Char Siu Chicken Recipe

Char Siu Chicken Recipe hits that perfect sweet, salty, sticky spot with juicy chicken and glossy caramelized edges that taste like your favorite Chinese BBQ shop. It works for busy weeknights and casual entertaining, and you can get it on the table in about 45 minutes plus marinating time. I first tested this version on a random Tuesday, and my family asked me to make it again before we even finished the first batch.

Why You Should Try This Char Siu Chicken Recipe

This Char Siu Chicken Recipe gives you restaurant-style flavor with simple grocery store ingredients. You get tender chicken with a lacquered, slightly charred exterior and a sauce that clings to every bite.

You mix the marinade in one bowl, toss the chicken, then let the oven and broiler do the heavy lifting. Cleanup stays easy, and the recipe scales up for meal prep or guests without extra stress.

“Tastes like takeout Char Siu Chicken but even juicier and fresher, and my kids licked the sauce off the plate ★★★★★”

Ingredients You’ll Need

Chicken

• 2 to 2.5 pounds boneless skinless chicken thighs

  • Thighs stay juicy and handle high heat better than breasts.
  • Use bone-in thighs if you like, and just add 5 to 10 minutes to the baking time.

• Optional: 1 pound chicken drumsticks

  • Mix thighs and drumsticks for a fun platter.
  • Keep pieces similar in size so they cook evenly.

Marinade & Sauce

Try to use light soy sauce (regular all-purpose soy) and not dark soy as the base, or the chicken may turn too salty. If you use low-sodium soy sauce, taste the marinade and add a pinch of salt if needed.

• 3 tablespoons light soy sauce
• 2 tablespoons hoisin sauce
  • Lee Kum Kee or Kikkoman hoisin both work well.
• 2 tablespoons oyster sauce
  • Use vegetarian oyster-style sauce if you avoid shellfish.
• 3 tablespoons honey
  • Swap with maple syrup or brown sugar if you run out of honey.
• 2 tablespoons brown sugar, packed
• 1 tablespoon Chinese Shaoxing wine or dry sherry
  • Use unsweetened apple juice or chicken broth if you avoid alcohol in cooking.
• 1 tablespoon ketchup
  • Adds color and tang; any basic American brand works.
• 1 tablespoon Chinese fermented red bean curd, mashed (optional but classic)
  • Look for “Nam Yee” in Asian markets; it gives that signature char siu flavor and color.
• 1 teaspoon toasted sesame oil
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 teaspoon five spice powder
• 1/4 teaspoon white pepper or black pepper

For Basting & Finishing

• 2 tablespoons honey

• 1 tablespoon soy sauce

• 1 tablespoon leftover marinade (only if you reserved it before touching raw chicken)

• 1 to 2 tablespoons water to thin if needed

• 1 to 2 green onions, thinly sliced, for garnish

• 1 teaspoon toasted sesame seeds, for garnish (optional)

Pantry Shortcuts & Substitutions

• Use pre-minced garlic and ginger from a jar if you want to save time.
• Skip the red bean curd if you cannot find it; add 1 extra teaspoon hoisin and 1/2 teaspoon paprika for color.
• Replace five spice powder with a mix of ground cinnamon, ground cloves, and a pinch of ground fennel if needed.

Equipment

• Large mixing bowl or zip-top bag for marinating
• Whisk and measuring spoons
• Baking sheet
• Wire rack that fits inside the baking sheet (helps caramelize the chicken evenly)
• Aluminum foil or parchment paper for easy cleanup
• Basting brush or spoon
• Instant-read thermometer
• Tongs

Tips & Tricks

• Pat the chicken dry with paper towels so the marinade clings better and browns nicely.
• Marinate at least 2 hours, but aim for 8 to 12 hours in the fridge for deeper char siu flavor.
• Reserve a spoonful or two of marinade before you add the raw chicken, and use that safe portion for basting or as a drizzle.
• Line the baking sheet with foil and set a rack on top so fat drips away and the chicken caramelizes instead of stewing.
• Space the chicken pieces out so they do not touch, which helps them brown instead of steam.
• Use the broiler at the end to char the edges lightly, but watch closely so the honey does not burn.
• Check doneness with a thermometer; pull thighs at 170 to 175°F for juicy, tender meat.
• Let the chicken rest 5 to 10 minutes before slicing so the juices stay inside.
• Slice against the grain for the most tender bite, especially if you use chicken breasts.
• Double the marinade and freeze half in a labeled bag with raw chicken for a future easy dinner.

How to Make Char Siu Chicken Recipe

Mix the Marinade

1. Add soy sauce, hoisin sauce, oyster sauce, honey, brown sugar, Shaoxing wine, ketchup, mashed red bean curd, sesame oil, garlic, ginger, five spice powder, and pepper to a large bowl.
2. Whisk until the sugar dissolves and the mixture looks smooth and glossy.
3. Taste a tiny drop and adjust with a bit more honey for sweetness or soy sauce for saltiness.
4. Scoop out 2 tablespoons of marinade into a small bowl and keep it in the fridge for later basting so it stays separate from the raw chicken.

Marinate the Chicken

1. Add the chicken thighs to the large bowl with the marinade.
2. Toss well so every piece gets coated on all sides.
3. Cover the bowl or seal the zip-top bag, then chill in the fridge at least 2 hours and up to 24 hours.
4. Flip the bag or stir the bowl halfway through if you can, so the chicken marinates evenly.

Prep the Pan and Oven

1. Heat the oven to 400°F (200°C).
2. Line a baking sheet with foil or parchment, then place a wire rack on top.
3. Spray the rack lightly with oil or rub it with a bit of neutral oil so the chicken does not stick.
4. Take the chicken out of the fridge and let it sit at room temperature for about 15 minutes while the oven heats.

Arrange the Chicken

1. Place the marinated chicken pieces on the rack in a single layer.
2. Shake off excess marinade back into the bowl so it does not pool on the pan.
3. Leave a little space between each piece so hot air can circulate.
4. Discard any marinade that touched raw chicken and do not use it again.

Bake Until Almost Done

1. Slide the tray into the oven and bake for 15 minutes.
2. Mix the reserved clean marinade with 2 tablespoons honey, 1 tablespoon soy sauce, and a splash of water to make a basting glaze.
3. After 15 minutes, pull the tray out and brush the tops of the chicken generously with the glaze.
4. Return the tray to the oven and bake another 10 to 15 minutes, until the chicken reaches about 165°F in the thickest part.

Broil for Charred Edges

1. Switch the oven to broil on high and move the rack to the upper third of the oven.
2. Brush the chicken one more time with glaze.
3. Broil 2 to 4 minutes, watching closely, until the edges darken and the surface turns sticky and caramelized.
4. Check the internal temperature again and make sure it hits at least 170°F for thighs.

Rest, Slice, and Serve

1. Transfer the Char Siu Chicken to a cutting board and let it rest 5 to 10 minutes.
2. Slice the chicken into strips or chunks, cutting against the grain.
3. Spoon any juices from the pan over the sliced chicken.
4. Sprinkle with sliced green onions and sesame seeds, then serve hot.

What to Serve with Char Siu Chicken Recipe

Char Siu Chicken Recipe pairs beautifully with steamed jasmine rice or simple garlic fried rice that soaks up all that sticky sauce. Add a side of stir fried bok choy, broccoli, or snap peas for crunch and freshness. You can also serve it over noodles with some sautéed veggies for a quick bowl situation. If you pack lunches, tuck leftover char siu chicken into meal prep containers with rice and cucumber slices for an easy grab-and-go option.

Storage Options

• Store leftover Char Siu Chicken in an airtight container in the fridge for up to 4 days.
• Freeze cooked chicken in a freezer-safe bag or container for up to 2 months, and label it with the date.
• Reheat in a 350°F oven, covered, for 10 to 15 minutes until hot, then uncover for a couple of minutes to re-caramelize the surface.
• Use the microwave for quick lunches and splash a teaspoon of water over the chicken before reheating so it stays moist.

Char Siu Chicken Recipe

Char Siu Chicken Recipe hits that perfect sweet, salty, sticky spot with juicy chicken and glossy caramelized edges that taste like your favorite Chinese BBQ shop, ready in about 45 minutes plus marinating time.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 6

Ingredients

  

• 2 to 2½ pounds boneless skinless chicken thighs
• 1 pound chicken drumsticks

• 3 tablespoons light soy sauce
• 2 tablespoons hoisin sauce
• 2 tablespoons oyster sauce
• 3 tablespoons honey
• 2 tablespoons brown sugar, packed
• 1 tablespoon Chinese Shaoxing wine or dry sherry
• 1 tablespoon ketchup
• 1 tablespoon Chinese fermented red bean curd, mashed
• 1 teaspoon toasted sesame oil
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 teaspoon five spice powder
• 1/4 teaspoon white or black pepper

• 2 tablespoons honey
• 1 tablespoon soy sauce
• 1 tablespoon reserved marinade
• 1 to 2 tablespoons water, to thin if needed
• 1 to 2 whole green onions, thinly sliced, for garnish
• 1 teaspoon toasted sesame seeds, for garnish

Instructions

 

1. In a large bowl, whisk together the soy sauce, hoisin sauce, oyster sauce, honey, brown sugar, Shaoxing wine, ketchup, mashed red bean curd (if using), sesame oil, garlic, ginger, five spice powder, and pepper until the sugar dissolves and the mixture is smooth and glossy.
2. Taste a tiny drop and adjust with a bit more honey for sweetness or soy sauce for saltiness if desired.
3. Scoop out about 2 tablespoons of the marinade into a small bowl, cover, and refrigerate to use later for basting. Keep this portion separate from the raw chicken.

1. Pat the chicken dry with paper towels, then add the chicken thighs and optional drumsticks to the large bowl with the remaining marinade.
2. Toss well so every piece is evenly coated on all sides.
3. Cover the bowl or seal everything in a zip-top bag and refrigerate for at least 2 hours and up to 24 hours, flipping or stirring once halfway through if possible for even marinating.

1. Heat the oven to 400°F (200°C). Line a baking sheet with foil or parchment and set a wire rack on top.
2. Lightly oil the rack so the chicken does not stick.
3. Remove the chicken from the refrigerator and let it sit at room temperature for about 15 minutes while the oven heats.

1. Shake excess marinade off each piece of chicken back into the bowl, then arrange the chicken on the rack in a single layer.
2. Space the pieces so they are not touching to allow hot air to circulate and help the chicken brown instead of steam.
3. Discard any marinade that has been in contact with the raw chicken.

1. Place the tray in the oven and bake for about 15 minutes.
2. While the chicken bakes, combine the reserved clean marinade with 2 tablespoons honey, 1 tablespoon soy sauce, and 1 to 2 tablespoons water in a small bowl to make a basting glaze.
3. After 15 minutes, remove the tray from the oven and brush the tops of the chicken generously with the glaze.
4. Return the tray to the oven and bake for another 10 to 15 minutes, until the chicken reaches about 165°F (74°C) in the thickest part.

1. Switch the oven to broil on high and move the rack to the upper third of the oven if needed.
2. Brush the chicken with another layer of glaze.
3. Broil for 2 to 4 minutes, watching closely, until the edges are lightly charred and the surface is sticky and caramelized.
4. Check that the internal temperature of the thighs reaches at least 170°F (77°C) for juicy, tender meat.

1. Transfer the Char Siu Chicken to a cutting board and let it rest for 5 to 10 minutes so the juices redistribute.
2. Slice the chicken into strips or chunks against the grain.
3. Spoon any juices from the pan over the sliced chicken and sprinkle with sliced green onions and sesame seeds.
4. Serve hot with steamed rice and your choice of vegetables or noodles.

Notes

Nutrition Information
Approximate per serving (1/6 of recipe): 360 calories; fat 15 g; saturated fat 4 g; carbohydrates 32 g; fiber 0 g; sugars 27 g; protein 26 g; sodium 1030 mg. Values will vary based on exact chicken amount, brands of sauces, and portion size.