Char Siu Chicken brings the irresistible flavors of Chinese BBQ right to your weeknight dinner table without needing a special grill or hours of prep time. I’ve adapted this beloved dish to work beautifully with chicken thighs, creating that same sticky-sweet glaze and tender bite you’d find in your favorite takeout spot.
The first time I experimented with char siu chicken in my kitchen, I was looking for a way to bring more variety to our Tuesday dinners without straying too far from what my family loved. The aroma of five-spice powder mingling with caramelizing honey filled every corner of the house, and before I even called everyone to the table, they were already gathering around the oven. That glossy, mahogany glaze on tender chicken pieces became an instant favorite. Your kitchen is about to smell incredible.
Why This Char Siu Chicken Works Every Time
When I first started making Asian-inspired dishes in my Midwest kitchen, I learned that the best recipes are the ones that fit into real life. This char siu chicken hits that sweet spot perfectly.
- Uses boneless chicken thighs you can grab at any grocery store
- Comes together in under an hour from start to finish
- The marinade does most of the work while you handle other tasks
- Dark meat stays juicy and tender even if you slightly overcook it
- Delivers restaurant-quality flavor without specialized equipment
- You can prep the night before for even easier weeknight cooking
The beauty of this recipe is how forgiving it is. Unlike delicate fish or lean chicken breast, these thighs can handle a few extra minutes in the oven without drying out.
Key Players in This Recipe
Boneless, skinless chicken thighs form the foundation of this dish. I always choose thighs over breast meat because they stay moist and tender, giving you that satisfying bite that holds up to the bold marinade.
Dark brown sugar creates the signature sweetness and helps develop that beautiful caramelized crust. The molasses notes in dark brown sugar add depth you won’t get from regular white sugar.
Chinese five-spice powder brings together star anise, cloves, cinnamon, Sichuan pepper, and fennel in one aromatic blend. This is what makes char siu taste authentically Chinese.
Hoisin sauce adds umami richness and a touch of sweetness. In my kitchen, I prefer Lee Kum Kee brand for consistent flavor.
Shaoxing wine is a Chinese cooking wine that adds complexity and helps tenderize the meat. If you can’t find it, dry sherry works as a substitute.
Sesame oil provides that distinctive nutty aroma that ties everything together. A little goes a long way, so stick to the tablespoon measurement.
Garlic adds pungency and depth. I mince mine finely so it distributes evenly throughout the marinade.
Honey for basting creates that glossy, sticky finish. I mix it with reserved marinade during the final minutes of cooking.
How to Make Char Siu Chicken
Step 1. Start by trimming any excess fat from your chicken thighs. I’ve learned that leaving a bit of fat is fine, but large chunks can prevent the marinade from penetrating the meat properly.
Step 2. In a medium bowl, whisk together the dark brown sugar, salt, five-spice powder, white pepper, hoisin sauce, Shaoxing wine, soy sauce, sesame oil, and minced garlic until well combined. The mixture should be smooth and slightly thick.
Step 3. Place your chicken in a large ziplock bag or bowl. Reserve 1/4 cup of marinade in a separate container for basting later. Pour the remaining marinade over the chicken and massage it in until every piece is well coated.
Step 4. Marinate the chicken for at least 2 hours in the refrigerator, though overnight gives you the deepest flavor. Betty’s tip: I often prep this Sunday evening for a quick Monday dinner.
Step 5. Remove the chicken from the fridge 15 to 20 minutes before cooking. I’ve found that bringing meat closer to room temperature helps it cook more evenly.
Step 6. Preheat your oven to 375°F. Line a baking tray with parchment paper or foil for easy cleanup, then arrange the chicken pieces in a single layer.
Step 7. Bake for 20 minutes until the chicken starts developing color and the marinade begins caramelizing around the edges.
Step 8. Remove the tray from the oven and brush each piece generously with the reserved marinade mixed with honey. This creates that signature char siu glaze.
Step 9. Return to the oven for another 5 to 10 minutes. The chicken is done when it reaches an internal temperature of 165°F and the juices run clear when pierced with a knife.
Step 10. For extra char siu character, give the chicken one final brush with the honey glaze and return it to the oven for just 1 minute to set the coating.
Step 11. Let the chicken rest for 5 minutes, then slice into pieces and sprinkle with sesame seeds. Save those pan drippings to drizzle over rice.
Keeping This Char Siu Chicken Fresh
I typically store leftover char siu chicken in an airtight container in the refrigerator where it keeps beautifully for 3 to 4 days. The flavors actually deepen overnight, making next-day lunches something to look forward to. The meat stays tender and the glaze maintains its sticky texture when stored properly.
For longer storage, this chicken freezes exceptionally well for up to 2 months. I slice it first, then arrange the pieces in a single layer on a baking sheet to freeze individually before transferring to a freezer bag. This prevents the pieces from sticking together.
When you’re ready to enjoy it again, I reheat char siu chicken gently in a 325°F oven for about 10 minutes, or use an air fryer at 350°F for 5 to 7 minutes. The air fryer actually revives that glazed exterior beautifully. Avoid the microwave if possible, as it can make the coating soggy rather than sticky.
Perfect Partners for Char Siu Chicken
This char siu chicken shines brightest when paired with sides that balance its sweet and savory richness. Here’s what works beautifully on the same plate:
- Steamed white rice is the classic choice that soaks up all those delicious pan drippings. The neutral canvas lets the char siu flavors take center stage.
- Garlic butter chicken with broccoli creates a complete meal when you want extra vegetables on the table.
- Fried rice noodles transform leftover char siu into an entirely new dish for the next evening.
- High protein crispy garlic chicken fried rice uses diced char siu chicken as a flavorful protein addition.
- Stir-fried bok choy or yu choy adds a slightly bitter green contrast that cuts through the sweetness perfectly.
- Sticky garlic chicken noodles pairs well when you’re serving char siu as part of a larger Asian-inspired spread.
The key is choosing sides that either provide textural contrast or offer a fresh, lighter element to balance the rich glaze.
FAQs
Yes, though I recommend reducing the cooking time by about 5 minutes and pulling it from the oven when it reaches 160°F internally. The residual heat will bring it to 165°F while resting.
sherry or even a splash of apple cider vinegar mixed with a bit of water works in a pinch. The flavor won’t be identical, but your char siu will still be delicious.
Not at all. The food coloring gives that traditional reddish tinge you see in restaurants, but it doesn’t affect the flavor. I often skip it at home.
Char Siu Chicken
Ingredients
Equipment
Method
- Trim excess fat from chicken thighs and discard. Pat chicken dry with paper towels.
- Place chicken in a large ziplock bag or bowl. Transfer 1/4 cup of marinade to a small container and refrigerate for later basting. Pour remaining marinade over chicken and massage to coat all pieces thoroughly.
- Seal the bag or cover the bowl and refrigerate for minimum 2 hours or overnight for best flavor.
- Remove chicken from refrigerator 15 to 20 minutes before cooking to bring closer to room temperature.
- Preheat oven to 375°F (190°C). Line a baking tray with parchment paper or aluminum foil.
- Arrange marinated chicken pieces in a single layer on prepared baking tray. Bake for 20 minutes.
- Mix reserved marinade with honey. Remove chicken from oven and brush generously with honey-marinade mixture.
- Return to oven and continue roasting for 5 to 10 minutes until internal temperature reaches 165°F (74°C) and juices run clear.
- Optional: Brush with additional glaze and return to oven for 1 minute for extra caramelization.
- Remove from oven and let rest for 5 minutes. Slice chicken into pieces, sprinkle with sesame seeds, and serve immediately with pan drippings.
