Char Siu Chicken Recipe

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.