Char Siu Chicken
Equipment
Ingredients
- 8 ounces boneless skinless chicken thighs
- 2 tablespoon light soy sauce
- 3 tablespoon hoisin sauce
- 1 tablespoon honey
- 1 tablespoon sugar
- 1 tablespoon Shaoxing wine
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1/2 teaspoon five-spice powder
- 1/4 cup water
- 8 drops red food coloring, optional
- Salt, to taste
- Pepper, to taste
- ½ cup steamed bok choy
Instructions
- Combine light soy sauce, hoisin sauce, honey, sugar, Shaoxing wine, sesame oil, minced garlic, five-spice powder, water, salt, pepper, and, if you want that signature red hue, red food coloring in a bowl.
- Poke your chicken with a fork so they can soak up all the flavors, then let them marinate for at least 15 minutes…or overnight if you have the time!
- Take the chicken out of the marinade and cook in either an air fryer or an oven:
- Air Fryer: Cook at 375°F (190°C) for 18 minutes, flipping halfway for even caramelization.
- Oven: Preheat your oven to 375°F (190°C), place the marinated chicken on a lined baking sheet, and bake for 18–20 minutes until charred and cooked through.
- Slice the chicken into thin strips and serve over a bowl of rice. Add steamed bok choy, or the vegetables of your choice on the side. It’s your food, you eat it how you like!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sticky, Sweet, and Smoky: Char Siu Chicken
This Char Siu Chicken is a simple, yet incredibly flavorful dish inspired by the famous Chinese barbecue pork, Char Siu, one of my childhood favorites. I’d always fight with my siblings over who got the crispiest edge pieces. This version uses boneless chicken thighs to capture that same sweet, savory, and smoky flavor, all wrapped in a caramelized glaze. It’s quicker, easier, and lighter than traditional Char Siu, perfect for a weeknight dinner or protein-packed meal prep.
A Quick & Easy Take on a Classic
Traditional Char Siu pork requires a longer marinating process and roasting techniques, but this chicken version is much faster. Chicken thighs soak up the marinade in as little as 15 minutes and still deliver flavor-packed bites. I prefer using the air fryer for the perfect charred glaze with zero mess, but don’t worry, the oven method works just as well if that’s what you have on hand.
Ingredients for Char Siu Chicken
- 8 ounces boneless skinless chicken thighs
- 2 tablespoon light soy sauce
- 3 tablespoon hoisin sauce
- 1 tablespoon honey
- 1 tablespoon sugar
- 1 tablespoon Shaoxing wine
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- ½ teaspoon five-spice powder
- ¼ cup water
- 8 drops red food coloring, optional
- Salt, to taste
- Pepper, to taste
- ½ cup steamed bok choy (optional for serving)
How to Make Char Siu Chicken
Step-by-Step Instructions
In a bowl, combine light soy sauce, hoisin sauce, honey, sugar, Shaoxing wine, sesame oil, garlic, five-spice powder, water, salt, pepper, and red food coloring if using.
Poke your chicken thighs with a fork to help them absorb the marinade, then toss them in the bowl to coat. Let it marinate for at least 15 minutes (or overnight for best flavor).
Remove the chicken from the marinade and choose your cooking method:
• Air Fryer: Cook at 375°F (190°C) for 18 minutes, flipping halfway through for even caramelization.
• Oven: Preheat to 375°F (190°C), place chicken on a lined baking sheet, and bake for 18–20 minutes until caramelized and cooked through.
Slice into thin strips and serve over rice with steamed bok choy or your choice of vegetables. Enjoy hot and fresh!
The Perfect Flavor Balance
What makes Char Siu Chicken so addictive is how perfectly the flavors come together. The combination of hoisin, soy sauce, honey, and sugar creates that signature sweet and salty glaze that clings to every bite. Garlic and five-spice powder give the marinade warmth and aroma, while a splash of Shaoxing wine brings depth and complexity. If you want that signature deep red hue you see in Chinese BBQ shops, a few drops of food coloring will do the trick, but it’s totally optional.
How to Serve Char Siu Chicken
The classic pairing is simple: a hot bowl of jasmine rice with some steamed bok choy or Chinese broccoli on the side. But this dish is super versatile. You can toss it over rice noodles, pack it into a wrap with fresh greens, or even chop it up and use it in fried rice. For a lower-carb version, try serving the sliced chicken in lettuce wraps with chili crisp or pickled veggies. It holds up well in the fridge, so it’s perfect for meal prep too.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes, but I recommend thighs for juiciness. If using breast, marinate longer (at least 30 minutes) and watch closely while cooking to avoid drying out.
Is the red food coloring necessary?
Not at all! It’s purely for the iconic look. If you’re going for a more natural or healthier vibe, skip it, the flavor stays the same.
Can I grill this instead of air frying or baking?
Absolutely. Char Siu Chicken is great on the grill! Just cook over medium-high heat for 5–6 minutes per side until caramelized and cooked through.
How long does it keep in the fridge?
Up to 3 days. Store in an airtight container and reheat in the microwave or on the stovetop. You can also freeze it for up to a month.
What’s the best substitute for Shaoxing wine?
Dry sherry or mirin (with reduced sugar) are decent substitutes. You can also omit it entirely if needed, the flavor will still be great.
More Recipes to Try
• If you liked this glaze, try my BBQ Gochujang Chicken for another favorite!
• Craving something spicy? Check out my Spicy Creamy Shrimp Pasta
• For another classic chicken recipe, make my Soy Garlic Glazed Chicken, quick and air-fried
