There’s something undeniably comforting about the glossy, sticky, sweet, and savory glaze of Char Siu Chicken. It’s the kind of dish that takes me straight back to bustling street markets and sizzling food stalls, where every bite is bursting with flavor. Char Siu, traditionally made with pork, takes on a new personality with chicken—slightly leaner but still rich, deeply marinated, and caramelized to perfection.

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I’ve always loved how versatile Char Siu Chicken is. It makes a brilliant centerpiece for dinner when paired with steamed jasmine rice and stir-fried vegetables, but it also works beautifully chopped into noodle bowls or tucked into bao buns. The best part? Once you’ve tried this homemade version, you may never want to go back to takeout again.

Why You’ll Love This Char Siu Chicken

Incredible Flavor: A balanced marinade of hoisin, honey, soy sauce, and Chinese five spice creates a perfect sweet and savory harmony.
Simple Ingredients: Everything can be found in most grocery stores or Asian markets.
Oven or Grill Friendly: Whether you’re after that perfect char from the grill or the convenience of baking, this recipe handles both.
Meal Prep Dream: Make a big batch and enjoy it in multiple ways throughout the week.

What Cut of Chicken Works Best for Char Siu Chicken?

Boneless, skinless chicken thighs are my go-to for this recipe. They stay juicy, soak up the marinade beautifully, and get that irresistible caramelized edge when cooked. However, bone-in thighs or drumsticks can also be used if you’re looking for more flavor and don’t mind a bit of extra cooking time. Chicken breast is an option too, though it tends to be leaner and less forgiving if overcooked—so keep an eye on it if you go that route.

Options for Substitutions

Whether you’re working with pantry limitations or dietary preferences, there’s room for flexibility in this Char Siu Chicken recipe:

Soy Sauce: Swap with tamari or coconut aminos for a gluten-free version.
Hoisin Sauce: Try a mix of miso paste and a touch of brown sugar if you’re out.
Honey: Maple syrup or brown sugar can replace honey for a slightly different sweetness.
Chinese Five Spice: If you don’t have it, mix equal parts cinnamon, star anise, fennel seeds, cloves, and a pinch of black pepper.
Shaoxing Wine: Dry sherry or mirin are great alternatives if this Chinese cooking wine isn’t available.

Ingredients for This Char Siu Chicken

Chicken Thighs – Boneless, skinless thighs are ideal for soaking up the marinade and delivering juicy, tender meat with a slightly crisp edge when cooked.
Hoisin Sauce – This thick, fragrant sauce forms the backbone of the marinade, bringing depth and a touch of sweetness.
Soy Sauce – Adds the savory umami base and helps balance the sweetness in the glaze.
Honey – Essential for that shiny, sticky finish and subtle sweetness that caramelizes beautifully.
Brown Sugar – Enhances the rich flavor and helps deepen the glaze’s color as it cooks.
Chinese Five Spice Powder – A crucial aromatic blend that gives the chicken its signature Char Siu profile.
Garlic – Freshly minced for a kick of sharp, savory flavor in the marinade.
Ginger – Adds warmth and a slight zing that cuts through the richness.
Shaoxing Wine – Introduces a subtle tang and complexity; it’s what rounds out the marinade with depth.
Sesame Oil – Just a touch for its nutty aroma that complements the overall flavor.
Red Food Coloring (optional) – Traditionally used for the signature red hue, but you can skip it for a more natural presentation.

Step 1: Prepare the Marinade

In a medium bowl, whisk together hoisin sauce, soy sauce, honey, brown sugar, garlic, ginger, Chinese five spice powder, Shaoxing wine, and sesame oil. If using red food coloring, add a few drops here to achieve that traditional Char Siu look.

Step 2: Marinate the Chicken

Place the chicken thighs in a large zip-top bag or shallow container and pour the marinade over them. Seal or cover tightly, ensuring each piece is well coated. Refrigerate for at least 4 hours, preferably overnight for the deepest flavor.

Step 3: Preheat and Prepare for Cooking

Preheat your oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Arrange the marinated chicken on the rack, allowing excess marinade to drip off. Reserve leftover marinade for basting.

Step 4: Roast the Chicken

Bake the chicken for 20 minutes. Remove from the oven, baste generously with the reserved marinade, and return to cook for another 10–15 minutes, or until the edges are caramelized and slightly charred.

Step 5: Rest and Slice

Let the chicken rest for about 5 minutes after removing it from the oven. Slice into strips and serve hot, garnished with chopped green onions if desired.

How Long to Cook the Char Siu Chicken

Char Siu Chicken typically needs about 30 to 35 minutes in a preheated 400°F (200°C) oven. Begin by roasting for 20 minutes, then baste and continue cooking for another 10 to 15 minutes until the chicken is deeply caramelized and cooked through. For best results, check that the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh.

Tips for Perfect Char Siu Chicken

Marinate Overnight: The longer the chicken sits in the marinade, the richer and deeper the flavor will be.
Use a Rack: Elevating the chicken allows air to circulate and helps it roast evenly while keeping the bottom from getting soggy.
Baste Often: Don’t skip the basting—it builds layers of glossy, sticky flavor that define this dish.
Watch for Caramelization: Keep an eye on the chicken in the final minutes. You want charred edges, not burnt spots.
Let It Rest: Giving the meat a few minutes to rest after cooking helps the juices settle for a more tender bite.

Watch Out for These Mistakes While Cooking

Skipping the Marinade Time: Rushing the marinating process can leave the chicken bland. Aim for at least 4 hours, but overnight is ideal.
Using Too Much Marinade During Cooking: Excess marinade can burn quickly under high heat. Baste lightly and discard any marinade that’s been in contact with raw chicken if not boiled.
Crowding the Pan: Give each piece of chicken space on the rack. Overcrowding steams the chicken rather than roasting it.
Not Using a Rack: Placing the chicken directly on the foil can lead to soggy bottoms and uneven cooking.
Overcooking: Chicken thighs are forgiving, but it’s still possible to overdo it. Use a thermometer to be sure.

What to Serve With Char Siu Chicken?

Steamed Jasmine Rice

The soft, fragrant rice perfectly complements the rich, sticky glaze of the chicken.

Stir-Fried Bok Choy

A quick sauté with garlic gives this leafy green just the right amount of bite and brightness.

Pickled Vegetables

Something tangy and crunchy like quick-pickled cucumbers or daikon balances out the sweet and savory notes.

Noodles with Sesame Sauce

Warm noodles tossed in a light sesame or peanut sauce make a great companion dish.

Scallion Pancakes

Crispy, flaky pancakes add texture and pair beautifully with the bold flavor of Char Siu.

Chinese Steamed Buns

Slice the chicken and stuff it into soft bao buns with a touch of hoisin and a few cucumber slices.

Fried Rice

A hearty option that makes use of leftovers and rounds out the meal with egg, veggies, and a bit of crunch.

Egg Drop Soup

Light and savory, it’s a soothing starter or side that doesn’t compete with the richness of the chicken.

Storage Instructions

Char Siu Chicken stores exceptionally well, making it great for meal prep. Allow any leftovers to cool completely before storing.

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze cooked chicken for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating: Warm in a 325°F (165°C) oven or in a skillet over medium heat until heated through. A splash of water or extra sauce can help keep it moist.

Estimated Nutrition

Per serving (based on 1 thigh, no additional sides):

Calories: 310
Protein: 24g
Fat: 15g
Saturated Fat: 4g
Carbohydrates: 22g
Sugar: 17g
Sodium: 780mg
Cholesterol: 90mg

These values are approximate and can vary based on the exact ingredients and portion size.

Frequently Asked Questions

What is the difference between Char Siu Chicken and traditional Char Siu?

Traditional Char Siu is made with pork, usually pork shoulder or pork belly. Char Siu Chicken uses the same iconic marinade but swaps the meat, offering a leaner, quicker-cooking alternative.

Can I grill Char Siu Chicken instead of baking it?

Absolutely. Grilling gives fantastic char and smoky flavor. Just grill over medium heat for about 5–7 minutes per side, basting occasionally until fully cooked.

Is the red food coloring necessary?

Not at all. It’s only for appearance and doesn’t affect flavor. Skipping it will give a more natural-looking but equally delicious dish.

Can I make this dish spicier?

Yes, add a bit of chili paste or crushed red pepper flakes to the marinade if you prefer a bit of heat with the sweetness.

What if I don’t have Shaoxing wine?

You can substitute with dry sherry, mirin, or even a splash of apple cider vinegar to mimic its slightly tangy note.

Can I use chicken breast instead of thighs?

You can, but be mindful not to overcook. Chicken breast tends to be drier, so marinating longer and watching your cook time is key.

Is this recipe gluten-free?

It can be! Just ensure you’re using gluten-free soy sauce or tamari, and double-check that your hoisin sauce is gluten-free as well.

How can I use leftovers creatively?

Leftover Char Siu Chicken is great in fried rice, noodle bowls, bao buns, or sliced into a wrap with crunchy veggies and a drizzle of sriracha mayo.

Conclusion

Char Siu Chicken is one of those recipes that punches far above its weight in flavor. It’s sweet, sticky, savory, and deeply satisfying—exactly what comfort food should be. Whether you’re looking to wow guests or just upgrade a weeknight dinner, this dish delivers every time. Try it once, and I’m pretty sure it’ll become part of your regular rotation.