Char Siu Chicken

why make this recipe

Char Siu Chicken gives you bold sweet and savory flavors with little fuss. It uses common pantry items. The marinade makes the chicken sticky and tasty. You can serve it with rice, noodles, or in buns. This dish works for weeknights and for guests.

introduction

Char Siu Chicken uses a simple mix of soy, hoisin, honey, brown sugar, rice wine, five-spice, garlic, and ginger. It marinates the chicken and bakes to a sticky finish. If you like quick chicken ideas, try a similar easy recipe like 15-minute garlic butter chicken bites for a fast weeknight change.

how to make Char Siu Chicken

Mix the sauce, marinate the chicken, then bake. Basting in the oven gives a sticky glaze. Let the meat rest so juices settle, then slice and serve. Follow the steps below for a good result.

Ingredients :

1 lb boneless, skinless chicken thighs
2 tbsp soy sauce
2 tbsp hoisin sauce
1 tbsp honey
1 tbsp packed brown sugar
1 tbsp rice wine
1 tsp five-spice powder
1 clove fresh garlic, minced
1 tsp freshly grated ginger

Directions :

Whisk together soy sauce, hoisin sauce, honey, brown sugar, rice wine, five-spice powder, garlic, and ginger in a bowl.
Pat chicken thighs dry and marinate in the mixture, covering and refrigerating for at least 2 hours or overnight.
Preheat the oven to 375°F (190°C) and line a baking sheet with foil.
Arrange the marinated chicken on the baking sheet, ensuring they are not touching.
Bake for 15 minutes, then baste with the marinade and bake for another 10-15 minutes until cooked through and sticky.
Let sit for 5 minutes before slicing.
Serve with rice or in bao buns.

how to serve Char Siu Chicken

Slice the chicken thin and place it over steamed rice or noodles. Put slices into steamed bao buns with cucumber and scallions. Add a side of quick pickles or steamed greens to balance the sweet sauce.

how to store Char Siu Chicken

Cool the chicken to room temperature. Store in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until hot. For longer storage, freeze in a sealed container for up to 2 months. Thaw in the fridge before reheating.

tips to make Char Siu Chicken

• Marinate at least 2 hours for better flavor; overnight is best.
• Pat the chicken dry before marinating to help the glaze stick.
• Use a meat thermometer; chicken is done at 165°F (74°C).
• Baste once or twice while baking to build a sticky coat.
• If you want more char, broil for 1-2 minutes at the end, watching closely.

variation (if any)

• Pork version: Swap chicken thighs for pork shoulder or pork belly for a classic char siu.
• Spicy: Add 1 tsp chili paste or chili flakes to the marinade.
• Less sweet: Reduce brown sugar and honey by half for a milder glaze.
• Grill: Cook on a hot grill for smoky flavor instead of the oven.

FAQs

Q: Can I use chicken breast instead of thighs?
A: Yes. Chicken breast works, but watch the cooking time so it does not dry out.

Q: Do I need rice wine?
A: Rice wine adds depth, but you can use dry sherry or a little apple juice as a substitute.

Q: Can I make the sauce ahead?
A: Yes. Make the sauce and store it in the fridge for up to 3 days. Mix with chicken when ready to marinate.

Q: Is five-spice powder necessary?
A: It adds the classic flavor. If you do not have it, use a small pinch each of cinnamon and ground star anise or skip it.

Q: How do I get a sticky glaze?
A: Baste with the marinade during baking and finish with a short broil if needed to caramelize the sugars.

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