Char Siu Chicken – Sticky, Savory & Chinese BBQ-Inspired

Char Siu Chicken brings the irresistible flavors of Chinese BBQ pork (char siu) to tender, juicy chicken — creating a dish that’s sticky, sweet, savory, and beautifully caramelized. With its signature red-tinted glaze and rich umami taste, this oven-baked or grilled version is easier than traditional pork char siu but every bit as flavorful.

Made with a marinade of hoisin sauce, soy, honey, Chinese five spice, and garlic, this recipe delivers takeout-style flavor at home. Serve it with steamed jasmine rice, bok choy, or tuck it into bao buns for an easy, mouthwatering meal that’s perfect for weeknights or weekend gatherings.

Ingredients Overview

Char siu chicken relies on a bold, aromatic marinade that caramelizes beautifully when cooked.

Chicken

• Boneless skinless chicken thighs: Juicy and flavorful, ideal for baking or grilling.

• Alternative: Chicken breasts (marinate longer and reduce cook time slightly)

Marinade Ingredients

• Hoisin sauce – Rich, sweet, and a little tangy. The base of the glaze.

• Soy sauce – Adds saltiness and umami.

• Honey or brown sugar – For caramelization and sweetness.

• Chinese five spice – A blend of star anise, cinnamon, fennel, cloves, and Szechuan pepper. Key to the iconic char siu flavor.

• Garlic – Fresh minced for bold aroma.

• Shaoxing wine or dry sherry – Adds depth (optional but traditional).

• Ketchup – Adds color, tang, and body to the glaze.

• Sesame oil – A few drops for nutty warmth.

• Red food coloring (optional) – For the classic red hue, but not necessary for flavor.

Step-by-Step Instructions

1. Make the Marinade

In a medium bowl, whisk together:

• 3 tbsp hoisin sauce

• 2 tbsp soy sauce

• 1½ tbsp honey (or brown sugar)

• 1 tbsp ketchup

• 1 tsp Chinese five spice

• 2 cloves garlic, minced

• 1 tbsp Shaoxing wine (or dry sherry or rice vinegar)

• 1 tsp sesame oil

• Optional: a few drops of red food coloring

Taste and adjust: more honey for sweetness, more soy for saltiness.

2. Marinate the Chicken

• Place 1½ to 2 lbs boneless chicken thighs in a zip-top bag or shallow dish.

• Pour the marinade over and toss to coat well.

• Marinate for at least 2 hours, or ideally overnight in the fridge.

Tip: The longer the marinade, the deeper the flavor and better caramelization.

3. Cook the Chicken

Oven Method (Most Reliable)

• Preheat oven to 400°F (200°C).

• Line a baking sheet with foil and place a wire rack on top. Spray with oil.

• Arrange marinated chicken on the rack, reserving leftover marinade.

• Bake for 15 minutes, then baste with remaining marinade.

• Bake another 10–12 minutes until cooked through and slightly charred.

• Optional: Broil for the last 2–3 minutes for extra caramelization.

Grill Method

• Heat grill to medium-high.

• Grill chicken 5–6 minutes per side, basting with leftover marinade, until cooked through and charred.

4. Rest & Slice

• Let chicken rest for 5 minutes before slicing.

• Slice into strips for serving over rice or in buns.

Tips, Variations & Substitutions

Cooking Tips

• Use a rack in the oven to allow heat circulation and prevent sogginess.

• Don’t skip basting – it builds flavor and color.

• Broil for caramelization, but watch closely to avoid burning the sugars.

Flavor Variations

• Add grated ginger for warmth and spice.

• Use pineapple juice in place of some soy for a tropical twist.

• Stir in chili paste or sriracha for a spicy version.

Substitutions

• No hoisin? Use oyster sauce plus a touch of sugar and peanut butter.

• No five spice? Use a mix of cinnamon, fennel seed, and clove.

• No Shaoxing wine? Use dry sherry, white wine, or rice vinegar.

Serving Ideas & Occasions

How to Serve

• Over jasmine or sticky rice, with sautéed bok choy or snap peas

• In rice bowls with pickled vegetables and scallions

• In bao buns with quick cucumber pickles

• Chopped in fried rice or noodle stir-fries

Occasions

• Weeknight family dinners

• Asian-inspired dinner parties

• Backyard BBQs (grilled version)

• Meal prep — reheats well and packs great for lunch

Nutritional & Health Notes

• High protein from lean chicken thighs

• Lower sugar version: reduce honey and omit ketchup

• Gluten-free: Use tamari and ensure hoisin is GF

• Dairy-free and nut-free

Serve with steamed veggies and brown rice for a well-balanced plate.

FAQs

Q1: Can I use chicken breast instead?

Yes — slice into thinner pieces and reduce cook time to avoid drying out. Marinate longer for flavor.

Q2: Is red food coloring necessary?

Not at all. It’s for appearance only and has no impact on flavor.

Q3: Can I cook this in an air fryer?

Yes — cook at 375°F for 10–12 minutes, flipping halfway. Brush with extra marinade.

Q4: Can I freeze char siu chicken?

Yes — freeze after cooking, tightly wrapped. Reheat in the oven or microwave.

Q5: Can I cook it all in a skillet?

You can, but it may not caramelize as well. Use medium-high heat and cook until browned and cooked through, flipping as needed.

Q6: Can I make it ahead?

Definitely — marinate up to 24 hours ahead. Cooked chicken keeps for 4 days in the fridge.

Q7: What side dishes go well?

Try jasmine rice, garlic Chinese broccoli (gai lan), stir-fried noodles, or Asian cucumber salad.

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