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Char Siu Chicken

A tender, glazed chicken dish marinated in sweet soy and five-spice, perfect for family dinners or festive occasions.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 pounds boneless, skin-on chicken thighs Or breasts if you prefer leaner meat.
  • 3 tablespoons hoisin sauce Swap with oyster sauce for a brinier note.
  • 2 tablespoons soy sauce Use low-sodium if desired.
  • 2 tablespoons honey or maltose Honey is an easy pantry substitute.
  • 1 tablespoon rice vinegar Sub lemon juice for a brighter tang.
  • 1 tablespoon Chinese five-spice powder Reduce to 1 teaspoon if you prefer a subtler flavor.
  • 2 teaspoons sesame oil Toasted sesame oil adds a nutty finish.
  • 3 cloves garlic, minced Use 1 teaspoon garlic powder in a pinch.
  • 1 teaspoon grated fresh ginger Or 1/4 teaspoon ground ginger.
  • 1 tablespoon Shaoxing wine or dry sherry Optional; omit for a non-alcoholic glaze.
  • a few drops red food coloring Completely optional for traditional color.
  • to taste toasted sesame seeds For garnish.
  • to taste sliced green onions For garnish.

Method
 

Preparation
  1. In a medium bowl, whisk together the hoisin sauce, soy sauce, honey, rice vinegar, five-spice, sesame oil, garlic, ginger, Shaoxing wine, and optional food coloring until well combined.
  2. Place chicken thighs in a zip-top bag or a shallow dish and pour the marinade over them, massaging it into the meat. Refrigerate for at least 1 hour, ideally overnight.
Cooking
  1. Preheat the oven to 425°F (220°C). Line a baking tray with foil and place a wire rack on top.
  2. Remove excess marinade from the chicken (reserve for glazing) and arrange them skin-side up on the rack.
  3. Roast for 20 minutes, then brush with the reserved marinade. Rotate the tray and continue roasting for another 10–15 minutes until deeply colored and the internal temperature reaches 165°F (74°C).
  4. For a charred finish, switch to broil for 1–2 minutes but watch closely to prevent burning.
  5. Remove from the oven and let rest for 5–10 minutes before slicing.
  6. Slice the chicken into strips and garnish with toasted sesame seeds and green onions. Serve with steamed rice or noodles.

Notes

For a healthier version, use skinless chicken breasts and bake on a rack to allow fat to drain. Brush extra honey in the final minute of roasting for a lacquered sheen.