Char Siu Chicken

by

Ingredients

  • 2 lbs (900g) boneless, skinless chicken thighs (or breasts)
  • 3 tbsp hoisin sauce
  • 2 tbsp honey (or brown sugar)
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp Chinese Shaoxing wine (or dry sherry)
  • 1 tsp sesame oil
  • 1 tsp five-spice powder
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • Red food coloring (optional, for traditional char siu color)

Instructions

  1. Prepare the Marinade
    • In a bowl, mix hoisin sauce, honey, soy sauce, oyster sauce, Shaoxing wine, sesame oil, five-spice powder, garlic, and ginger.
    • Add a drop or two of red food coloring if you want the classic red char siu appearance.
  2. Marinate the Chicken
    • Place chicken in a large bowl or zip-top bag.
    • Pour in the marinade and mix well to coat each piece.
    • Cover and refrigerate for at least 4 hours (overnight for best flavor).
  3. Cook the Chicken
    • Oven Method: Preheat oven to 400°F (200°C). Place chicken on a foil-lined baking sheet with a wire rack. Bake for 20 minutes, basting halfway through with leftover marinade.
    • Grill Method: Preheat grill to medium heat. Grill chicken for 5–6 minutes per side, basting occasionally until cooked through.
  4. Caramelize for the Char Siu Effect
    • In the last 5 minutes of cooking, brush chicken with extra honey for a glossy, caramelized finish.
  5. Serve
    • Slice and serve over steamed rice, noodles, or in bao buns.
    • Garnish with chopped green onions or sesame seeds if desired.

If you want, I can also make a quick stovetop version of Char Siu Chicken for when you don’t have time to marinate. That would be ready in under 30 minutes. Would you like me to do that next?

Leave a Comment