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Char Siu Chicken

# Long And Easy To Read Food Recipe: Classic Homemade Char Siu Chicken

This recipe achieves the distinct sweet, savory, and deep red flavor of traditional Chinese BBQ pork (Char Siu) using tender, juicy chicken thighs, baked and then finished under the broiler for a perfect sticky char.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Preparation
  • 2.5 pounds Boneless, Skinless Chicken Thighs Thighs retain moisture better. Butterfly thick pieces for uniform cooking.
  • 1/2 teaspoon Coarse Sea Salt For seasoning.
Char Siu Marinade
  • 1/4 cup Honey (or Maltose) Use quality liquid honey.
  • 1/4 cup Hoisin Sauce Essential for deep flavor.
  • 2 tablespoons Light Soy Sauce Use standard (not low-sodium) soy sauce.
  • 2 tablespoons Shaoxing Rice Wine Substitute with dry sherry if unavailable.
  • 2 tablespoons Brown Sugar, packed Adds depth to the sweetness.
  • 2 cloves Fresh Garlic, minced Finely mince or grate.
  • 1 teaspoon Fresh Ginger, grated Use fresh, not powdered.
  • 1 teaspoon Five-Spice Powder Do not substitute.
  • 1 teaspoon Sesame Oil For nuttiness.
  • 1/4 teaspoon Red Food Coloring (optional) Liquid or gel; necessary to achieve the classic deep red color.
Glaze and Basting
  • 1/3 cup Reserved Marinade Immediately reserved from the fresh batch before touching raw chicken.
  • 2 tablespoons Honey For extra sticky glaze.
  • 1 tablespoon Water To thin the glaze slightly.

Equipment

  • Mixing bowl
  • Baking sheet
  • Wire Rack
  • Small saucepan
  • Basting Brush
  • Meat Thermometer

Method
 

Step 1: Prepare and Marinate the Chicken
  1. Prep the Chicken: Pat the chicken thighs completely dry using paper towels. If the thighs are very thick, gently butterfly them slightly so they are more uniform in thickness. Season lightly with 1/2 teaspoon of coarse sea salt.
  2. Mix the Marinade and Reserve Glaze Base: In a medium-sized bowl, whisk together all marinade ingredients (honey through red food coloring) until smooth. Immediately scoop out approximately 1/3 cup of the freshly mixed marinade and set it aside in a small bowl. This is the base for your final basting glaze.
  3. Marinate: Add the seasoned chicken thighs to the remaining large batch of marinade. Ensure all pieces are thoroughly coated. Place the chicken and marinade into a large zip-top bag or a covered container. Refrigerate for a minimum of 4 hours, but preferably overnight (12 to 24 hours) for maximum flavor.
Step 2: Bake and Glaze Preparation
  1. Prepare the Oven and Pan: Preheat your oven to 400°F (200°C). Line a large baking sheet with aluminum foil and place a wire rack directly on top. This setup is crucial for achieving char and preventing steaming.
  2. Place the Chicken: Remove the chicken from the marinade, allowing excess marinade to drip off. Discard the leftover marinade from the bag. Arrange the chicken pieces in a single layer on the wire rack, ensuring they do not touch.
  3. Prepare the Basting Glaze: Combine the 1/3 cup of reserved (untouched) marinade with the 2 tablespoons of extra honey and 1 tablespoon of water in a small saucepan. Heat over medium heat, stirring, until it comes to a brief boil and thickens slightly. Remove from heat.
Step 3: Baking and Finishing
  1. First Bake and Baste: Place the chicken on the center rack and bake for 15 minutes. Remove the pan, brush the tops of the chicken liberally with the prepared basting glaze. Flip the chicken pieces over and return the pan to the oven for another 10 minutes.
  2. Char Finish: Remove the pan again. Brush the now-top side of the chicken liberally with the remaining glaze. Increase the oven heat to Broil/Grill (High setting). Place the chicken back under the broiler/grill for 3 to 5 minutes, watching constantly until a beautiful, dark char forms. The internal temperature should reach 165°F (74°C).
  3. Rest and Serve: Transfer the Char Siu Chicken to a clean cutting board and tent loosely with foil. Allow to rest for 5 to 10 minutes. Slice the rested chicken against the grain into thick, diagonal slices. Drizzle any remaining basting glaze over the sliced chicken and serve immediately.

Notes

Marination Time Note: The 45-minute total time listed reflects active prep and cook time. Please account for the mandatory 4+ hour refrigeration time for marinating. If using chicken breasts, reduce the cooking time slightly (12 minutes per side) to prevent drying out. The wire rack is essential for achieving the glossy, caramelized exterior typical of Char Siu.