If you’ve ever loved the glossy, sticky BBQ chicken served at Chinese restaurants, you’re about to bring that magic home. This Char Siu Chicken captures everything great about Cantonese-style barbecue—deep flavor, rich glaze, and tender meat that melts in your mouth. It’s sweet, smoky, and irresistibly savory.
Table of Contents
Why you’ll love this Char Siu Chicken
This recipe transforms simple ingredients into something restaurant-worthy.
- Sweet, savory, and tangy flavor in every bite
- Perfectly caramelized glaze from hoisin and honey
- Easy to make in the oven or on the grill
- Versatile—serve with rice, noodles, or vegetables
- Freezer-friendly and perfect for meal prep
- No marinating overnight required
I first made Char Siu Chicken on a rainy weekend, craving those flavors I’d get from a small Chinatown deli back in Houston. The smell of hoisin and five-spice took over my kitchen, and when the glaze caramelized under the broiler—it felt like magic. It reminded me of the balance I love in dishes like my Dragon Chicken Recipe: sweet heat meeting tender, flavorful meat.
Ingredients you’ll need
This simple list creates the perfect harmony of sweet, salty, and smoky.
Main Ingredients
- 1 ½ pounds boneless, skinless chicken thighs – tender and juicy
- ¼ cup hoisin sauce – sticky, sweet base of the glaze
- 2 tablespoons soy sauce – adds depth and umami
- 2 tablespoons honey – caramelizes beautifully
- 1 tablespoon oyster sauce – deepens the savoriness
- 1 tablespoon rice vinegar – balances the sweetness
- 2 cloves garlic, minced – aromatic backbone
- 1 teaspoon Chinese five-spice powder – signature Char Siu flavor
- ½ teaspoon sesame oil – for nutty aroma
Optional Add-ons or Substitutes
- Substitute chicken breasts for thighs (reduce bake time slightly)
- Add chili flakes or Sriracha for heat
- Replace honey with brown sugar for richer caramelization
- Use tamari instead of soy sauce for a gluten-free option
- Add a splash of pineapple juice for tropical sweetness
Step-by-step instructions
You don’t need a grill or smoker to make this taste incredible—your oven will do the job.
- Make the marinade: In a bowl, whisk together hoisin, soy sauce, honey, oyster sauce, rice vinegar, garlic, five-spice, and sesame oil.
- Marinate the chicken: Add chicken thighs and toss to coat. Marinate at least 30 minutes (or up to 8 hours for deeper flavor).
- Bake or grill:
- Oven method: Preheat oven to 400°F. Line a baking sheet with foil and place chicken on a rack. Bake 20–25 minutes, brushing halfway through with leftover marinade.
- Grill method: Grill over medium heat 5–6 minutes per side, basting occasionally until glossy and charred.
- Broil for caramelization: Set oven to broil for 2–3 minutes to get that signature charred glaze.
- Serve: Slice chicken, drizzle with extra sauce from the pan, and garnish with sesame seeds or green onions.
Quick reminders:
- Don’t over-marinate; the acid in the vinegar can slightly toughen the chicken.
- Always broil or grill at the end—it’s what gives Char Siu its famous finish.
- Save any extra marinade (boiled) as a dipping glaze.
- For a comforting pairing, try serving this over rice like my Slow Cooker Peanut Chicken.
Expert tips for success
The secret to perfect Char Siu Chicken lies in layering flavor and controlling caramelization.
- Always pat the chicken dry before marinating—it helps the sauce stick.
- Use thighs instead of breasts for juicier results.
- Flip and baste midway for an even glossy coating.
- Line your pan with foil for easy cleanup.
- A little char = flavor, so don’t shy away from the broiler.
- Add a splash of honey or hoisin before serving for an extra shine.
This dish pairs beautifully with noodle dishes like my Kung Pao Chicken Noodles—together they make a bold, takeout-style dinner you’ll crave again and again.
Serving suggestions
Char Siu Chicken is incredibly versatile—you can serve it any way you like.
- Over steamed jasmine or coconut rice
- With stir-fried vegetables or bok choy
- Sliced in lettuce wraps with pickled carrots
- Layered over noodles or fried rice
- Added to sandwiches or bao buns for a fusion twist
- Served alongside Chicken Ramen Stir Fry for a full Asian-inspired spread
Whether served family-style or in bowls, every bite bursts with sweet-smoky flavor and tender texture.
Storing and reheating
This dish holds up beautifully for leftovers and meal prep.
How to store it
- Cool completely before storing
- Refrigerate in airtight containers up to 4 days
- Freeze up to 2 months (slice before freezing for easy reheating)
- Keep glaze in a separate small jar for topping later
How to reheat it
- Reheat in a skillet over medium heat until warmed through
- Add a splash of water or sauce to keep it moist
- Oven: 350°F for 10–12 minutes, covered with foil
- Avoid microwaving too long—it can dry out the glaze
The flavor deepens after a day, making it even better for quick weeknight dinners.
Nutrition information (per serving)
Calories: 327 kcal | Protein: 27g | Carbohydrates: 20g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 118mg | Sodium: 805mg | Fiber: 1g | Sugars: 17g | Vitamin A: 140IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1.4mg
Frequently asked questions
Can I use Char Siu sauce instead of making my own?
Yes! You can use bottled Char Siu sauce as a shortcut. Just add a touch of honey and garlic to enhance the flavor and caramelization.
What should I serve it with?
Pair it with jasmine rice, noodles, or even a side of Garlic Parmesan Dinner Rolls for a fun East-meets-West combo. It also works great in rice bowls or wraps.
Can I make it less sweet?
Yes! Reduce honey to 1 tablespoon and increase soy sauce slightly. The result will be more savory without losing that signature glaze.
Final thoughts
This Char Siu Chicken is my kind of weeknight winner—simple ingredients, bold flavor, and that glossy, irresistible glaze. It captures everything that makes Asian-inspired cooking special: balance, aroma, and a bit of char.
I love making it for friends and serving it next to a quick noodle dish like Kung Pao Chicken Noodles or rice bowls—it’s always the first plate to disappear.
- Use chicken thighs for tenderness and depth.
- Don’t rush the caramelization step—it’s worth it.
- Serve hot, share generously, and enjoy that perfect sweet-salty bite.
Char Siu Chicken
Ingredients
Equipment
Method
- In a bowl, whisk together hoisin sauce, soy sauce, honey, oyster sauce, rice vinegar, garlic, five-spice powder, and sesame oil.
- Add chicken thighs to the marinade and toss to coat. Let marinate for at least 30 minutes or up to 8 hours in the refrigerator.
- Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a rack on top. Arrange marinated chicken on the rack.
- Bake for 22 minutes, brushing halfway through with leftover marinade.
- Broil for an additional 2–3 minutes until the glaze is caramelized and slightly charred.
- Slice the chicken, drizzle with extra sauce from the pan, and garnish with sesame seeds or green onions if desired.
Nutrition
Notes
- To maintain this recipe alcohol-free, no wine-based ingredients were included.
