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The Best Char Siu Chicken Roast
The Best Char Siu Chicken Roast brings the irresistible flavors of traditional Cantonese barbecue into your home kitchen. With its glossy red glaze, sweet-savory flavor, and tender juicy meat, this chicken roast is perfect for dinners, holiday feasts, or Asian-style meals.
Char siu, meaning “fork roasted” in Cantonese, is typically made with pork, but chicken makes a lighter, easier alternative while still capturing the iconic flavors. The combination of hoisin sauce, honey, soy sauce, garlic, ginger, and Chinese five-spice powder creates a rich, caramelized coating that enhances the chicken’s natural flavor.
Whether served with steamed rice, stir-fried vegetables, or wrapped in bao buns, this char siu chicken is both visually stunning and packed with flavor.
Ingredients
- 4 boneless, skinless chicken thighs (about 1 lb/450 g)
- 2 tbsp hoisin sauce
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tsp Chinese five-spice powder
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp red food coloring (optional, for traditional red hue)
- 1 tsp rice vinegar
- 1 tbsp brown sugar
- 1 tbsp vegetable oil
- Sesame seeds, for garnish
- Sliced green onions, for garnish
Instructions
- Prepare the marinade: In a medium bowl, whisk together hoisin sauce, soy sauce, honey, five-spice powder, sesame oil, garlic, ginger, red food coloring, rice vinegar, and brown sugar until smooth.
- Marinate chicken: Place chicken thighs in a zip-top bag or shallow dish and pour marinade over them. Ensure chicken is fully coated. Marinate in the refrigerator for at least 2 hours, preferably overnight for maximum flavor.
- Preheat oven: Preheat oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top for even roasting.
- Roast chicken: Arrange marinated chicken thighs on the wire rack. Brush with extra marinade. Roast for 25–30 minutes, flipping halfway through and brushing with marinade to create a glossy finish.
- Caramelize glaze: Switch oven to broil for the last 2–3 minutes, keeping a close eye to prevent burning. This step creates the signature charred edges.
- Rest and slice: Remove chicken from oven and let it rest 5 minutes. Slice into strips and drizzle with any remaining juices from the pan.
- Garnish and serve: Sprinkle with sesame seeds and sliced green onions. Serve hot with steamed rice, noodles, or vegetables.
Tips for Perfect Char Siu Chicken
- Marinate longer: Overnight marination ensures tender and flavorful chicken.
- Watch the broil: The broil step is short but essential for that caramelized finish—stay attentive.
- Adjust sweetness: Modify honey and sugar to taste for a less sweet or more pronounced glaze.
- Cut uniform pieces: Ensure even cooking and browning.
Variations
- Char Siu Pork: Swap chicken with pork shoulder or pork belly for a traditional char siu experience.
- Spicy Version: Add ½ tsp chili flakes or Sriracha to the marinade.
- Air Fryer Option: Cook chicken in an air fryer at 380°F for 18–20 minutes, flipping halfway.
Serving Suggestions
- Serve with steamed jasmine rice or sticky rice for a classic Asian meal.
- Pair with stir-fried vegetables like bok choy or broccoli.
- Wrap in steamed bao buns with cucumber slices for a delicious snack or lunch option.
Fun Facts & Cultural Context
Char siu is a classic Cantonese barbecue style that has been part of southern Chinese cuisine for centuries. Traditionally, meat is marinated, skewered on forks, and roasted over open flames. The vibrant red color comes from food coloring or natural red yeast rice. Today, char siu has become popular worldwide, often used in fried rice, noodle dishes, and as a main roast. Chicken is a modern, lighter take on this iconic dish.
The Best Char Siu Chicken Roast
Tender, juicy chicken thighs marinated in classic char siu sauce, roasted to a glossy, caramelized perfection.
Ingredients
Equipment
Method
- In a medium bowl, whisk together hoisin sauce, soy sauce, honey, five-spice, sesame oil, garlic, ginger, red food coloring, rice vinegar, and brown sugar.
- Place chicken in a zip-top bag or shallow dish and pour marinade over, coating fully. Marinate at least 2 hours or overnight.
- Preheat oven to 400°F (200°C). Line baking sheet with foil and place wire rack on top.
- Arrange chicken on wire rack, brush with marinade. Roast 25–30 minutes, flipping halfway and basting.
- Switch oven to broil for last 2–3 minutes to caramelize glaze, watch carefully.
- Remove chicken, let rest 5 minutes. Slice and drizzle with pan juices.
- Garnish with sesame seeds and green onions. Serve hot.
Notes
Optional: Adjust sweetness or spiciness in marinade to taste.
