Authentic Char Siu Chicken (Printable)
Tender chicken thighs in a sweet hoisin-honey marinade, roasted until caramelized and sticky with authentic Cantonese flavors.
# What You’ll Need:
→ Chicken
01 - 2.2 lbs boneless, skinless chicken thighs
→ Marinade
02 - 3 tablespoons hoisin sauce
03 - 3 tablespoons honey
04 - 2 tablespoons light soy sauce
05 - 1 tablespoon dark soy sauce
06 - 2 tablespoons Shaoxing wine or dry sherry
07 - 2 tablespoons brown sugar
08 - 1 teaspoon Chinese five spice powder
09 - 2 garlic cloves, minced
10 - 1 teaspoon grated fresh ginger
11 - 1/2 teaspoon red food coloring (optional)
12 - 1 tablespoon sesame oil
→ Glaze
13 - 2 tablespoons reserved marinade
14 - 1 tablespoon honey
# How-To Steps:
01 - Whisk together hoisin sauce, honey, light soy sauce, dark soy sauce, Shaoxing wine, brown sugar, Chinese five spice powder, minced garlic, grated ginger, red food coloring if using, and sesame oil in a large bowl until thoroughly combined. Reserve 2 tablespoons of the mixture separately for the glaze.
02 - Add chicken thighs to the bowl with the marinade, turning to coat completely. Cover and refrigerate for at least 2 hours, preferably overnight, for optimal flavor penetration.
03 - Preheat oven to 425°F. Line a baking sheet with aluminum foil and place a wire rack on top.
04 - Arrange marinated chicken thighs on the wire rack in a single layer. Roast for 15 minutes.
05 - Combine the reserved 2 tablespoons marinade with 1 tablespoon honey in a small bowl, mixing until smooth.
06 - Remove chicken from oven and brush generously with the honey-marinade glaze. Return to oven and roast for an additional 12-15 minutes, brushing with glaze once more halfway through, until chicken is cooked through and edges are caramelized.
07 - Let chicken rest for 5 minutes before slicing. Serve over steamed rice or noodles, garnished with chopped scallions or sesame seeds if desired.
# Expert Tips:
01 -
- The chicken stays incredibly juicy while developing those gorgeous caramelized edges that make every bite irresistible
- It comes together with ingredients you probably already have in your pantry, yet tastes like it came from a restaurant kitchen
02 -
- The wire rack is nonnegotiable for getting those caramelized edges without burning the bottom of the chicken
- Basting halfway through the final roasting time is what creates those gorgeous sticky layers of flavor
03 -
- Leftovers make incredible fried rice the next day, if you somehow have any remaining
- The glaze can burn quickly in the final minutes so keep a close eye on it