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Char Siu Chicken with Sweet Hoisin Glaze

Tender chicken thighs marinated in sweet hoisin, honey, and five-spice powder for authentic Chinese barbecue flavor.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces boneless skinless chicken thighs
  • 2 tablespoons light soy sauce
  • 3 tablespoons hoisin sauce
  • 1 tablespoon honey
  • 1 tablespoon sugar
  • 1 tablespoon Shaoxing wine
  • 1 teaspoon sesame oil
  • 1 clove garlic minced
  • 1/2 teaspoon five-spice powder
  • 1/4 cup water
  • 8 drops red food coloring optional
  • salt to taste
  • pepper to taste

Equipment

  • Air fryer or oven
  • medium mixing bowl
  • whisk
  • fork
  • Meat thermometer
  • Baking sheet (if using oven)
  • Parchment paper or foil
  • Plastic wrap

Method
 

  1. In a medium bowl, combine the light soy sauce, hoisin sauce, honey, sugar, Shaoxing wine, sesame oil, minced garlic, five-spice powder, water, salt, pepper, and red food coloring (if using). Whisk until the sugar dissolves completely.
  2. Poke the chicken thighs all over with a fork several times on both sides to help them absorb the marinade.
  3. Place the chicken in the bowl and toss to coat thoroughly with the marinade.
  4. Cover and let the chicken marinate for at least 30 minutes at room temperature, or refrigerate for 2 to 4 hours or overnight for deeper flavor. Do not marinate longer than 12 hours.
  5. When ready to cook, remove chicken from marinade and let excess drip off.
  6. For air fryer method: Preheat air fryer to 375°F (190°C). Place chicken in the basket in a single layer. Cook for 18 minutes, flipping halfway through at the 9-minute mark for even caramelization.
  7. For oven method: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or foil. Arrange chicken thighs on the sheet with space between them. Bake for 18 to 20 minutes until caramelized and internal temperature reaches 165°F.
  8. Let the chicken rest for 5 minutes before slicing against the grain.
  9. Serve with steamed jasmine rice and your choice of vegetables.

Notes

MARINATING TIME: This recipe requires at least 30 minutes marinating time (2-4 hours or overnight recommended for best flavor, maximum 12 hours), not included in the total time listed above.
STORAGE: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over medium-low heat with a splash of water or broth.
SUBSTITUTIONS: If Shaoxing wine is unavailable, use dry sherry or mirin. Chicken breasts can be used instead of thighs but will be less juicy (reduce cook time to 15-17 minutes). Brown sugar or maple syrup can replace white sugar and honey.
MAKE-AHEAD: Freeze marinated raw chicken for up to 2 months. Cooked char siu chicken freezes for up to 1 month.
SERVING SUGGESTIONS: Best served over jasmine rice or noodles with steamed bok choy, gai lan, cucumber salad, or Asian slaw.
PRO TIP: For extra glossy results, reserve 1/4 cup marinade before adding raw chicken. Simmer reserved marinade for 3 to 5 minutes until thickened, then brush over chicken during the last few minutes of cooking.
NUTRITION NOTE: This recipe is high in sodium (approximately 1250mg per serving) due to soy sauce and hoisin sauce. Use low-sodium versions to reduce sodium content if desired.