Char Siu Chicken

Glossy, caramelized, and bursting with authentic Cantonese flavors, Char Siu Chicken is the ultimate Asian-inspired dish with a restaurant-quality twist. This stunning meal features tender chicken pieces marinated in a rich, sweet-savory sauce made with hoisin, honey, soy sauce, and five-spice powder, all roasted or grilled to sticky, lacquered perfection. It’s the kind of dinner that fills the whole house with intoxicating aromas and draws everyone straight to the table.

Each bite delivers a mouthwatering combination of textures—tender, juicy, and beautifully charred with sweet and savory notes dancing in perfect harmony. Whether you’re cooking for a weeknight dinner or impressing guests with something special, this chicken is as impressive to serve as it is to love. Add your favorite sides like steamed rice, stir-fried vegetables, sesame seeds, or scallions for a colorful, customizable meal that feels like authentic Chinese barbecue.

Why You’ll Love This Char Siu Chicken

• Restaurant BBQ at home: All the flavors of Chinese BBQ shop char siu, made easier with chicken instead of pork.
• Incredibly flavorful marinade: The combination of hoisin, honey, and five-spice creates layers of complex, addictive flavor.
• Versatile cooking methods: Grill it, roast it, or broil it—all methods deliver delicious, caramelized results.
• Meal prep champion: Makes excellent leftovers for rice bowls, noodles, or sandwiches throughout the week.
• Beautiful presentation: The glossy, mahogany glaze looks absolutely stunning on the plate.

Preparation Phase & Tools to Use (Essential Tools and Equipment, Plus Why They Matter)

Before diving into this delicious Char Siu Chicken, having the right tools on hand will make everything smoother—from prep to clean-up.

Essential Tools & Why You Need Them:

Large Baking Sheet or Grill Pan
This is the MVP of the recipe. A rimmed baking sheet with a wire rack ensures even roasting and allows fat to drip away for maximum caramelization.

Large Mixing Bowl or Zip-Top Bag
Essential for marinating the chicken thoroughly. A zip-top bag ensures every piece is evenly coated.

Basting Brush or Silicone Pastry Brush
Perfect for applying the char siu glaze repeatedly during cooking to build up that signature lacquered finish.

Wire Cooling Rack
Ideal for elevating chicken while roasting so heat circulates evenly and the bottom doesn’t steam.

Measuring Cups & Spoons
Precision matters—especially for the marinade ingredients to achieve that authentic char siu flavor balance.

Tongs
Best for flipping and handling hot chicken without piercing the meat and losing precious juices.

Meat Thermometer
For ensuring chicken reaches exactly 165°F—perfectly cooked and juicy every time.

Having these items prepped and within reach makes the cooking process seamless and safe.

Preparation Tips

• Marinate for at least 4 hours or preferably overnight for maximum flavor penetration and tenderness.
• Cut chicken into uniform pieces for even cooking. Thighs work best for their juiciness and flavor.
• Reserve some marinade for basting before adding raw chicken to avoid cross-contamination.
• Line your baking sheet with foil for easy cleanup since the glaze can get sticky and caramelize.
• Baste frequently during cooking to build up multiple layers of that signature glossy coating.
• Watch carefully during final minutes—the sugars caramelize quickly and can burn if not monitored.

These small touches make a big difference in taste, texture, and presentation.

Ingredients for This Char Siu Chicken

Here’s everything you’ll need to bring this bold, flavor-packed chicken to life. Most of the ingredients are Asian pantry staples, making it both authentic and accessible.

For the Chicken:

• 2 lbs boneless, skinless chicken thighs (or breasts)
• 2 tablespoons vegetable oil
• 1 tablespoon sesame oil

For the Char Siu Marinade:

• ¼ cup hoisin sauce
• 3 tablespoons soy sauce
• 3 tablespoons honey
• 2 tablespoons brown sugar
• 2 tablespoons Shaoxing wine (or dry sherry)
• 1 tablespoon oyster sauce
• 1 tablespoon tomato paste
• 6 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon Chinese five-spice powder
• ½ teaspoon white pepper
• ¼ teaspoon red food coloring (optional, for authentic color)

Optional Garnishes:

• Toasted sesame seeds
• Sliced scallions
• Fresh cilantro
• Pickled red chilies
• Lime wedges
• Extra honey drizzle

Everything in this list balances sweetness and umami—the char siu marinade creates that signature red-brown glaze while keeping the chicken incredibly moist. The garnishes are optional but give the dish an authentic, restaurant-quality finish.

Step 1: Prepare the Marinade

In a large mixing bowl, whisk together hoisin sauce, soy sauce, honey, brown sugar, Shaoxing wine, oyster sauce, tomato paste, minced garlic, minced ginger, five-spice powder, white pepper, and food coloring (if using) until smooth and well combined. Reserve ¼ cup of the marinade in a separate container for basting later (refrigerate this portion).

Step 2: Marinate the Chicken

Cut the chicken into large pieces (about 3–4 inches each) or leave thighs whole. Add the chicken to the bowl with the marinade, tossing to coat every piece thoroughly. Cover and refrigerate for at least 4 hours, or preferably overnight for maximum flavor. Turn the chicken occasionally if possible.

Step 3: Prepare for Cooking

Remove the chicken from the refrigerator 30 minutes before cooking to bring to room temperature. Preheat your oven to 400°F (200°C) if roasting, or prepare your grill for medium-high heat. Line a baking sheet with aluminum foil and place a wire rack on top. Brush the rack lightly with vegetable oil to prevent sticking.

Step 4: Initial Roasting or Grilling

Remove the chicken from the marinade (let excess drip off, but don’t rinse) and arrange on the prepared wire rack or grill. If roasting, cook for 15 minutes. If grilling, cook for 7–8 minutes per side. The chicken should start developing color and caramelization.

Step 5: Baste and Continue Cooking

Using the reserved marinade, brush the chicken generously on all sides. Continue cooking, basting every 5–7 minutes, until the chicken reaches an internal temperature of 165°F and develops a deep, glossy, caramelized coating. This takes about 25–30 minutes total for roasting, or 15–20 minutes for grilling. For extra char, broil on high for the final 2–3 minutes, watching carefully to prevent burning.

Step 6: Rest and Serve

Remove the chicken from heat and let rest for 5–10 minutes to allow juices to redistribute. Transfer to a cutting board, slice into pieces if desired, and arrange on a serving platter. Garnish with sesame seeds, sliced scallions, and cilantro as desired. Serve immediately with steamed rice or your favorite sides.

Notes

Pork Alternative: This marinade is traditionally used for pork. Feel free to use pork shoulder or tenderloin instead of chicken.

Broiler Method: For indoor cooking without a grill, roast as directed then finish under the broiler for 2–3 minutes for char marks.

Spice Level: Add 1–2 teaspoons of chili paste or sriracha to the marinade for a spicy kick.

Watch Out for These Mistakes While Cooking

• Not marinating long enough: Four hours minimum is needed for proper flavor penetration. Overnight is ideal for the best results.
• Using chicken breasts without adjustment: Breasts dry out more easily than thighs. If using breasts, reduce cooking time slightly.
• Not reserving marinade before adding raw chicken: Using marinade that touched raw chicken for basting creates food safety risks.
• Applying too much heat too fast: High heat burns the sugars before the chicken cooks through. Use medium-high heat and watch carefully.
• Skipping the basting steps: Multiple layers of glaze create that signature lacquered finish. Don’t skip the repeated basting.
• Not using a wire rack: Chicken sitting in its own juices steams instead of caramelizing. Always use a rack for best results.
• Overcooking past 165°F: Chicken dries out quickly. Remove at exactly 165°F for juicy, tender meat.
• Forgetting to rest the meat: Cutting immediately causes all the juices to run out. Always rest for at least 5 minutes.

What to Serve With Char Siu Chicken?

This beautifully glazed chicken is satisfying on its own, but pairing it with the right sides can elevate it into a complete Asian-inspired feast. Whether you’re going traditional or creative, there’s a side dish for every preference.

8 Delicious Recommendations:

Steamed Jasmine Rice
Fluffy white rice is the classic pairing—perfect for soaking up every drop of that sweet, sticky glaze.

Stir-Fried Bok Choy
Tender bok choy with garlic and oyster sauce provides a fresh, slightly bitter contrast.

Chinese Broccoli (Gai Lan)
Blanched or stir-fried with garlic, this traditional side complements the rich chicken perfectly.

Fried Rice
Egg fried rice with peas, carrots, and scallions turns this into a complete one-plate meal.

Asian Cucumber Salad
Cool, tangy cucumber slices with rice vinegar and sesame oil refresh the palate beautifully.

Wonton Soup
Light, savory wonton soup makes a perfect starter that balances the rich main dish.

Stir-Fried Green Beans
Crispy green beans with garlic and soy sauce add a healthy, crunchy element.

Mango Pudding or Almond Cookies (for dessert)
A light, sweet finish that cleanses the palate after the savory, glazed chicken.

These pairings help round out the meal and bring a restaurant-level feel to your dinner table.

Storage Instructions

Char Siu Chicken is just as delicious the next day—and it stores beautifully.

How to Store:

Refrigerator: Let the chicken cool completely, then cover tightly with foil or transfer to an airtight container. It will keep in the fridge for up to 4 days.

Freezer: For longer storage, wrap the cooled chicken tightly in plastic wrap and then foil, or place individual portions in freezer-safe containers. Freeze for up to 3 months.

Reheating:

Oven: Reheat at 350°F (175°C), covered with foil, for 15–20 minutes or until heated through. Brush with extra honey for renewed gloss.

Stovetop: Slice and reheat in a skillet over medium heat for 5–7 minutes, adding a splash of water to prevent drying.

Microwave: Heat individual portions on medium power for 2–3 minutes. The glaze may lose some shine using this method.

Always ensure internal temperature reaches 165°F (74°C) when reheating.

Estimated Nutrition (Per Serving – Based on 6 Servings)

Please note this is an approximate breakdown and may vary based on exact ingredients used.

Nutrient	Amount Per Serving
Calories	310
Protein	32g
Carbohydrates	22g
Dietary Fiber	1g
Sugar	18g
Total Fat	10g
Saturated Fat	2g
Unsaturated Fat	7g
Trans Fat	0g
Cholesterol	95mg
Sodium	780mg

This dish delivers a satisfying balance of protein, carbs, and fats—great for a hearty lunch or dinner with energy to spare.

Frequently Asked Questions

1. Can I make Char Siu Chicken ahead of time?
You can marinate the chicken up to 24 hours ahead. For best results, cook fresh, though leftovers reheat well and taste delicious.

2. Can I use chicken breasts instead of thighs?
Yes! Chicken breasts work but tend to dry out more easily. Reduce cooking time slightly and watch the temperature carefully.

3. Is this dish very sweet?
Char siu has a characteristic sweet-savory balance. You can reduce the honey and sugar slightly if you prefer less sweetness.

4. Can I make it without the red food coloring?
Absolutely. The food coloring is purely for the traditional reddish hue and doesn’t affect flavor. Omit it for a more natural appearance.

5. What if I don’t have Chinese five-spice powder?
You can make your own with equal parts cinnamon, cloves, fennel seeds, star anise, and Sichuan peppercorns, ground together.

6. Can I double this recipe for a larger group?
Yes! Double all ingredients and use multiple baking sheets to avoid overcrowding. Cook in batches if necessary.

7. Can I make this in an air fryer?
Definitely. Cook at 380°F for 15–20 minutes, flipping and basting every 5 minutes, until the chicken reaches 165°F.

8. How do I get that authentic char without burning?
Baste frequently, use medium-high heat, and finish under the broiler for 2–3 minutes while watching closely. The char comes from controlled caramelization.

Conclusion

Char Siu Chicken is the ultimate combination of sweet, savory, and beautifully caramelized flavor—all roasted into one stunning, restaurant-worthy dish. With its tender meat and gorgeous mahogany glaze, it’s everything you love about Chinese BBQ, made simpler and more accessible.

Perfect for weeknight dinners, meal prep, or impressing guests, this char siu chicken is as versatile as it is delicious. Plus, with endless side dish options, it never gets boring. So grab your baking sheet and make dinner something everyone looks forward to.