Sweet-Savory Char Siu Chicken

This char siu chicken brings authentic Chinese BBQ flavor right to your home kitchen with juicy chicken thighs glazed in a sweet and savory marinade. The caramelized coating and tender meat will transport you straight to your favorite Cantonese restaurant without leaving your dining room.

I first made this char siu chicken when I was craving the flavors of Chinatown but couldn't make the trip. Now it's become our Friday night tradition, with my husband requesting it almost weekly as our special end-of-week treat.

Ingredients

• Hoisin Sauce A thick fragrant sauce that adds sweet and salty depth to the marinade look for a quality brand without corn syrup for best results
• Soy Sauce Provides the umami foundation choose low sodium if you prefer to control the salt level
• Honey Balances the saltiness and creates that signature sticky glaze raw honey offers the best flavor
• Chinese Rice Wine Or dry sherry adds subtle acidity that tenderizes the meat and enhances flavors
• Oyster Sauce Rich and briny this ingredient adds complexity to the marinade premium brands have cleaner flavor
• Chinese Five Spice Powder The aromatic soul of char siu with star anise cloves cinnamon fennel and Sichuan peppercorn
• Chicken Thighs Use bone in for maximum flavor and juiciness though boneless works well for faster cooking

Step-by-Step Instructions

Prepare The Marinade

Combine hoisin sauce soy sauce honey rice wine oyster sauce five spice powder minced garlic and minced ginger in a bowl and whisk until completely smooth. The marinade should have a rich reddish brown color and a consistency that will coat the back of a spoon. For authentic color add red food coloring if desired though I find the natural color equally appetizing.

Marinate The Chicken

Place chicken thighs in a zip top bag or shallow dish and pour the marinade over them. Massage the marinade into the meat ensuring each piece is thoroughly coated. Seal or cover and refrigerate for at least 2 hours but preferably overnight. The longer marinating time allows the flavors to penetrate deeply into the meat creating that distinctive char siu flavor throughout.

Prepare For Cooking

Remove chicken from refrigerator 30 minutes before cooking to bring to room temperature which ensures more even cooking. Preheat your grill to medium high heat or oven to 400°F. If using the oven line a baking sheet with foil and place a rack on top to allow air circulation around the chicken.

Cook The Chicken

For grilling place chicken on oiled grates and cook for 6 to 7 minutes per side until the internal temperature reaches 165°F. Brush with remaining marinade during the last few minutes of cooking to create a glossy glaze. For oven method roast for 20 to 25 minutes basting halfway through with additional marinade until caramelized and fully cooked.

Rest And Serve

Allow chicken to rest for 5 minutes after cooking which helps the juices redistribute throughout the meat. Slice against the grain and garnish with sliced green onions and sesame seeds if desired. The resting period is crucial for maintaining juiciness so dont skip this step despite how tempting the aroma will be.

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The five spice powder is truly the heart of this recipe. My grandmother who grew up in Hong Kong taught me that balancing these five elements creates harmony in cooking just as traditional Chinese medicine seeks harmony in the body. Every time I open that jar of spice I think of her kitchen and how she measured ingredients not with tools but with decades of intuition.

Perfect Sides For Char Siu Chicken

Char siu chicken pairs beautifully with simple steamed rice which soaks up the delicious sauce, but you can elevate your meal with traditional Cantonese accompaniments. Try serving it with stir-fried bok choy with garlic, which provides a crisp green contrast to the rich meat. Another authentic option is a simple cucumber salad dressed with rice vinegar and a touch of sugar, offering a cool, refreshing counterpoint to the sweet and savory chicken. For a complete feast, include some steamed mantou buns which can be used to make mini char siu sandwiches.

Storage And Reheating

Char siu chicken refrigerates exceptionally well, maintaining its flavor for up to four days in an airtight container. The flavors actually continue to develop, making day-two char siu sometimes even more delicious than fresh. When reheating, avoid the microwave which can toughen the meat. Instead, place the chicken in a 300°F oven covered with foil and add a tablespoon of water to the bottom of the dish. Heat for about 10 minutes until just warmed through. For meal prep, you can freeze individual portions for up to three months. Thaw overnight in the refrigerator before reheating for best texture.

Authentic Variations

While this recipe offers an accessible version of char siu that works beautifully with chicken, traditional Cantonese char siu is made with pork shoulder or pork belly. If you'd like to try a more authentic version, simply substitute 2 pounds of pork shoulder cut into long strips for the chicken. The cooking time will increase to about 30-40 minutes, and you'll want to roast at a slightly lower temperature (375°F) while basting frequently. For the most authentic color, Chinese red fermented bean curd (rather than food coloring) provides both color and an additional layer of umami flavor that's worth seeking out at Asian markets.

Common Recipe Questions

→ Can I use chicken breast instead of thighs?

Yes, you can substitute chicken breasts, but be careful not to overcook them as they tend to dry out more easily than thighs. Consider reducing the cooking time by 5-7 minutes and using a meat thermometer to ensure they reach 165°F (74°C) without becoming tough.

→ Is the red food coloring necessary?

No, the red food coloring is completely optional. It's traditionally used to give Char Siu its signature red color, but it doesn't affect the flavor. Many home cooks skip this ingredient with excellent results.

→ What can I substitute for Chinese rice wine?

If you don't have Chinese rice wine (Shaoxing wine), you can substitute dry sherry as mentioned in the ingredients. In a pinch, dry white wine or even apple juice with a splash of vinegar can work, though the flavor will be slightly different.

→ How long can I marinate the chicken?

While the recipe calls for 2-3 hours of marinating, you can marinate the chicken for up to 24 hours in the refrigerator for even more flavor development. However, avoid marinating longer than that as the acids in the marinade can break down the protein too much.

→ Can I make this dish ahead of time?

Absolutely! This Char Siu Chicken is excellent for meal prep. You can prepare the marinade and chicken up to 2 days ahead, keeping them refrigerated. Once cooked, the chicken stays flavorful for up to 4 days in the refrigerator, making it perfect for planned leftovers.

→ What's the best way to reheat leftovers?

For the juiciest results, reheat leftovers in a 300°F (150°C) oven, covered with foil, for about 10-15 minutes. You can also microwave on 70% power with a damp paper towel over the chicken to help retain moisture. Avoid high heat reheating which can dry out the meat.