Char Siu Chicken is juicy, sticky, and packed with that irresistible sweet-savory flavor you know and love from Chinese BBQ. Traditionally made with pork, this chicken version delivers all the same bold flavor—crispy skin, tender meat, and a glossy caramelized finish—using easy-to-find ingredients. Whether you’re serving it with rice, noodles, or just straight off the tray, this Char Siu Chicken will steal the show every time!

Char Siu Chicken Recipe

Serves: 4
Prep time: 10 minutes
Rest time: Overnight
Cook time: 30 minutes

Ingredients:
1 pound chicken thighs, with skin, boneless
2 pieces fermented red bean curd
1 tablespoon soy sauce
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
2 tablespoons Shaoxing wine
3 tablespoons honey
Pinch of five-spice powder
Pinch of white pepper
1 garlic clove, minced

For the glaze:
2 tablespoons honey
2 tablespoons warm water

Char Siu Chicken Instructions

1. Make the marinade:

In a bowl, combine fermented red bean curd, soy sauce, dark soy sauce, oyster sauce, hoisin sauce, Shaoxing wine, honey, five-spice powder, white pepper, and garlic.
Whisk thoroughly, breaking up the red bean curd, until mostly smooth. (This gives the chicken its signature red hue—red food coloring can also be used in a pinch.)

2. Marinate the chicken:

Place the chicken thighs in a large Ziploc bag. Pour in the marinade and seal the bag, squeezing out excess air.
Rub the marinade into the chicken evenly. Refrigerate overnight, flipping the bag halfway through for even flavor.

3. Prepare to roast:

The next day, preheat the oven to 400°F (204°C). Position a rack in the center of the oven.
Remove the chicken from the fridge and let it sit at room temperature while the oven heats up.
Place a roasting rack over a roasting pan. Remove chicken from the marinade and place it on the rack.

4. Roast the chicken:

Roast in the preheated oven for 20 minutes.

5. Glaze and finish:

In a small bowl, mix honey with warm water to create a glaze.
After 20 minutes, remove the chicken and brush the glaze over both sides of the meat.
Return the pan to the oven and roast for another 10 minutes, until the glaze is bubbly and caramelized.

6. Rest and serve:

Let the chicken rest before slicing.
Cut into bite-size pieces and serve hot with rice, noodles, or just straight off the tray. Enjoy!

Tips & notes

Fermented red bean curd adds deep umami and color—look for it at your local Asian market or online.
Don’t skip the resting step: it keeps the juices in and ensures each bite stays tender and flavorful.
For a grill version, cook over medium heat and baste with the glaze until slightly charred and glossy.
Leftovers? Slice Char Siu Chicken into sandwiches, fried rice, or noodle bowls.

Char Siu Chicken Recipe