Sticky Glazed Char Siu Chicken – Quick & Delicious

Char siu chicken is a mouthwatering take on the famous Chinese barbecue pork, made with tender chicken marinated in a bold, sweet-savory sauce and roasted until glossy, sticky, and caramelized. With flavors of hoisin, soy, honey, five-spice, and garlic, this dish hits every flavor note—salty, sweet, umami-rich, and just slightly smoky.

Perfect for weeknight meals, meal prep, or as part of a festive feast, char siu chicken brings restaurant-style flavor home with minimal effort. Serve it over steamed rice, in bao buns, or alongside stir-fried veggies for a full experience.

Ingredients Overview

Each ingredient in char siu chicken contributes to its unique balance of sweet, savory, and aromatic flavors.

Chicken Thighs or Breasts – Boneless, skinless chicken thighs are ideal for juicy, tender meat. Chicken breasts also work, but take care not to overcook.

Hoisin Sauce – The foundation of the marinade, providing rich sweetness, tang, and depth.

Soy Sauce – Adds saltiness and umami. Use light soy sauce for general seasoning.

Oyster Sauce (Optional) – Boosts the umami and adds a touch of savory complexity.

Honey or Brown Sugar – Provides the signature sweet glaze and helps the chicken caramelize as it cooks.

Chinese Five-Spice Powder – A blend of star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel. Key to the authentic char siu flavor.

Garlic and Ginger – Fresh aromatics that build depth and warmth.

Rice Vinegar or Shaoxing Wine – Adds a subtle tang and helps balance the sweetness. Dry sherry can also be used as a substitute.

Sesame Oil – For nutty richness and a fragrant finish.

Red Food Coloring (Optional) – Traditionally used for the iconic red hue of char siu, but completely optional.

Step-by-Step Instructions

1. Make the Marinade
   In a bowl, whisk together:
   • ¼ cup hoisin sauce
   • 2 tablespoons soy sauce
   • 1 tablespoon oyster sauce (optional)
   • 2 tablespoons honey or brown sugar
   • 1 teaspoon five-spice powder
   • 2 minced garlic cloves
   • 1 teaspoon grated fresh ginger
   • 1 tablespoon rice vinegar or Shaoxing wine
   • 1 teaspoon sesame oil
   • A few drops red food coloring (optional)
2. Marinate the Chicken
   Place 1½ to 2 lbs of boneless chicken thighs in a large zip-top bag or shallow dish. Pour in the marinade and toss to coat evenly. Cover and refrigerate for at least 2 hours, preferably overnight.
3. Roast the Chicken
   Preheat the oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Arrange the chicken on the rack, reserving extra marinade.Roast for 25–30 minutes, flipping once halfway through. Brush with reserved marinade during cooking for extra glaze.
4. Broil for Caramelization
   For that classic charred finish, broil the chicken for 2–3 minutes at the end until the edges are caramelized and sticky.
5. Rest and Slice
   Let the chicken rest for 5 minutes before slicing. Drizzle with any juices and serve warm.

Tips, Variations & Substitutions

Use Bone-In Chicken – Bone-in thighs or drumsticks work well too. Just extend the cooking time by 5–10 minutes.

No Oven? Try Grilling – Char siu chicken is fantastic grilled over medium-high heat for 6–8 minutes per side.

Make It Spicy – Add a teaspoon of chili garlic sauce or a pinch of cayenne for heat.

No Five-Spice? – Mix equal parts cinnamon, cloves, fennel seeds, and a pinch of star anise or substitute with allspice for a similar effect.

Gluten-Free Version – Use tamari instead of soy sauce and a gluten-free hoisin.

Vegetarian Adaptation – Use the same marinade on tofu slabs, mushrooms, or seitan and roast until sticky and golden.

Serving Ideas & Occasions

Char siu chicken fits beautifully into a variety of meals:

• Weeknight dinners with rice and sautéed greens
• Packed into bao buns with pickled veggies
• Over noodles or ramen for a hearty bowl
• As part of a Chinese-inspired meal with dumplings and stir-fried bok choy
• Sliced cold into salads or lunch bowls

Pair with:

• Steamed jasmine rice or fried rice
• Stir-fried vegetables
• Cucumber salad or pickled radish
• Chili oil or sweet chili dipping sauce

Nutritional & Health Notes

This dish is:

• High in protein
• Easy to adapt for lower sugar by reducing honey
• Made with mostly pantry ingredients
• Easily dairy-free and customizable

To adjust macros:

• Use skinless chicken breast for lower fat
• Reduce added sugar by using less honey or substituting with a sugar-free alternative
• Add steamed broccoli or cabbage for more fiber and volume

FAQs

Can I grill char siu chicken instead of baking?
Yes. Grill over medium-high heat for 6–8 minutes per side, brushing with marinade as it cooks.

What’s the best cut of chicken to use?
Boneless, skinless thighs offer the best tenderness and juiciness. Chicken breasts work but may be drier.

Do I have to use food coloring?
Not at all. It’s just for the traditional red color. The flavor remains the same without it.

Can I freeze marinated char siu chicken?
Yes. Freeze raw chicken in marinade for up to 3 months. Thaw in the fridge overnight before cooking.

Is this the same as Chinese BBQ pork?
It’s inspired by the same flavor profile, but made with chicken instead of pork.

Can I make the sauce separately?
Yes. Simmer reserved marinade in a saucepan until slightly thickened and use as a drizzle or dipping sauce.

How long can leftovers be stored?
Store in the fridge for up to 4 days. Reheat gently in a skillet or microwave with a splash of water.

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