Ingredients
- 2 lbs (900 g) boneless chicken thighs or breasts
- 3 tbsp hoisin sauce
- 2 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tbsp brown sugar
- 2 cloves garlic, minced
- 1 tsp five-spice powder
- 1 tsp sesame oil
- ½ tsp red food coloring (optional, for traditional char siu color)
Instructions
- Prepare the marinade: In a bowl, mix hoisin sauce, honey, soy sauce, oyster sauce, Shaoxing wine, brown sugar, garlic, five-spice powder, sesame oil, and food coloring (if using).
- Marinate the chicken: Place chicken in a resealable bag or dish and pour in the marinade. Coat well and refrigerate for at least 4 hours (overnight is best).
- Preheat oven: Set to 400°F (200°C). Line a baking tray with foil and place a wire rack on top.
- Bake: Arrange chicken on the rack, reserving marinade. Bake for 15 minutes, then brush with reserved marinade. Flip and brush again.
- Finish cooking: Bake another 10–15 minutes, brushing once more, until chicken is cooked through and slightly caramelized.
- Serve: Slice and serve hot with steamed rice or noodles.
Tip: For an authentic charred finish, broil the chicken for the last 2–3 minutes.
If you want, I can also give you a grilled BBQ-style version of this Char Siu Chicken for extra smoky flavor.