I love this char siu chicken because it’s an effortless way to bring restaurant-quality Chinese barbecue into my own kitchen. The glossy glaze clings beautifully to tender chicken thighs, creating a dish that’s both satisfying and visually stunning. It’s perfect for busy weeknights but fancy enough for guests. Plus, it’s versatile—I can serve it with rice, noodles, or even stuffed into bao buns for something extra fun.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.) 1 lb boneless, skinless chicken thighs (trim any excess fat for better caramelization) 2 tbsp soy sauce (regular or light—just not dark) 2 tbsp hoisin sauce 1 tbsp honey (warm slightly to mix easier) 1 tbsp packed brown sugar (dark adds depth, light works too) 1 tbsp apple cider vinegar 1 tsp five-spice powder 1 clove fresh garlic, minced 1 tsp freshly grated ginger
Directions
Mix the marinade: In a bowl, I whisk together the soy sauce, hoisin sauce, honey, brown sugar, apple cider vinegar, five-spice powder, garlic, and ginger until smooth and glossy. I always taste the marinade—it should strike that perfect sweet-salty balance.
Marinate the chicken: I pat the chicken thighs dry to help the sauce adhere, then coat them thoroughly in the marinade. I cover and refrigerate for at least 2 hours (or overnight when I have time for maximum flavor).
Preheat the oven: I set the oven to 375°F (190°C) and line a baking sheet with foil for easy cleanup. If I have a wire rack, I place it on top for even heat circulation.
Bake and baste: I arrange the chicken thighs so they’re not touching and bake for 15 minutes. Then I spoon more marinade over the top and continue baking for another 10–15 minutes, until the chicken reaches 165°F (74°C) and turns sticky and caramelized.
Optional finishing touch: For that authentic char siu look, I switch the oven to broil and cook for 1–2 minutes to let the edges caramelize further.
Rest before slicing: I let the chicken rest for about 5 minutes to keep it juicy before slicing against the grain.
I sometimes grill the chicken instead of baking it—the smoky flavor makes it incredible.
For a lighter option, I use chicken breast, though it’s best not to overcook it.
To make it gluten-free, I swap soy sauce for tamari and check that the hoisin sauce is gluten-free.
When I want extra heat, I stir a teaspoon of chili paste or Sriracha into the marinade.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I skip the microwave to avoid turning the glaze sticky or chewy. Instead, I reheat it in a skillet over medium heat or under the broiler for a few minutes until it’s hot and slightly crisp again. If the glaze thickens too much, I add a splash of water to bring back its glossy texture.
FAQs
Can I grill the chicken instead of baking it?
Yes! I love grilling this chicken for that smoky, slightly charred flavor. Just watch closely—the sugars in the glaze can burn quickly.
What type of chicken works best?
I always use boneless, skinless chicken thighs—they stay juicy and absorb the marinade beautifully.
Can I marinate the chicken too long?
Overnight is perfect, but more than 24 hours can make the texture too soft due to the acidity in the marinade.
How do I know when the chicken is cooked?
I check that the internal temperature reaches 165°F (74°C) and the outside is deep reddish-brown and glossy.
What if I don’t have hoisin sauce?
I mix 1 tablespoon soy sauce, 1 tablespoon honey, and 1 teaspoon peanut butter or miso paste as a quick substitute.
Can I make this recipe ahead of time?
Yes, I often marinate the chicken the night before and bake it right before serving. It reheats beautifully, too.
Why is my glaze burning?
The sugar in the marinade caramelizes quickly. I avoid placing the chicken too close to the broiler and watch it carefully during the final minutes.
What should I serve with char siu chicken?
I usually serve it over jasmine rice with a side of stir-fried bok choy or steamed broccoli. It’s also great in bao buns or noodle bowls.
How can I make it spicier?
I add a little chili oil, Sriracha, or crushed red pepper flakes to the marinade for a subtle heat that balances the sweetness.
Conclusion
This irresistible char siu chicken is one of those dishes that never fails to impress. I love how a handful of pantry ingredients transform into something so rich, sticky, and satisfying. Whether I bake it for an easy weeknight dinner or grill it for guests, it always disappears fast. With its glossy glaze, deep caramel flavor, and simple prep, this recipe proves that takeout-style magic can absolutely happen in my own kitchen.
This irresistible Char Siu Chicken brings classic Cantonese barbecue flavor to your kitchen with just 10 minutes of prep. Juicy chicken thighs are marinated in a sweet, savory glaze of honey, hoisin, soy, and warm spices, then roasted to sticky, caramelized perfection.
Ingredients
1 lb boneless, skinless chicken thighs, trimmed
2 tbsp soy sauce (regular or light)
2 tbsp hoisin sauce
1 tbsp honey (warmed slightly)
1 tbsp packed brown sugar
1 tbsp apple cider vinegar
1 tsp Chinese five-spice powder
1 clove garlic, minced
1 tsp freshly grated ginger
Instructions
In a bowl, whisk together soy sauce, hoisin sauce, honey, brown sugar, vinegar, five-spice powder, garlic, and ginger until smooth.
Pat chicken thighs dry and coat them thoroughly in the marinade. Cover and refrigerate for at least 2 hours or overnight for deeper flavor.
Preheat oven to 375°F (190°C). Line a baking sheet with foil and place a wire rack on top if available.
Arrange chicken on the rack and bake for 15 minutes. Baste with reserved marinade, then bake another 10–15 minutes, until chicken reaches 165°F (74°C) and glaze is sticky.
For extra caramelization, broil for 1–2 minutes until edges darken slightly.
Let chicken rest 5 minutes, then slice against the grain. Serve hot with rice or noodles.
Notes
Grill instead of bake for a smoky charred flavor.
Use chicken breast for a leaner option—avoid overcooking.
To make gluten-free, substitute tamari for soy sauce and use gluten-free hoisin.
Add chili paste or Sriracha for extra heat.
Reheat gently in a skillet or under the broiler to restore the glossy texture.
