Char Siu Chicken (Printable)

Marinated chicken thighs roasted to a sticky, caramelized char siu glaze; garnished with green onions and sesame.

# What You Need:

→ Chicken

01 - 1.75 lb boneless, skinless chicken thighs

→ Marinade

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

→ Garnish

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

# How-To 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, turning to coat each piece thoroughly. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight for the deepest flavor penetration.
03 - Preheat the oven to 400°F. Line a baking tray with aluminum foil and set a roasting rack on top to allow even heat circulation around the chicken.
04 - Place the marinated chicken thighs on the rack, allowing any excess marinade to drip off. Reserve the leftover marinade in the bowl for basting during cooking.
05 - Roast the chicken for 15 minutes, then 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 and deeply caramelized.
06 - For additional char and texture, broil the chicken for 2 to 3 minutes, watching carefully to avoid burning. Remove from the oven and let the chicken rest briefly before slicing.
07 - Transfer the sliced chicken to a serving platter, garnish with thinly sliced green onions and sesame seeds. Serve alongside steamed rice and stir-fried greens.

# Expert Tips:

01 -
  • The marinade doubles as a glaze, so nothing goes to waste and every bite is packed with sweet, savory depth.
  • Chicken thighs stay incredibly juicy even if you accidentally leave them in the oven a few minutes too long.
02 -
  • Do not skip the resting step after roasting because slicing too early lets all the juices run out and the chicken dries up fast.
  • Reserving the marinade for basting is the single thing that separates a good result from a great one.
03 -
  • Cook a double batch of marinade and freeze half with raw chicken inside a zip bag for an almost instant dinner two weeks from now.
  • The broiler is your secret weapon for that restaurant quality char, but never walk away during those final minutes because sugar burns in seconds.

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