If you have ever dreamed of recreating the irresistible flavors of Chinese BBQ chicken at home, this Char Siu Chicken Recipe is your golden ticket. Juicy, tender chicken thighs are bathed in a luscious marinade packed with fragrant Chinese five-spice, hoisin sauce, a hint of Shao Xing wine, and a touch of honey for that perfect glaze. The result is an unforgettable dish bursting with sweet, savory, and aromatic notes, all beautifully caramelized to achieve the iconic charred finish. Whether you use an air fryer or the oven, you’ll discover just how simple it is to bring this beloved classic straight to your dinner table.
Ingredients You’ll Need
The list of ingredients for this Char Siu Chicken Recipe is wonderfully straightforward yet essential for that authentic flavor. Each item plays a vital role: spices add depth, sauces bring umami richness, and the sugar and honey work together to create that luscious caramelized exterior you crave.
- Chicken thighs, boneless skin-on (800 grams): The ideal cut for juicy, tender meat with crispy skin after cooking.
- Brown sugar (2 tbsp): Adds sweetness and helps with caramelization; you can substitute white sugar if needed.
- Chinese five-spice powder (1 tsp): Provides a warm, aromatic blend of anise, cloves, cinnamon, and more for that signature flavor profile.
- White pepper powder (½ tsp): Offers a subtle heat that enhances the savory elements without overpowering the dish.
- Hoisin sauce or oyster sauce (3 tbsp): Adds depth and a touch of sweetness to balance the spices perfectly.
- Shao Xing wine (1 tbsp): This traditional Chinese cooking wine tenderizes the meat and imparts a nuanced flavor that’s hard to replicate.
- Light soy sauce or all-purpose soy sauce (1 tbsp): Brings umami and saltiness to round out the marinade’s complexity.
- Garlic, grated or paste (1 tsp): Provides a fragrant punch and complements the savory profile beautifully.
- Ginger, finely grated or paste (1 tsp): Adds freshness and a mild spicy warmth.
- Sesame oil or vegetable oil (1 tsp): Gives a hint of nuttiness and aids in browning during cooking.
- Salt (½ tsp): Enhances all the flavors naturally.
- Food coloring mixed with water (½ tsp coloring + 1 tbsp water): Optional but traditional, this gives the chicken that iconic vibrant red hue.
- Honey (1 tbsp): Used for basting to create a sticky, glossy finish packed with sweetness.
- Water (2 tbsp): Helps balance the marinade consistency for easier coating.
- Leftover marinade sauce: Perfect for brushing on during cooking to maximize flavor and moisture.
How to Make Char Siu Chicken Recipe
Step 1: Marinate Your Chicken
Begin by combining all your marinade ingredients—brown sugar, Chinese five-spice, white pepper, hoisin or oyster sauce, Shao Xing wine, soy sauce, garlic, ginger, sesame oil, salt, food coloring diluted in water, and water—in a large mixing bowl. Mix thoroughly to create a luscious mixture that will infuse your chicken with bold flavors. Add the chicken thighs and make sure each piece is completely coated. For best results, marinate the chicken for at least 2 hours or, even better, overnight to let all those fragrant spices sink deeply into the meat.
Step 2: Choose Your Cooking Method
Whether you prefer using an air fryer or an oven, both methods yield outstanding results with slightly different textures and cooking experiences.
Step 3: Air-Fryer Option
Preheat your air fryer to the recommended temperature, then arrange the marinated chicken thighs inside. Cook for about 7-8 minutes, then pull them out to brush generously with the leftover marinade sauce mixed with honey. This basting step infuses extra flavor and promotes that irresistible char. Continue air-frying until the chicken is fully cooked, tender, and delectably charred on the edges.
Step 4: Oven Option
Alternatively, preheat your oven to around 200°C (400°F). Place the chicken thighs on a baking tray lined with foil or parchment paper to catch drips. Bake for 10-12 minutes, then apply the honey-marinade basting sauce before returning them to the oven for a few more minutes until beautifully glazed and cooked through.
Step 5: Rest and Slice
Once your chicken is cooked to perfection, let it rest for a few minutes. This resting period allows the juices to redistribute, ensuring every bite is juicy. Then slice it up to reveal the succulent interior contrasted with the sticky, caramelized exterior.
How to Serve Char Siu Chicken Recipe
Garnishes
Simple garnishes can elevate your Char Siu Chicken Recipe and make your plate pop visually. Sprinkle some chopped green onions or toasted sesame seeds on top for an added crunch and a fresh burst of flavor. A few sprigs of cilantro also add a lovely herbal brightness that cuts through the richness perfectly.
Side Dishes
For a balanced and satisfying meal, pair this dish with fluffy steamed jasmine rice or fragrant coconut rice to soak up all the delicious juices. Stir-fried bok choy or Chinese broccoli makes a crisp and refreshing vegetable accompaniment that complements the sweet and savory chicken effortlessly.
Creative Ways to Present
Looking to impress? Serve your Char Siu Chicken sliced over a bed of garlic noodles for a fusion twist, or pile it high inside steamed bao buns with some crisp cucumber slices and hoisin drizzle for a handheld delight. These creative options bring a fresh take on the classic recipe while keeping all those incredible flavors intact.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container in the refrigerator. Properly stored, your Char Siu Chicken can stay fresh for up to 3 days, making for a brilliant next-day meal that tastes just as good.
Freezing
To extend shelf life, you can freeze cooked Char Siu Chicken. Wrap portions tightly with plastic wrap or place them in a freezer-safe container. It’s best consumed within 2 months for maximum flavor and texture retention.
Reheating
Reheat your chicken gently in the oven at 160°C (325°F) until warmed through to maintain its tenderness and avoid drying out. You can also reheat it briefly in a microwave, but be careful not to overdo it, so you keep that deliciously sticky glaze intact.
FAQs
Can I use chicken breast instead of thighs for this Char Siu Chicken Recipe?
While chicken breasts are leaner, they tend to dry out when cooked at high temperatures needed for char siu. Thighs remain juicy and tender, so they’re the preferred choice for this recipe to achieve that signature texture and flavor.
Is there a vegetarian version of this Char Siu Chicken Recipe?
Absolutely! You can use firm tofu or seitan as a substitute. Marinate them in the same sauce and adjust cooking times to ensure the protein soaks up all those wonderful flavors.
Can I prepare the marinade in advance?
Yes! Making the marinade ahead of time allows flavors to develop even more. Store it in the refrigerator and use within 2 days for the freshest and most balanced taste.
What if I don’t have Shao Xing wine?
If you can’t find Shao Xing wine, dry sherry or a mild white wine can be substituted, but keep the amount moderate to avoid overpowering the marinade.
How do I know when the chicken is fully cooked?
The internal temperature should reach 74°C (165°F). Additionally, the juices should run clear when pierced with a knife, and the exterior will have a sticky, caramelized glaze with a slight char.
Final Thoughts
This Char Siu Chicken Recipe is one of those delightful dishes that feel both impressive and utterly comforting. Its bold flavors and tender, juicy texture never fail to bring people together around the table. Once you try marinating and cooking your own, you might find it turning into your new weeknight favorite or even a star dish for celebrations. So go ahead and give this recipe a try—you’ll be amazed at how easy and rewarding making authentic Chinese BBQ chicken can be!
Print
Char Siu Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 22 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Air Frying
- Cuisine: Chinese
Description
This Char Siu Chicken recipe features tender, boneless skin-on chicken thighs marinated in a flavorful blend of Chinese five spices, hoisin sauce, soy sauce, and garlic, then cooked to perfection either in an air fryer or oven for a deliciously charred and glazed finish. Perfect served with steamed rice and vegetables, it’s an easy and authentic homemade take on the classic Cantonese BBQ chicken.
Ingredients
Chicken and Marinade
- 800 grams Boneless skin-on chicken thighs
- 2 tbsp Brown sugar (or regular white sugar)
- 1 tsp Chinese five spices powder
- ½ tsp White pepper powder
- 3 tbsp Hoisin sauce (or oyster sauce)
- 1 tbsp Shao Xing wine (Chinese cooking rice wine)
- 1 tbsp Light soy sauce (or regular all-purpose soy sauce)
- 1 tsp Garlic (grated or garlic paste)
- 1 tsp Ginger (finely grated or ginger paste)
- 1 tsp Sesame oil (or vegetable oil)
- ½ tsp Salt (or to taste)
- ½ tsp Red food colouring mixed with 1 tbsp water
Basting Sauce
- 1 tbsp Honey
- 2 tbsp Water
- Leftover sauce from the chicken marinade
Instructions
- Marinate the Chicken: In a large mixing bowl, combine brown sugar, Chinese five spices powder, white pepper, hoisin sauce, Shao Xing wine, soy sauce, grated garlic, grated ginger, sesame oil, salt, and red food colouring mixed with water to create the marinade. Add the chicken thighs and coat them well. Cover and marinate for at least 2 hours, ideally overnight to allow the flavors to penetrate thoroughly.
- Air-fryer Cooking Method: Preheat your air fryer according to the manufacturer’s instructions. Place the marinated chicken thighs inside and air-fry for 7-8 minutes. Meanwhile, prepare the basting sauce by mixing honey, water, and leftover marinade sauce. Brush this basting mixture onto the chicken, then continue air-frying until the chicken is fully cooked and nicely charred on the surface.
- Oven Cooking Method: Preheat the oven to 200°C (390°F). Arrange the marinated chicken thighs on a baking tray lined with foil or parchment paper. Bake for 10-12 minutes. Prepare the basting sauce by mixing honey, water, and leftover marinade. Remove the chicken briefly, brush the basting sauce generously on top, then return to the oven and bake further until the chicken is cooked through and nicely glazed.
- Serving: Once cooked, allow the char siu chicken to rest for a few minutes to retain juices. Slice the chicken and serve hot alongside steamed rice and your favorite sautéed or steamed vegetables for a complete meal.
Notes
- Marinating overnight enhances the flavor and tenderness of the chicken.
- Adjust the amount of Chinese five spice powder to taste if you prefer a stronger or milder flavor.
- Red food coloring is optional but provides the characteristic vibrant red color of traditional char siu.
- Ensure the chicken is cooked through entirely, reaching an internal temperature of 75°C (165°F).
- You can substitute Shao Xing wine with dry sherry if unavailable.
- Leftover marinade used for basting should be boiled if you choose to use it as a sauce to ensure safety.
