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This easy and delicious authentic Char Siu Chicken is sweet, sticky and full of flavor. It’s great for making ahead of time and serving with freshly steamed rice and vegetables!
Watch the Char Siu Chicken Recipe Video!
Table of Contents
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- boneless skinless chicken thighs – Depending on how large the chicken thigh is, you may need to adjust the time after the first flip until the chicken is cooked to 165F. I’ll aim for a finished temperature of 160F so that the carryover heat with cook it to 165F while it is resting on the cutting board.
- oyster sauce – a sauce made from oyster extract; adds color to the marinade. I recommend Lee Kum Kee, specifically the label with the lady on it.
- hoisin sauce – this sauce is made from fermented soybeans along with sugar, garlic and other spices.
- five spice powder – a true five spice powder includes sichuan peppercorn powder. I’ve found that many in grocery stores are not authentic, so I recommend checking the ingredients before purchasing.
- shaoxing wine – if you can’t use shaoxing wine, you can substitute with sherry, mirin, or even chicken stock
- fermented bean curd – this is an essential ingredient for authentic Char Siu chicken to give the marinade umami and unfortunately there isn’t a great substitute. I’ve linked my preferred brand, but my key suggestion would be to find a deep red variety (that comes from red rice), which also adds to the color.
- red gel food coloring – To get the deep red color, it’s a known secret that restaurants will use red gel food coloring. I recommend wearing disposable gloves when mixing the chicken in the marinade, and 2-3 drops is all you need because it’s much thicker than normal food coloring. If you prefer not to use this, you can omit it, but you will not get the bright red color that restaurants are able to achieve.
- Maltose – Maltose is also known as malt sugar, and is used in Chinese cooking to promote browning and caramelization. It’s most commonly used in roast meat dishes like Char Siu and Peking Duck. I get mine from the Asian grocery store and have also seen it on Amazon.
If you’re in the mood for noodles, try making this Char Siu Chicken with my Soy Sauce Noodles or Beef Chow Fun!
How to Make Char Siu Chicken
1. Marinate Chicken
In a large bowl combine oyster sauce, light soy sauce, hoisin sauce, brown sugar, garlic powder, kosher salt, five spice powder, Shaoxing wine, fermented bean curd and the liquid, and red gel food coloring. Mix until the marinade is smooth.
Add the chicken to the bowl and mix to cover completely in the marinade. Cover and let it marinate in the fridge for at least 1 hour or preferably overnight for best results.
2. Make the Maltose Glaze
In a small bowl, mix together honey, maltose, and the boiling water. Mix until combined and set aside.
3. Bake the Chicken
Preheat the oven to 400F. Line a baking sheet with foil, then place a wire rack on top. Lay the chicken down in a single layer on the rack, leaving at least ½ inch of space between each piece of chicken. Bake the chicken for 15 minutes, then flip the chicken and baste with the glaze. Continue baking for 10 more minutes, then turn the broiler on high and allow the chicken to caramelize for 2-3 minutes.
Transfer the chicken to a cutting board and let rest for 5 minutes before slicing.
Note – Depending on how large the chicken thigh is, you may need to adjust the time after the first flip until the chicken is cooked to 165F. I’ll aim for a finished temperature of 160F so that the carryover heat with cook it to 165F while it is resting on the cutting board.
Char Siu Chicken is best served up with some freshly steamed rice! It will go great with vegetables like my Garlic Bok Choy or Chinese Eggplant with Garlic Sauce.
Looking for more chicken thigh recipes? Try my Air Fryer Chicken Thighs, Grilled Chicken Thighs, or Air Fryer Chicken Skewers!
PRO TIPS
CJ’s Expert Tips + Storage
- Air Fryer: Alternatively, air fry at 400F for 5 minutes. Flip and baste with the excess marinade, then air fry for another 5 minutes until the charred and caramelized.
- To get the deep red color, it’s a known secret that restaurants will use red gel food coloring. I recommend wearing disposable gloves when mixing the chicken in the marinade. (You can also skip using the gel food color but your chicken will not turn out the signature red color.)
- Depending on how large the chicken thigh is, you may need to adjust the time after the first flip until the chicken is cooked to 165F. I’ll aim for a finished temperature of 160F so that the carryover heat with cook it to 165F while it is resting on the cutting board.
- Storage and Reheating – you can reheat the chicken in the microwave for 45 seconds – 1 minute until warm.
- You can marinate the chicken 24-48 hours before cooking – keep it in an airtight container in the refrigerator until ready to cook.
If you tried this Char Siu Chicken Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Char Siu Chicken (VIDEO)
Ingredients
Chicken and Marinade
- 2 lbs boneless skinless chicken thighs
- 2 tbsp oyster sauce
- 2 tbsp light soy sauce
- 2 tbsp hoisin sauce
- 2 tbsp brown Sugar
- 1 tbsp garlic powder
- 1 tsp kosher salt
- 1 tsp five spice powder
- 2 tbsp shaoxing wine
- 1 tbsp fermented bean curd, + 1 tbsp bean curd liquid
- ½ tsp red gel food coloring
Instructions
- In a large bowl combine oyster sauce, light soy sauce, hoisin sauce, brown sugar, garlic powder, kosher salt, five spice powder, Shaoxing wine, fermented bean curd and the liquid, and red gel food coloring. Mix until the marinade is smooth.
- Add the chicken to the bowl and mix to cover completely in the marinade. Cover and let it marinate in the fridge for at least 1 hour or preferably overnight for best results.
- In a small bowl, mix together honey, maltose, and the boiling water. Mix until combined and set aside.
- Line a baking sheet with foil, then place a wire rack on top. Lay the chicken down in a single layer on the rack, leaving at least ½ inch of space between each piece of chicken. Bake the chicken for 15 minutes, then flip the chicken and baste with the glaze. Continue baking for 10 more minutes, then turn the broiler on high and allow the chicken to caramelize for 2-3 minutes.
- Transfer the chicken to a cutting board and let rest for 5 minutes before slicing.
Notes
-
- Air Fryer: Alternatively, air fry at 400F for 5 minutes. Flip and baste with the excess marinade, then air fry for another 5 minutes until the charred and caramelized.
-
- To get the deep red color, it’s a known secret that restaurants will use red gel food coloring. I recommend wearing disposable gloves when mixing the chicken in the marinade. (You can also skip using the gel food color but your chicken will not turn out the signature red color.)
-
- Depending on how large the chicken thigh is, you may need to adjust the time after the first flip until the chicken is cooked to 165F. I’ll aim for a finished temperature of 160F so that the carryover heat with cook it to 165F while it is resting on the cutting board.
-
- Storage and Reheating – you can reheat the chicken in the microwave for 45 seconds – 1 minute until warm.
-
- You can marinate the chicken 24-48 hours before cooking – keep it in an airtight container in the refrigerator until ready to cook.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
