30-Min Char Siu Chicken Recipe (No Oven Needed)

Char Siu Chicken is inspired by the classic Cantonese char siu, traditionally made by marinating pork for hours, then roasting it until caramelized, smoky, and lacquered with a deep red glaze. That slow-roasted process creates incredible flavor—but it’s not exactly weeknight-friendly.

This stovetop 30-minute Char Siu Chicken delivers the same rich, sticky-sweet, and savory flavors you love without the long marinating time or oven roasting. Instead, the chicken is pan-seared, then gently braised and glazed right in the sauce, allowing it to absorb bold char siu flavor as it cooks. Juicy, glossy, and deeply flavorful, this quick version is perfect for busy weeknights when you’re craving classic Cantonese taste fast.

30-Min Char Siu Chicken Recipe (No Oven Needed)

Servings 4

Prep Time 10 minutes mins

Cook Time 20 minutes mins

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Ingredients

  

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For the chicken

• 4 pieces boneless chicken thighs, 1½ pounds
• 3 cloves garlic, minced

For the sauce

• 2 pieces fermented red bean curd
• 2 tablespoons fermented red bean curd sauce
• 2 tablespoons oyster sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon soy sauce
• 1 tablespoon dark soy sauce
• 2 tablespoons rice wine
• 2 tablespoons honey
• ½ teaspoon five-spice powder
• ½ teaspoon white pepper
• 1 cup water

Instructions

 

• To prepare the chicken, make shallow cuts about 1 inch apart across each chicken thigh without slicing all the way through. This helps the sauce penetrate and allows the chicken to cook more evenly.
• To make the char siu sauce, in a bowl, mash the fermented red bean curd until smooth, then add the red bean curd sauce, oyster sauce, hoisin sauce, soy sauce, dark soy sauce, rice wine, honey, five-spice powder, white pepper, and water. Mix well until fully combined.
• To pan-fry the chicken, in a pan over medium heat, place the chicken thighs skin-side down. Cook for about 2 minutes until lightly golden and the fat begins to render. Flip and cook the other side for another 2 minutes. Add the garlic and stir-fry briefly until fragrant, about 10 seconds.
• To braise the chicken, pour the prepared sauce into the pan. Cover and cook over medium-low heat for about 15 minutes, or until the chicken is fully cooked through.
• To glaze and finish, uncover the pan and turn the heat to high. Reduce the sauce for about 3 minutes, spooning the sauce over the chicken continuously until thick, sticky, and glossy. Ensure the internal temperature reaches at least 165°F (74°C).
• To serve, slice the chicken and spoon the remaining sauce over the top. Serve hot with steamed rice or noodles.

Video

Notes

• Prep ahead – The Char Siu sauce can be mixed up to 3 days ahead and stored in an airtight container in the fridge.
• Slice the chicken: Making 1-inch cuts helps it absorb more flavor and cook faster.
• Fermented red bean curd: Adds color and depth to the sauce—if you don’t have it, substitute it with red food coloring and more hoisin sauce.
• Pan-frying tip: No oil is needed—the chicken skin releases its own fat while cooking.
• Why no marinade: Because the chicken is braised in the sauce the entire time, it becomes naturally flavorful and juicy without any advance marinating.
• Glazing technique: Reducing the sauce uncovered at the end lets you baste the chicken for a sticky, glossy finish.
• Serving idea: Great with steamed rice or sliced over noodles.

Author: CiCi Li

Course: Main Course

Cuisine: Chinese