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This sweet and savory Char Siu Chicken transforms your dinner table into a Cantonese BBQ experience right at home. The sticky, caramelized glaze coats each piece of chicken with that unmistakable balance of sweet, salty, and aromatic flavors that make char siu so irresistible.
I first made this recipe during a homesick moment after moving away from my favorite Chinatown BBQ shop. Now it's my go-to dinner party dish that never fails to impress guests who can't believe it wasn't takeout.
Ingredients
- Hoisin sauce: A fermented soybean paste that provides the signature sweet and savory base flavor
- Soy sauce: Adds umami depth and saltiness. Use low sodium if you're watching salt intake
- Honey: Creates the glossy glaze and caramelization. Look for pure, unfiltered honey for best results
- Chinese rice wine or dry sherry: Adds complexity and helps tenderize the meat. Shaoxing wine is ideal
- Oyster sauce: Provides richness and body to the marinade. Premium brands have better flavor
- Chinese five spice powder: The aromatic soul of char siu with warm anise notes. Toast lightly before using
- Minced garlic: Fresh is best for bright flavor
- Minced ginger: Creates that distinctive Asian flavor profile. Use young ginger for less fibrous texture
- Red food coloring (optional): Creates that authentic look. Natural beet powder works as an alternative
- Bone-in skinless chicken thighs: The dark meat stays juicy under high heat. Remove skin for better marinade penetration
- Green onions (for garnish): Adds fresh contrast and color
- Sesame seeds (for garnish): Provides subtle nutty crunch and presentation appeal
Step-by-Step Instructions
- Prepare the Marinade:
- Combine all marinade ingredients in a mixing bowl until fully incorporated. The marinade should have a thick, pourable consistency with a deep reddish brown color. Take time to ensure the honey is fully dissolved by whisking thoroughly for about 30 seconds. This careful mixing ensures every bite of chicken receives equal flavor.
- Marinate the Chicken:
- Place chicken thighs in a container or heavy-duty zip-top bag and pour marinade over every surface. Massage the marinade into the chicken, working it into all crevices especially around the bone areas where flavor can hide. Seal tightly and refrigerate for at least 2 hours, though overnight produces the most flavorful results. Turn the bag halfway through marinating time to ensure even flavor distribution.
- Prepare for Cooking:
- Remove chicken from refrigerator 30 minutes before cooking to allow it to come closer to room temperature for more even cooking. Preheat your grill to medium-high heat or oven to 375°F. If using an oven, line a baking sheet with foil and place a rack over it to allow excess marinade to drip away. Reserve any extra marinade for basting.
- Cook the Chicken:
- For grilling method, place chicken on oiled grates over indirect heat first for 15 minutes, then move to direct heat to create caramelization. Turn every 5 minutes while basting with reserved marinade. For oven method, arrange chicken on the prepared rack and roast for 25-30 minutes, basting every 10 minutes. Either method should bring chicken to an internal temperature of 165°F at the thickest part.
- Rest and Serve:
- Allow chicken to rest for 5-10 minutes after cooking. This allows juices to redistribute throughout the meat. Slice against the grain if using boneless chicken or serve bone-in pieces whole. Garnish with thinly sliced green onions and a light sprinkle of toasted sesame seeds. Serve alongside steamed rice and stir-fried vegetables for a complete meal.
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This recipe revolutionized my weeknight cooking routine. The five spice powder is truly the magical ingredient here its complex blend of star anise, cloves, cinnamon, Sichuan peppercorns and fennel seeds creates that distinctive flavor that transports you straight to Hong Kong. My mother-in-law who rarely compliments my cooking actually asked for the recipe after trying this dish.
Making Ahead and Storage
The marinade can be prepared up to a week in advance and stored in an airtight container in the refrigerator. This makes weeknight prep incredibly simple just add chicken when you're ready to marinate. Cooked char siu chicken keeps beautifully in the refrigerator for up to 4 days, with the flavor actually improving after a day as the spices continue to meld. For freezing, wrap individual portions tightly in plastic wrap then foil, and store for up to 3 months. Thaw overnight in the refrigerator before reheating.
Perfect Pairing Suggestions
Char siu chicken shines brightest when served with simple sides that complement without competing. Steamed jasmine rice is traditional, absorbing the delicious sauce that drips from the chicken. For a complete Cantonese style meal, serve alongside stir-fried bok choy with garlic, a simple egg drop soup, and some pickled vegetables for brightness and acid. If you're looking for something more substantial, try serving the sliced chicken in steamed bao buns with thinly sliced cucumber and a drizzle of hoisin sauce.
Authentic Char Siu History
Traditional char siu refers to the Cantonese method of fork roasting marinated pork skewers over an open fire, where "char" means "fork" and "siu" means "roast." This chicken adaptation modernizes the ancient technique for home kitchens while maintaining the signature flavors that have made char siu a cornerstone of Cantonese cuisine for centuries. In Hong Kong, dedicated BBQ shops display hanging rows of glistening char siu, where customers select their preferred pieces based on fat content and caramelization level. This recipe brings that experience home in a more accessible format.
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Bring the flavors of authentic Cantonese BBQ to your home kitchen with this easy and adaptable recipe.
Frequently Asked Questions
- → Can I use chicken breast instead of thighs for Char Siu Chicken?
Yes, you can substitute chicken breasts, but they tend to dry out more easily. If using breasts, reduce the cooking time slightly and consider tenderizing them first. For best results, use boneless skinless thighs as they remain juicier and more flavorful after cooking.
- → Is the red food coloring necessary for Char Siu Chicken?
The red food coloring is completely optional and only provides the traditional bright red appearance of classic Char Siu. It doesn't affect the flavor at all. For a natural alternative, you can use a small amount of red fermented bean curd (hong fu ru) or simply omit the coloring entirely for an equally delicious result.
- → What can I substitute for Chinese rice wine?
If you don't have Chinese rice wine (Shaoxing wine), dry sherry is the best substitute. In a pinch, you can also use dry white wine, mirin (reduce other sweeteners slightly), or even rice vinegar diluted with a bit of water and sugar. For a non-alcoholic option, use chicken broth with a touch of rice vinegar.
- → How long can I marinate the chicken?
While 2-3 hours is recommended, you can marinate the chicken for up to 24 hours in the refrigerator for deeper flavor penetration. However, avoid marinating longer than this as the acids in the marinade can start to break down the protein and make the chicken mushy. For a quick version, 30 minutes will still impart good flavor.
- → What sides pair well with Char Siu Chicken?
Traditional accompaniments include steamed white rice, Chinese greens like bok choy or gai lan, and pickled vegetables. Other excellent pairings are stir-fried noodles, cucumber salad with rice vinegar, steamed buns (mantou), or a simple vegetable stir-fry with garlic. For a complete meal, consider serving with hot and sour soup or egg drop soup as a starter.
- → Can Char Siu Chicken be made ahead and reheated?
Yes, Char Siu Chicken reheats beautifully. Cook completely, cool, and refrigerate for up to 3 days. Reheat in a 325°F oven covered with foil until warmed through (about 15 minutes), or microwave individual portions. The flavors often deepen overnight, making this an excellent make-ahead dish for entertaining.