Char Siu Chicken (Printable)

Hoisin- and honey-marinated chicken roasted to a sticky, caramelized glaze; served with scallions and sesame.

# What You Need:

→ Chicken

01 - 1¾ pounds boneless, skinless chicken thighs

→ Marinade

02 - 3 tablespoons hoisin sauce
03 - 2 tablespoons soy sauce
04 - 2 tablespoons honey
05 - 1 tablespoon oyster sauce
06 - 1 tablespoon Shaoxing wine or dry sherry
07 - 2 cloves garlic, minced
08 - 1 teaspoon five-spice powder
09 - 1 teaspoon grated fresh ginger
10 - 1 teaspoon sesame oil
11 - ½ teaspoon red food coloring, optional for traditional color

→ Garnish

12 - 2 green onions, thinly sliced
13 - 1 teaspoon sesame seeds

# Steps:

01 - In a mixing bowl, whisk together the hoisin sauce, soy sauce, honey, oyster sauce, Shaoxing wine, minced garlic, five-spice powder, grated ginger, sesame oil, and red food coloring if using, until smooth and well combined.
02 - Add the chicken thighs to the marinade and coat thoroughly on all sides. Cover the bowl and refrigerate for at least 2 hours, preferably overnight for the deepest flavor penetration.
03 - Preheat the oven to 400°F (200°C). Line a baking tray with aluminum foil and place a roasting rack on top to allow air circulation around the chicken.
04 - Remove the chicken from the marinade, letting excess drip off. Reserve the leftover marinade for basting. Arrange the chicken thighs on the roasting rack in a single layer.
05 - Roast the chicken for 15 minutes. Remove from the oven and brush generously with the reserved marinade using a pastry brush. Return to the oven and continue roasting for another 10 to 15 minutes until the glaze is glossy, sticky, and deeply caramelized.
06 - For additional char and smoky character, broil the chicken for 2 to 3 minutes, watching carefully to avoid burning. Remove from the oven and let the chicken rest for 5 minutes before slicing.
07 - Slice the chicken into strips and arrange on a serving platter. Scatter sliced green onions and sesame seeds over the top. Serve alongside steamed jasmine rice and stir-fried greens.

# Expert Hints:

01 -
  • The sticky caramelized glaze tastes like it came from a professional Chinese barbecue shop but the whole thing comes together with pantry staples.
  • It reheats beautifully the next day which means you can make extra and never regret it.
02 -
  • The first time I skipped the overnight marinade the chicken tasted fine but noticeably flat compared to the version that had time to truly soak.
  • Placing the chicken directly on the tray instead of on a rack results in boiled rather than roasted edges which completely changes the texture.
03 -
  • Line your baking tray with foil for the fastest cleanup you have ever experienced after making a sticky glazed dish.
  • Save any leftover marinade and boil it for two full minutes to make a quick dipping sauce that tastes like you planned it all along.

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