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
Scale
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.
