Name: Char Siu Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 2 h 40 min
Cuisine: Chinese
Ingredients: 1½ lbs boneless, skinless chicken thighs; 2 tablespoons hoisin sauce; 1½ tablespoons honey; 1½ tablespoons soy sauce; 1 tablespoon oyster sauce; 1 tablespoon Shaoxing wine (or dry sherry); 1 teaspoon sesame oil; 1 clove garlic, minced; ½ teaspoon Chinese five spice powder; ½ teaspoon red food coloring (optional); 1 tablespoon brown sugar

Why You’ll Love This Recipe

I love how this recipe transforms simple ingredients into something that looks and tastes like takeout—but better. The marinade is easy to whisk together, and the chicken bakes up juicy with beautifully charred edges. It’s perfect served over rice, tucked into bao, or sliced into noodle bowls. Plus, it smells absolutely incredible while cooking.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1½ lbs boneless, skinless chicken thighs
2 tablespoons hoisin sauce
1½ tablespoons honey
1½ tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon Shaoxing wine (or dry sherry)
1 teaspoon sesame oil
1 clove garlic, minced
½ teaspoon Chinese five spice powder
½ teaspoon red food coloring (optional, for traditional color)
1 tablespoon brown sugar

directions

In a bowl, I whisk together hoisin sauce, honey, soy sauce, oyster sauce, Shaoxing wine, sesame oil, garlic, five spice powder, food coloring (if using), and brown sugar until smooth.
I add the chicken thighs and toss to coat evenly. I cover and refrigerate for at least 2 hours or overnight for best flavor.
When I’m ready to cook, I preheat the oven to 425°F (220°C) and line a baking sheet with foil for easy cleanup. I place a wire rack on top and arrange the chicken on the rack, skin-side up if using skin-on pieces.
I roast the chicken for 25–30 minutes, basting halfway through with the extra marinade. For extra caramelization, I broil the chicken for 2–3 minutes at the end until the edges are nicely charred.
I let the chicken rest for 5 minutes, then slice and serve hot with steamed rice, bok choy, or noodles.

Servings and timing

Prep Time: 10 minutes
Marinating Time: 2 hours (or overnight)
Cooking Time: 30 minutes
Total Time: 2 hours 40 minutes
Servings: 4 servings
Calories per serving: 420 kcal

Variations

I’ve made this with chicken breasts when I needed a leaner option, though thighs stay juicier and more flavorful. For a quick version, I cut the chicken into bite-sized pieces and stir-fry it instead. If I want a spicier kick, I add a teaspoon of chili paste or sriracha to the marinade.

storage/reheating

Leftover char siu chicken keeps well in the fridge for up to 4 days. I reheat it in a skillet over medium heat with a splash of water to keep it moist or warm it in the microwave in short intervals. It also freezes beautifully—just thaw and reheat when ready.

FAQs

Can I grill this instead of baking?

Yes, I often grill it over medium-high heat for 4–5 minutes per side until caramelized and cooked through. It adds great smoky flavor.

Is food coloring necessary?

Not at all. I skip it when I want a more natural look. It just gives that traditional red char siu appearance.

Can I make this with pork?

Definitely. Pork shoulder or pork belly slices work wonderfully—just adjust cooking time based on thickness.

What can I serve this with?

I love it over jasmine rice with steamed greens or tucked into bao buns with pickled vegetables. It’s also great in fried rice or noodle dishes.

Can I marinate for less time?

While overnight gives the best flavor, even 1 hour will work in a pinch. I try to go at least 2 hours if I can.

Conclusion

Char Siu Chicken is one of my favorite ways to bring bold, classic Chinese BBQ flavor into my kitchen with minimal effort. That sticky, savory-sweet glaze caramelizes perfectly in the oven, and the chicken stays juicy and tender every time. Whether I serve it for dinner or slice it into a lunch bowl, it never lasts long.