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Char Siu Chicken Glazed char siu chicken thigh served with steamed white rice and sautéed bok choy on a white plate, coated in sticky red barbecue sauce.

Char Siu Chicken

Sticky, savory-sweet char siu chicken roasted until glossy and irresistible, perfect for cozy dinners at home.
5 from 1 vote
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Course: Dinner, Main Course
Cuisine: Asian, Chinese
Keyword: char siu chicken, Chinese BBQ chicken, oven baked char siu, roasted chicken thighs
Prep Time: 25 minutes
Cook Time: 45 minutes
Marinating Time: 8 minutes
Total Time: 1 hour 18 minutes
Servings: 6
Calories: 585kcal
Cost: $20

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.
    Close-up of thick homemade char siu sauce dripping slowly from a spoon into a pan, showing glossy deep red texture.
  • Place the chicken into a large bowl or baking dish and massage the marinade thoroughly into every piece, coating all sides evenly.
    Raw chicken thighs in a bowl being coated with thick char siu marinade, with dark red sauce poured and spread using a spoon.
  • 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.
    Oven-baked char siu chicken thighs on parchment paper, caramelized with sticky barbecue glaze and slightly charred edges.
  • 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.
    Glazed char siu chicken thigh served with steamed white rice and sautéed bok choy on a white plate, coated in sticky red barbecue sauce.

Notes

This char siu chicken fills the kitchen with that unmistakable sweet-savory aroma that signals something special is coming. Letting the chicken marinate overnight rewards you with deep color, glossy edges, and comforting, nostalgic flavor in every bite.

Nutrition

Serving: 220g | Calories: 585kcal (29%) | Carbohydrates: 17g (6%) | Protein: 40g (80%) | Fat: 40g (62%) | Saturated Fat: 11g (69%) | Polyunsaturated Fat: 9g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 230mg (77%) | Sodium: 1080mg (47%) | Potassium: 520mg (15%) | Fiber: 0.4g (2%) | Sugar: 13g (14%) | Vitamin A: 190IU (4%) | Vitamin C: 1mg (1%) | Calcium: 35mg (4%) | Iron: 2.2mg (12%)
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