Char Siu Chicken Recipe
Easy char siu chicken recipe made with a classic red sauce marinade. So juicy and full of flavor!
❓What is chicken char siu
Chicken char siu is a Cantonese-style BBQ chicken made with a sweet and savory red marinade. It uses light soy sauce, hoisin, oyster sauce, sugar, and Chinese five-spice. The chicken is roasted until juicy, sticky, and caramelized with bold flavor and a signature red color.
🍗 Juicy, tender meat you’ll love!
This recipe is perfect if you love that sweet, roasted BBQ flavor but want something a little leaner than classic pork ribs or pork tenderloin char siu. And no, you’re not missing out on flavor. Promise!
I use chicken thighs here because they stay super juicy whether you roast or grill them. You can use other cuts too, but thighs are what I cook with weekly.
How to cook it? I recommend two options:
- Grill it (my fave, especially over charcoal)
- Roast it in the oven
I go for grilling because that smoky char hits different. A grill pan works too if that’s easier!
After cooking, you can slice the chicken and enjoy it as you like. Here are some of my favorite ways to serve it:
- Over jasmine rice with stir-fried vegetables
- In a hot bowl of noodle soup
- With fried rice
- Or just sliced up and snacked on!
Praew ♡
🫙 Ingredient tips and substitutes
✱ This section explains each ingredient and its possible substitutions. Full measurements are included in the recipe card later in the post.
- Chicken thighs I love using skin-on thighs because they stay juicy and get beautifully caramelized when grilled or roasted. You can swap for drumsticks, wings, or breast if needed.
- Oyster sauce Adds depth, umami, and that glossy finish. My favorite brand is Maekrua.
- Light soy sauce For saltiness and seasoning. I always use this one.
- Hoisin sauce Gives sweetness, a slight tang, and a signature aroma.
- Shaoxing wine A Chinese cooking wine that adds aroma and helps tenderize the meat. If you don’t have it, a splash of dry sherry or cooking sake works too.
- Chinese five-spice powder This one brings that unmistakable char siu flavor! It’s warm, slightly sweet, and made from star anise, cloves, cinnamon, Sichuan peppercorn, and fennel.
- Brown sugar Helps balance the saltiness and caramelizes during cooking. You can also use honey.
- Garlic For savory aroma and flavor.
- Red food coloring (optional) This gives the chicken that classic red tint. Totally optional, it’s just for looks!
👩🍳 How to make char siu chicken
✱ Cooking time can vary depending on the size of your chicken thighs and how hot your grill or oven is. Keep an eye on the skin; it should be nicely caramelized and slightly charred in spots. Use a thermometer if you want to be sure (aim for 80°C (175°F).
- Make the marinade. In a mixing bowl, combine all the marinade ingredients and stir until smooth. Make sure the sugar is fully dissolved.
- Marinate the chicken. Add the chicken thighs and toss to coat each piece well. Cover and refrigerate for at least 4 hours or overnight for the best flavor.
- Let it rest. Take the marinated chicken out of the fridge and let it sit at room temperature for about 15 minutes before cooking. This helps the meat cook more evenly.
- Cook the chicken. Grill over low heat, skin-side down first. Flip occasionally until the skin is caramelized. Or oven roast at 180°C (350°F), flipping halfway through. For extra color, broil for 1–2 minutes at the end.
- Slice and serve. Let the chicken rest for 5 minutes after cooking, then slice and enjoy!
😋 Tips for maximum flavor!
❥ Marinate overnight if you can! Even a few extra hours make a big difference in how deeply the chicken absorbs the sweet-savory flavors.
❥ Charcoal > oven for smoky flavor. But if you’re using the oven, broil the chicken at the end to get that golden char!
❥ Baste while cooking with leftover marinade for a sticky, glossy finish.
❥ Let it rest before slicing to keep all those juices inside the meat instead of on your cutting board.
Char Siu Chicken Recipe
Equipment
- Measuring spoons
- Mixing bowl for making and combining the marinade
- Tongs
- Grill or oven
- Brush or spoon to baste with extra marinade while cooking
Ingredients
- 4 chicken thighs bone-in skin-on
- 3 cloves garlic minced
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 2 tbsp hoisin sauce
- 2 tbsp shaoxing wine
- 1 tbsp brown sugar
- ½ tsp Chinese five-spice powder
- a few drops of red food coloring optional, add as needed
Instructions
- Make the marinade. Stir all marinade ingredients in a bowl until smooth and the sugar is dissolved.
- Marinate the chicken. Add chicken thighs and coat well. Cover and chill for at least 4 hours or overnight.
- Bring to room temp. Let the marinated chicken sit out for 15 minutes before cooking.
- Cook the chicken. Grill over low heat, skin-side down first, flipping occasionally until caramelized. Or roast at 180°C (350°F), flipping halfway. Broil 1–2 minutes at the end for extra color.
- Slice and serve. Rest the chicken for 5 minutes, then slice and serve warm.
Notes
- Nutrition information is provided as a courtesy and should be considered approximate.
❓Frequently asked questions
What is the best cut of chicken for making char siu? The best cut of chicken for making char siu is skin-on, bone-in thighs. They stay juicy, cook evenly, and work well with the sweet, sticky marinade.
Can I make this in the air fryer? Yes! Cook at 180°C (350°F) for about 18–20 minutes, flipping halfway through. The chicken should be slightly charred on the edges and reach an internal temperature of 75°C (165°F).
Can I make this ahead of time? You can marinate the chicken up to 24 hours in advance, then grill or roast when ready.
🫙 How to store leftovers
- Refrigerate: Store sliced or whole chicken in an airtight container in the fridge for up to 4 days. Keep any sauce or juices separately if possible.
- Freeze: Let the chicken cool completely, then freeze in a sealed container or freezer bag for up to 2 months. Slice before freezing for quicker reheating.
- Reheat: Warm gently in a pan over low heat.
