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

Get ready for perfect Char Siu Chicken in just 30 minutes—no oven needed! While traditional recipes take hours to marinate and roast, this speedy stovetop version packs all the rich, sticky, and smoky flavors you crave. Quick, juicy, and full of bold taste—this one’s a game-changer!

Char Siu Chicken Recipe

Serving: 2–4
Prep time: 10 minutes
Cook time: 20 minutes

For the chicken:
4 pieces (1½ pounds) boneless chicken thighs
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

1. Prepare the chicken:

• Make shallow cuts into each chicken thigh about 1 inch apart, without cutting all the way through.

2. Mix the Char Siu sauce:

• In a bowl, combine the fermented red bean curd, 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.

3. Pan-fry the chicken:

• Heat a pan over medium heat. Place the chicken thighs skin side down.
• Pan-fry for about 2 minutes until golden brown. Flip and cook the other side for another 2 minutes.
• Add the minced garlic and sauté briefly until aromatic.

4. Braise and glaze:

• Pour in the Char Siu sauce. Cover the pan and braise over medium-low heat for about 15 minutes, or until the chicken is fully cooked through.
• Uncover the lid. Turn the heat to high and reduce the sauce for about 3 minutes, spooning the sauce over the chicken continuously to glaze it.
• Ensure the internal temperature of the chicken reaches at least 165°F (74°C).

Tips & Notes

• 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.
• Use skin-on thighs: For the most flavor and a rich texture.
• Serving idea: Great with steamed rice or sliced over noodles.