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Char Siu Chicken: Recipe, Tips, and Delicious Variations

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Tender chicken thighs marinated in a sweet and savory Char Siu sauce, then baked to perfection. Authentic Chinese BBQ flavor!

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/2 cup honey
  • 1/4 cup soy sauce
  • 2 tablespoons hoisin sauce
  • 2 tablespoons Shaoxing rice wine (or dry sherry)
  • 1 tablespoon brown sugar
  • 1 tablespoon maltose (or corn syrup)
  • 1 tablespoon grated ginger
  • 2 cloves garlic, minced
  • 1 teaspoon five-spice powder
  • 1/2 teaspoon red food coloring (optional, for authentic color)
  • 1/4 teaspoon white pepper
  • 1 tablespoon honey
  • 1 teaspoon maltose (or corn syrup)
  • 1 teaspoon Shaoxing rice wine (or dry sherry)
  • Cooked white rice
  • Chopped green onions
  • Sesame seeds

Instructions

  1. Prepare the Chicken: Cut the boneless, skinless chicken thighs into 1-inch pieces.
  2. Combine Marinade Ingredients: In a large bowl, whisk together the honey, soy sauce, hoisin sauce, Shaoxing rice wine (or dry sherry), brown sugar, maltose (or corn syrup), grated ginger, minced garlic, five-spice powder, red food coloring (if using), and white pepper.
  3. Marinate the Chicken: Add the chicken pieces to the marinade and toss to coat evenly.
  4. Refrigerate: Cover the bowl tightly with plastic wrap or transfer the chicken and marinade to a resealable plastic bag. Refrigerate for at least 4 hours, or preferably overnight.
  5. Preheat Oven: Preheat your oven to 400°F (200°C).
  6. Prepare Baking Sheet: Line a baking sheet with aluminum foil and place a wire rack on top.
  7. Arrange Chicken: Remove the chicken from the marinade, letting any excess drip off. Arrange the chicken pieces in a single layer on the wire rack.
  8. Bake: Bake the chicken for 20 minutes.
  9. Turn and Baste: Remove the chicken from the oven and flip each piece over. Baste the chicken with the remaining marinade.
  10. Continue Baking: Return the chicken to the oven and bake for another 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
  11. Prepare the Glaze (Optional): While the chicken is baking for the second time, prepare the glaze (if using). In a small bowl, whisk together the honey, maltose (or corn syrup), and Shaoxing rice wine (or dry sherry).
  12. Glaze the Chicken (Optional): In the last 5 minutes of baking, brush the chicken with the glaze.
  13. Broil (Optional): For an even more caramelized finish, you can broil the chicken for the last 1-2 minutes. Watch it very carefully.
  14. Rest: Remove the chicken from the oven and let it rest for 5-10 minutes before serving.
  15. Serve: Serve hot over rice, garnished with green onions and sesame seeds.

Notes

  • For best results, marinate the chicken overnight.
  • Chicken thighs are recommended for their flavor and moisture.
  • Use a meat thermometer to ensure the chicken is cooked through.
  • Don’t overcrowd the baking sheet.
  • Adjust sweetness and spice levels to your preference.
  • Leftovers can be stored in the refrigerator for up to 3 days.
  • Air fryer and grilling options are available (see tips in original text).

Find it online: https://www.crispplates.com/char-siu-chicken/