Name: Char Siu Chicken Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 to 2 1/2 pounds boneless skinless chicken thighs; 3 tablespoons hoisin sauce; 3 tablespoons soy sauce; 2 tablespoons honey; 1 tablespoon Chinese Shaoxing wine; 1 tablespoon oyster sauce; 1 tablespoon ketchup; 1 tablespoon neutral oil; 2 teaspoons toasted sesame oil; 2 to 3 cloves garlic, finely minced; 1 teaspoon grated fresh ginger; 1 to 1 1/2 teaspoons Chinese five spice powder; 1 teaspoon kosher salt; 1 teaspoon sugar; 1 to 2 teaspoons red food coloring; thinly sliced green onions; toasted sesame seeds; lime or lemon wedges

Char Siu Chicken Recipe hits every craving at once: sweet, salty, smoky, sticky, and just a little bit charred around the edges in the best way. It works for busy weeknights or casual entertaining, since you can marinate in 10 minutes and finish the whole thing in about 40 to 45 minutes. I still remember burning my first batch under the broiler, so you can learn from my mistakes instead of repeating them.

Why Char Siu Chicken Recipe Is Worth It

Char Siu Chicken Recipe gives you all the flavor of classic Chinese barbecue pork with easier prep and faster cooking. Chicken soaks up the marinade quickly, so you get deep flavor without an overnight wait.

You also cook it in the oven or on a grill with basic equipment. Cleanup stays simple, and leftovers taste even better the next day in rice bowls or noodles.

Sticky, juicy, and packed with flavor, this Char Siu Chicken Recipe tastes like takeout-level Chinese barbecue from your own kitchen ★★★★★

Ingredients You 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 prefer, and just add 5 to 10 minutes to the cook time.

Marinade

3 tablespoons hoisin sauce
- Any mainstream brand works; I often use Lee Kum Kee.
3 tablespoons soy sauce
- Use low sodium soy sauce if you want more control over salt.
2 tablespoons honey
- Swap with brown sugar or maple syrup if needed.
1 tablespoon Chinese Shaoxing wine
- Substitute dry sherry or unseasoned rice vinegar plus 1 teaspoon extra honey.
1 tablespoon oyster sauce
- Adds depth and umami; skip only if you must, and add 1 extra teaspoon soy sauce.
1 tablespoon ketchup
- Pantry shortcut that adds color and tang.
1 tablespoon neutral oil
- Use canola, avocado, or grapeseed oil.
2 teaspoons toasted sesame oil
2 to 3 cloves garlic, finely minced
1 teaspoon grated fresh ginger
1 to 1.5 teaspoons Chinese five spice powder
- Adjust to taste; it runs strong and aromatic.
1 teaspoon kosher salt
1 teaspoon sugar, if you like extra caramelization
1 to 2 teaspoons red food coloring (optional)
- Classic char siu color, but only for looks. Skip if you prefer natural color.

Garnishes (optional but tasty)

Thinly sliced green onions
Toasted sesame seeds
Lime or lemon wedges

Equipment

Large mixing bowl or zip top bag for marinating
Whisk
Baking sheet
Wire rack that fits inside the baking sheet
Aluminum foil or parchment for easier cleanup
Instant read thermometer
Tongs
Small saucepan and brush if you want to cook extra glaze

Quick Tips & substitutions

Pat chicken dry before marinating so the sauce clings better.
Marinate at least 30 minutes, but 4 to 8 hours gives deeper flavor.
Use chicken breasts if you prefer, and reduce cook time so they stay juicy.
Swap hoisin with extra oyster sauce and a bit more honey if you run out.
Use tamari or coconut aminos for a gluten friendly version.
Line the pan with foil and set the chicken on a rack to keep the bottom from steaming.
Start the chicken in the middle of the oven, then move it closer to the broiler at the end for charred edges.
Save a small portion of marinade before it touches raw chicken if you want extra sauce for serving.
Slice the chicken after a 5 to 10 minute rest so juices stay inside.

How to Make Char Siu Chicken Recipe

Mix the marinade

Add hoisin sauce, soy sauce, honey, Shaoxing wine, oyster sauce, ketchup, neutral oil, sesame oil, garlic, ginger, Chinese five spice, salt, sugar, and food coloring (if using) to a bowl.
Whisk until the mixture looks smooth and glossy with no streaks.
Taste a tiny bit and adjust sweetness or salt to your preference.

Marinate the chicken

Pat the chicken thighs dry with paper towels.
Place the chicken in a large bowl or zip top bag.
Pour the marinade over the chicken and coat every piece thoroughly.
Cover and chill at least 30 minutes, or up to 8 hours for stronger flavor.

Prep the pan and oven

Heat the oven to 400°F.
Line a baking sheet with foil or parchment for easy cleanup.
Set a wire rack on the sheet and lightly oil the rack so the chicken does not stick.

Roast the chicken

Arrange the marinated chicken thighs on the rack in a single layer.
Spoon a little extra marinade over the top of each piece.
Roast for 15 minutes, then flip the pieces with tongs.
Roast another 10 to 15 minutes, until the thickest part reaches 165°F.

Add char and glaze

Switch the oven to broil on high.
Brush the chicken with any marinade left in the bowl that did not touch raw chicken, or use pan juices.
Broil 2 to 4 minutes per side, turning once, until the edges look caramelized and slightly charred.
Watch closely so the sugars do not burn.

Optional: cook extra glaze

Add any reserved clean marinade to a small saucepan.
Bring it to a simmer over medium heat and cook 2 to 3 minutes until it thickens slightly.
Use this cooked sauce for brushing or drizzling over the finished chicken.

Rest and slice

Transfer the chicken to a cutting board and rest it 5 to 10 minutes.
Slice the thighs into strips against the grain.
Sprinkle green onions and sesame seeds on top and serve with lime or lemon wedges.

Recipe Variations

Gluten friendly: Use tamari instead of soy sauce and check labels on hoisin and oyster sauce.
Lower carb: Replace honey and sugar with a low carb sweetener that caramelizes reasonably well, such as allulose.
No refined sugar: Use honey or maple syrup only and skip the extra sugar.
Spicy version: Add 1 to 2 teaspoons chili garlic sauce or sriracha to the marinade.
Air fryer: Cook at 380°F for 14 to 18 minutes, flipping halfway, and finish with a short high temp blast for char.
Grill: Cook over medium heat, about 5 to 7 minutes per side, and move to a cooler zone if it browns too fast.
Vegan: Use extra firm tofu or tempeh, press it, marinate, and cook under the broiler until caramelized.

Ways to Serve Char Siu Chicken Recipe

Over steamed jasmine rice with quick stir fried vegetables.
In a rice bowl with pickled cucumbers, shredded carrots, and a fried egg.
Sliced over garlic noodles or plain ramen with broth.
In lettuce wraps with shredded cabbage and a drizzle of extra sauce.
In a sandwich with cucumber, cilantro, and a little mayo on a soft roll.
Chopped into fried rice or stir fried vegetables for a second day meal.

Storage Success

Store leftover Char Siu Chicken Recipe in an airtight container in the fridge for up to 4 days. Reheat it gently in a skillet over low to medium heat with a splash of water so the glaze loosens and the chicken stays juicy. You can also reheat in the oven at 325°F until warm, or in the microwave in short bursts. Freeze cooled slices in a freezer bag for up to 2 months, and thaw overnight in the fridge before reheating.