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
Scale
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.
