If you love the sticky-sweet, savoury, slightly smoky flavours of Chinese barbecue but want a lighter, faster alternative to pork char siu, you’re in the right place. This Char Siu Chicken Recipe captures everything that makes classic char siu irresistible — glossy lacquer, fragrant five-spice notes, and a rich umami backbone — while using juicy chicken that’s easy to cook at home. Below you’ll find a deeply detailed, step-by-step recipe plus tips, variations, serving ideas, and troubleshooting advice so your first (or fiftieth) attempt is reliably delicious.

Why make this Char Siu Chicken Recipe?

Char siu (叉燒) traditionally refers to Cantonese-style barbecued pork, but the technique and flavor profile adapt beautifully to chicken. This Char Siu Chicken Recipe:

• Uses a simple, flexible marinade to infuse chicken with classic char siu flavors: hoisin, soy, honey, Chinese five-spice, and garlic.
• Is faster and often leaner than pork versions, especially when using boneless thighs.
• Produces a glossy, caramelized finish with a tender, juicy interior.
• Works in the oven, under the broiler, on the grill, or even in an air fryer.

Whether you’re cooking for family dinner, meal prep, or plating for guests, this version gives you great flavour and dependable results.

What you’ll need

Ingredients (serves 4 — adjust as needed)

• 1.5–2 pounds (700–900 g) boneless, skinless chicken thighs (recommended) or chicken breasts
• 3 tablespoons hoisin sauce
• 2 tablespoons light soy sauce (or tamari for gluten-free)
• 1 tablespoon dark soy sauce (optional — for color and deeper umami)
• 2 tablespoons honey (plus extra for glazing)
• 1 ½ tablespoons Shaoxing wine (or dry sherry or mirin)
• 1 tablespoon oyster sauce (optional, for more umami)
• 1–2 teaspoons Chinese five-spice powder
• 3 garlic cloves, minced
• 1 teaspoon grated fresh ginger (optional but recommended)
• 1 teaspoon sesame oil
• 1 teaspoon maltose or corn syrup (optional — helps with glossy finish)
• ¼–½ teaspoon red food coloring (optional — for the classic red hue; paprika can be used as a natural color alternative)
• 2 tablespoons brown sugar (or light brown sugar)
• Freshly ground black pepper, a pinch
• 1 tablespoon vegetable oil (for pan-searing or brushing)
• Green onions and toasted sesame seeds for garnish (optional)

Equipment

• Baking tray and rack (for oven method)
• Small saucepan (to reduce glaze)
• Mixing bowl or zip-top bag (for marinating)
• Whisk or fork
• Meat thermometer (recommended)
• Grill or broiler (optional if you want charring)

The science behind the flavours (short and useful)

Understanding why each ingredient matters helps you tweak the recipe:

• Hoisin & soy: provide sweet, salty, and umami backbone.
• Honey + sugar + maltose: create caramelization and a lacquered finish.
• Chinese five-spice: layers warm aromatic notes (star anise, fennel, clove, cinnamon, Szechuan peppercorn).
• Shaoxing wine: adds depth and light acidity that balances sweetness.
• Dark soy & red food coloring: deepen color — optional but traditional.
• Acidic or enzymatic ingredients (like a dash of rice vinegar or pineapple juice): tenderize; use carefully to avoid mushy texture.

Chicken thighs are recommended because they stay moist at higher cooking temperatures and respond well to the sweet marinade. Breasts will work but require more vigilance to avoid drying out.

Step-by-step — How to make this Char Siu Chicken Recipe

1. Prep the chicken

• Trim excess fat and pat the pieces dry with paper towels. If using thighs, you can leave them whole or butterfly for even thickness. For breasts, pound lightly to ¾-inch thickness so they cook evenly.

2. Make the marinade

In a bowl, whisk together:

• hoisin, light and dark soy sauces, honey, Shaoxing wine, oyster sauce (if using), Chinese five-spice, minced garlic, grated ginger, sesame oil, maltose (or corn syrup), brown sugar, and red coloring/paprika if using. Taste — the marinade should be noticeably savory-sweet. It will be more concentrated than final flavor.

3. Marinate the chicken

• Place chicken in a zip-top bag or shallow dish. Pour marinade over, massaging to coat. Seal and refrigerate for at least 2 hours, ideally overnight (8–12 hours). For quick marination, 30–60 minutes will still add flavor, but longer gives better infusion.

Tip: Reserve 2–3 tablespoons of the marinade before adding raw chicken if you plan to use it later as a glaze base. Never reuse raw marinade without boiling.

4. Preheat and prepare for cooking

Choose your method:

Oven (recommended for convenience):

• Preheat oven to 425°F (220°C).
• Line a baking sheet with foil and place a wire rack on top. Brush rack lightly with oil to prevent sticking.

Grill / Broiler / Air Fryer options

• Grill: preheat to medium-high, oil grates.
• Broiler: place oven rack ~6 inches under broiler.
• Air Fryer: preheat to 400°F, arrange pieces in a single layer.

5. Roast / grill the chicken

Oven method (detailed):

1. Arrange marinated chicken on the rack, leaving space between pieces.
2. Roast at 425°F (220°C) for 12–15 minutes.
3. Meanwhile, bring the reserved marinade to a boil in a small saucepan and simmer 3–4 minutes until slightly thickened (this pasteurizes it and concentrates flavors). Optionally whisk in 1 tablespoon honey.
4. After 12–15 minutes, brush the chicken with the boiled glaze and flip pieces. Roast another 6–10 minutes until edges start to caramelize.
5. For a deeper char and glossy finish, finish under broiler for 1–2 minutes per side — watch closely to avoid burning.
6. Use an instant-read thermometer to check doneness: chicken thighs should be 165°F (74°C) internal at the thickest point. Remove from oven and rest 5–10 minutes.

Grill method:

• Grill over medium-high heat, basting with boiled glaze, about 4–6 minutes per side until cooked and slightly charred.

Air Fryer method:

• Cook at 400°F for 10–12 minutes, flipping and glazing halfway.

6. Glaze and rest

• After cooking, brush with another layer of warm glaze for shine. Rest the chicken 5–10 minutes to let juices redistribute and sauce set.

7. Slice and serve

• Slice across the grain into ½-inch pieces for best texture. Garnish with thinly sliced green onions and toasted sesame seeds.

Glaze recipe (from the reserved marinade)

Bring the reserved marinade (2–3 tbsp) to a simmer in a small saucepan. Add:

• 1 tablespoon honey
• 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thicker glaze)
  Simmer 2–3 minutes until glossy and slightly thickened. Brush over chicken during final minutes of cooking and once more after resting.

Tips & troubleshooting

Chicken selection

• Thighs vs breasts: Thighs are forgiving and stay juicy; breasts leaner but can dry out. Consider bone-in thighs for extra flavor (add 10–15 minutes of cooking).
• Even thickness: Pound or butterfly thick breasts to ensure even cook.

Marinade time

• Minimum 2 hours for decent flavor. Overnight (8–12 hours) is best. Avoid marinating longer than 24 hours if using citrus enzymes (like pineapple) — they can make meat mushy.

Color without artificial food dye

• If you avoid red food coloring, use dark soy for color and smoked paprika for a warm hue. The finished dish will still be flavorful even if not bright red.

Avoid burning the sugars

• Honey and sugar caramelize quickly. If you see excessive charring, lower the oven temp slightly or finish under the broiler only briefly. Baking on a rack allows excess marinade to drip and reduces burning.

Sticky glaze — how to get it right

• Boil reserved marinade to kill bacteria before glazing.
• Add a little cornstarch slurry to the glaze if you want a thicker lacquer.
• Brush multiple thin layers of glaze rather than one thick coat for the best shine.

Texture problems

• Dry: Overcooking causes dryness — use a thermometer and rest meat.
• Mushy: Over-marinating with strong enzymes (fresh pineapple) can break down proteins too much.
• Too salty: Reduce soy sauce or use low-sodium versions.

Variations & creative twists

Classic Char Siu Chicken (this recipe)

Stick to the hoisin-soy-honey base with five-spice for classic flavor.

Spicy Char Siu Chicken

• Add 1 teaspoon chili garlic sauce, ½ teaspoon Szechuan pepper, or a splash of gochujang to the marinade for heat and depth.

Honey-Citrus Char Siu Chicken

• Add 1 tablespoon of orange zest and 1 tablespoon orange juice to brighten flavors. Reduce other sugars slightly.

Honey-Maltose Char Siu (glossier)

• Use maltose in the glaze (available in Asian groceries) for a stickier, glass-like finish.

Char Siu Chicken Salad

• Slice chilled left-over char siu chicken and toss with mixed greens, cucumber, pickled carrots, and a sesame-ginger dressing.

Char Siu Chicken Bao

• Use sliced char siu as filling for steamed bao buns with quick-pickled cucumbers and scallions.

BBQ Smoked Char Siu Chicken

• Smoke chicken at 225–250°F for 1–1.5 hours then brush with glaze and finish at high heat to caramelize.

Vegetarian/vegan alternative

• Pressed tofu or seitan can be marinated in the same mixture and baked or pan-fried to mimic char siu texture. Use tamari and mushroom-based oyster sauce alternatives.

Serving suggestions & pairing ideas

Char siu chicken is versatile. Here are ideas for plating and pairing:

Classic rice plates

• Steamed white rice (jasmine or short-grain): simple, lets the char siu shine.
• Fried rice: chop char siu into small pieces and toss into egg fried rice for an elevated fried rice.
• Claypot rice: layer char siu on rice with shiitake and greens for a comforting one-pot meal.

Noodles & bowls

• Char siu noodle soup: add sliced char siu to a light chicken broth with bok choy and egg noodles.
• Stir-fried noodles: toss with chow mein or lo mein, vegetables, and a splash of sesame oil.

Sandwiches & buns

• Steamed bao: classic pairing with pickles and scallions.
• Banh mi twist: use char siu chicken in a Vietnamese sandwich for sweet-savory contrast.

Appetizers & small plates

• Char siu lettuce wraps: small pieces with crunchy veg and sriracha mayo.
• Skewers: thread marinated cubes onto skewers and grill for party-friendly bites.

Sides & condiments

• Quick pickled cucumbers or daikon
• Stir-fried greens (gai lan, bok choy) with garlic
• Scallion oil or chili crisp for extra heat
• Pickled ginger to refresh the palate

Wine, beer & beverage pairings

• Light, aromatic white wines (Riesling, Gewürztraminer) pair well with sweet-savory glaze.
• Crisp lagers or pilsners cut through sweetness; IPAs can handle bolder spices.
• Jasmine or oolong tea is a traditional, non-alcoholic match.

Make-ahead, storage & reheating

Make-ahead tips

• Marinate up to 24 hours in advance.
• Fully cooked char siu chicken keeps in the fridge for 3–4 days in an airtight container.
• Freeze sliced char siu for up to 2 months. Thaw in the fridge overnight.

Reheating

• Oven: 350°F (175°C) covered with foil for 10–12 minutes, brush with glaze in the last few minutes.
• Skillet: Medium heat with a splash of water; cover briefly then uncover to glaze.
• Microwave: Works in a pinch; reheat gently and add extra glaze to maintain moisture.

Common questions

Q — Can I use chicken breasts?
A — Yes. Use breasts if you prefer leaner meat but watch cooking time carefully. Consider brining breasts briefly or marinating longer for juiciness.

Q — Is the red color necessary?
A — Not at all. The color is traditional but optional. The flavor matters more. Use paprika or extra dark soy for color without artificial dyes.

Q — Can I make this gluten-free?
A — Absolutely. Use tamari or gluten-free soy sauce and a gluten-free hoisin substitute.

Q — How do I get that restaurant-style char?
A — High heat finish (grill or broiler) and repeated glazing is key. A little char is good; too much will taste bitter.

Final checklist before you cook

• Choose thighs for juicy results, or breasts if preferred.
• Reserve some marinade before adding raw chicken.
• Preheat your oven or grill to high enough temperature for caramelization.
• Bring reserved marinade to a boil to use as glaze.
• Use an internal thermometer to avoid overcooking.
• Rest before slicing — it makes a big difference.

Quick printable recipe (summary)

Char Siu Chicken Recipe (serves 4)

• Prep time: 15–20 minutes (plus marinating time)
• Cook time: 20–30 minutes (depending on method)

Ingredients: chicken thighs 1.5–2 lb; hoisin 3 tbsp; light soy 2 tbsp; dark soy 1 tbsp (opt); honey 2 tbsp; Shaoxing 1.5 tbsp; oyster sauce 1 tbsp (opt); Chinese five-spice 1–2 tsp; garlic 3 cloves; ginger 1 tsp; sesame oil 1 tsp; maltose 1 tsp (opt); brown sugar 2 tbsp; red coloring/paprika ¼–½ tsp (opt); pepper pinch.

Method: Marinate 2–12 hours. Roast at 425°F on rack 18–25 minutes, glazing in final minutes. Finish under broiler or grill for char. Rest, slice, serve.

Parting notes from the (imaginary) chef

This Char Siu Chicken Recipe is one of those versatile kitchen wins: approachable enough to make on a weeknight, but impressive enough for guests. Play with the glazing and heat level to find your favourite version, and don’t be afraid to use leftovers creatively — char siu fried rice is a true champion of humble leftovers.

Char Siu Chicken Recipe

A quick-to-make, flavourful Char Siu Chicken recipe delivering sweet-savoury Cantonese-style glaze on tender chicken — perfect for weeknight dinners, rice bowls, or buns.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Course Main Course

Cuisine Chinese

Servings 4

Calories 300 kcal

Ingredients

  

• 1.5 –2 pounds ≈ 700–900 g boneless, skinless chicken thighs (or chicken breasts if preferred)
• 3 tablespoons hoisin sauce
• 2 tablespoons light soy sauce or tamari for gluten-free
• 1 tablespoon dark soy sauce optional — for deeper color
• 2 tablespoons honey plus extra for glazing
• 1½ tablespoons Shaoxing wine or dry sherry / mirin
• 1 tablespoon oyster sauce optional, for extra umami
• 1 –2 teaspoons Chinese five-spice powder
• 3 garlic cloves minced
• 1 teaspoon grated fresh ginger optional but recommended
• 1 teaspoon sesame oil
• Optional 1 teaspoon maltose or corn syrup — for a glossy lacquer
• Optional ¼–½ teaspoon red food coloring (or paprika for natural color)
• 2 tablespoons brown sugar or light brown sugar
• Pinch of freshly ground black pepper
• 1 tablespoon vegetable oil for searing / brushing
• Garnish optional: sliced green onions, toasted sesame seeds

Instructions

 

• Prep the chicken: Trim off any excess fat and pat chicken pieces dry. If you use chicken breasts, consider butterflying or lightly pounding them to even thickness for uniform cooking.
• Make the marinade: In a bowl, whisk together hoisin, light (and optionally dark) soy sauce, honey, Shaoxing wine, oyster sauce (if using), brown sugar, five-spice powder, minced garlic, grated ginger, sesame oil, maltose/corn syrup (if using), red coloring/paprika (if using), and a pinch of black pepper. The mixture should taste sweet-savoury — slightly stronger than final taste, because it will reduce.
• Marinate: Place the chicken in a zip-top bag or shallow dish, pour the marinade over, making sure all pieces are coated. Seal and refrigerate for at least 2 hours — ideally overnight for best flavour infusion. For quicker cooking, 30–60 minutes can work but flavour will be milder. If using a portion of marinade later for glaze, reserve 2–3 tablespoons before adding raw chicken (do not reuse raw marinade without cooking).
• Preheat & prepare for cooking:
• Oven method (recommended): Preheat oven to 425 °F (220 °C). Line a baking sheet with foil and set a wire rack on top; lightly oil the rack.
• Alternatively: Use a grill (medium-high) or broiler (with rack ~6 in / 15 cm from heat), or an air fryer preheated to ~400 °F (200 °C).
• Cook / Roast / Grill:
• Oven: Place marinated chicken on the rack in a single layer. Roast for 12–15 minutes. Meanwhile, bring the reserved marinade to a boil in a small saucepan; simmer 3–4 minutes until slightly thickened (optionally whisk in 1 tbsp honey). After 12–15 minutes, brush chicken with the boiled glaze, flip each piece, and roast another 6–10 minutes until edges begin to caramelize. For extra gloss and char, finish under broiler 1–2 minutes per side — watch carefully to avoid burning. Use a meat thermometer: chicken should reach internal temp of 165 °F (74 °C). Then rest 5–10 minutes.
• Grill: Grill over medium-high heat, basting with boiled glaze, ~4–6 minutes per side until cooked through and slightly charred.
• Air Fryer: Cook at 400 °F for about 10–12 minutes, flipping and glazing halfway through.
• Glaze & Rest: After cooking, brush a final layer of warm glaze for shine. Let the chicken rest 5–10 minutes so juices redistribute and glaze sets.
• Slice & Serve: Slice against the grain into ½-inch pieces. Garnish with sliced green onions and toasted sesame seeds (if using). Serve hot.

Notes

• Storage: Cooked char siu chicken keeps in fridge for 3–4 days in an airtight container. You can freeze sliced chicken for up to 2 months; thaw overnight in fridge.
• Reheating: Reheat gently in oven (350 °F / ~175 °C, covered, 10–12 min), or in skillet with splash of water, re-glaze at end for shine. Microwave works in a pinch — but add extra glaze to retain moisture.
• Variations & Tips:
• Use chicken breasts if you prefer leaner meat — but monitor cooking carefully to avoid dryness.
• Skip red food coloring if you want to avoid artificial dyes — instead, rely on dark soy and/or smoked paprika for a rich hue.
• For a vegan alternative, pressed tofu or seitan can replicate texture when marinated and baked or pan-fried in similar glaze.
• For added heat: mix in 1 tsp chili garlic sauce or ½ tsp Szechuan pepper.
• For a citrus twist: add a tablespoon of orange zest and a splash of orange juice; reduce brown sugar slightly to balance.