The smell hits you first brown sugar and garlic mixing with something warm and a little bit spicy. I made this on a random Wednesday because I was tired of the same rotation of chicken recipes, and my family didn't stop talking about it for a week. Char Siu Chicken is what happens when you take those sticky, glossy chicken thighs from your favorite Chinese restaurant and figure out how to make them in your own oven. The best part? Most of the work happens while you sleep.
If you're hunting for other options that don't require much effort, these Dinner recipes have you covered, or try this Carnitas Crockpot Recipe when you want to walk away and come back to something delicious.
Why You'll Love This Char Siu Chicken Recipe
It tastes like takeout, but better. You get that deep, savory-sweet flavor with a hint of spice, and the Char Siu Chicken stays incredibly moist because we're using bone-in thighs with the skin on.
Minimal active cooking time. Most of the magic happens while the Char Siu Chicken marinates overnight, so you're really only spending about 20 minutes prepping and then letting the oven do the work.
Kid-friendly with a twist. My daughter Emma was skeptical at first because of the reddish glaze, but after one bite she asked if we could have "the shiny Char Siu Chicken" again the next week. The sweetness from the hoisin and brown sugar balances out any unfamiliar spices, making it approachable even for picky eaters.
Perfect for meal prep. Leftovers reheat beautifully and taste amazing sliced over rice or tucked into a wrap the next day.
Jump to:
Char Siu Chicken Ingredients
Here's what you'll need to make this restaurant-style Char Siu Chicken at home.
See recipe card below this post for ingredient quantitie
Bone-in, skin-on chicken thighs: These stay juicy and flavorful during roasting. The bone helps the meat cook evenly, and the skin gets wonderfully crispy.
Dark brown sugar: Adds sweetness and helps create that sticky, caramelized crust. The molasses in brown sugar also deepens the flavor.
Salt: Balances the sweetness and brings out all the other flavors in the marinade.
Five spice powder: This blend of star anise, cloves, cinnamon, Sichuan pepper, and fennel gives the chicken that authentic Chinese BBQ flavor.
White pepper: Milder than black pepper with a slightly earthy taste. It's traditional in Chinese cooking and adds warmth without being too sharp.
Hoisin sauce: The base of the marinade. It's thick, sweet, and slightly salty with a hint of garlic.
Shaoxing wine: A Chinese rice wine that adds depth and helps tenderize the meat. You can swap it for dry sherry or even beer if needed.
Light soy sauce: Adds saltiness and umami. Don't use dark soy sauce here, as it's much thicker and will change the flavor balance.
Sesame oil: Just a touch adds a nutty, toasted flavor that ties everything together.
Garlic: Freshly minced garlic gives the marinade a savory punch.
Red food coloring: Totally optional, but it gives the chicken that classic reddish char siu color you see in restaurants.
Water: Thins out the reserved marinade so it's easier to baste and creates a beautiful glaze.
Maltose: A malt sugar that gives the chicken its signature glossy finish. Honey or brown rice syrup work fine as substitutes.
How To Make Char Siu Chicken
Follow these steps to get perfectly sticky, caramelized Char Siu Chicken every time.
Trim the chicken: Remove any excess fat or loose skin from the chicken thighs. You want them mostly intact but not weighed down by big fatty pieces that won't crisp up.
Make the marinade: In a bowl, stir together the dark brown sugar, salt, five spice powder, white pepper, hoisin sauce, Shaoxing wine, soy sauce, sesame oil, minced garlic, and red food coloring if you're using it. Mix until the sugar dissolves and everything is smooth.
Marinate the chicken: Place the Char Siu Chicken thighs in a large bowl or baking dish and pour the marinade over them. Use your hands to rub the marinade into every nook and cranny, making sure each piece is well coated. Cover and refrigerate for at least 8 hours, or overnight for the best flavor.
Bring to room temperature: About 2½ hours before you plan to cook, take the chicken out of the fridge and let it sit on the counter. This helps it cook more evenly and prevents the outside from overcooking while the inside is still cold.
Preheat the oven: Set your oven to 375°F and position a rack in the center. This moderate temperature gives the chicken time to cook through while developing a nice caramelized crust.
Prepare the pan: Line a sheet pan with heavy-duty foil, then top it with parchment paper or non-stick foil. Arrange the chicken thighs on the pan with a little space between each piece so they roast instead of steam. Pour any leftover marinade into a small bowl and set it aside.
Roast the chicken: Slide the pan into the oven and roast for 30 minutes. Check on it every 15 minutes or so. If you notice the edges getting too dark, tent the pan loosely with foil or drop the temperature by 25 degrees.
Make the glaze: While the chicken bakes, pour the reserved marinade into a small saucepan and add the water. Bring it to a simmer over medium heat.
Add the maltose: If your maltose is thick and sticky, microwave it for about 15 seconds to soften it up. Stir it into the simmering marinade until it melts completely and the sauce looks glossy. Turn off the heat.
Baste the chicken: After 30 minutes, pull the pan out and brush the chicken generously with the glaze. Return it to the oven and roast for another 5 to 10 minutes.
Check for doneness: Use an instant-read thermometer to check the thickest part of the chicken. It should read 165°F, and the juices should run clear when you poke it down to the bone.
Optional final baste: For an extra-sticky crust, brush the chicken one more time with the glaze and pop it back in the oven for just a minute before serving.
Equipment For Char Siu Chicken
- Large bowl or baking dish: For marinating the chicken overnight.
- Sheet pan: A sturdy rimmed baking sheet to catch all the drippings.
- Heavy-duty aluminum foil: Lines the pan and makes cleanup a breeze.
- Parchment paper or non-stick foil: Prevents sticking and makes it easier to slide the chicken off the pan.
- Small saucepan: For simmering the reserved marinade into a glaze.
- Basting brush: Helps you get that glossy, even coating on the chicken.
- Instant-read thermometer: Takes the guesswork out of knowing when the chicken is perfectly cooked.
Substitutions and Swaps
No Shaoxing wine? Use dry sherry, Japanese sake, or even a light beer. Each will add a slightly different flavor, but they all work.
Can't find maltose? Honey is the easiest swap. Brown rice syrup or corn syrup will also give you that glossy finish, though the flavor will be a touch different.
Want to use boneless thighs? You can, but reduce the cooking time to about 25 to 30 minutes total. Boneless pieces cook faster and can dry out if you're not careful.
Prefer chicken drumsticks or wings? Both work beautifully with this marinade. Adjust the cooking time based on size, and use a thermometer to check doneness.
Out of five spice powder? You can make a quick version by mixing equal parts ground cinnamon, star anise, and cloves with a pinch of fennel seeds. It won't be quite the same, but it'll get you close.
Storage and Reheating Tips
Refrigerator: Store leftover chicken in an airtight container for up to 4 days. The flavors actually get even better as they sit.
Freezer: You can freeze cooked char siu chicken for up to 3 months. Wrap each piece tightly in plastic wrap, then place them in a freezer-safe bag. Thaw overnight in the fridge before reheating.
Reheating: For the best texture, reheat in a 350°F oven for about 10 minutes until warmed through. You can also microwave it, but the skin won't be as crispy. If you're slicing it cold for a salad or wrap, it tastes great straight from the fridge.
If you're looking for sides that go well with this, try the Turkish Potato Salad for a refreshing contrast, or pair it with the Easy Sweet Potato Soup for a cozy, well-rounded meal.
Expert Tips
Don't skip the overnight marinating. The longer the chicken sits in the marinade, the more flavor it absorbs. If you're really in a pinch, 4 hours will work, but overnight is ideal.
Line your pan properly. Trust me on this one. The marinade drips and caramelizes, and without foil and parchment, you'll be scrubbing that pan for days.
Watch the oven closely. Every oven is different, and the sugar in the marinade can go from perfectly caramelized to burnt pretty quickly. Check on it every 15 minutes, especially toward the end.
Let the chicken rest for a few minutes. After you pull it out of the oven, let it sit on the pan for about 5 minutes. This helps the juices redistribute so every bite is moist and flavorful.
FAQ
What is char siu chicken?
Char siu chicken is a Chinese-style BBQ chicken that uses a sweet and savory marinade similar to traditional char siu pork. It's typically made with hoisin sauce, five spice powder, and maltose, then roasted until the outside is sticky and caramelized. It's a great alternative if you prefer chicken over pork or want a quicker-cooking option.
What is char siu made of?
Traditional char siu marinade includes hoisin sauce, soy sauce, honey or maltose, Chinese five spice powder, Shaoxing wine, garlic, and sometimes red food coloring. The combination creates a glossy, sweet-savory glaze that caramelizes beautifully during cooking. For this chicken version, we use the same marinade on bone-in chicken thighs instead of pork.
Is Chinese Char Siu Chicken healthy?
Char Siu Chicken can be part of a balanced diet, though it does contain sugar and sodium from the marinade. Using chicken thighs instead of pork gives you plenty of protein and keeps the meat moist without needing extra fat. If you're watching your sugar intake, you can reduce the brown sugar slightly or use a smaller amount of honey. Pair it with steamed vegetables and rice for a more balanced meal.
What to serve with char siu chicken?
Char siu chicken pairs beautifully with steamed jasmine rice, stir-fried vegetables like bok choy or snap peas, and pickled vegetables for a little tang. You can also serve it over noodles, in a wrap, or as part of a rice bowl with soft-boiled eggs and sliced green onions. The sticky-sweet flavor goes well with simple, fresh sides that don't compete with the glaze.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Char Siu Chicken
Char Siu Chicken
Ingredients
- 3 pounds bone-in skin-on chicken thighs (trimmed of excess fat for even roasting)
- 3 tablespoons dark brown sugar packed to enhance caramelization
- 1 ½ teaspoons salt fine-grain for even seasoning
- ¾ teaspoon Chinese five-spice powder fresh for best aroma
- ½ teaspoon white pepper finely ground for gentle heat
- 2 ¼ tablespoons hoisin sauce thick and glossy variety
- 1 ½ tablespoons Shaoxing wine or dry sherry or light beer substitute
- 3 tablespoons light soy sauce low-sodium preferred
- ¾ teaspoon sesame oil toasted for nutty depth
- 3 cloves garlic minced very finely
- 7 drops red food coloring optional for traditional color
- 3 tablespoons water to thin the basting sauce
- 1 ½ tablespoons maltose softened, or substitute honey or brown rice syrup
Instructions
- Cut away any large pockets of excess fat from the chicken thighs and discard them, leaving the skin intact.
- Stir together the brown sugar, salt, five-spice powder, white pepper, hoisin sauce, Shaoxing wine, soy sauce, sesame oil, garlic, and food coloring if using, until fully blended into a thick marinade.
- Place the chicken into a large bowl or baking dish and massage the marinade thoroughly into every piece, coating all sides evenly.
- Cover the dish tightly and refrigerate for at least 8 hours or overnight so the flavors deeply penetrate the meat.
- About 2½ hours before cooking, remove the chicken from the refrigerator and let it sit at room temperature for more even roasting.
- Preheat the oven to 375°F (190°C) and position a rack in the center of the oven.
- Line a rimmed baking sheet with heavy-duty foil and top with parchment paper or nonstick foil for easy cleanup.
- Arrange the marinated chicken thighs on the prepared pan with space between each piece, reserving any leftover marinade.
- Roast the chicken in the oven for 30 minutes, checking every 15 minutes and loosely tenting with foil if the surface darkens too quickly.
- While the chicken cooks, pour the reserved marinade into a small saucepan along with the water and bring to a gentle simmer.
- Add the softened maltose to the saucepan, stirring until fully dissolved into the sauce, then remove from heat.
- After 30 minutes, brush the chicken generously with the cooked glaze and return it to the oven for another 5–10 minutes.
- Check that the chicken reaches an internal temperature of 165°F (74°C), basting once more and roasting briefly if desired to deepen the char before serving.
Leave a Reply