Char Siu Chicken

Savory, sugary, salty, and slightly charred at the edges—that’s what renders Char Siu Chicken so tempting. The glaze caramelizes just right in the oven, giving you crispy, glossy pieces while the interior remains succulent and moist. It’s the sort of meal that makes you crave to eat directly from the cutting board before it even reaches the plate.

I enjoy preparing a batch of this and utilizing it for various meals. Pack it into Mantou steamed buns, replacing the more conventional pork Char Siu in Char Siu Bao or as an alternative to Crispy Pork Belly in Banh Mi. Alternatively, mix it with Singapore Noodles or use it as an adornment for a bowl of Spicy Miso Ramen. It’s also fantastic on its own, served over a bowl of plain steamed rice or even Coconut Rice.

Char Siu is usually prepared with pork, but I favor this chicken variant for its speed and simplicity. It’s one of those recipes I keep handy for when I desire strong flavor without much effort. Chicken thighs absorb the marinade like a sponge, and since they are forgiving, they remain juicy even if you forget to set a timer.

This recipe utilizes a simplified take on the traditional marinade with pantry staples like hoisin, soy sauce, and five spice powder. Occasionally, I add a few drops of red food coloring for that nostalgic vibrant red appearance, though it’s entirely optional. Serve it over rice, packed into buns, or right from the refrigerator the next day.

Ingredient Notes

The marinade here is the source of all the flavor, and it depends on a few ingredients that are simple to have on hand.

Chicken thighs are the optimal choice for this recipe. They’re tender, delicious, and don’t dry out in the oven like chicken breasts often do. Boneless, skinless thighs also absorb the marinade more uniformly.

Shaoxing wine contributes depth that’s hard to duplicate, but if you lack it, dry sherry or even sake, dry white wine, or mirin can work in a pinch.

Chinese five spice lends the dish its signature warmth. It’s a mix of star anise, cinnamon, fennel, clove, and Sichuan peppercorn, and you only require a small amount to achieve that unique flavor.

Red food coloring: I occasionally add a few drops for that nostalgic bright red shade, but it’s completely optional. Alternatively, you could utilize something more natural like beet powder.

How to Prepare Char Siu Chicken

This is one of those recipes that benefits from a bit of foresight. Marinate the chicken the evening prior and all that remains to do the following day is roast and baste.

1. Mix the marinade components and incorporate the chicken. Allow it to soak overnight in the refrigerator.
2. Cook the chicken on a foil-lined baking sheet in a preheated oven until it’s thoroughly cooked and beginning to caramelize at the edges.
3. As the chicken cooks, simmer the remaining marinade to condense it into a glaze.
4. Baste the chicken with the glaze and place it back into the oven to complete roasting and enhance the color.
5. Allow the chicken to rest, then thinly slice and serve.

Pro Tips for Success

The method is straightforward, but a few minor adjustments can lead to significant improvements.

• Allow the chicken to reach room temperature before cooking to ensure uniform roasting.
• Line your baking sheet with foil to prevent sticking and facilitate cleanup.
• If the marinade begins to burn before the chicken is thoroughly cooked, loosely cover with foil to avoid scorching.
• Simmer the extra marinade until it thickens—it should adhere to a spoon.
• Slice the chicken against the grain for the most tender bite.

What to Accompany It

Char Siu Chicken is robust and flavorful, so it pairs best with simple sides that allow it to shine. I typically serve it with plain jasmine rice or Coconut Rice to absorb the sauce. For something fresh and crunchy, consider a side of Japanese Cucumber Salad or Thai Papaya Salad. When I’m in the mood for a full spread, I’ll include Scallion Pancakes or Dry Fried Green Beans.