Description
Char Siu Chicken is a flavorful Chinese-style grilled or baked chicken recipe featuring a sweet and savory marinade made with hoisin sauce, soy sauce, Chinese rice wine, honey, and aromatic five-spice powder. The chicken is marinated for at least two hours to infuse rich flavors, then cooked either by baking or grilling until caramelized and juicy. This versatile dish is perfect served with steamed rice, stir-fried vegetables, or in 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 appearance)
- 1/2 teaspoon white pepper (optional)
For 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 bowl, whisk together hoisin sauce, soy sauce, Chinese rice wine or dry sherry, honey, brown sugar, oyster sauce, Chinese five-spice powder, garlic powder, grated ginger, sesame oil, and red food coloring if using. Stir well until the sugar dissolves and the mixture is thoroughly combined.
- Marinate the chicken: Place the chicken breasts or thighs into a resealable plastic bag or shallow dish. Pour the marinade over the chicken, seal or cover, and refrigerate for at least 2 hours or preferably overnight to allow deep flavor infusion.
- Preheat your cooking device: For baking, preheat oven to 375°F (190°C). For grilling, preheat grill to medium heat, approximately 350°F (175°C).
- Cook the chicken: For baking, line a baking sheet with parchment paper or a silicone baking mat. Remove chicken from marinade (discard marinade) and place on baking sheet. Bake for 25-30 minutes, flipping halfway through, until internal temperature reaches 165°F (75°C) and surface is slightly caramelized. For grilling, oil the grill grates or use cooking spray to prevent sticking. Grill chicken about 6-8 minutes per side until internal temperature reaches 165°F (75°C) with a slightly charred exterior. Optionally baste chicken with reserved marinade during grilling for enhanced flavor.
- Make the glaze (optional): To thicken any leftover marinade, mix cornstarch with water to create a slurry. Heat remaining marinade in a saucepan over medium heat, stir in slurry, and cook for 2-3 minutes until thickened. Drizzle this glaze over the cooked chicken before serving.
- Serve: Slice the Char Siu Chicken and enjoy it with steamed rice, stir-fried vegetables, or inside bao buns for an authentic taste experience.
Notes
- For the most authentic red color, use red food coloring but it is optional and does not affect flavor.
- Chicken thighs can be used instead of breasts for juicier meat.
- Marinating overnight intensifies the flavor significantly.
- You can baste the chicken while grilling for a more pronounced glaze.
- Ensure chicken is cooked to an internal temperature of 165°F (75°C) for food safety.
- The glaze thickening step is optional but adds a glossy rich finish to the dish.
- Reserve some marinade before placing chicken in it if you plan to baste or make glaze, to avoid contamination.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Chinese
