Char Siu Chicken

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Ingredients

  • 1.5 lbs (700 g) boneless, skinless chicken thighs (or breasts)
  • 3 tbsp hoisin sauce
  • 2 tbsp honey
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp Chinese Shaoxing wine (or dry sherry)
  • 2 cloves garlic, minced
  • 1 tsp five-spice powder
  • 1 tsp sesame oil
  • 1 tbsp brown sugar
  • Optional: 2–3 drops red food coloring (for traditional char siu look)

Instructions

  1. Prepare Marinade: In a large bowl, mix hoisin sauce, honey, soy sauce, oyster sauce, Shaoxing wine, garlic, five-spice powder, sesame oil, brown sugar, and food coloring if using.
  2. Marinate Chicken: Add chicken pieces to the bowl, coat well, cover, and refrigerate for at least 4 hours (overnight for best flavor).
  3. Preheat Oven: Set oven to 200°C (400°F). Line a baking tray with foil and place a rack over it.
  4. Bake Chicken: Place marinated chicken on the rack, reserving leftover marinade. Bake for 20 minutes.
  5. Baste & Roast: Brush chicken with leftover marinade, flip, baste again, and roast for another 15–20 minutes until cooked through and slightly caramelized.
  6. Optional Broil: For extra char, broil chicken for 2–3 minutes, keeping a close eye so it doesn’t burn.
  7. Serve: Slice and serve hot with steamed rice, noodles, or in bao buns.

Tip: If you prefer, you can grill the chicken over medium heat for that smoky BBQ flavor.

If you want, I can also give you a sticky glaze version of Char Siu Chicken so it’s extra glossy and restaurant-style. Would you like me to prepare that?

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