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Char Siu Chicken

# Long And Easy To Read Food Recipe: Classic Homemade Char Siu Chicken

Tender and juicy chicken thighs marinated in a traditional sweet, savory, and deep red Char Siu sauce, then baked and broiled on a rack for a sticky, authentic Chinese BBQ glaze.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 450
Ingredients Equipment Method Notes

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.

Equipment

  • Mixing bowl
  • Baking sheet
  • Wire Rack
  • Small saucepan
  • Basting Brush

Method
 

Step 1: Prepare and Marinate the Chicken
  1. 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.
  2. 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.
  3. 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.
  4. 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
  1. 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.
  2. 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.
  3. First Bake: Place the chicken on the center rack of the preheated oven. Bake for 15 minutes.
  4. 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
  1. 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.
  2. 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).
  3. 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).
  4. 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.

Notes

The use of a wire rack is essential for achieving a charred, non-steamed exterior. If you skip the red food coloring, the chicken will still taste authentic but will have a deep brown, not bright red, coloring. This Char Siu Chicken is excellent served cold, sliced over rice or noodle bowls.