Char Siu Chicken
Indulge in the comforting flavors of Char Siu Chicken, featuring a sweet and sticky glaze that brings warmth and joy to weeknight dinners and festive gatherings.
Ingredients
For the Marinade
- 1.5 pounds boneless skinless chicken thighs juicy and forgiving; thighs stay tender
- 1/3 cup hoisin sauce adds savory sweetness and depth
- 2 tablespoons soy sauce use low-sodium for a healthier option
- 2 tablespoons honey gives that glossy, caramelized finish
- 1 teaspoon Chinese five-spice powder aromatic warmth: star anise, clove, cinnamon notes
- 1 tablespoon rice vinegar brightens the glaze
- 1 teaspoon sesame oil toasted nuttiness
- 3 cloves garlic, minced pungent and soulful
- 1 tablespoon fresh ginger, grated zesty lift
- red food coloring optional, a few drops for traditional color (leave out if you prefer natural)
For Garnish
- green onions for garnish
- toasted sesame seeds for garnish
Instructions
Preparation
- Make the marinade: In a bowl, whisk together hoisin, soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and five-spice. Add a drop of red food coloring if using.
- Marinate the chicken: Place the chicken thighs in a zip-top bag or shallow dish and pour half the marinade over them. Reserve the other half for basting and finishing. Marinate for at least 30 minutes or up to overnight.
- Preheat and prepare: Preheat your oven to 425°F (220°C) and line a baking sheet with foil.
Cooking
- Roast or grill: Place chicken on the sheet or pan and roast for 12–15 minutes, basting once with reserved marinade. Flip, baste again, and roast another 8–10 minutes until the glaze is sticky and the internal temperature reaches 165°F (74°C).
- Broil for finish (optional): For caramelized edges, broil for 2–3 minutes, watching carefully so it does not burn.
- Rest and slice: Let the chicken rest for 5 minutes, then slice into generous pieces and spoon any sticky pan juices over the top. Garnish with chopped green onions and toasted sesame seeds.
Notes
For a smoky twist, add a splash of smoked soy or finish briefly over a hot grill. Store leftovers in an airtight container for up to 3 days; freeze cooked slices for up to 2 months.