Char Siu Chicken Recipe
If you’re looking for a Char Siu Chicken Recipe that’s bursting with flavor yet easy enough for a weeknight, you’re in the right place. This recipe has become one of my go-to dishes because it perfectly captures the sweet, savory, and slightly smoky essence of traditional Chinese barbecue—without the hassle of a grill. It’s also wonderfully versatile, whether you’re serving it over rice, noodles, or even wrapped in lettuce cups for a light meal.
I love how the marinade creates that signature glossy red-brown glaze that clings to every tender piece of chicken. Plus, it’s quick to pull together, and you can prep ahead to let the flavors really meld. If you’ve been searching for a Char Siu Chicken Recipe that delivers on authenticity and ease, you’re going to enjoy this one just as much as I do.
Ingredients You’ll Need
The magic of this Char Siu Chicken Recipe comes down to a balance of bold, aromatic ingredients that work together like a dream. I always recommend using a good-quality hoisin sauce since it’s the backbone of the flavor and helps achieve that perfect glaze.
- Boneless skinless chicken thighs: These are my favorite for this recipe because they stay juicy and tender, much better than chicken breasts for this style.
- Hoisin sauce: Look for a brand that’s rich and not too salty; this really makes the marinade sing.
- Soy sauce: Adds the essential savory base; low-sodium works if you want to control saltiness.
- Honey: This brings sweetness and helps the chicken caramelize beautifully under heat.
- Garlic (minced): Fresh garlic amps up the savory punch, don’t skip it!
- Grated ginger: Adds a lovely warmth and subtle zing to the marinade.
- Chinese five-spice powder: The key spice blend that gives Char Siu its signature depth and complexity.
- Vegetable oil: For cooking, helps achieve a nice sear without overpowering the flavors.
- Green onions (sliced): Fresh, crunchy garnish to brighten up the dish at the end.
- Sesame seeds: For that extra nutty touch and a little crunch when serving.
Variations
I like to tweak this Char Siu Chicken Recipe depending on my mood or what’s in the fridge. Don’t hesitate to make it your own—the marinade is forgiving and flexible.
- Spicy Char Siu: Add a teaspoon of chili garlic sauce or Sriracha for a spicy kick I love on cooler evenings.
- Char Siu Chicken Wings: Use wings instead of thighs for game-day snacking; cooking times will adjust but give the glaze that same sticky love.
- Low-sugar version: Swap honey for maple syrup or a sugar substitute to lighten it up without losing that caramelization effect.
- Char Siu Tofu: If you want a meatless option, try firm tofu cubes marinated the same way—I promise it’s delicious!
How to Make Char Siu Chicken Recipe
Step 1: Prep and Marinate the Chicken
Start by cutting the chicken thighs into bite-sized pieces—about 1-inch cubes work perfectly for even cooking and stuff-your-face goodness. In a bowl, combine the soy sauce, honey, hoisin sauce, minced garlic, grated ginger, and Chinese five-spice powder. Whisk them well to create a rich marinade. Toss the chicken into the marinade, making sure each piece is well-coated. You’ll want to let this sit for at least 30 minutes, but if you can, I usually marinate mine for several hours or even overnight in the fridge. It makes a noticeable difference in flavor depth.
Step 2: Cook the Chicken to Perfection
Heat the vegetable oil in a large skillet over medium-high heat. Once shimmering, carefully add the chicken pieces in a single layer—you might need to do this in batches to avoid overcrowding, which can steam instead of sear. Let the chicken cook undisturbed for 3-4 minutes on one side until beautifully caramelized. Flip and cook another 3-4 minutes, basting with leftover marinade if you saved some (just be sure to boil any used marinade if you want to brush it on during cooking for safety). The chicken should be glossy, sticky, and fully cooked through.
How to Serve Char Siu Chicken Recipe
Garnishes
I always finish the dish with a sprinkle of toasted sesame seeds and freshly sliced green onions—they add just the right amount of texture and a fresh pop of color. Sometimes I’ll add a drizzle of extra hoisin sauce for that saucy shine.
Side Dishes
This Char Siu Chicken Recipe shines alongside steamed jasmine rice or simple fried rice. It’s also incredible served with stir-fried veggies like bok choy or snap peas to balance the richness. For a lighter touch, I love pairing it with a cucumber salad that adds a cooling crunch.
Creative Ways to Present
For celebrations or when I want to impress guests, I like serving the chicken skewered on bamboo sticks with a scattering of fresh herbs and extra sesame seeds. Another fun idea is layering the chicken in bao buns with pickled veggies and a drizzle of mayo for an addictive Asian fusion treat.
Make Ahead and Storage
Storing Leftovers
I usually store leftover Char Siu Chicken in an airtight container in the fridge for up to 3 days. It keeps incredibly well and sometimes I find the flavors deepen overnight, making it even tastier the next day.
Freezing
This recipe freezes beautifully. I portion the chicken into freezer-safe bags or containers, making sure to squeeze out excess air. Just thaw in the fridge overnight before reheating, and you’re good to go for a quick meal.
Reheating
To keep that lovely glaze and juicy texture, I reheat leftover Char Siu Chicken gently in a skillet over medium heat, adding a splash of water or broth if it starts to dry out. Microwaving works too, but just watch carefully to avoid drying it out.
FAQs
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Can I use chicken breasts instead of thighs for this Char Siu Chicken Recipe?
You can use chicken breasts, but thighs will give you a juicier, more tender result because they have more fat and stay moist during cooking. If you decide on breasts, watch the cooking time carefully since they can dry out faster.
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Is hoisin sauce gluten-free?
Most hoisin sauces contain wheat, so they’re not typically gluten-free. If you need a gluten-free option for this Char Siu Chicken Recipe, look for brands labeled gluten-free or try making a homemade substitute with tamari, honey, and garlic.
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How long should I marinate the chicken for best flavor?
I recommend at least 30 minutes if you’re short on time, but for best flavor and tenderness, marinate the chicken for 4 hours to overnight in the fridge. The longer it marinates, the deeper the flavors penetrate.
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Can I make this recipe in the oven instead of a skillet?
Absolutely! You can bake the marinated chicken on a foil-lined baking sheet at 400°F (200°C) for about 20-25 minutes, flipping halfway through. This method helps mimic the roasted charred edges traditional Char Siu has.
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What’s the best way to reheat Char Siu Chicken without drying it out?
Reheat gently in a skillet over medium-low heat, adding a splash of water or broth to keep the chicken moist. Cover the pan to trap steam and prevent drying out. Microwaving works but be careful to use short bursts on low power.
Final Thoughts
This Char Siu Chicken Recipe truly holds a special place in my kitchen because it’s both comforting and exciting—a dish that feels a little indulgent yet is surprisingly simple to make anytime. Sharing it with friends or family always sparks compliments and repeat requests, which I love. So go ahead, give it a try, and bring a bit of that amazing Chinese barbecue flavor into your own home. Trust me, once you’ve tried this, you’ll be making it again and again!
Print
Char Siu Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Description
This Char Siu Chicken recipe offers a flavorful twist on the traditional Chinese barbecue pork, using tender chicken thighs marinated in a savory and sweet blend of hoisin sauce, soy sauce, honey, garlic, ginger, and Chinese five-spice powder. Grilled or pan-cooked to perfection, this dish is garnished with fresh green onions and sesame seeds, making it a delicious and easy-to-make entree perfect for weeknight dinners or special occasions.
Ingredients
Chicken and Marinade
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons hoisin sauce
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1/2 teaspoon Chinese five-spice powder
- 1 tablespoon vegetable oil
Garnish
- 2 green onions, sliced
- Sesame seeds for garnish
Instructions
- Prepare the Marinade: In a bowl, combine the soy sauce, honey, hoisin sauce, minced garlic, grated ginger, Chinese five-spice powder, and vegetable oil. Mix well until all ingredients are thoroughly incorporated.
- Marinate the Chicken: Add the chicken thigh pieces to the marinade, ensuring each piece is coated evenly. Cover and refrigerate for at least 1 hour, preferably 3-4 hours, to allow the flavors to penetrate the meat.
- Cook the Chicken: Heat a skillet or grill pan over medium-high heat. Add the marinated chicken pieces, cooking for about 5-7 minutes on each side or until the chicken is cooked through and slightly caramelized, turning occasionally to prevent burning.
- Rest the Chicken: Remove the chicken from heat and let it rest for a few minutes to retain its juices.
- Garnish and Serve: Sprinkle the sliced green onions and sesame seeds over the cooked chicken. Serve hot with steamed rice or your favorite side dishes.
Notes
- For a deeper flavor, marinate the chicken overnight.
- Adjust the amount of honey to make the dish sweeter or less sweet according to your preference.
- Use skin-on chicken thighs for extra juiciness if preferred; cooking time may be slightly longer.
- If you like a smoky flavor, finish the chicken under a broiler for 1-2 minutes before garnishing.
- This recipe can be made gluten-free by substituting tamari for soy sauce.
Keywords: Char Siu Chicken, Chinese Chicken Recipe, Hoisin Sauce Chicken, Chinese Five-Spice, Easy Asian Dinner
