Char Siu Chicken Thighs

Sweet, sticky, and packed with deep umami flavor, Char Siu Chicken brings Cantonese barbecue magic right to your dinner table without a grill or fancy equipment. This recipe transforms humble chicken thighs into melt-in-your-mouth morsels glazed in an irresistible sauce that caramelizes beautifully in the oven—a sure-hit crowd pleaser for weeknights or festive dinners.

The very first time I cooked this, it was on a cool fall evening, and the aroma in my tiny kitchen got my whole family lingering by the oven. Since then, it is the most requested treat meal in our house.

Ingredients

• Boneless chicken thighs: Tenderness and soak up more marinade than breasts, look for thicker, uniform pieces with some fat for juiciness
• Hoisin sauce: Sweet-spicy notes and glossy texture, pick a dark, high-quality bottle with minimal added sugar
• Soy sauce: Deep umami and savory punch, use a naturally brewed one for the truest flavor
• Oyster sauce: Richness and a touch of brininess, check for a version that lists oysters on the first few ingredients
• Honey: Silky, fragrant sweetness and promotes caramelization, use local honey for complexity
• Chinese Shaoxing wine or dry sherry: Gives depth and subtle fermented flavor, choose Shaoxing for authenticity
• Sesame oil: Adds gentle nuttiness, toast a small amount to test for freshness
• Five-spice powder: Layers in complexity, make sure it smells fragrant not dusty
• Brown sugar: Helps achieve that characteristic charred glaze, pick a dark, moist sugar
• Fresh garlic and ginger: Boost brightness and warmth, always grate just before using
• Red food coloring (optional): For that signature hue, select a gel-based one for vibrant color

Instructions

Marinate the Chicken:

Whisk together all sauces, honey, wine, oils, spices, garlic, ginger, and coloring in a large bowl until sugar is dissolved and consistency is smooth. Submerge the chicken thighs fully in this mixture. Cover tightly and chill for no less than four hours, overnight is best, as the marinade deepens flavor and tenderizes the meat through prolonged contact.

Prepare to Bake:

Preheat oven to four hundred degrees Fahrenheit or two hundred Celsius. Set a wire rack over a foil-lined baking pan so air circulates and the glaze drips off. Arrange the marinated thighs skin side upward, giving each one a bit of space for even cooking.

Roast and Baste:

Slide the tray into the middle rack and bake for twenty-five minutes. Every ten minutes, open the oven and brush more marinade over the chicken. This step helps to build a glossy shell layer by layer, getting sticky and rich as it cooks.

Finish with a Char:

Switch oven to broil mode in the last five minutes. Watch closely and rotate the pan if needed so each piece develops a caramelized edge and a hint of char like authentic char siu.

Rest and Serve:

Let the chicken stand on the rack for a few minutes before slicing. Serve over hot steamed rice and scatter green onions for color and flavor.

I have a soft spot for five-spice powder in this recipe. Its aroma brings back memories of wandering Asian markets on Sunday mornings with my dad. The little extra sprinkle just before broiling makes the whole kitchen smell incredible and is my secret for getting everyone to the table before I have even sliced the chicken.

Storage and Leftover Tips

Char Siu Chicken keeps in the refrigerator for up to four days in an airtight container. It reheats best in a toaster oven or under a foil tent in the oven to preserve the caramelized glaze. Thinly slice leftovers and pack into buns with cucumbers or add to stir fried rice for a fast weekday lunch.

Easy Ingredient Swaps

If you do not have Shaoxing wine, a splash of dry sherry or apple juice with a squeeze of lemon will work. Those avoiding oyster sauce can substitute with mushroom soy or more hoisin for a vegetarian version. If you prefer less sweet, just reduce the honey by a half tablespoon and bump up soy for a saltier bite.

Perfect Ways to Serve This

Pile slices onto steamed jasmine rice with quick-pickled carrots for a takeout-style bowl that feels special but is laughably easy. Add to lettuce wraps with herbs for a lighter dinner. Leftovers in hoagie rolls make a homemade char siu banh mi that rarely lasts long in our house.

No matter when or how you serve this Char Siu Chicken, it never fails to deliver a restaurant worthy experience at home with minimal fuss.

Recipe Q&A

→ What cut of chicken works best for this?

Boneless, skinless chicken thighs are ideal for juicy, flavorful results and ease of marinating.

→ Can I prepare the marinade in advance?

Yes, you can mix the marinade a day ahead and store it in the refrigerator until ready to use.

→ Is the red food coloring necessary?

No, it’s optional and only imparts a traditional color. Flavor remains delicious without it.

→ How should I serve the chicken?

Slice and serve warm with steamed rice, noodles, or alongside sautéed vegetables for a complete meal.

→ How can I achieve a caramelized crust?

Finish by broiling the chicken for the last 5 minutes to achieve a browned, glossy exterior.