How to Make Char Siu Chicken
1. Prepare the Marinade
In a mixing bowl, combine the honey, light soy sauce, hoisin sauce, oyster sauce, five-spice powder, Shaoxing wine, garlic, and sesame oil. Whisk until fully combined. If you want that classic red hue, add a few drops of red food coloring.
Pro Tip: Letting the sauce sit for 10 minutes helps the spices infuse deeper flavor.
2. Marinate the Chicken
Place your chicken thighs in a zip-top bag or shallow dish. Pour the marinade over the chicken and make sure each piece is fully coated. Cover and refrigerate for at least 4 hours, or preferably overnight for maximum flavor.
3. Preheat Your Oven
Set your oven to 200°C (392°F). If using a grill, preheat to medium-high and oil the grates.
4. Bake the Chicken
Remove the chicken from the marinade (reserve the leftover marinade for basting). Arrange the thighs skin-side up on a lined baking sheet. Bake for 25–30 minutes, basting with reserved marinade every 10 minutes.
5. Caramelize the Skin
Turn the oven to broil/grill for the last 5 minutes to crisp and caramelize the skin. Watch closely — the sugar content in the sauce can burn quickly.
6. Rest and Slice
Let the chicken rest for 5 minutes before slicing. This keeps the juices sealed in and the texture juicy.
How to Serve Char Siu Chicken
You can serve this dish in a variety of ways:
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Over steamed jasmine or fried rice
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With stir-fried noodles
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Sliced into a bao bun with pickled veggies
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As a topping on ramen bowls
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Paired with sautéed bok choy or Chinese broccoli
Tips & Variations
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Cut of Meat: While chicken thighs are ideal for their richness, chicken breasts or drumsticks can work too.
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Sugar Substitute: Replace honey with maple syrup or brown sugar if needed.
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Air Fryer Method: You can cook Char Siu Chicken in an air fryer at 190°C for 20–25 minutes.
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Storage: Keep leftovers in an airtight container for up to 4 days. Reheat in the oven to retain crispness.
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Freezer-Friendly: Marinate and freeze raw chicken for meal prep. Thaw and bake when ready.
Storage Instructions
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Refrigerator: Store cooked Char Siu Chicken in an airtight container for 3–4 days.
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Freezer: Freeze marinated raw chicken for up to 3 months.
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Reheating: Warm in the oven at 160°C (320°F) for 10 minutes or microwave briefly.
Time & Yield
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Prep Time: 10 minutes
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Marinating Time: 4–12 hours
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Cook Time: 30–35 minutes
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Total Time: ~5 hours (including marinating)
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Yield: Serves 2–3 people
Tools Used
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Mixing bowls
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Whisk
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Zip-top bag or marinating container
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Baking sheet + foil or parchment
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Basting brush
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Oven or grill
Final Thoughts
Char Siu Chicken is more than just a meal — it’s an explosion of sweet, savory, and smoky flavors that brings Cantonese BBQ into your kitchen. With just a handful of pantry ingredients and a little patience for marination, this recipe delivers mouthwatering results. Whether you’re cooking for family or meal-prepping for the week, this recipe is a keeper.
