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Char Siu Chicken

Sticky, sweet Chinese barbecue chicken marinated in hoisin, honey, and five-spice, then baked until caramelized and juicy.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 265
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken thighs trimmed of excess fat
  • 2 tbsp hoisin sauce
  • 2 tbsp soy sauce regular or light
  • 1 tbsp honey slightly warmed
  • 1 tbsp brown sugar packed
  • 1 tbsp rice wine or dry sherry
  • 1 tsp five-spice powder
  • 1 clove garlic minced
  • 1 tsp fresh ginger grated

Equipment

  • medium mixing bowl
  • whisk
  • Zip-top bag or bowl for marinating
  • Rimmed baking sheet
  • aluminum foil
  • Wire rack (optional)
  • Meat thermometer

Method
 

  1. In a medium bowl, whisk together hoisin sauce, soy sauce, warmed honey, brown sugar, rice wine, five-spice powder, minced garlic, and grated ginger until smooth and glossy.
  2. Pat chicken thighs completely dry with paper towels. Trim any large pieces of excess fat.
  3. Place chicken in a zip-top bag or bowl. Pour marinade over the chicken, making sure each piece is well coated. Seal and refrigerate for at least 2 hours, or overnight for best flavor.
  4. Preheat oven to 375°F (190°C). Line a rimmed baking sheet with aluminum foil. Place a wire rack on top if you have one.
  5. Remove chicken from marinade, letting excess drip off. Arrange thighs on the rack with space between each piece. Reserve any leftover marinade.
  6. Bake for 15 minutes. Remove from oven and baste chicken with marinade that has pooled on the pan or use reserved marinade. Return to oven and bake for another 10-15 minutes until internal temperature reaches 165°F.
  7. Optional: For caramelized edges, turn broiler to high and move baking sheet to top rack. Broil for 1-2 minutes, watching carefully to prevent burning.
  8. Let chicken rest for 5 minutes before slicing. Serve over jasmine rice or with stir-fried vegetables.

Notes

Marinating Time: Minimum 2 hours required, overnight preferred for deeper flavor. Storage: Store cooked chicken in an airtight container in the refrigerator for up to 4 days. Flavors improve as it sits. Freezing: Freeze cooked chicken for up to 3 months, or freeze raw marinated chicken for up to 3 months and thaw overnight before cooking. Substitutions: Dry sherry can replace rice wine. Chicken breasts work but need reduced cooking time (20-25 minutes) and can dry out more easily. Tamari for gluten-free. Variations: Add chili garlic sauce for heat. Use bone-in, skin-on thighs for even more flavor (increase cooking time to 35-40 minutes). Traditional red color can be added with a few drops of red food coloring. Reheating: Oven at 350°F for 10-12 minutes works best to restore caramelization. Microwave works but won't be as crispy.