Char Siu Chicken (Print Page)

Juicy, hoisin-glazed char siu chicken with five-spice and honey, roasted to a glossy caramelized finish.

# What You Need:

→ Chicken

01 - 1.75 lb boneless, skinless chicken thighs

→ Marinade

02 - 3 tbsp hoisin sauce
03 - 2 tbsp soy sauce
04 - 2 tbsp honey
05 - 1 tbsp oyster sauce
06 - 1 tbsp Shaoxing wine (or dry sherry)
07 - 2 cloves garlic, minced
08 - 1 tsp five-spice powder
09 - 1 tsp grated fresh ginger
10 - 1 tsp sesame oil
11 - ½ tsp red food coloring (optional, for traditional color)

→ Garnish

12 - 2 green onions, thinly sliced
13 - 1 tsp sesame seeds

# Directions:

01 - In a mixing bowl, whisk together the hoisin sauce, soy sauce, honey, oyster sauce, Shaoxing wine, minced garlic, five-spice powder, grated ginger, sesame oil, and red food coloring until smooth and well combined.
02 - Add the chicken thighs to the marinade, coating each piece thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight for the deepest flavor penetration.
03 - Preheat the oven to 400°F (200°C). Line a baking tray with aluminum foil and set a roasting rack on top.
04 - Place the marinated chicken thighs on the rack, allowing excess marinade to drip off. Reserve the leftover marinade for basting.
05 - Roast the chicken for 15 minutes. Remove from the oven and brush generously with the reserved marinade. Return to the oven and continue roasting for another 10–15 minutes until the glaze is glossy and deeply caramelized.
06 - For extra char, broil for 2–3 minutes. Let the chicken rest briefly before slicing to retain juices.
07 - Slice the chicken and arrange on a plate. Scatter with sliced green onions and sesame seeds. Serve alongside steamed rice and stir-fried greens.

# Expert Tips:

01 -
  • The marinade doubles as your glaze, so there is no extra sauce to fuss with.
  • It delivers that authentic Chinatown barbecue flavor without needing a roast pit or special equipment.
02 -
  • Skip the food coloring if you want, but the marinade needs at least 2 hours to penetrate, anything less tastes flat.
  • That leftover marinade in the bowl is liquid gold and makes all the difference when brushed on mid roast.
03 -
  • Pat the chicken dry before marinating so the sauce adheres instead of sliding off.
  • Do not skip the resting step after roasting, those juices need a moment to settle before you slice.

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