Description
This Char Siu Chicken recipe offers a deliciously savory and sweet Chinese-style roast chicken infused with classic five-spice, hoisin, and soy flavors. Perfectly marinated and cooked by baking or grilling, the chicken achieves a tender, juicy texture with a slightly caramelized exterior reminiscent of traditional Cantonese barbecue. Ideal for serving with steamed rice, stir-fried vegetables, or in bao buns, this dish brings authentic Asian flavors to your home cooking.
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 the traditional red appearance)
- 1/2 teaspoon white pepper (optional)
- 2 teaspoons cornstarch (for thickening, optional)
- Cooking spray or oil (for grilling or baking)
Instructions
- Prepare the marinade: In a bowl, whisk together the hoisin sauce, soy sauce, rice wine, honey, brown sugar, oyster sauce, Chinese five-spice powder, garlic powder, grated ginger, sesame oil, and red food coloring if using. Stir until the sugar dissolves and the marinade is well 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 the flavors to thoroughly infuse the meat.
- Preheat the oven or grill: For baking, preheat your oven to 375°F (190°C). For grilling, preheat the grill to medium heat, about 350°F.
- Cook the chicken: For baking, line a baking sheet with parchment paper or a silicone baking mat. Remove the chicken from the marinade (discard marinade) and place on the baking sheet. Bake for 25-30 minutes, flipping halfway through, until the internal temperature reaches 165°F (75°C) and the surface is slightly caramelized. For grilling, cook chicken 6-8 minutes per side until grill marks appear and internal temperature reaches 165°F (75°C). Baste occasionally with reserved marinade if desired.
- Finish with glaze (optional): For a thicker glaze, reduce any remaining marinade in a saucepan over medium heat. Mix cornstarch with water and stir into the marinade. Cook 2-3 minutes until thickened, then drizzle over cooked chicken.
- Serve: Slice the Char Siu Chicken and serve alongside steamed rice, stir-fried vegetables, or inside a bao bun for an authentic experience.
Notes
- Marinate the chicken overnight if possible for deeper flavor infusion.
- Use chicken thighs instead of breasts for more tender, juicy results.
- Red food coloring is optional and mainly traditional for achieving the signature red hue.
- Ensure chicken reaches an internal temperature of 165°F to guarantee safe consumption.
- Basting while grilling enhances flavor but discard used marinade to avoid contamination.
- The glaze step is optional but adds extra richness and stickiness to the chicken.
