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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.

Sweet and Sticky 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

Iconic roasted Chinese BBQ with a twist – quick & easy Char Siu Chicken! This family recipe gets its savory-sweet flavor from a homemade char siu sauce made with pantry staples like soy sauce, brown sugar, & Chinese five spice.

Simply marinate chicken thighs, then roast in the oven until juicy & tender & finish under the broiler for caramelly-crisp skin. The best thing about chicken char siu is its versatility – it’s fantastic served with rice or noodles & it’s a great add-in to stir-fries, steamed buns, fried rice, & more!

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (approx. 2.5–3 pounds), trimmed of excess fat
  • ¼ 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 ½ teaspoons garlic powder
  • optional: ¼ teaspoon red liquid food coloring 
  • kosher salt and 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, and red food coloring (if using). Season with 1 heaping teaspoon kosher salt and ¼ teaspoon ground white pepper. Whisk to combine well. Transfer ½ of the marinade to a small airtight container or jar and 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 and 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 ⅓ of the bone still attached. Place the chicken thighs in a large airtight container or resealable plastic bag and pour the remaining ½ of the char siu marinade over top. Toss to combine, coating the chicken in the char siu marinade well. Cover/seal and 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 and 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 and set it in the baking sheet. Transfer the char siu marinated chicken thighs to a wire rack, shaking off and 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 and 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 and reaches an internal temperature of 160 degrees F, about 30 minutes. (Time under the broiler and 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 and 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 and serving. As far as everyday dinners go, my family likes to serve over rice with a quick and 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, and 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, and 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 and 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 and yields more caramelly results in marinades and 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, and it’s a must-have ingredient if you like to cook Chinese-style dishes at home. While the spices can vary in variety and number (sometimes 5 spice blends are made with more or less than 5 spices!), a Five Spice blend typically includes cinnamon, cloves, fennel, and 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 and 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 and 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 and the temperature of your grill, this could take as little as 15 minutes or up to 30 minutes. For crispy skin, flip the chicken and 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 and 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/