Craving something sticky, savory, and just the right amount of sweet? This Delicious Char Siu Chicken brings bold Cantonese flavors right into your kitchen, with glossy caramelized edges and juicy meat that tastes like it came straight off a Chinatown skewer.

Traditionally made with pork, this chicken version delivers all the same charred richness with a lighter twist. The marinade is the true hero here, deeply infusing each bite with Chinese five spice, hoisin, honey, and a splash of soy. It’s a weeknight wonder that feels like a restaurant treat.

Preparation Phase & Tools to Use

To make the most flavorful Char Siu Chicken, you’ll need a few key tools:

Mixing Bowl: For combining the marinade ingredients. A deep glass or ceramic bowl is best to avoid absorbing strong sauces.
Ziplock Bag or Airtight Container: Ideal for marinating the chicken evenly overnight.
Wire Rack & Baking Tray: This setup lets air circulate around the chicken, creating that signature char and caramelization without frying.
Basting Brush: Helps apply extra layers of marinade during roasting for intensified flavor and shine.
Meat Thermometer: Ensures your chicken is perfectly cooked and juicy without guessing.

These tools make prep and cooking not only easier but ensure that sticky, crispy exterior and succulent interior that makes Char Siu so irresistible.

Ingredients for the Delicious Char Siu Chicken

Boneless Chicken Thighs: This cut is ideal for staying juicy through roasting and absorbing maximum marinade.
Soy Sauce: Provides deep umami flavor and the salty base for the marinade.
Hoisin Sauce: Brings sweetness, thickness, and that unmistakable Chinese BBQ flavor.
Honey: Helps create the glossy finish and adds a touch of natural sweetness.
Chinese Five Spice Powder: The soul of the dish, offering warm, aromatic notes from star anise, cloves, cinnamon, Sichuan peppercorns, and fennel.
Oyster Sauce: Adds depth and a subtle seafood umami boost.
Shaoxing Wine or Dry Sherry: For complexity and a touch of acidity.
Garlic (minced): Adds pungency and sharpness to round out the marinade.
Red Food Coloring (optional): Gives that traditional rosy hue, especially if aiming for a classic look.

How To Make the Delicious Char Siu Chicken

Step 1: Prepare the Marinade

In a large bowl, whisk together soy sauce, hoisin sauce, honey, Chinese five spice powder, oyster sauce, Shaoxing wine, and minced garlic. If using food coloring, add a few drops until the desired redness is reached.

Step 2: Marinate the Chicken

Place the chicken thighs into a ziplock bag or container and pour in the marinade. Seal and massage to coat evenly. Refrigerate for at least 4 hours, preferably overnight for full flavor infusion.

Step 3: Preheat and Set Up

Preheat your oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Lightly oil the rack to prevent sticking.

Step 4: Roast with Care

Lay the marinated chicken pieces on the rack. Roast for 20 minutes, then brush with reserved marinade and flip. Roast another 15–20 minutes until edges start to char.

Step 5: Final Broil and Glaze

Brush one last time and broil on high for 2–3 minutes to get that iconic caramelized char siu finish. Watch closely to avoid burning.

How to Serve and Store Delicious Char Siu Chicken

Serving: Delicious Char Siu Chicken pairs beautifully with steamed jasmine rice, scallion pancakes, or stir-fried noodles. Add a side of quick pickled cucumbers or shredded cabbage slaw for crunch and freshness. For a fun twist, slice it thin and tuck into bao buns or rice bowls with fresh herbs and a drizzle of sriracha mayo.

Storing: Once cooled, store leftovers in an airtight container in the fridge for up to 4 days. To reheat, warm gently in the oven at 325°F covered in foil to retain moisture. You can also freeze cooked chicken for up to 2 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

What cut of chicken works best for Char Siu?

Boneless, skinless chicken thighs are ideal for their richness and ability to stay tender. Breasts can be used, but they tend to dry out more easily.

Can I grill instead of bake?

Yes! Char Siu Chicken grills beautifully. Cook over medium heat and baste regularly until charred and cooked through.

Is the red coloring necessary?

Not at all. It’s purely visual and doesn’t affect the taste. Feel free to skip if you prefer a more natural presentation.

How do I know when the chicken is done?

Use a meat thermometer to ensure it reaches an internal temp of 165°F (74°C). The edges should look caramelized.

Can I marinate for less time?

While overnight is best, even 2 hours will give a decent flavor punch. The longer, the better though!

Can I use this marinade for other proteins?

Absolutely. It works well with pork, tofu, or even salmon.

Want More Chicken Dinner Ideas?

You might also like the Garlic Butter Chicken Balls with Creamy Parmesan Pasta, a rich and indulgent skillet dish perfect for cozy nights. For something spicy and crispy, try the Air Fryer Crispy Honey Sriracha Chicken Bites that bring bold heat and crunch.

Craving something comforting and layered? Don’t miss the Buffalo Chicken Lasagna Recipe, a fusion twist that’s big on flavor. Or go with the family-friendly Sweet Baby Ray’s Crockpot Chicken, perfect for easy meal preps.

Looking for a hearty one-pan option? The One-Pot French Onion Chicken Rice is a savory, cheese-melted choice you’ll keep coming back to.

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If you try it, I’d love to hear how it turned out. Did you broil it for extra char? Did you skip the food coloring? Share your tips or tweaks in the comments!

For more delicious recipes, check out my daily kitchen shares on Pinterest: LadyPlate on Pinterest

Delicious Char Siu Chicken

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Author: Julia Koch
Total Time: 50 minutes
Yield: 4 servings

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Description

This Delicious Char Siu Chicken brings Chinese BBQ flavors into your kitchen, with glossy caramelized skin and juicy meat marinated in soy, hoisin, honey, and five spice. Oven-roasted for deep char and finished under the broiler, it’s a crowd-pleasing dish perfect with rice, noodles, or tucked into bao buns.