Authentic Char Siu Chicken (Print Layout)

Tender chicken glazed with hoisin-honey marinade, roasted until sticky and caramelized. A lighter take on the classic pork char siu.

# What You Need:

→ Chicken

01 - 2.2 lbs boneless, skinless chicken thighs

→ Marinade

02 - 3 tablespoons hoisin sauce
03 - 3 tablespoons honey
04 - 2 tablespoons light soy sauce
05 - 1 tablespoon dark soy sauce
06 - 2 tablespoons Shaoxing wine or dry sherry
07 - 2 tablespoons brown sugar
08 - 1 teaspoon Chinese five spice powder
09 - 2 garlic cloves, minced
10 - 1 teaspoon grated ginger
11 - ½ teaspoon red food coloring (optional)
12 - 1 tablespoon sesame oil

→ Glaze

13 - 2 tablespoons reserved marinade
14 - 1 tablespoon honey

# Directions:

01 - Whisk together hoisin sauce, honey, light soy sauce, dark soy sauce, Shaoxing wine, brown sugar, five spice powder, garlic, ginger, food coloring (if using), and sesame oil in a large bowl until well combined. Reserve 2 tablespoons for the glaze and set aside.
02 - Add chicken thighs to the bowl, coating thoroughly with marinade. Cover and refrigerate for at least 2 hours, ideally overnight, for optimal flavor absorption.
03 - Preheat oven to 425°F. Line a baking sheet with foil and place a wire rack on top.
04 - Arrange marinated chicken on the wire rack. Roast for 15 minutes.
05 - Combine the reserved 2 tablespoons marinade with 1 tablespoon honey in a small bowl.
06 - Remove chicken from oven and brush generously with honey-marinade glaze. Return to oven and roast for 12 to 15 minutes longer, basting once halfway through, until chicken is cooked through and edges are caramelized.
07 - Let chicken rest for 5 minutes before slicing. Serve with steamed rice or noodles, garnished with chopped scallions or sesame seeds if desired.

# Expert Suggestions:

01 -
  • The marinade does all the heavy lifting, turning humble chicken thighs into something extraordinary
  • That sticky, sweet glaze creates the most irresistible caramelized edges
  • Its a brilliant twist on the classic pork version, lighter but every bit as satisfying
02 -
  • The wire rack is non negotiable, it keeps the chicken from sitting in its juices and getting soggy
  • Dont rush the marinating time, even 30 minutes makes a noticeable difference in flavor
  • Watch closely during the final 5 minutes, the sugar in the glaze can go from perfect to burnt quickly
03 -
  • If you can find red fermented bean curd, adding a small cube to the marinade takes the flavor to another level
  • The food coloring is completely optional, but it does give that authentic restaurant style appearance

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