Char Siu Chicken Recipe
If you’re craving that sweet, savory, and slightly smoky flavor that only Chinese barbecue can deliver, this Char Siu Chicken Recipe is your new best friend. I’ve always loved making char siu at home because it’s not only incredibly flavorful but also surprisingly easy to whip up on a weeknight. The marinade is the magic here—sticky, fragrant, and perfectly balanced, making every bite a little celebration.
What I adore about this Char Siu Chicken Recipe is how versatile it is. Whether you’re serving it over steamed rice on a busy Tuesday or slicing it up for a festive dinner with friends, it hits the spot every time. Plus, cooking it yourself means you control the sweetness and spice, tailoring it exactly to your tastes. Trust me, once you get the hang of this marinade and cooking method, it’ll become a staple in your recipe box.
Ingredients You’ll Need
Every ingredient in this Char Siu Chicken Recipe plays a role in building that authentic rich flavor. Shopping for the right hoisin sauce and five-spice powder makes a big difference, so keep an eye out for good-quality versions at your local Asian market or grocery store.
- Boneless, skinless chicken thighs: Dark meat soaks up the marinade better and stays juicy when cooked.
- Soy sauce: Provides that salty backbone to the marinade—use a light soy sauce for a cleaner flavor.
- Honey: Adds natural sweetness and helps create a lovely glaze on the chicken.
- Hoisin sauce: This is the soul of char siu; it’s sweet, tangy, and a bit spicy all at once.
- Garlic: Minced fresh for the best punch—not the jarred stuff!
- Ginger: Grated fresh ginger brings that zesty warmth and takes the flavor up a notch.
- Chinese five-spice powder: The fragrant combo of star anise, cloves, and more that makes it unmistakably char siu.
- Vegetable oil: Neutral oil to help cook the chicken evenly without overpowering flavors.
- Green onions: Sliced for a fresh, mild onion bite that brightens the finished dish.
- Sesame seeds: A sprinkle for texture and that lovely nutty aroma at the end.
Variations
One of the best parts about a recipe like this is how you can make it your own. I often tweak the sweetness or spice level depending on my mood or who’s coming over. Don’t be afraid to experiment—it’s all about what tastes best to you.
- Gluten-free version: Swap soy sauce with tamari or coconut aminos; I’ve done this multiple times and haven’t noticed a drop in flavor.
- Spicy kick: Add a teaspoon of chili garlic sauce to the marinade if you like a little heat—I love this when serving to friends who want their palates awakened.
- Different cuts: Tried it with chicken breast? It works but can dry out faster—keep a close eye and don’t overcook!
- Vegetarian twist: Use tofu marinated in the same mixture, pressing it well beforehand to absorb maximum flavor.
How to Make Char Siu Chicken Recipe
Step 1: Prepare the marinade
Start by whisking together soy sauce, honey, hoisin sauce, minced garlic, grated ginger, and Chinese five-spice powder in a bowl. I like to taste a tiny bit of the marinade at this point to see if it has that perfect balance of sweet and savory—it’s the heart of the recipe, so don’t rush here! Set this aside while you chop the chicken into 1-inch pieces.
Step 2: Marinate the chicken
Once your chicken is cut, toss it into the marinade, making sure every piece is well coated. For best results, cover and let it sit in the fridge for at least 2 hours—overnight is even better if you have time! This deepens the flavor and makes your chicken tender and juicy when cooked.
Step 3: Cook the chicken
Heat vegetable oil in a large skillet over medium-high heat, then add your marinated chicken pieces. The marinade will caramelize quickly, so give the chicken some space and let it sizzle without crowding the pan. Cook for about 5-7 minutes per side, turning occasionally, until the chicken is cooked through and beautifully glazed. Keep an eye on it to avoid burning the honey in the marinade.
Step 4: Garnish and finish
Once the chicken is done, sprinkle sliced green onions and toasted sesame seeds over the top. This adds a pop of color and a fresh, nutty finish that I always look forward to when serving char siu chicken.
How to Serve Char Siu Chicken Recipe
Garnishes
I love topping my char siu chicken with fresh green onions and toasted sesame seeds—it’s simple but adds just the right touch of crunch and brightness. Sometimes I add a drizzle of extra hoisin sauce for an added burst of flavor that’s irresistible.
Side Dishes
This chicken pairs beautifully with steamed jasmine rice or fried rice for a comforting meal. You can also serve it alongside stir-fried bok choy or snap peas for a fresh contrast. I’ve even sliced it up as a topping for a noodle bowl, which is always a hit in my house.
Creative Ways to Present
For a special occasion, I like to serve char siu chicken skewers with a side of pickled vegetables and a little bowl of extra hoisin sauce for dipping. It feels festive and makes for a great appetizer or party platter. You can get creative with colorful garnishes like thinly sliced red chili or fresh cilantro, too—both add visual excitement and flavor pops.
Make Ahead and Storage
Storing Leftovers
I usually keep any leftover char siu chicken in an airtight container in the fridge for up to 3 days. When stored properly, the flavors actually deepen a bit, making the leftovers just as tasty—if not more. Just be sure to cool it completely before refrigerating to keep it fresh.
Freezing
If you want to freeze it, I recommend freezing the cooked chicken in individual portions so you can thaw just what you need. I’ve frozen this chicken wrapped tightly in foil inside freezer bags for up to 2 months with good results. Just thaw overnight in the fridge before reheating.
Reheating
Reheat your char siu chicken gently in a pan over medium heat, adding a splash of water or extra hoisin sauce to keep it moist. I avoid microwaving because the texture can get rubbery, but if you’re short on time, microwaving on medium power with a damp paper towel usually does the trick without drying it out.
FAQs
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Can I use chicken breast instead of thighs for this Char Siu Chicken Recipe?
Yes, you can! Chicken breast works but tends to dry out faster than thighs due to less fat content. To keep it juicy, marinate longer and cook just until done, watching the time closely to avoid overcooking.
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How long should I marinate the chicken for the best flavor?
I recommend marinating the chicken for at least 2 hours, but if you can let it sit overnight, the flavors really soak in beautifully. Just be sure to keep it refrigerated during marinating.
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What if I can’t find Chinese five-spice powder?
If Chinese five-spice powder isn’t available, you can try mixing star anise, cinnamon, cloves, fennel seeds, and black pepper in small amounts to mimic the blend. Or simply leave it out—your chicken will still be tasty, just missing that classic aroma.
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Can this Char Siu Chicken Recipe be cooked in the oven?
Absolutely! Bake the marinated chicken on a lined baking sheet at 425°F (220°C) for about 20-25 minutes, flipping halfway through. This method is great if you want to cook larger batches without standing at the stove.
Final Thoughts
This Char Siu Chicken Recipe truly feels like a little piece of culinary happiness in my kitchen. The balance of sweet, savory, and aromatic flavors is a crowd-pleaser every time I make it. I hope you enjoy this recipe as much as I do—give it a try for your next meal, and I promise it’ll become one of your favorites too!
Print
Char Siu Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Chinese
Description
This Char Siu Chicken recipe features tender boneless chicken thighs marinated in a fragrant blend of hoisin sauce, soy sauce, honey, garlic, ginger, and five-spice powder. The chicken is pan-fried to a perfect caramelized glaze, then garnished with fresh green onions and sesame seeds, delivering a deliciously sweet and savory dish inspired by classic Chinese barbecue flavors.
Ingredients
Chicken and Marinade
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons hoisin sauce
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1/2 teaspoon Chinese five-spice powder
- 1 tablespoon vegetable oil
Garnish
- 2 green onions, sliced
- Sesame seeds for garnish
Instructions
- Prepare the Marinade: In a bowl, combine soy sauce, honey, hoisin sauce, minced garlic, grated ginger, and Chinese five-spice powder. Whisk thoroughly until all ingredients are well blended to create a flavorful marinade.
- Marinate the Chicken: Add the cut chicken thigh pieces into the marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 1 hour, preferably 2-4 hours, to allow the chicken to absorb all the flavors.
- Heat the Pan: Place a large skillet or frying pan over medium-high heat and add the vegetable oil. Allow the oil to heat until shimmering but not smoking, which will ensure a nice sear.
- Cook the Chicken: Remove the chicken from the marinade, letting excess drip off. Place the pieces into the hot pan in a single layer, cooking for about 5-7 minutes on each side until the chicken is fully cooked through and caramelized. Stir occasionally to prevent burning and to evenly coat with any remaining marinade in the pan.
- Finish and Garnish: Once cooked, transfer the chicken to a serving dish. Sprinkle sliced green onions and toasted sesame seeds over the top for a fresh and nutty garnish. Serve hot as a main dish with rice or noodles.
Notes
- For deeper flavor, marinate the chicken overnight in the refrigerator.
- Use skinless chicken thighs for juicier meat compared to chicken breast.
- Adjust honey quantity to control sweetness to your preference.
- Serve with steamed rice or stir-fried vegetables for a balanced meal.
- If preferred, grill the marinated chicken pieces instead of pan-frying for a smoky flavor.
Keywords: Char Siu Chicken, Chinese BBQ Chicken, Hoisin Chicken, Five-Spice Chicken, Easy Chinese Recipe
