Char Siu Chicken (Printable)
Hoisin-soy marinated chicken thighs roasted to a glossy, caramelized finish; garnished with scallions and sesame.
# What You’ll 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 Make It:
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 and coat thoroughly on all sides. 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 (200°C). Line a baking tray with aluminum foil and set a roasting rack on top.
04 - Place the marinated chicken thighs on the roasting rack, allowing excess marinade to drip off. Reserve the leftover marinade in the bowl for basting.
05 - Roast the chicken for 15 minutes. 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 extra color and texture, broil the chicken for 2 to 3 minutes until lightly charred in spots. Remove from the oven and let the chicken rest for a few minutes before slicing.
07 - Slice the chicken and arrange on a serving platter. Scatter with thinly sliced green onions and sesame seeds. Serve alongside steamed rice and stir-fried greens.
# Expert Tips:
01 -
- The marinade does all the heavy lifting so you mostly just wait and then roast.
- That glossy caramelized exterior tastes like something from a proper Cantonese barbecue shop but you made it in your regular oven.
02 -
- Skipping the overnight marination will still work but the flavor will be noticeably flatter and less complex.
- That leftover marinade at the bottom of the bowl is liquid gold for basting so never throw it out.
03 -
- Cut a small slit in the thickest part of each thigh before marinating so the flavor penetrates deeper into the meat.
- The glaze sets best when you baste in two thin layers rather than one thick gloppy coat.