If you have ever fallen in love with the bold, sweet, and savory flavors of Chinese barbecue but thought it was too tricky to replicate at home, let me introduce you to a game changer: this Char Siu Chicken Recipe. It captures all the irresistible tastes of traditional Char Siu pork but with tender chicken breasts or thighs that soak up every bit of the luscious marinade. The harmony of hoisin, soy, and the fragrant five-spice powder creates a depth of flavor that feels indulgent yet approachable. Whether you’re aiming to wow friends at a dinner party or simply treat yourself to a comforting weeknight meal, this Char Siu Chicken Recipe is truly a keeper.
Ingredients You’ll Need
While the ingredient list might seem extensive, each item is simple and plays a special role in building the vibrant layers of taste, texture, and that signature glossy finish. Here’s a quick guide through the essentials that bring this Char Siu Chicken Recipe to life:
- 4 boneless, skinless chicken breasts or thighs: The perfect canvas for the marinade’s bold flavors.
- 2 tablespoons hoisin sauce: Adds a sweet, tangy depth that is quintessential to Char Siu.
- 2 tablespoons soy sauce (low sodium): Balances sweetness with umami and saltiness.
- 2 tablespoons Chinese rice wine (or dry sherry): Brings a subtle aromatic lift to the marinade.
- 1 tablespoon honey: Provides natural sweetness and beautiful caramelization.
- 1 tablespoon brown sugar: Enhances the caramel notes and helps create a sticky glaze.
- 1 tablespoon oyster sauce: Adds a rich, savory depth critical for authenticity.
- 1 tablespoon Chinese five-spice powder: Brings warmth and complexity with cinnamon, cloves, star anise, fennel, and pepper.
- 1 teaspoon garlic powder: Offers a mild garlic punch without overpowering.
- 1 teaspoon grated ginger: Brings a fresh, zesty kick that brightens the marinade.
- 1 tablespoon sesame oil: Infuses a toasty, nutty aroma that rounds out the flavors.
- 1/2 teaspoon red food coloring (optional): For that iconic red hue that makes Char Siu so recognizable—but it’s just for show!
- 1/2 teaspoon white pepper (optional): Adds a mild heat to subtly lift the profile.
- 2 teaspoons cornstarch (optional): For thickening the glaze if you want it extra luscious.
- Cooking spray or oil: To ensure the chicken doesn’t stick whether grilling or baking.
How to Make Char Siu Chicken Recipe
Step 1: Prepare the Marinade
Start by whisking together your hoisin sauce, soy sauce, Chinese rice wine, honey, brown sugar, oyster sauce, five-spice powder, garlic powder, grated ginger, sesame oil, and red food coloring (if you’re using it). You want to make sure the sugar fully dissolves and that everything comes together into a smooth, aromatic blend. This marinade is the heart of your Char Siu Chicken Recipe, so take a moment to enjoy those vibrant smells.
Step 2: Marinate the Chicken
Place your chicken breasts or thighs into a resealable plastic bag or a shallow dish, then pour the marinade all over them. Seal it up or cover, then pop it into the fridge for at least 2 hours. For maximum flavor, overnight is best as the chicken really soaks up the marinade, turning tender and bursting with those classic Char Siu notes.
Step 3: Preheat Your Oven or Grill
If you choose to bake, set your oven to 375°F (190°C). For grilling, get it warmed to a medium heat about 350°F. Both methods work beautifully — baking delivers moist, evenly cooked chicken, while grilling offers a slightly charred, smoky edge that’s utterly mouthwatering.
Step 4: Cook the Chicken
For the oven, line a baking sheet with parchment paper or a silicone mat. Take the chicken out of the marinade (discard the leftover marinade), arrange it on the sheet, and bake for 25-30 minutes, turning once halfway through. The chicken should be cooked through and caramelized at the edges, reaching an internal temp of 165°F (75°C).
If grilling, place the chicken on the grill and cook for 6-8 minutes per side, or until charred in spots and cooked to that safe internal temperature. Basting with extra marinade during grilling amps up the flavor punch and keeps the meat juicy.
Step 5: Finish with a Glaze (Optional)
If you want to pump up the glaze factor, simmer your leftover marinade with a little cornstarch mixed in over medium heat for 2-3 minutes until thick. Drizzle this sticky glaze over the cooked chicken just before serving — it adds that show-stopping shine and extra depth of flavor that makes the dish unforgettable.
Step 6: Serve and Enjoy
Slice your beautifully cooked Char Siu Chicken and get ready to savor the rich layers of flavor. Whether you serve it with simple steamed rice or toss it into a bao bun, every bite promises a delightful hit of sweet, savory, and aromatic perfection.
How to Serve Char Siu Chicken Recipe
Garnishes
Simple garnishes like chopped scallions or toasted sesame seeds bring a fresh crunch and nutty contrast that perfectly complements your Char Siu Chicken Recipe. A sprinkle of freshly chopped cilantro or a few thinly sliced red chilies can also brighten the dish and add a burst of color.
Side Dishes
Pair your Char Siu Chicken with lightly steamed bok choy or a quick stir-fry of snap peas and bell peppers for a crisp, refreshing counterpoint. A bowl of fragrant jasmine rice or even some garlic noodles rounds out the meal effortlessly, soaking up every bit of that luscious sauce.
Creative Ways to Present
This Char Siu Chicken Recipe is super versatile — try serving sliced chicken atop a salad for a protein-packed lunch or stuffed inside a soft bao bun with pickled vegetables and hoisin sauce for a fun appetizer or snack. You can even cube the chicken and add it to fried rice for an easy weeknight dinner twist.
Make Ahead and Storage
Storing Leftovers
Any leftover Char Siu Chicken can be neatly stored in an airtight container in the refrigerator for up to 3 days. Keeping the chicken sliced or whole is fine; add a splash of soy sauce or drizzle extra glaze when reheating to keep it juicy.
Freezing
You can freeze cooked Char Siu Chicken for up to 2 months. Wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. Thaw overnight in the fridge before reheating to preserve its texture and vibrant flavor.
Reheating
For reheating, the best method is gently warming the chicken in a skillet over medium-low heat, adding a teaspoon or two of water or leftover glaze to keep it moist. Alternatively, microwave in short bursts, covered, to prevent drying out.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs tend to be juicier and more forgiving, making them an excellent choice for this Char Siu Chicken Recipe, especially if you prefer dark meat.
Is the red food coloring necessary?
No, it’s completely optional. The red food coloring gives that traditional vibrant hue seen in Chinese Char Siu but does not affect the flavor. You can skip it if you prefer a natural look.
Can I make the marinade ahead of time?
Yes, prepping the marinade a day in advance can actually deepen the flavors. Just keep it refrigerated and give it a good stir before using.
What if I don’t have Chinese rice wine?
If you don’t have rice wine, dry sherry is a great substitute. Alternatively, a splash of mirin or even a mild white wine can work in a pinch.
How do I know when the chicken is done?
Use a meat thermometer to check for an internal temperature of 165°F (75°C). The chicken should be slightly caramelized on the outside and cooked through without drying out.
Final Thoughts
Making this Char Siu Chicken Recipe at home will fill your kitchen with incredible aromas and your plate with irresistible flavors. It’s an easy yet impressive dish that shows off the magic of a well-crafted marinade and simple cooking techniques. Don’t be shy — dive in and enjoy every juicy bite of this deliciously sweet and savory classic made your way.
Print
Char Siu Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes (baking) or 12-16 minutes (grilling)
- Total Time: 2 hours 40 minutes (including minimum marinating time)
- Yield: 4 to 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Chinese
Description
This Char Siu Chicken recipe offers a delicious, flavorful take on classic Chinese BBQ chicken. Marinated in a blend of hoisin sauce, soy sauce, Chinese rice wine, honey, and traditional five-spice powder, the chicken is either baked or grilled to a tender, caramelized perfection. The optional glaze adds a further rich layer of sweetness and spice, making this dish perfect for serving with steamed rice, vegetables, or as a filling in bao buns.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts or thighs
Marinade
- 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce (low sodium)
- 2 tablespoons Chinese rice wine or dry sherry
- 1 tablespoon honey
- 1 tablespoon brown sugar
- 1 tablespoon oyster sauce
- 1 tablespoon Chinese five-spice powder
- 1 teaspoon garlic powder
- 1 teaspoon grated ginger
- 1 tablespoon sesame oil
- 1/2 teaspoon red food coloring (optional, for traditional red appearance)
- 1/2 teaspoon white pepper (optional)
For Glaze (Optional)
- 2 teaspoons cornstarch (for thickening)
- Water (to mix with cornstarch)
Cooking
- Cooking spray or oil (for grilling or baking)
Instructions
- Prepare the marinade: In a bowl, whisk together hoisin sauce, soy sauce, Chinese rice wine, honey, brown sugar, oyster sauce, five-spice powder, garlic powder, grated ginger, sesame oil, and red food coloring if using. Stir until the sugar dissolves and ingredients are fully combined.
- Marinate the chicken: Place chicken breasts or thighs in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, seal or cover, and refrigerate for at least 2 hours or ideally overnight to allow flavors to infuse.
- Preheat your cooking equipment: For baking, preheat the oven to 375°F (190°C). For grilling, preheat the grill to medium heat, approximately 350°F.
- Cook the chicken: For baking, line a baking sheet with parchment paper or a silicone mat. Remove the chicken from marinade (discard marinade) and place on the baking sheet. Bake for 25-30 minutes, flipping halfway through, until chicken reaches an internal temperature of 165°F (75°C) and is caramelized on the outside. For grilling, place chicken on the preheated grill and cook for 6-8 minutes per side until internal temperature reaches 165°F (75°C) with a slight char. Baste with reserved marinade if desired.
- Prepare glaze (optional): To create a thicker glaze, mix cornstarch with water and add to the remaining marinade in a saucepan over medium heat. Stir continuously for 2-3 minutes until thickened. Drizzle over cooked chicken before serving.
- Serve: Slice Char Siu Chicken and serve it alongside steamed rice, stir-fried vegetables, or inside a bao bun for an authentic experience.
Notes
- Marinate the chicken overnight for deeper flavor penetration.
- Red food coloring is optional but helps achieve the traditional char siu red hue.
- Use a meat thermometer to ensure chicken reaches the safe internal temperature of 165°F (75°C).
- For a gluten-free version, substitute soy sauce with tamari or a gluten-free soy sauce alternative.
- If grilling, watch carefully to prevent burning due to the sugar content in marinade.
- The glaze can be skipped if you prefer a lighter sauce.
