Authentic Char Siu Chicken (Printable View)

Tender chicken thighs with sweet sticky hoisin-honey glaze, roasted until caramelized and golden.

# What You’ll Need:

→ Chicken

01 - 2.2 lbs boneless, skinless chicken thighs

→ Marinade

02 - 3 tbsp hoisin sauce
03 - 3 tbsp honey
04 - 2 tbsp light soy sauce
05 - 1 tbsp dark soy sauce
06 - 2 tbsp Shaoxing wine or dry sherry
07 - 2 tbsp brown sugar
08 - 1 tsp Chinese five spice powder
09 - 2 garlic cloves, minced
10 - 1 tsp grated ginger
11 - 0.5 tsp red food coloring (optional)
12 - 1 tbsp sesame oil

→ Glaze

13 - 2 tbsp reserved marinade
14 - 1 tbsp honey

# Cooking Steps:

01 - Whisk together hoisin sauce, honey, light soy sauce, dark soy sauce, Shaoxing wine, brown sugar, Chinese five spice powder, minced garlic, grated ginger, red food coloring (if using), and sesame oil in a large bowl until fully combined. Reserve 2 tablespoons of the mixture separately for the glaze.
02 - Add chicken thighs to the bowl with the marinade, turning to coat thoroughly. Cover and refrigerate for at least 2 hours, ideally overnight, for optimal flavor penetration.
03 - Preheat oven to 425°F. Line a baking sheet with aluminum foil and place a wire rack on top.
04 - Arrange marinated chicken thighs on the wire rack. Roast for 15 minutes.
05 - Combine the reserved 2 tablespoons marinade with 1 tablespoon honey in a small bowl.
06 - Remove chicken from oven and brush generously with the honey-marinade glaze. Return to oven and roast for 12-15 minutes longer, basting once more halfway through, until chicken is cooked through and edges are caramelized.
07 - Let chicken rest for 5 minutes before slicing. Serve with steamed rice or noodles, garnished with chopped scallions or sesame seeds if desired.

# Expert Tips:

01 -
  • The sticky glaze gets into every crevice, making each bite an explosion of sweet and savory
  • Chicken thighs stay incredibly tender while developing those gorgeous charred edges
02 -
  • The wire rack is crucial because it lets air circulate and prevents the chicken from stewing in its own juices
  • Don't skip the resting period or you will lose all those precious juices when you slice
03 -
  • If your glaze gets too thick while brushing add a teaspoon of water to thin it out
  • The red food coloring is purely aesthetic and can be skipped without affecting flavor

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