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Char siu chicken served atop rice and thinly sliced and sauteed cabbage on a white ceramic plate. The plate sits atop a creamy white textured surface surrounded by a blue and white linen napkin, a small white ceramic bowl filled with thinly sliced green onion, a small wooden pinch bowl filled with sesame seeds with a small gold spoon resting inside, and a second plate of char siu chicken with rice and cabbage. A gold fork rests atop the plate at center.

Char Siu Chicken

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  • Author: Jess Larson
  • Prep Time: 15 minutes
  • Marinating Time: 12 - 72 hours
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: serves 4
  • Category: Main Dishes, Chicken Recipes
  • Method: Roasted, Oven
  • Cuisine: Chinese, Asian-Inspired
  • Diet: Gluten Free

Description

Char siu, iconic vibrantly red roasted Chinese BBQ, is one of my all-time favorite meals. Throughout my childhood & to this day, my mom often makes one of two versions – a more traditional succulent & tender char siu pork OR this particular juicy & crisp char siu chicken. If you don’t eat pork or you’re simply more likely to have chicken on hand, this recipe is a great alternative!  

Sticking with tradition, this oven-roasted chicken gets the signature spiced-savory-sweet flavor of char siu from a quick & simple marinade made with just 4 simple staples: soy sauce, dark brown sugar, garlic, & Chinese five spice. If you’re after the signature red color, you can add in a few drops of red food coloring, too.

Once it’s marinated & soaked in all of the flavor, simply roast the chicken in the oven until it’s juicy & tender. If you’re a fan of smoky caramelization & super-crisp chicken skin, finish it off under the broiler for a few minutes before slicing & serving. 

Aside from its deep, rich flavor, the best thing about char siu chicken is its versatility. I most often enjoy it over a bowl of rice & veggies, but you can also use it as an add-in for stir-fried noodles, fried rice, manapua or bao-style buns, & so much more – refer to the blog post, above, for tons of serving suggestions to get you started! 

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (approx. 2.5–3 pounds), trimmed of excess fat
  • 1/4 cup soy sauce (can sub tamari if gluten-free)
  • 2 tablespoons dark brown sugar (can sub regular brown sugar if needed)
  • 1 tablespoon water
  • 2 teaspoons Chinese five spice
  • 1 1/2 teaspoons garlic powder
  • optional: 1/4 teaspoon red liquid food coloring 
  • kosher salt & ground white pepper, to season

Instructions

  1. Prepare the char siu marinade: In a small bowl, combine the soy sauce, dark brown sugar, water, Chinese five spice, garlic powder, & red food coloring (if using). Season with 1 heaping teaspoon kosher salt & 1/4 teaspoon ground white pepper. Whisk to combine well. Transfer 1/2 of the marinade to a small airtight container or jar & reserve for basting the roasted chicken. Char siu marinade mixed in a small clear glass mixing bowl sits atop a creamy white textured surface. A small metal whisk rests inside of the bowl for stirring.
  2. Marinate the chicken: Trim excess skin & fat from the chicken thighs, then flatten them for faster, even cooking by partially cutting the meat away from the bone on both sides, leaving about 1/3 of the bone still attached. Place the chicken thighs in a large airtight container or resealable plastic bag & pour the remaining 1/2 of the char siu marinade over top. Toss to combine, coating the chicken in the char siu marinade well. Cover/seal & transfer to the refrigerator to marinate for at least 12 hours or up to 3 days. The longer you’re able to marinade, the more flavorful the char siu chicken!Chicken char siu marinates in char siu marinade within a large glass mixing bowl. The bowl sits atop a creamy white textured surface.
  3. Roasting prep: About 30 minutes before you’re ready to roast, pull the char siu marinated chicken out of the refrigerator to come to room temperature for more even cooking. Preheat the oven to 425 degrees F, ensuring one oven rack is positioned in the center of the oven & a second oven rack is positioned directly under the broiler. Line a rimmed baking sheet with parchment or foil for easy clean up as desired. Lightly spray a wire rack with cooking spray & set it in the baking sheet. Transfer the char siu marinated chicken thighs to a wire rack, shaking off & discarding any excess marinade. Bone-in, skin-on chicken thighs that have been marinated in char siu marinade sit atop a rack that sits above an aluminum lined baking sheet. The baking sheet sits atop a creamy white textured surface.
  4. Roast the char siu chicken: Place the char siu chicken on the center rack in the preheated oven. Roast 30 minutes, basting the chicken & rotating the sheet pan every 15 minutes. To baste, use a pastry brush or silicone basting brush to generously brush the reserved char siu sauce all over the surface of the chicken. The char siu chicken is ready once it begins to caramelize around the edges & reaches an internal temperature of 160 degrees F, about 30 minutes. (Time under the broiler & carry-over heat will cause the internal temperature to rise to a safe 165 degrees F for serving.)Six pieces of roasted char siu chicken sit atop a wire rack that sits above an aluminum lined baking sheet. The baking sheet sits atop a creamy white textured surface.
  5. Optional: Finish under the broiler: Preheat your oven’s broiler to its highest setting. Place the roasted char siu chicken under the broiler. Broil 3-4 minutes, rotating the pan halfway through, until the surface of the char siu chicken is charred & caramelized as desired – be sure to keep a close eye on it as it broils, as things quickly transition from perfectly caramelized to burnt under the broiler!Six pieces of char siu chicken that have been roasted, broiled, and basted with char siu sauce sit atop a wire rack that sits above an aluminum lined baking sheet. The baking sheet sits atop a creamy white textured surface.
  6. Serve: Allow the roasted char siu chicken thighs to rest for a couple of minutes before slicing & serving. As far as everyday dinners go, my family likes to serve over rice with a quick & easy veggie, like roasted broccoli or sautéed bok choy or cabbage. Roasted char siu chicken is also amazing tucked into steamed buns, nestled in a bowl of ramen or saimin, or tossed into fried rice or stir fry – try our Hawaiian-Style Chow Fun, one of my all-time favorite comfort food meals!Char siu chicken served atop rice and thinly sliced and sauteed cabbage on a white ceramic plate. The plate sits atop a creamy white textured surface surrounded by a blue and white linen napkin, a small white ceramic bowl filled with thinly sliced green onion, a small wooden pinch bowl filled with sesame seeds with a small gold spoon resting inside, and a second plate of char siu chicken with rice and cabbage. A gold fork rests atop the plate at center.

Equipment

Notes

  • Ingredient Notes: 
    • Can I use boneless, skinless chicken instead? Sure! While we love bone-in, skin-on chicken for their richness, juiciness, & crispy skin, boneless chicken breasts or thighs also work well for this char siu chicken recipe. Roast directly on a baking sheet (no rack required) for 15-18 minutes or until cooked through, basting halfway through as directed. If using chicken thighs, remove from the oven, carefully slice, & place under the broiler as directed for a crispy finish. If using breasts, be sure to pound the them out flat or cut them in half lengthwise (butterflied) prior to marinating to ensure they roast up evenly & skip broiling (they will dry out). 
    • Dark brown sugar is one of my family’s favorite pantry ingredients for savory-sweet Asian-inspired meals. Made with a more generous amount of molasses than light brown sugar, dark brown sugar tends to be richer in flavor & yields more caramelly results in marinades & sauces. If you only have light brown sugar on hand, feel free to substitute with regular light brown sugar.
    • Chinese Five Spice is a warm spice blend commonly used in Chinese cooking, & it’s a must-have ingredient if you like to cook Chinese-style dishes at home. While the spices can vary in variety & number (sometimes 5 spice blends are made with more or less than 5 spices!), a Five Spice blend typically includes cinnamon, cloves, fennel, & star anise. It’s readily available in Asian grocery stores or in the spice aisle at most conventional grocery stores. My go-to is Simply Organic’s Five Spice Powder.
  • Alternate Cooking Method – Grilled Char Siu Chicken: During the summer months, this char siu chicken recipe is also great on the grill! Marinate as directed. At dinnertime, prepare your grill for indirect cooking, creating a zone of direct high heat & a second zone of indirect heat. (Learn more about 2-Zone Grilling.) Place the marinated chicken on the indirect side of the grill, skin side up, as close to the fire as possible without being over direct heat. Close the lid. Cook the chicken, rotating the pieces 180 degrees & basting as directed above every 15 minutes, until an instant-read thermometer inserted in the thickest part of the chicken (without hitting the bone) registers a temperature of 160 degrees F. Depending on the size of your chicken & the temperature of your grill, this could take as little as 15 minutes or up to 30 minutes. For crispy skin, flip the chicken & place it skin side facing down in the direct heat zone for 2-3 minutes, or until it’s as charred as you like. 
  • Storage & Reheating: Leftover char siu chicken will keep, stored in an airtight container in the refrigerator, for up to 4 days. Reheat leftovers in the microwave or on the stovetop until warmed through.

Find it online: https://playswellwithbutter.com/char-siu-chicken/