30-Min Char Siu Chicken Recipe (No Oven Needed)
Ingredients
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 sear 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
- Make shallow cuts: Cutting about 1 inch apart without going all the way through helps the chicken cook evenly and gives the sauce more surface area to coat.
- No oil needed: The chicken skin releases its own fat as it sears.
- No marinade needed: The chicken braises directly in the char siu sauce, so there's no need to marinate it ahead of time.
- Fermented red bean curd: It adds savory fermented flavor and reddish color. If unavailable, add a little extra hoisin sauce for flavor and use a little beet juice or red food coloring for color. The flavor will be slightly different.
- Watch the glaze: The sauce contains honey, so keep an eye on it as it reduces to prevent scorching.
- Check for doneness: Chicken should reach at least 165°F (74°C) in the thickest part.
- Serving idea: Serve with steamed rice or noodles and spoon plenty of the extra char siu sauce over the top.