Authentic Char Siu Chicken (Printable)
Cantonese-style chicken with sweet sticky glaze, marinated and roasted until caramelized
# What You'll Need:
→ Chicken
01 - 2.2 lbs boneless, skinless chicken thighs
→ Marinade
02 - 3 tbsp hoisin sauce
03 - 3 tbsp honey
04 - 2 tbsp light soy sauce
05 - 1 tbsp dark soy sauce
06 - 2 tbsp Shaoxing wine or dry sherry
07 - 2 tbsp brown sugar
08 - 1 tsp Chinese five spice powder
09 - 2 garlic cloves, minced
10 - 1 tsp grated ginger
11 - ½ tsp red food coloring (optional)
12 - 1 tbsp sesame oil
→ Glaze
13 - 2 tbsp reserved marinade
14 - 1 tbsp honey
# Method:
01 - Whisk together hoisin sauce, honey, light soy sauce, dark soy sauce, Shaoxing wine, brown sugar, Chinese five spice powder, minced garlic, grated ginger, red food coloring if using, and sesame oil until well combined. Reserve 2 tablespoons of the mixture for the glaze and set aside.
02 - Add chicken thighs to the bowl and toss to coat thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight, for maximum flavor penetration.
03 - Preheat oven to 425°F. Line a baking tray with aluminum foil and place a wire rack on top.
04 - Arrange marinated chicken thighs on the wire rack. Roast for 15 minutes to begin the cooking process.
05 - Combine the reserved 2 tablespoons of marinade with 1 tablespoon honey in a small bowl.
06 - Remove chicken from oven after 15 minutes and brush generously with the honey-marinade glaze. Return to oven and roast for an additional 12-15 minutes, basting once more halfway through, until chicken is cooked through and edges are nicely caramelized.
07 - Let chicken rest for 5 minutes before slicing. Serve over steamed rice or noodles, garnished with chopped scallions or sesame seeds if desired.
# Insider Tips:
01 -
- The marinade does almost all the work for you, turning humble chicken thighs into something that tastes like it came from a proper Chinese restaurant
- That sticky caramelized exterior creates this incredible contrast with tender juicy meat underneath
02 -
- The wire rack is not optional, without it the chicken sits in its own juices and you will never get that proper char siu texture
- Letting the chicken rest after roasting is just as important as the marinating time, cutting into it immediately will let all those juices run right out onto your cutting board
03 -
- Pat the chicken thighs dry before adding them to the marinade, excess water prevents the glaze from adhering properly
- Line your baking sheet with two layers of foil, this sauce is incredibly sticky and you will thank yourself during cleanup