This Char Siu Chicken is a tasty dish that brings sweet and savory flavors together. With a quick 10-minute prep time, it’s great for busy days!
No more boring dinners! I love how easy it is to whip this up and make my kitchen smell amazing. Just marinate, bake, and enjoy—yum!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken thighs are ideal for this recipe, but you can swap in chicken breasts if you prefer. Thighs are juicier and more forgiving when cooking!
Hoisin Sauce: This is a star player that adds sweetness and flavor. If you don’t have it, a mix of soy sauce, honey, and a bit of peanut butter can be a nice alternative.
Oyster Sauce: This gives a great umami depth. If you need a substitute, try mushroom sauce for a vegetarian option, or just use more soy sauce if you’re in a pinch.
Chinese Five-Spice Powder: This spice blend adds warmth and complexity. If you can’t find it, use individual spices like cinnamon, cloves, and anise to mimic the flavor.
Red Food Coloring: This makes the chicken visually appealing and “authentic”. If you want to skip it, just know the flavor will still be fabulous without it.
How Do You Get the Perfect Glaze on Your Char Siu Chicken?
Achieving that beautiful, glossy glaze is all about basting and the roasting method. Here’s how to do it right:
- Start your chicken in the oven then baste with marinade after the first 15 minutes.
- Turn the chicken each time you baste so that all sides get that delicious glaze.
- Keep the oven temperature consistent and baste every 5 minutes for the last 10-15 minutes of cooking.
Let your chicken rest for a few minutes after roasting. This keeps it juicy and allows the glaze to set perfectly!
Irresistible Char Siu Chicken
Ingredients You’ll Need:
For the Chicken:
- 1½ pounds boneless, skinless chicken thighs (or breasts if preferred)
For the Marinade:
- 3 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons honey or maltose
- 1 tablespoon Chinese Shaoxing wine (or dry sherry)
- 1 tablespoon oyster sauce
- 1 tablespoon Chinese five-spice powder
- 1 teaspoon red food coloring (optional, for authentic red color)
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 2 teaspoons sugar
- 2 tablespoons water
For Garnish:
- 2 green onions, thinly sliced
How Much Time Will You Need?
This recipe takes approximately 10 minutes of prep time, plus at least 10 minutes for marinating. Then, you’ll need about 30 minutes for roasting, making it a perfect dish for deliciously quick meals!
Step-by-Step Instructions:
1. Create the Marinade:
In a medium bowl, grab a whisk and combine the hoisin sauce, soy sauce, honey, Shaoxing wine, oyster sauce, Chinese five-spice powder, red food coloring (if you’re using it), minced garlic, grated ginger, sugar, and water. Whisk it all together until it’s a smooth blend of flavors!
2. Marinate the Chicken:
Now it’s time for the chicken! Place the chicken thighs (or breasts) in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure every piece is coated. Seal the bag or cover the dish and pop it in the refrigerator. Let it marinate for at least 10 minutes—though if you can wait a little longer (2–4 hours or overnight), the flavors will be even better!
3. Preheat the Oven:
While the chicken is marinating, preheat your oven to 400°F (200°C). A little tip: Line a baking rack placed over a baking tray with foil. This will make clean up a breeze later!
4. Roast the Chicken:
After marinating, arrange the marinated chicken pieces on the rack. Don’t forget to save the excess marinade for basting! Roast the chicken in the oven for about 15 minutes.
5. Basting Time:
Once the 15 minutes are up, take the chicken out and baste it with the reserved marinade. Turn the pieces over and give the other side a good baste too. This step is crucial for that flavorful glaze!
6. Final Roasting:
Continue roasting for another 10-15 minutes, basting every 5 minutes. You’ll know it’s done when the chicken is cooked through and has a lovely glossy glaze with a bit of charring on the edges.
7. Let it Rest:
Remove the chicken from the oven and let it rest for about 5 minutes to keep the juices inside.
8. Serve It Up:
Slice the chicken into delectable pieces and arrange them on a serving platter. Ready for the final touch? Garnish with those thinly sliced green onions for a fresh pop!
9. Enjoy:
Serve warm, and it pairs wonderfully with steamed rice or stir-fried vegetables. Dive in and enjoy the sweet-savory goodness of your homemade Char Siu Chicken!
Can I Use Chicken Breasts Instead of Thighs?
Absolutely! Chicken breasts can be used in place of thighs if you prefer a leaner option. Just be mindful to not overcook them, as breasts can dry out faster. Aim for an internal temperature of 165°F (75°C).
What Can I Substitute for Shaoxing Wine?
If you don’t have Shaoxing wine, dry sherry makes a great substitute! You can also use white wine or even chicken broth as a non-alcoholic option, though the flavor will differ slightly.
How Should I Store Leftovers?
Store any leftover Char Siu Chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in the oven or in a microwave, making sure to add a splash of water to keep it moist.
Can I Make This Recipe in Advance?
Yes! You can marinate the chicken and store it in the refrigerator for up to 24 hours before cooking it. This not only saves time but also allows the flavors to deepen for an even tastier dish!
