Description
My char siu chicken recipe brings Chinese BBQ flavors straight to your dinner table with tender, caramelized meat that tastes just like takeout. Marinated in a sweet and savory sauce, this dish delivers authentic restaurant-quality results that make weeknight cooking feel like a special occasion.
Ingredients
Scale
Main Protein:
- 500g (1.1 lbs) boneless, skinless chicken thighs or breasts
Sauce Components:
- 3 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon honey
- 1 tablespoon brown sugar
- 2 tablespoons tomato paste or ketchup
- 2 tablespoons water
Seasonings and Aromatics:
- 1 teaspoon sesame oil
- 1 teaspoon Chinese five spice powder
- 1 teaspoon garlic, finely minced
- ½ teaspoon ground ginger
Optional Garnish:
- chopped scallions
- sesame seeds
Instructions
- Whisk 3 tablespoons hoisin sauce, 2 tablespoons soy sauce, 1 tablespoon honey, 1 tablespoon brown sugar, 1 tablespoon oyster sauce, 1 teaspoon sesame oil, 1 teaspoon Chinese five spice powder, 1 teaspoon minced garlic, ½ teaspoon ground ginger, 2 tablespoons tomato paste, and 2 tablespoons water in a medium mixing bowl until your marinade looks smooth and glossy.
- Place 500 grams (1.1 pounds) boneless chicken thighs into the marinade, ensuring every piece gets completely coated. Cover your container and refrigerate for 2-4 hours to allow flavors to penetrate deeply.
- Preheat your oven to 400°F (200°C). Transfer marinated chicken onto a lined baking sheet, spreading pieces evenly without overcrowding.
- Roast chicken for 20 minutes, then flip each piece carefully. Brush extra marinade onto the chicken surface for additional flavor.
- Broil chicken for 3-5 minutes to create caramelized edges and achieve a gorgeous golden-brown finish. Watch carefully to prevent burning.
- Remove chicken from oven and let rest for 5 minutes to redistribute internal juices.
- Slice chicken against the grain and sprinkle with chopped scallions and sesame seeds before serving alongside steamed rice or noodles.
Notes
- Marinate chicken for at least 2 hours, but overnight will develop deeper, richer flavors that truly transform the dish.
- Pat chicken dry before cooking to help achieve that beautiful caramelized exterior and prevent steaming instead of browning.
- Save extra marinade for basting during cooking, which builds incredible layers of flavor and creates a glossy, sticky finish.
- For a low-carb version, swap honey with sugar-free maple syrup and serve over cauliflower rice instead of traditional rice.
- Prep Time: 10 minutes
- Cook Time: 2 hours 20 minutes
- Category: Chicken
- Method: Baking
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 225 kcal
- Sugar: 12 g
- Sodium: 520 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 75 mg