Get ready to fire up your appetite with this incredible Tender Char Siu Chicken! Imagine perfectly juicy chicken thighs, kissed by a sticky, caramelized glaze with sweet, savory, and smoky notes—all inspired by the beloved Chinese barbecue pork. This dish brings that iconic char siu flavor right into your kitchen, but with the ease and universal appeal of chicken thighs. You do a little mixing, a bit of marinating, and soon you’re pulling out a tray of glistening chicken that begs to be devoured. Whether you’re craving Chinese flavors or wowing guests, Tender Char Siu Chicken will earn a permanent spot in your dinner rotation.
Ingredients You’ll Need
You’ll love how the ingredients for Tender Char Siu Chicken are mostly pantry staples, but each one is crucial to achieving that signature char siu combination of sweet, savory, and aromatic flavors. Don’t skip or skimp—these elements make the dish sing both in color and taste!
- Boneless, skinless chicken thighs (2 pounds): The key to juicy, flavorful meat that soaks up the marinade beautifully.
- Hoisin sauce (3 tablespoons): Delivers deep umami and that classically sweet, smoky undertone.
- Honey (3 tablespoons): Gives the glaze a gorgeous sticky sheen and balances the savory notes.
- Soy sauce (3 tablespoons): The salty backbone of the marinade—go for low-sodium if you prefer.
- Chinese rice wine or dry sherry (2 tablespoons): Adds depth and boosts flavor complexity (don’t worry, it cooks off!).
- Oyster sauce (1 tablespoon): Lends mellow savoriness and a touch of richness.
- Brown sugar (1 tablespoon): Caramelizes during roasting for that gorgeous, glossy finish.
- Sesame oil (2 teaspoons): A few drops layer in earthy, nutty aroma that’s unmistakably Asian.
- Garlic, minced (2 cloves): This kitchen hero brings bold, pungent flavor with every bite.
- Fresh ginger, grated (1 teaspoon): Brightens the marinade and gives gentle heat.
- Chinese five-spice powder (1/2 teaspoon): The magic ingredient for that absolutely authentic fragrance.
- Red food coloring, optional: If you want that classic restaurant-style ruby look—it’s just for show, but it’s fun!
How to Make Tender Char Siu Chicken
Step 1: Mix Up the Marinade
In a medium bowl, whisk together hoisin sauce, honey, soy sauce, rice wine, oyster sauce, brown sugar, sesame oil, minced garlic, grated ginger, Chinese five-spice powder, and a few drops of red food coloring if you like that classic bright hue. Make sure everything is well combined and luscious—this mix is where Tender Char Siu Chicken gets all its bold flavor! Reserve 1/4 cup of this marinade in a separate small dish or bowl; you’ll use it later for brushing during roasting.
Step 2: Marinate the Chicken
Pat the chicken thighs dry and place them in a large resealable bag or shallow dish. Pour the remaining marinade all over the chicken, turning pieces to coat every nook and cranny. Seal or cover, then set in the refrigerator for at least 4 hours—or overnight if you have the time. This marinating step infuses the chicken with irresistible char siu flavor and promises that unparalleled tenderness.
Step 3: Prep for Roasting
Preheat your oven to 400°F (200°C). Line a baking sheet with foil (hello, easy cleanup!) and set a wire rack on top. This helps the chicken roast evenly and lets all that lovely glaze drip underneath, rather than pooling around the meat.
Step 4: Roast and Baste
Arrange the marinated chicken thighs on the rack, leaving a bit of space between each. Roast for about 20 minutes, then brush generously with the reserved marinade. Return to the oven for another 10 to 15 minutes, until the chicken is cooked through (internal temperature should reach 165°F/74°C) and the edges start to caramelize.
Step 5: Char for That Signature Look
For those irresistible charred edges (the best part of Tender Char Siu Chicken!), pop the tray under the broiler for 2 to 3 minutes. Watch carefully to avoid burning, and marvel at how the sugars bubble up into a glossy, reddish glaze. That’s restaurant-quality, right at home.
How to Serve Tender Char Siu Chicken
Garnishes
A sprinkling of sliced scallions or finely chopped cilantro adds both freshness and color, while a few toasted sesame seeds give visual pop and a nutty crunch. If you want extra brightness, a squeeze of lime or a drizzle of chili oil turns it into a flavor party. Tender Char Siu Chicken deserves a final flourish!
Side Dishes
You can’t go wrong with a warm bowl of steamed jasmine rice to soak up all that saucy goodness. I also love serving charred bok choy, snap peas, or a quick stir-fry of vegetables alongside. For a heartier meal, toss Tender Char Siu Chicken in with noodles or tuck it into soft bao buns with pickled veggies.
Creative Ways to Present
Slice the chicken into strips and lay them over a bed of multicolored salad greens for a light, beautiful lunch. For fun dinner parties, offer the chicken as skewers or in lettuce cups for a build-your-own-bar experience. Or dice up leftovers for fried rice, wrap in spring rolls, or turn into a decadent Asian-style chicken sandwich. The sky’s the limit!
Make Ahead and Storage
Storing Leftovers
Let any leftover Tender Char Siu Chicken cool to room temperature, then transfer to an airtight container. It will keep happily in the refrigerator for up to 3 days without losing its juiciness or flavor.
Freezing
You can absolutely freeze Tender Char Siu Chicken! Slice or keep whole, then pack into a freezer-safe bag or container. Label and freeze for up to one month. Thaw overnight in the refrigerator before reheating for best texture and taste.
Reheating
To recapture that sticky-sweet glaze, reheat chicken in a 350°F oven for about 10 minutes, or until warmed through. You can also gently microwave it, but cover with a damp paper towel to keep it moist. A quick flash under the broiler refreshes the caramelized edges!
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work, though they may not be as juicy as thighs. Just reduce the roasting time slightly and watch carefully to avoid overcooking. Slice before serving for maximum tenderness.
Is it necessary to use red food coloring?
The red food coloring is purely traditional and for looks—your Tender Char Siu Chicken will taste just as delicious without it. Skip if you prefer, or use natural alternatives like beet powder for tint.
Can I grill instead of roast?
Yes! Grilling adds a wonderful smoky aroma and those crave-worthy charred spots. Grill over medium heat, basting occasionally, until the chicken is cooked through and caramelized on the edges.
What can I substitute for Chinese rice wine?
Dry sherry is a perfect substitute. If you don’t have either, apple juice or chicken broth works in a pinch, though you’ll lose a bit of complexity.
Why is my glaze not caramelizing?
Make sure your oven is hot enough, and don’t skip the final broil; that’s when the sugars rapidly caramelize. If you overcrowd the pan or have too much liquid, the chicken may steam instead of roast—give those pieces space!
Final Thoughts
If you’re craving something bold, beautiful, and downright delicious, don’t hesitate to make Tender Char Siu Chicken. It’s a little sweet, a little savory, and totally captivating on the dinner table. I can’t wait for you to try it and make it your own family favorite!
Print
Tender Char Siu Chicken Recipe
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 30 minutes
- Total Time: 40 minutes (plus marinating)
- Yield: 6 servings
- Category: Main Course
- Method: Roasting (with optional broiling or grilling)
- Cuisine: Chinese
- Diet: Non-Vegetarian
Description
Tender Char Siu Chicken is a classic Chinese dish featuring succulent, flavorful chicken thighs marinated in a sweet and savory sauce, then roasted to perfection. This recipe captures the essence of traditional char siu flavor with a homemade touch.
Ingredients
Main Marinade:
- 2 pounds boneless, skinless chicken thighs
- 3 tablespoons hoisin sauce
- 3 tablespoons honey
- 3 tablespoons soy sauce
- 2 tablespoons Chinese rice wine or dry sherry
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar
- 2 teaspoons sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon Chinese five-spice powder
- Red food coloring (optional, for traditional look)
Instructions
- Main Marinade: In a bowl, whisk together hoisin sauce, honey, soy sauce, rice wine, oyster sauce, brown sugar, sesame oil, garlic, ginger, five-spice powder, and a few drops of red food coloring if desired. Reserve 1/4 cup of the marinade for basting.
- Marinating: Place chicken thighs in a resealable bag or shallow dish, pour over the remaining marinade, and coat well. Marinate for at least 4 hours or overnight in the refrigerator.
- Roasting: Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a rack on top. Arrange chicken on the rack, skin-side up if applicable. Roast for 20 minutes, baste with reserved marinade, then roast for an additional 10–15 minutes, until chicken reaches an internal temperature of 165°F (74°C) and is slightly caramelized.
- Finishing Touch: For extra char, broil for 2–3 minutes at the end.
Notes
- This dish pairs perfectly with steamed rice and stir-fried vegetables.
- You can also grill the chicken over medium heat for a smoky flavor.
- Leftovers are great in fried rice or noodle dishes.
Nutrition
- Serving Size: 1/6 recipe
- Calories: 280 kcal
- Sugar: 16 g
- Sodium: 720 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 0 g
- Protein: 24 g
- Cholesterol: 105 mg
