a small saucepan with the water and simmer it for about 5 minutes until it thickens slightly.

After that, I brush the thickened glaze over the chicken and return it to the oven for another 5 to 10 minutes. I look for a glossy, caramelized finish before taking it out.

Finally, I let the chicken rest for 5 minutes before slicing and serving. I think this helps keep the juices inside and makes every bite even better.

Servings and timing

I get 4 servings from this recipe, which makes it a great option for a family dinner or a small meal prep batch.

I need about 10 minutes of prep time, 40 minutes of cooking time, and 50 minutes total. Each serving comes in at about 430 calories.

Variations

I sometimes switch up this recipe depending on what I have in my kitchen or the flavor I want. I can use chicken breasts instead of thighs, although I think thighs stay juicier. For a deeper sweetness, I like adding a little honey to the marinade. If I want a slightly sharper flavor, I add a splash of rice vinegar. I also like finishing the chicken under the broiler for a minute or two to get extra caramelization on top. For a little heat, I sometimes mix in a pinch of chili flakes.

Storage/Reheating

I store leftover Char Siu Chicken in an airtight container in the refrigerator for up to 4 days. When I want to reheat it, I usually warm it in a skillet over low heat with a splash of water so the glaze stays smooth and the chicken does not dry out. I can also reheat it in the microwave in short intervals, but I prefer the stovetop for the best texture. If I want to freeze it, I let it cool completely first and store it in a freezer-safe container for up to 2 months.

FAQs

Can I use chicken breast instead of chicken thighs?

I can use chicken breast if that is what I have on hand. I find that thighs give me a juicier and more flavorful result, but chicken breast still works well as long as I do not overcook it.

Do I have to marinate the chicken overnight?

I do not have to marinate it overnight, because 2 hours already gives the chicken good flavor. Still, I think an overnight marinade makes the taste deeper and more pronounced.

Is the red food coloring necessary?

I do not need the red food coloring for flavor at all. It is only there to create the classic look often associated with char siu, so I can easily leave it out.

What should I serve with Char Siu Chicken?

I like serving it with steamed rice, fried rice, noodles, or simple stir-fried vegetables. I also think it tastes great with bok choy or a crisp cucumber salad.

Can I make this recipe ahead of time?

I can definitely make this ahead. I like marinating the chicken the night before, then roasting it the next day. I can also fully cook it ahead and reheat it when I am ready to serve.

Conclusion

I think this Char Siu Chicken is one of the easiest ways to make a flavorful, glossy, and satisfying dinner at home. The marinade is simple, the oven method is convenient, and the final result tastes like something much more involved. I love how the sweet and savory glaze clings to the tender chicken, and I find myself coming back to this recipe whenever I want something comforting and full of bold flavor.

Recipe:

Char Siu Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 50 minutes
Yield: 4 servings
Diet: Halal

Print Recipe

Description

This Char Siu Chicken features a sweet, savory, and slightly smoky glaze that caramelizes beautifully in the oven while keeping the chicken juicy and tender. It is an easy way to enjoy Chinese-style BBQ flavors at home.

Instructions

In a large bowl, combine brown sugar, salt, Chinese five spice powder, hoisin sauce, apple juice, soy sauce, sesame oil, garlic, ginger, and optional red food coloring to make the marinade.
Add the chicken thighs and toss until evenly coated. Cover and refrigerate for at least 2 hours or overnight for deeper flavor.
Remove the chicken from the refrigerator 20 minutes before cooking.
Preheat the oven to 375°F (190°C) and line a baking sheet with foil or parchment paper.
Arrange the chicken on the baking sheet, leaving space between pieces. Reserve the marinade.
Roast the chicken for 30 minutes.
Meanwhile, pour the reserved marinade into a small saucepan with water and simmer for about 5 minutes until slightly thickened.
Brush the thickened glaze over the chicken and return to the oven for 5–10 minutes until glossy and caramelized.
Let the chicken rest for 5 minutes before slicing and serving.