Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs (you can use breasts if preferred, but thighs stay juicier)
- 3 tablespoons hoisin sauce (substitute with oyster sauce for a less sweet flavor)
- 2 tablespoons soy sauce (low-sodium works well if you want to control saltiness)
- 2 tablespoons honey (or maple syrup for a vegan-friendly swap)
- 1 tablespoon Chinese five-spice powder (if you don’t have this, a mix of ground cinnamon, cloves, fennel, star anise, and pepper works)
- 2 cloves garlic, minced (fresh is best, but jarred works in a pinch)
- 1 tablespoon grated fresh ginger (or 1 teaspoon ground ginger)
- 1 tablespoon rice vinegar (apple cider vinegar can substitute)
- 1 teaspoon sesame oil (optional but adds lovely aroma)
- Red food coloring (optional, traditional in char siu but not necessary for great flavor)
Instructions
- Start by making the marinade. In a medium bowl, whisk together hoisin sauce, soy sauce, honey, Chinese five-spice powder, minced garlic, grated ginger, rice vinegar, sesame oil, and red food coloring if using. This blend is where the magic happens—don’t be shy about tasting and adjusting sweet or salty elements to your liking.
- Place the chicken thighs in a large zip-top bag or shallow dish. Pour the marinade over the chicken, making sure each piece is nicely coated. Seal or cover, then refrigerate for at least 2 hours, ideally overnight. I’ve learned from juggling busy school nights that prepping this the night before saves so much time and stress.
- When ready to cook, preheat your oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. This lets the chicken cook evenly while keeping that sticky glaze intact without burning on the pan.
- Remove chicken from the marinade (save the leftover marinade for basting) and arrange pieces on the rack. Roast for about 20 minutes, turning halfway through and brushing with reserved marinade to build layers of sticky goodness.
- For the last 5 minutes, switch your oven to broil to get that signature caramelized char on the edges. Keep a close eye here because it can go from perfect to burnt quickly—trust me, I’ve learned this with a few crispy mishaps!
- Once done, let the chicken rest for 5 minutes before slicing. This keeps the meat juicy and makes it easier to cut without losing all those delicious juices.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Irresistible Char Siu Chicken, recipe, cooking, food
