Char Siu Chicken Recipe

This recipe is an absolute favorite because it perfectly melds the sweet and savory flavors into a magical bite that keeps me coming back for more. Plus, the simplicity of marinating and baking means I get to enjoy a gourmet-level meal without being glued to the kitchen.

I love making recipes that are full of flavor and pack a punch, and my Char Siu Chicken is no exception. I use boneless, skinless chicken thighs in this recipe and marinate them in a savory-sweet blend of hoisin sauce, soy sauce, honey, and oyster sauce.

I also use Shaoxing wine, sesame oil, and five-spice powder to give a depth of flavor.

Ingredients

Hoisin Sauce:
It’s sweet and salty; it’s made from soybeans and garlic.

Soy Sauce:
Umami and saltiness are added; they are usually low-calorie.

Honey:
A sweetener from nature, it gives a dense, harmonious caramelized glaze.

Oyster Sauce:
Enhances umami work, provides a low-calorie savory flavor.

Chinese Rice Wine:
Adds richness through slightly sweet undertones.

Five-Spice Powder:
An aromatic mix that guarantees warmth and depth.

Ingredient Quantities

• 2 pounds boneless, skinless chicken thighs
• 3 tablespoons hoisin sauce
• 3 tablespoons soy sauce
• 2 tablespoons honey
• 2 tablespoons oyster sauce
• 1 tablespoon Chinese rice wine (Shaoxing wine)
• 1 tablespoon sesame oil
• 1 tablespoon red food coloring (optional)
• 4 cloves garlic, minced
• 1 teaspoon five-spice powder
• 1/2 teaspoon white pepper

Instructions

1. In a big bowl, mix together the hoisin sauce, soy sauce, honey, oyster sauce, Chinese rice wine, sesame oil, red food coloring (if using), minced garlic, five-spice powder, and white pepper. Blend thoroughly to make the marinade.

2. Place the chicken thighs in the bowl, and make sure they are completely covered with the marinade. Cover the bowl and refrigerate for at least 4 hours, or overnight if you want the best flavor.

3. Set your oven to an initial temperature of 400°F (200°C) and wait.

4. To line a baking sheet with aluminum foil and place a wire rack on top is the first part of the instructions. The mood of the instruction is neutral, and it is aiming for the reader to have kitchen supplies neatly arranged at the onset of opening the oven. This, I believe, is a small but potent part of kitchen safety and comfort, rarely addressed. Some people might be okay with kitchen supplies haphazardly arranged, but I am most definitely not one of those people. Neatness reduces the hazards of open flames, red-hot wires, and cables in what can otherwise be a cramped space.

5. Cook the chicken in the preheated oven for 25-30 minutes, basting it now and then with leftover marinade, until it is cooked through and registers a juicy 165°F (74°C) in the thickest part.

6. To achieve a charred effect, turn the oven to broil on high for the last 2-3 minutes, and watch very closely to ensure nothing gets burned.

7. After cooking, take the chicken from the oven and allow it to rest for 5 minutes before cutting.

8. Cut the chicken into thin slices and display them on a serving platter.

9. Optional: Finish with freshly minced scallions for an added color and flavor burst.

10. Warm Char Siu chicken and serve it with either steamed rice or noodles. Then, savor the sweet-savory-flavored chicken.

Equipment Needed

1. Large mixing bowl
2. Measuring spoons
3. Garlic mincer or press
4. Whisk or spoon for mixing
5. Plastic wrap or lid for covering the bowl
6. Refrigerator
7. Oven
8. Baking sheet
9. Aluminum foil
10. Wire rack
11. Meat thermometer
12. Tongs or basting brush
13. Sharp knife
14. Cutting board
15. Serving platter

FAQ

• Q: Can I substitute chicken breasts for chicken thighs?A: Yes, you can use chicken breasts, but they might be a little less juicy than other cuts of chicken. If you do use them, consider marinating them for a longer time and watch them carefully while cooking so they don’t dry out.
• Q: What can I use instead of Chinese rice wine?A: An acceptable alternative is dry sherry or mirin. When using mirin, you may wish to cut back on the honey a bit; mirin is sweeter.
• Q: Is the red food coloring necessary?A: It has no impact on flavor, and the color it provides is strictly visual. If you’d rather not use it, you can still aim for the look without the flavor, and the flavor is still going to be amazing.
• Q: How long should I marinate the chicken?A: Marination for a minimum of 4 hours is optimal; however, for the most intense flavor, spend the night in the refrigerator.
• Q: Can I grill the chicken instead of roasting?A: Yes, indeed. The grilling imparts a lovely smoky taste. Medium heat is your best bet for cooking the chicken thoroughly, and you want to turn it a few times during the cooking to ensure even doneness.
• Q: What can I serve with Char Siu Chicken?B: It goes well with steamed rice, vegetables stir-fried to perfection, or a cool cucumber salad. All these sides balance the bold and rich flavors of the chicken.
• Q: How can I store leftovers?A: Store uneaten food in a sealed container in the fridge for no more than 3-4 days. Heat it all the way through—meaning every part of it is hot—to at least 165°F before you eat it.

Substitutions and Variations

Hoisin sauce substitute: a mix of soy sauce, peanut butter, and a bit of sugar for sweetness.
Substitute tamari for soy sauce in order to maintain a gluten-free diet.
For a vegan option, use maple syrup or agave nectar instead of honey.
If you don’t have any Chinese rice wine (Shaoxing wine) on hand, you can substitute it with dry sherry or white wine.
Should you not wish to use red food coloring, paprika may stand as a natural alternative for vibrancy.

Pro Tips

1. Marinade Time For maximum flavor penetration, consider marinating the chicken overnight. If short on time, make sure to marinate for at least 4 hours to allow the flavors to develop.

2. Uniform Slices Before cooking, you can slightly flatten the chicken thighs for more even cooking. This will help achieve consistent texture and allow the marinade to soak in more evenly.

3. Broiling Tip When broiling to achieve the charred effect, keep the oven door slightly ajar and watch the chicken closely. The broiling process happens quickly and can go from perfectly charred to burnt in a matter of seconds.

4. Alternative Cooking Methods For a smokier flavor, you can also grill the marinated chicken over medium-high heat, turning often and basting with the marinade until it reaches the proper internal temperature.

5. Resting the Chicken Allowing the chicken to rest for 5-10 minutes after cooking helps the juices redistribute within the meat, resulting in a juicier final product. Use this time to prepare your serving platter or to finish up any side dishes.