Authentic Char Siu Chicken (Printable)

Juicy chicken thighs marinated in aromatic char siu sauce, roasted until caramelized and glazed

# What You'll Need:

→ Chicken

01 - 2 lbs boneless, skinless chicken thighs

→ Char Siu Marinade

02 - 3 tbsp hoisin sauce
03 - 3 tbsp honey
04 - 2 tbsp soy sauce
05 - 2 tbsp oyster sauce
06 - 1 tbsp Chinese Shaoxing wine or dry sherry
07 - 1 tbsp brown sugar
08 - 1 tbsp sesame oil
09 - 1 tsp five-spice powder
10 - 1 tsp grated fresh ginger
11 - 2 garlic cloves, minced
12 - ¼ tsp red food coloring, optional

→ Garnish

13 - 2 spring onions, finely sliced
14 - 1 tbsp sesame seeds

# Directions:

01 - Whisk together hoisin sauce, honey, soy sauce, oyster sauce, Shaoxing wine, brown sugar, sesame oil, five-spice powder, ginger, garlic, and food coloring in a large bowl until smooth and fully combined.
02 - Add chicken thighs to the bowl, tossing thoroughly to coat all surfaces. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor penetration.
03 - Preheat oven to 425°F. Line a baking sheet with aluminum foil and place a wire rack on top to allow air circulation and even cooking.
04 - Remove chicken from marinade, reserving the liquid for basting. Place chicken pieces on the wire rack with space between each piece for proper caramelization.
05 - Roast for 20 minutes to begin the cooking process and develop initial color.
06 - Brush chicken generously with reserved marinade, turn pieces over, and baste again. Roast for an additional 10-15 minutes, basting once more during this period, until edges are caramelized and internal temperature reaches 165°F.
07 - Let chicken rest for 5 minutes to redistribute juices. Slice against the grain and garnish with spring onions and sesame seeds. Serve immediately with steamed rice or noodles, or allow to cool for room temperature serving.

# Expert Advice:

01 -
  • The marinade does double duty as a basting glaze, building layers of sticky, caramelized flavor
  • Chicken thighs stay impossibly juicy while developing those coveted charred edges
  • It scales beautifully for meal prep and tastes even better the next day
02 -
  • The wire rack is essential for airflow and preventing the chicken from stewing in its own juices
  • Basting during the final 15 minutes prevents burning while building that gorgeous lacquered finish
  • Internal temperature should reach 75°C (165°F) but remove from the oven at 70°C as carryover cooking completes it
03 -
  • Pat the chicken very dry before marinating to help the sauce adhere better during roasting
  • If your oven has a convection setting, use it for even better caramelization and reduce time by 3-4 minutes

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