Description
Char Siu Chicken is a flavorful Chinese-style barbecued chicken marinated in a rich blend of hoisin sauce, soy sauce, Chinese rice wine, and aromatic spices. This recipe offers two cooking methods—baking or grilling—both yielding tender, juicy chicken with a slightly caramelized, sweet, and savory glaze reminiscent of traditional Cantonese BBQ pork. Ideal for a delicious weeknight dinner or special occasion, it pairs wonderfully with steamed rice, stir-fried vegetables, or bao buns.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (or thighs)
Marinade
- 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce (low sodium)
- 2 tablespoons Chinese rice wine (or dry sherry)
- 1 tablespoon honey
- 1 tablespoon brown sugar
- 1 tablespoon oyster sauce
- 1 tablespoon Chinese five-spice powder
- 1 teaspoon garlic powder
- 1 teaspoon grated ginger
- 1 tablespoon sesame oil
- 1/2 teaspoon red food coloring (optional, for traditional red color)
- 1/2 teaspoon white pepper (optional)
Glaze (Optional)
- 2 teaspoons cornstarch (for thickening)
- Water (to mix with cornstarch)
Cooking
- Cooking spray or oil (for grilling or baking)
Instructions
- Prepare the marinade: In a mixing bowl, whisk together hoisin sauce, soy sauce, Chinese rice wine, honey, brown sugar, oyster sauce, Chinese five-spice powder, garlic powder, grated ginger, sesame oil, and red food coloring if using. Stir well until sugar dissolves and the mixture is completely blended.
- Marinate the chicken: Place the chicken breasts or thighs into a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are coated. Seal or cover and refrigerate for at least 2 hours, preferably overnight, to deeply infuse the flavors.
- Preheat the oven or grill: For baking, preheat your oven to 375°F (190°C). For grilling, preheat the grill to medium heat (~350°F).
- Cook the chicken: If baking, line a baking sheet with parchment or a silicone mat. Remove chicken from marinade (discard leftover marinade) and arrange on the baking sheet. Bake for 25-30 minutes, flipping halfway through, until the internal temperature reaches 165°F (75°C) and exterior is caramelized. If grilling, oil the grill grates lightly. Grill chicken for 6-8 minutes per side until fully cooked and slightly charred. Baste with extra marinade if desired during grilling.
- Optional glaze: To create a thicker glaze, pour the remaining marinade into a small saucepan. Mix cornstarch with a little water to make a slurry and add to the marinade. Cook over medium heat, stirring constantly for 2-3 minutes until thickened. Drizzle warm glaze over cooked chicken.
- Serve: Slice the Char Siu Chicken and serve it alongside steamed rice, stir-fried vegetables, or in bao buns for a complete meal.
Notes
- Marinating overnight intensifies the flavor and tenderness of the chicken.
- If you want the traditional red hue, add a small amount of red food coloring; this is optional and purely for appearance.
- Use low sodium soy sauce to control sodium content in the dish.
- Adjust sweetness by increasing or decreasing honey and brown sugar quantities according to your taste.
- For gluten-free version, substitute soy sauce with tamari or coconut aminos and ensure oyster sauce is gluten-free.
- Use chicken thighs instead of breasts for juicier results.
- Make sure chicken reaches an internal temperature of 165°F (75°C) to ensure safety.
- The optional glaze adds extra shine and flavor but the chicken is delicious even without it.
- Leftover Char Siu Chicken keeps well refrigerated for up to 3 days.
