There are few flavors in Chinese cuisine as instantly recognizable and deeply satisfying as Char Siu. Traditionally, this deeply red, sticky, sweet, and savory glaze coats tender cuts of pork, often seen hanging temptingly in the windows of Cantonese BBQ shops. However, we have unlocked the secret to translating this complex flavor profile directly onto one of the most beloved and accessible proteins: chicken. This recipe for Char Siu Chicken takes the iconic taste of Chinese BBQ and pairs it with the unmatched tenderness of chicken thighs, creating a weeknight hero that is faster, easier, and just as deeply flavored as its traditional counterpart.
If you’re looking for a dish that bridges the gap between simple home cooking and restaurant-quality takeout, you’ve found it. The magic lies in the marinade a harmonious blend of hoisin, honey, five-spice, and aromatics which penetrates the chicken over several hours, transforming it into glossy, irresistible meat. The final step, a high-heat broil using a reserved glaze, seals the deal, delivering that signature caramelized crust and beautiful, deep crimson hue. Get ready to ditch the takeout menu. This homemade Char Siu Chicken is about to become a permanent fixture in your rotation.
Why You Will Absolutely Love This Char Siu Chicken Recipe
This recipe is not just a substitute for BBQ pork; it is a delicious experience in its own right, optimized for the modern home cook. While traditional Char Siu requires specialized equipment or highly fatty cuts of meat, our version focuses on accessibility, speed, and maximum flavor retention, especially when using chicken thighs.
Here are several reasons why this specific rendition of Chinese BBQ Chicken will quickly become a favorite:
- Unbeatable Texture and Moisture: We specifically call for boneless, skinless chicken thighs. Unlike chicken breasts, which can dry out quickly under the necessary high heat used to develop the Char Siu crust, thighs naturally retain far more moisture thanks to their higher fat content. This ensures every piece of Char Siu Chicken remains incredibly tender, juicy, and succulent, even after the crucial basting and broiling stages.
- Authentic Flavor, Faster Prep: The marinade is perfectly balanced to capture the essential characteristics of true Cantonese Char Siu: the intense savory depth from hoisin and soy, the warm complexity of five-spice powder, and the beautiful sweetness provided by honey and brown sugar. Preparing the marinade itself takes less than 10 minutes, making this a true ‘set it and forget it’ dish during the marination phase.
- The Perfect Color and Glaze: Achieving that iconic, glossy red exterior is often the biggest hurdle for home cooks. Our method uses a critical two-step glazing process. By reserving a portion of the marinade before it touches the raw chicken and then reducing it with extra honey, we create a safe, sticky, and intensely flavorful glaze that caramelizes perfectly under the broiler. The optional but highly recommended red food coloring ensures that visual pop that is characteristic of authentic Chinese roasted meat.
- Versatility is Key: Char Siu Chicken is incredibly versatile. It can be served simply over steamed rice, sliced thin and added to noodle soups (like Wonton Noodle Soup), stuffed into fluffy steamed buns (Bao), or chopped up and tossed into fried rice. It’s a foundational flavor that can elevate an entire meal spread.
- Better Than Takeout: When you make Char Siu Chicken at home, you control the quality of the ingredients, the salt level, and the freshness. The resulting flavor explosion far surpasses anything you can get from a standard take-out box, offering a level of richness and homemade care that is evident in every bite.
Why You Should Try Making Homemade Char Siu Chicken Tonight
Beyond the simple fact that this dish is spectacularly delicious, learning how to make homemade Char Siu Chicken offers significant advantages for anyone who enjoys cooking and loves deeply flavored Asian cuisine. This recipe proves that exotic, complex-tasting dishes don’t have to be complicated to execute.
Effortless Gourmet Cooking
Many people assume that dishes with such a profound depth of flavor must require hours of active cooking. This is where the beauty of the Char Siu Chicken marinade shines. The vast majority of the time dedicated to this recipe is inactive the marination period. While waiting, the complex flavors of the ginger, garlic, wine, and five-spice powder fully penetrate the chicken fibers. This allows you to prepare the marinade in the morning, let the freezer or fridge do the heavy lifting, and then complete the cooking in less than 30 minutes in the evening. This makes high-impact cooking possible even on the busiest weeknights.
The Secret Weapon: Shaoxing Rice Wine
One of the non-negotiable ingredients in authentic Chinese cooking, including this Char Siu Chicken, is Shaoxing Rice Wine. This fermented rice wine adds a layer of nutty, complex savoriness (umami) that cannot be replicated by simple broths or vinegar. It’s the subtle difference between good Chinese food and great Chinese food. While we offer dry sherry as an acceptable substitute, investing in a bottle of Shaoxing wine elevates this dish from a sweet BBQ glaze to a truly authentic flavor experience. If you are looking for other ways to bring incredible moisture and flavor into your main proteins, check out our guide on The Ultimate Guide to a Juicy, Flavorful Thanksgiving Turkey, which showcases similar principles of deep flavor penetration.
Essential Cooking Technique: The Wire Rack Method
To achieve the authentic Char Siu “char” and the proper glaze, the cooking method is as important as the marinade. We instruct you to use a wire rack set over a foil-lined pan. This simple setup is vital. It lifts the chicken off the baking sheet, allowing hot oven air to circulate around the entire piece. This circulation prevents the chicken from sitting in accumulating juices, which would result in steaming rather than roasting. The result is a uniformly crisp, caramelized crust on all sides, ensuring your Char Siu Chicken looks and tastes professionally roasted.
Catering to All Tastes
The sweet and savory profile of Char Siu Chicken is universally appealing, making it perfect for family meals or entertaining. It’s often less spicy than Szechuan or Hunan dishes, relying instead on aromatic spices and sugars. This broad appeal, combined with the fact that chicken is a crowd-pleasing protein, guarantees empty plates and requests for seconds. Pair it with simple sides like steamed jasmine rice, or for an extra comforting meal, serve it alongside a hearty Jiffy Corn Casserole.
Mastering the Ingredients: Everything You Need for Authentic Char Siu Chicken Flavor
The success of this Char Siu Chicken rests entirely on the quality and balance of its ingredients. Pay close attention to the details, particularly regarding the Chinese-specific ingredients, as they provide the true depth of flavor.
Chicken and Preparation
| Ingredient | Quantity | Notes & Why It Matters |
|---|---|---|
| Boneless, Skinless Chicken Thighs | 2.5 pounds | Crucial Choice: Thighs are the secret weapon here. Their natural fat content prevents them from drying out during the high-heat roasting and broiling necessary to caramelize the glaze. If you must use chicken breast, reduce the initial baking time by 5-7 minutes to prevent dryness. |
| Coarse Sea Salt | 1/2 teaspoon | Used primarily for pre-seasoning. This simple step draws out moisture and helps the chicken’s surface absorb the complex flavors of the marinade more effectively. |
The Essential Char Siu Marinade Components
This marinade achieves the perfect balance of sweet, savory, umami, and spice, creating the foundation for stellar Char Siu Chicken.
| Ingredient | Quantity | Notes & Role in the Flavor Profile |
|---|---|---|
| Honey (or Maltose) | 1/4 cup | The Sweet Base: Honey provides a light, floral sweetness and, crucially, a viscous texture that coats the chicken beautifully. Maltose, a traditional ingredient, gives a stickier finish, but quality liquid honey is an excellent, accessible substitute. |
| Hoisin Sauce | 1/4 cup | The Umami Core: This thick, fragrant Cantonese sauce is vital. Made from fermented soybeans, garlic, fennel, and chili, it provides the savory, slightly tangy, and deeply rich background note that defines Char Siu. Do not skip this! |
| Light Soy Sauce | 2 tablespoons | Adds salinity and depth. Ensure you use standard (not low-sodium) soy sauce for a more pronounced flavor and color contribution. |
| Shaoxing Rice Wine | 2 tablespoons | The Aromatic Booster: The key to authentic Chinese flavor. It tenderizes the meat while adding a layer of complex, savory, slightly sweet aroma. Dry sherry is the best substitution if Shaoxing is unavailable. |
| Brown Sugar, packed | 2 tablespoons | Complements the honey by adding molasses notes, which deepens the caramelization potential during roasting. |
| Fresh Garlic, minced | 2 cloves | Use fresh cloves; the pungency of fresh garlic is necessary to cut through the richness of the sauces. |
| Fresh Ginger, grated | 1 teaspoon | Fresh ginger provides a spicy, bright, and slightly pungent counterpoint to the sweetness. |
| Five-Spice Powder | 1 teaspoon | The Signature Spice Blend: This blend (typically star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds) gives Char Siu its characteristic warm, aromatic scent and complex flavor. It is irreplaceable. |
| Sesame Oil | 1 teaspoon | Adds a final layer of nutty aroma, rounding out the flavor profile. |
| Red Food Coloring (optional) | 1/4 teaspoon | For Visual Authenticity: While the flavor is intact without it, the deep, vibrant red color is characteristic of classic Char Siu. Use quality gel or liquid food coloring. |
Glaze and Basting Components
This glaze is prepared safely from the reserved marinade base and is essential for achieving a sticky, caramelized finish.
| Ingredient | Quantity | Purpose |
|---|---|---|
| Reserved Marinade | 1/3 cup | This is the safe, untouched flavor base scooped out before the chicken is added. |
| Honey | 2 tablespoons | Boosts the sweetness and viscosity, ensuring a thick, highly shiny, and deeply caramelized glaze. |
| Water | 1 tablespoon | Used to thin the glaze slightly, making it easier to brush evenly over the chicken before it sets during boiling. |
Recommended Tools for Recipe Success
Having the right equipment ensures your Char Siu Chicken develops the proper crust and cooks evenly:
- Wire Rack and Baking Sheet: This is non-negotiable for achieving that all-important air circulation. Always line the pan with aluminum foil for cleanup, as the sticky glaze will drip down.
- Meat Thermometer: The only way to guarantee perfectly cooked, safe, and juicy chicken is to use a digital meat thermometer. Chicken thighs should reach 165°F (74°C).
- Whisk and Mixing Bowls: For combining the marinade ingredients smoothly.
- Pastry or Basting Brush: A silicone brush works best for applying the sticky, thick basting glaze evenly during the final cooking phases.
Detailed Recipe Steps: Achieving the Perfect Glaze and Char on Your Char Siu Chicken
Follow these five detailed steps precisely to create a juicy interior and a sticky, caramelized exterior on your homemade Char Siu Chicken.
Step 1: Prepare and Marinate the Chicken (Minimum 4 Hours)
- Prep the Chicken: Start with dry chicken. Use paper towels to pat the 2.5 pounds of boneless, skinless chicken thighs completely dry. Excess moisture hinders flavor absorption and prevents browning. If any thighs are very thick (over an inch), slice them horizontally (butterfly) slightly to ensure they cook uniformly. Season lightly with 1/2 teaspoon of coarse sea salt.
- Mix the Marinade: In a medium-sized bowl, combine the 1/4 cup honey, 1/4 cup hoisin sauce, 2 tablespoons soy sauce, 2 tablespoons Shaoxing wine, 2 tablespoons brown sugar, 2 minced cloves of garlic, 1 teaspoon grated ginger, 1 teaspoon five-spice powder, 1 teaspoon sesame oil, and the optional red food coloring. Whisk thoroughly until the sugar has completely dissolved and the mixture is smooth.
- 🔥 Critical Step: Reserve the Glaze Base: Immediately scoop out exactly 1/3 cup of the freshly mixed marinade and place it in a separate, small bowl. Cover this and set it aside in the refrigerator. This reserved portion must not touch the raw chicken and will be used for the final, safe basting glaze.
- Marinate: Add the prepared chicken thighs to the remaining large batch of marinade. Use tongs to ensure every surface is coated. Transfer the chicken and marinade into a large zip-top bag or a deep, covered dish.
- Refrigerate: Place the chicken in the refrigerator. Marinate for a minimum of 4 hours. For the truly deep, authentic flavor of Char Siu Chicken, aim for an overnight marination (12 to 24 hours).
Step 2: Prepare the Oven and Baking Pan
- Preheat: Preheat your oven to a high temperature: 400°F (200°C). The initial high heat is necessary for caramelization.
- Prepare the Pan: Line a large baking sheet with aluminum foil. This prevents the inevitable sticky glaze drips from permanently fusing to your pan. Place a wire rack directly on top of the foil-lined sheet. The wire rack is essential.
- Place the Chicken: Remove the chicken from the marinade. Allow any excess marinade to drip back into the container, then discard the remaining liquid marinade that touched the raw chicken. Arrange the chicken pieces in a single layer on the wire rack, ensuring a small space between each piece to allow optimal airflow.
Step 3: Initial Baking and Glaze Preparation
- First Bake: Place the pan on the center rack of the preheated oven. Bake for exactly 15 minutes.
- Prepare the Glaze: While the chicken is baking, prepare the basting sauce. Take the 1/3 cup of reserved (untouched) marinade and pour it into a small saucepan. Add the 2 tablespoons of extra honey and 1 tablespoon of water.
- Reduce: Heat this mixture over medium heat, stirring frequently, until it comes to a brief, gentle boil. Allow it to simmer for about 30 seconds until it thickens slightly into a glossy, sticky glaze. Remove from heat immediately and set aside.
Step 4: Basting and Finishing for the Char
- First Baste and Flip: After the initial 15 minutes, remove the pan from the oven. Brush the tops of the chicken liberally with the prepared basting glaze. Flip the chicken pieces over and brush the second side as well. Return the pan to the oven and bake for another 10 minutes.
- Second Baste and Char Activation: Remove the pan again. Brush the now-top side of the chicken liberally with a final coat of the glaze. This is where the magic happens. For the authentic, slightly burnt, glossy crust of true Char Siu, switch your oven setting to Broil/Grill (High setting).
- Final Cooking: Place the chicken back under the broiler, ensuring the rack is about 6 to 8 inches from the heat source. Broil for 3 to 5 minutes. Watch constantly glazes burn quickly! You are looking for bubbling, slight charring, and a deep red, glossy finish. Confirm doneness: the internal temperature must reach 165°F (74°C).
- Rest: Immediately remove the chicken from the heat and transfer the pieces to a clean cutting board. Tent loosely with foil and allow the Char Siu Chicken to rest for 5 to 10 minutes. This resting time is crucial for juice retention. If you want to master the art of resting and brining meats, take a look at our tips on making Sausage Stuffing or any other holiday protein.
Step 5: Slice and Serve
- Slice: Slice the rested chicken against the grain into thick, diagonal slices. This presentation maximizes both tenderness and visual appeal, highlighting the red crust and the juicy interior.
- Serve: Drizzle any remaining basting glaze over the sliced Char Siu Chicken for extra shine and flavor. Serve immediately over rice, or use it as the star component in your favorite Asian-inspired meal.
Tips, Troubleshooting, and Delicious Variations for Your Char Siu Chicken
Making Char Siu Chicken is straightforward, but a few professional tips can elevate your results, and knowing alternatives ensures everyone can enjoy this classic dish.
Pro Tips for a Perfect Glaze
- Don’t Rush the Broiler: The broiling stage is quick but requires constant attention. The high sugar content means the difference between a perfect caramelization and a scorched mess is less than 60 seconds. Stay by the oven and use the oven light!
- Double Glaze = Double Shine: If your glaze isn’t quite as thick or shiny as you’d like, you can remove the chicken, let it sit for two minutes, and brush on a quick final coat of glaze after slicing, just before serving.
- Batch Cooking for the Freezer: Char Siu Chicken freezes beautifully. Marinate large batches of chicken, separate them into zip-top bags, and freeze them raw. Thaw overnight and cook as directed for a super-fast weeknight meal prep solution.
Troubleshooting Common Char Siu Issues
- “My chicken isn’t red enough!”: If you omitted the food coloring, the color will be a deep mahogany brown rather than the classic crimson. If you used the coloring and it’s still pale, ensure your oven temperature is accurate and that you are using the broil setting (high heat) for the final 3-5 minutes, which activates the pigment and caramelizes the sugars intensely.
- “My chicken is tough/dry”: This usually happens when chicken breasts are used, or the resting period (Step 4, point 4) is skipped. Always use chicken thighs if possible, and allow the meat to rest so the internal juices can redistribute.
- “My glaze is running off the chicken”: Ensure the marinade liquid is fully drained off the chicken before placing it on the rack. If the surface is too wet with un-thickened marinade, the basting glaze won’t adhere properly.
Ingredient Alternatives and Variations
This recipe is highly adaptable to various dietary needs and protein preferences:
- Gluten-Free Char Siu Chicken: Substitute the regular light soy sauce with Tamari or a certified gluten-free soy sauce alternative. Hoisin sauce often contains wheat, so ensure you purchase a gluten-free hoisin sauce, or make a quick substitute using GF soy sauce, sugar, vinegar, and five-spice powder.
- Vegan/Vegetarian Variation: Use firm, extra-pressed tofu, thick slices of seitan, or large portobello mushrooms instead of chicken. Marinate for only 2-4 hours, and increase the baking time slightly to account for the denser texture of tofu or seitan, ensuring the glaze sets properly.
- Spice Level Adjustment: For a touch of heat, add 1/2 teaspoon of sriracha or chili garlic paste to the initial marinade.
- Adding Vegetables: For a full meal, you can place thicker-cut vegetables (like thick carrot chunks, broccoli stems, or large bell pepper pieces) on the tray underneath the chicken during the last 10 minutes of baking. They will catch the savory, sticky drips, soaking up flavor as they roast.
Nutritional Insights: The Benefits of Char Siu Chicken
While often associated with indulgent takeout, homemade Char Siu Chicken offers significant nutritional advantages, particularly because it centers around lean protein and incorporates powerful, natural aromatics. This analysis focuses on the standard recipe using chicken thighs.
Estimated Nutritional Profile (Per Serving)
Based on a standard serving size (approximately 6 ounces of cooked Char Siu Chicken):
- Calories: Approximately 350–450 kcal (Varies based on portion size and exact fat content of the thigh).
- Protein: 30–40 grams. Chicken thighs are an excellent source of high-quality protein, essential for muscle repair, satiety, and overall cellular function.
- Fats: 15–25 grams. Chicken thighs contain more fat than breasts, which contributes to flavor and moisture, including beneficial monounsaturated fats.
- Carbohydrates: 15–20 grams. This mainly comes from the honey, brown sugar, and hoisin sauce used in the marinade and glaze.
- Sodium: Moderate to High. Due to the hoisin and soy sauce, the sodium content is significant. We recommend pairing this dish with low-sodium sides (like plain rice or steamed, unsalted vegetables) to balance the meal.
Health Benefits of Key Ingredients
Chicken Thighs: A Protein Powerhouse
The protein in chicken is highly bioavailable, meaning the body can easily absorb and utilize it. Furthermore, chicken thighs are rich in essential B vitamins, including Niacin (B3) and Pyridoxine (B6), which are critical for energy metabolism and nervous system health. They also supply zinc, which supports immune function.
The Power of Five-Spice Powder
The characteristic flavor of this Char Siu Chicken comes from the Five-Spice Powder, a blend that is not just flavorful but also rich in compounds traditionally used for digestive health.
- Star Anise: A source of shikimic acid, which has antioxidant properties.
- Cinnamon: Known for its potent anti-inflammatory effects and potential benefits in blood sugar regulation.
- Fennel Seeds: Used historically to aid digestion and reduce bloating.
Ginger and Garlic: Aromatic Medicine
Using fresh garlic and ginger does more than just boost the flavor of your Char Siu Chicken. These aromatics are packed with beneficial compounds:
- Ginger: Contains gingerol, which is renowned for its anti-nausea and anti-inflammatory effects.
- Garlic: High in allicin compounds, garlic is widely celebrated for its immune-boosting properties and contribution to cardiovascular health.
To enjoy this rich and flavorful meal while maintaining balance, focus on portion control and serving with nutrient-dense sides. A large helping of lightly steamed broccoli, snap peas, or a simple Asian cucumber salad provides fiber and contrast to the sweetness of the glaze. If you need inspiration for delicious, easy sides, check out our selection of desserts and comfort foods on our Pinterest board for pairing suggestions.
For another delicious Asian-inspired dish, consider a vibrant and fresh recipe like Asian Cucumber Salad as the perfect cooling counterpoint to the sweet and sticky Char Siu Chicken.
Frequently Asked Questions (FAQ) about Char Siu Chicken
Is Char Siu Chicken an authentic Chinese dish, or is it a fusion recipe?
Char Siu (or Cantonese BBQ Pork) is one of the most famous and authentic Cantonese dishes. While traditionally made with pork, this preparation of Char Siu Chicken uses the exact same marinade and cooking techniques, applying the authentic flavor profile to a different protein. It is widely enjoyed as a delicious variation.
What ingredient gives Char Siu Chicken its bright red color?
The deep red hue in traditional Char Siu comes primarily from red fermented bean curd (nam yu). In many modern and home recipes, including this one, the color is achieved using a small amount of concentrated red food coloring (gel or liquid) added to the marinade. This is purely for visual appeal, replicating the look of Chinese BBQ, but the flavor is not dependent on it.
Can I use chicken breast instead of chicken thighs for this Char Siu recipe?
Yes, you can substitute chicken breast, but be very cautious about overcooking. Chicken breast is much leaner and tends to dry out under the high-heat broiling required to caramelize the glaze. If you use breasts, make sure they are uniform in thickness, and reduce the total baking time to 20-22 minutes, always checking for an internal temperature of 165°F (74°C).
How do I store leftover Char Siu Chicken and how long does it last?
Leftover Char Siu Chicken should be stored in an airtight container in the refrigerator. It remains delicious for 3 to 4 days. It is excellent cold, but for reheating, wrap it loosely in foil and bake briefly at 350°F (175°C) or reheat gently in a skillet with a splash of water or broth to prevent drying out.
Why is it necessary to use a wire rack when baking the Char Siu Chicken?
The wire rack is crucial for circulation. When baking Char Siu, the sticky glaze tends to drip off. If the chicken sits directly on the baking sheet, it steams in those juices and the glaze becomes soggy. The rack lifts the chicken, allowing air to circulate and ensuring the glaze develops a crisp, caramelized crust on all sides.
Conclusion: The Sweet, Savory Satisfaction of Homemade Char Siu Chicken
This journey into making homemade Char Siu Chicken proves that achieving profoundly complex and satisfying Asian BBQ flavors is entirely within reach in your own kitchen. By utilizing tender chicken thighs and a carefully balanced marinade featuring the essential hoisin, five-spice, and Shaoxing wine, we have created a dish that delivers on every promise: deep umami flavor, a perfect balance of sweetness and savoriness, and that iconic, irresistibly sticky, glossy red glaze.
Remember the critical steps to ensure success: the long marination time is non-negotiable for flavor absorption, and using the wire rack during roasting is essential for achieving the correct texture and char. Furthermore, the simple act of reserving the glaze base early on is key to food safety and developing the final, highly concentrated basting sauce that sets this Char Siu Chicken apart.
Whether you are serving this Char Siu Chicken sliced thinly over steamed rice for a quick weeknight dinner, or using it as the centerpiece for a homemade Chinese feast, this recipe is guaranteed to impress. It’s a testament to how simple ingredients, when combined with careful technique, can transform an everyday protein into an extraordinary culinary experience. We encourage you to try the full overnight marination to unlock the deepest possible flavors.
Did you master the glaze? Did you find the Shaoxing wine made all the difference? We love hearing about your experiences and variations! Please leave a comment below and share your success stories, or share this recipe with your fellow food enthusiasts who crave restaurant-quality Char Siu Chicken at home.
# Long And Easy To Read Food Recipe: Classic Homemade Char Siu Chicken
Equipment
- Mixing bowl
- Baking sheet
- Wire Rack
- Small saucepan
- Basting Brush
Ingredients
Chicken and Preparation
- 2.5 pounds Boneless, Skinless Chicken Thighs Chicken breasts can be substituted, but thighs retain moisture better.
- 1/2 teaspoon Coarse Sea Salt For 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; necessary to achieve the classic deep red color.
Glaze and Basting
- 1/3 cup Reserved Marinade Marinade reserved before raw chicken contact.
- 2 tablespoons Honey For extra sticky glaze.
- 1 tablespoon Water To thin the glaze slightly.
Instructions
Step 1: Prepare and Marinate the Chicken
- Prep the Chicken: Pat the chicken thighs completely dry using paper towels. If the thighs are very thick, gently butterfly them slightly so they are more uniform in thickness. Season lightly with 1/2 teaspoon of coarse sea salt.
- Mix the Marinade: In a medium-sized bowl, whisk together the 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 the mixture is smooth and the sugar is dissolved.
- Reserve the Glaze Base: Immediately scoop out approximately 1/3 cup of the freshly mixed marinade and set it aside in a small bowl. This will be used later as the base for the final basting glaze.
- Marinate & Refrigerate: Add the chicken thighs to the remaining large batch of marinade. Use tongs to ensure all pieces are thoroughly coated. Place the chicken and marinade into a large zip-top bag or a covered container. Marinate in the refrigerator for a minimum of 4 hours, but preferably overnight (12 to 24 hours).
Step 2 & 3: Baking Prep and Initial Bake
- Preheat & Prepare the 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. This is crucial for charring.
- Place the Chicken: Remove the chicken from the marinade, allowing any excess to drip off. Discard the leftover marinade from the bag. Arrange the chicken pieces in a single layer on the wire rack.
- First Bake: Place the chicken on the center rack of the preheated oven. Bake for 15 minutes.
- 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. Heat this mixture over medium heat until it comes to a brief boil and thickens slightly. Remove from heat; this is your basting glaze.
Step 4 & 5: Basting and Serving
- 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.
- Second Baste and Char: Remove the pan again. Brush the now-top side of the chicken liberally with the glaze. For the signature char, increase the oven heat to Broil/Grill (High setting).
- Final Cooking: Place the chicken back under the broiler/grill for 3 to 5 minutes, watching constantly to prevent burning. Cook until the internal temperature reaches 165°F (74°C).
- Rest & Serve: Transfer the chicken to a clean cutting board. Tent loosely with foil and allow to rest for 5 to 10 minutes. Slice the rested chicken against the grain into thick, diagonal slices. Drizzle any remaining basting glaze over the sliced chicken and serve immediately.
