Chinese-Style Char Siu Chicken with Big Flavor

Char Siu Chicken – 1 Sticky Glaze, 1 Bold Flavor, Pure Satisfaction

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Char Siu Chicken brings the irresistible sweet and savory magic of classic Chinese barbecue right to your kitchen. Traditionally made with pork, this chicken variation captures all the iconic flavors of Char Siu: a glossy, caramelized exterior, a sticky-sweet soy-based glaze, and tender meat bursting with umami.

Marinated in a bold mix of hoisin, soy sauce, honey, Chinese five spice, and a touch of sesame oil, the chicken takes on deep flavor and stunning color. As it roasts or grills, the sugars in the marinade caramelize beautifully, creating that signature sticky coating we all crave. Every bite delivers a balance of salty, sweet, smoky, and savory.

Whether served over fluffy rice, with stir-fried vegetables, or tucked into bao buns, Char Siu Chicken is a stunning and surprisingly easy dish that hits all the right notes for weeknight dinners or weekend gatherings.

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Ingredients Overview

Chicken Thighs or Breasts:
Boneless, skinless chicken thighs are ideal for their juiciness and flavor. Breasts can be used for a leaner version, but take care not to overcook. You can also use bone-in cuts with adjusted cook time.

Soy Sauce:
Provides the salty, umami-rich base of the marinade. Use a combination of light and dark soy sauce if available. Dark soy adds deeper color and molasses-like richness.

Hoisin Sauce:
A thick, fragrant sauce that adds sweetness, depth, and complexity. It’s essential for authentic Char Siu flavor.

Honey or Brown Sugar:
Contributes sweetness and helps the glaze caramelize during cooking. Honey gives a beautiful sheen, while brown sugar adds depth.

Chinese Five Spice:
A fragrant blend of star anise, cinnamon, cloves, Sichuan peppercorn, and fennel. A little goes a long way, giving the dish its signature warmth and aroma.

Garlic & Ginger:
Used fresh for a zesty backbone. Mince or grate them finely to blend seamlessly into the marinade.

Sesame Oil:
A small amount of toasted sesame oil rounds out the flavor with nutty depth.

Red Food Coloring (Optional):
Traditional Char Siu often has a bright red tint. Food coloring is optional and doesn’t affect taste, but adds visual authenticity.

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Step-by-Step Instructions

1. Make the Marinade:
In a bowl, combine:

• 3 tablespoons hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce (optional)
• 2 tablespoons honey (or brown sugar)
• 1 teaspoon Chinese five spice
• 2 garlic cloves, minced
• 1 teaspoon grated fresh ginger
• 1 teaspoon sesame oil
• Optional: a few drops red food coloring

Whisk until smooth.

2. Marinate the Chicken:
Place 1½ lbs boneless chicken thighs or breasts in a zip-top bag or shallow dish. Pour in the marinade and coat well. Seal and refrigerate for at least 4 hours or overnight for best flavor.

3. Prepare for Cooking:
Remove the chicken from the fridge 20 minutes before cooking. Preheat oven to 400°F, or heat a grill to medium-high. Line a baking sheet with foil and place a rack on top for oven-roasting.

4. Roast or Grill:
Oven: Place chicken on rack and roast 20–25 minutes, flipping halfway through.
Grill: Cook over indirect heat, turning and basting every 5 minutes with reserved marinade.

5. Caramelize the Glaze:
During the last 5–10 minutes, brush chicken with reserved marinade or glaze for a sticky finish. Increase heat or broil briefly to char the edges. Watch closely to avoid burning.

6. Rest and Slice:
Let the chicken rest for 5 minutes before slicing. Drizzle with any remaining glaze or juices and serve hot.

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Tips, Variations & Substitutions

• No Grill? No Problem: The oven and broiler combo delivers excellent results.
• Add Heat: Stir in a dash of chili paste or sriracha to the marinade for a spicy kick.
• Gluten-Free Option: Use tamari or gluten-free soy sauce and ensure your hoisin is gluten-free.
• Extra Glaze: Double the marinade and reduce half in a saucepan for a thicker glaze to spoon over the chicken.
• Different Proteins: This marinade also works beautifully with pork tenderloin, tofu, or even salmon.

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Serving Ideas & Occasions

Char Siu Chicken shines when served over steamed jasmine or coconut rice, where the flavorful juices soak in. Pair it with sautéed bok choy, Chinese broccoli, or a crisp cucumber salad for a balanced plate.

Stuff slices into bao buns or lettuce wraps for a party-friendly version, or add it to noodle bowls or fried rice for an exciting leftover transformation.

Great for meal prep, special family dinners, or feeding a crowd—this is a recipe that brings restaurant-level flavor home.

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Nutritional & Health Notes

Using chicken thighs provides juicy texture with moderate fat. To lighten the dish, opt for chicken breast and reduce the honey slightly.

The marinade features natural sweeteners and no heavy cream or processed ingredients. It’s a protein-rich meal with bold flavor, easy to pair with veggie-forward sides for a well-rounded plate.

You control sodium by choosing low-sodium soy sauce and watching added salt. Char Siu Chicken is flavorful enough that you won’t need extras.

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FAQs

1. Can I bake Char Siu Chicken instead of grilling?
Yes! Roast at 400°F on a rack-lined baking sheet for 20–25 minutes. Broil the last 2–3 minutes for caramelization.

2. What cut of chicken works best?
Boneless thighs are ideal for juiciness and flavor. Breasts work for a leaner version. Bone-in cuts require longer cooking.

3. Can I marinate overnight?
Absolutely. Marinating for 8–12 hours develops deeper flavor. Don’t exceed 24 hours or the meat may become mushy.

4. What can I serve with Char Siu Chicken?
Steamed rice, stir-fried greens, pickled vegetables, or noodles. Bao buns and slaws also make great pairings.

5. Can I make it spicy?
Yes. Add chili garlic paste, crushed red pepper, or gochujang to the marinade for heat.

6. Is red food coloring necessary?
No. It’s traditional but purely visual. Skip it for a more natural look without altering flavor.

7. How do I store leftovers?
Refrigerate in an airtight container for up to 4 days. Reheat gently in the microwave or slice cold for wraps and salads.

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