Char Siu Chicken (Printable)
Hoisin-glazed char siu chicken: marinated thighs roasted until glossy and caramelized, garnished with scallions, sesame.
# What You'll Need:
→ Chicken
01 - 1.75 lb boneless, skinless chicken thighs
→ Marinade
02 - 3 tbsp hoisin sauce
03 - 2 tbsp soy sauce
04 - 2 tbsp honey
05 - 1 tbsp oyster sauce
06 - 1 tbsp Shaoxing wine (or dry sherry)
07 - 2 cloves garlic, minced
08 - 1 tsp five-spice powder
09 - 1 tsp grated fresh ginger
10 - 1 tsp sesame oil
11 - ½ tsp red food coloring (optional, for traditional color)
→ Garnish
12 - 2 green onions, thinly sliced
13 - 1 tsp sesame seeds
# Directions:
01 - In a mixing bowl, whisk together hoisin sauce, soy sauce, honey, oyster sauce, Shaoxing wine, minced garlic, five-spice powder, grated ginger, sesame oil, and red food coloring if using, until smooth and well combined.
02 - Add the chicken thighs to the marinade, turning to coat each piece thoroughly. Cover and refrigerate for at least 2 hours, or preferably overnight for deeper flavor penetration.
03 - Preheat oven to 400°F. Line a baking tray with aluminum foil and set a roasting rack on top to allow even heat circulation.
04 - Place the marinated chicken thighs on the rack, allowing excess marinade to drip off. Reserve the leftover marinade in the bowl for basting.
05 - Roast the chicken for 15 minutes, then remove and brush generously with the reserved marinade using a pastry brush. Return to the oven and continue roasting for another 10 to 15 minutes until the glaze is glossy and caramelized.
06 - For additional char, broil on high for 2 to 3 minutes, watching carefully to avoid burning. Remove from the oven and let the chicken rest briefly before slicing.
07 - Slice the chicken and arrange on a serving plate. Scatter sliced green onions and sesame seeds over the top. Serve alongside steamed rice and stir-fried greens.
# Expert Tips:
01 -
- The sticky glaze tastes like something from a professional kitchen but comes together with pantry staples you probably already have.
- Overnight marinating means dinner practically cooks itself when you get home tired and hungry.
02 -
- Do not skip the overnight marinade if you can help it because the difference in flavor penetration is dramatic and noticeable.
- The foil lining on your baking tray saves you from a stubborn, baked on mess that no amount of soaking will easily fix.
03 -
- Reserve a few tablespoons of fresh marinade before adding the raw chicken so you have a safe basting liquid and a finishing drizzle.
- Let the chicken rest for at least five minutes after roasting because the juices redistribute and the glaze sets into a perfect sticky coating.