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Close-up of thickly sliced char siu chicken with a deeply lacquered, glossy mahogany-red glaze and charred edges, fanned out over steamed white rice, revealing a juicy pale interior with a vivid red smoke ring beneath the caramelized crust, garnished with sliced green onions and fresh herbs on a white plate.

Char Siu Chicken

Chinese barbecue chicken marinated overnight in hoisin, honey, soy sauce, oyster sauce, five-spice, and sesame oil, roasted at 400°F with two basting stages, and finished under the broiler with a honey-soy glaze for a deeply caramelized, lacquered red-brown finish. Sliced and served on a white plate with green onion and pea garnish.
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Prep Time 15 minutes
Cook Time 38 minutes
Marinating Time 8 hours
Total Time 8 hours 53 minutes
Servings: 4 people
Course: Dinner
Cuisine: Chinese
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken thighs Thighs stay juiciest under high-heat caramelization
  • 3 tablespoon hoisin sauce Primary flavor base of the marinade
  • 2 tablespoon honey Contributes to caramelization and stickiness
  • 2 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon Shaoxing rice wine or dry sherry
  • 1 teaspoon sesame oil
  • 1 teaspoon five-spice powder The defining spice of char siu
  • 3 garlic cloves, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon red food coloring or 1 teaspoon red fermented bean curd (optional) Source of the distinctive red color in the image
  • 2 tablespoon honey For the final basting glaze
  • 1 tablespoon soy sauce Mixed with honey for the final glaze
  • fresh green onions, sliced For garnish as shown in the image
  • fresh green peas For garnish scattered across the plate

Equipment

  • 1 large baking sheet lined with foil
  • 1 Wire rack Elevates chicken so heat circulates underneath
  • 1 Pastry brush For basting and the final glaze
  • 1 Small bowl For the final honey-soy glaze
  • 1 instant-read meat thermometer To confirm chicken reaches 165°F
  • 1 sharp knife and cutting board For the diagonal sliced presentation
  • 1 white serving plate Makes the red glaze color most vivid

Method
 

  1. Whisk the hoisin, honey, soy sauce, oyster sauce, rice wine, sesame oil, five-spice, garlic, ginger, and red coloring together until fully combined, then add the chicken thighs and turn until every surface is coated.
  2. Cover tightly and refrigerate for at least 8 hours or overnight so the marinade penetrates the meat fully, then remove 20 minutes before cooking.
  3. Preheat the oven to 400°F, line a baking sheet with foil, place a wire rack over the pan, and arrange the marinated chicken pieces on the rack.
  4. Roast for 20 minutes until the surface has developed a deep reddish-brown caramelized color, then brush generously with reserved marinade and return to the oven for 10 more minutes.
  5. Mix 2 tablespoons of honey with 1 tablespoon of soy sauce for the final glaze, brush it over every surface of each chicken piece, then switch the oven to high broil.
  6. Broil for 3 to 5 minutes watching closely until the surface blisters, darkens at the edges, and develops the lacquered char marks visible in the image; pull immediately when the edges look deeply charred.
  7. Rest on the rack for 5 minutes, then slice each thigh into diagonal strips so the caramelized exterior and juicy interior are both visible in each piece.
  8. Arrange the sliced chicken on a white plate with pieces overlapping slightly, then scatter green onions and fresh peas across the top and serve immediately.

Notes

Marinate overnight for the deepest flavor throughout the meat. Use a wire rack over a foil-lined pan so the heat circulates under each piece. Watch the broiler stage closely since honey burns quickly. Rest the chicken for 5 minutes before slicing so the juices stay in the meat.