If you’re craving a dish that bursts with deep, savory-sweet flavors and has that irresistibly sticky, charred glaze, you absolutely must try this Char Siu Chicken Recipe. It’s a delightful twist on the classic Cantonese barbecue style, using tender chicken thighs marinated in a luscious blend of spices, hoisin, and soy. The result is chicken that’s juicy on the inside, beautifully caramelized on the outside, and packed with flavors that will make your taste buds dance with joy. Whether you have an air fryer or oven ready, this recipe is straightforward and sure to impress anyone lucky enough to dig in.
Ingredients You’ll Need
The magic of this Char Siu Chicken Recipe lies in its simple yet carefully balanced ingredients. Each element plays a vital role, from the fragrant Chinese five-spice to the sweet honey glaze that creates that signature shiny finish. Gathering these basics sets the foundation for an unforgettable dish.
- 800 grams Chicken thighs, Boneless skin-on: The perfect cut for juicy, tender meat with crispy skin that soaks up the marinade beautifully.
- 2 tbsp Brown sugar: Adds just the right amount of sweetness and helps with caramelization.
- 1 tsp Chinese five spices powder: A fragrant blend that gives the dish its unmistakable aromatic depth.
- ½ tsp White pepper powder: Adds a subtle heat and sharpness to balance the sweetness.
- 3 tbsp Hoisin sauce or oyster sauce: Provides a umami-rich, savory base for the marinade.
- 1 tbsp Shao Xing wine: Enhances the marinade with gentle fruity notes, typical in authentic Chinese cooking.
- 1 tbsp Light soy sauce: Contributes saltiness and that classic soy flavor without overpowering the dish.
- 1 tsp Garlic, grated: Brings pungency and warmth to the marinade.
- 1 tsp Ginger, finely grated: Offers a fresh, zingy background spice.
- 1 tsp Sesame oil: Infuses a toasty nutty aroma that elevates the overall flavor.
- ½ tsp Salt: To season perfectly without masking other ingredients.
- ½ tsp Food colouring mixed with 1 tbsp water: Gives the dish its iconic bright red hue, adding to the visual appeal.
- 1 tbsp Honey: For a luscious glaze that thickens as it cooks, intensifying the color and flavor.
- 2 tbsp Water: Helps balance the marinade consistency.
- Leftover sauce from the chicken marinade: Perfect for basting to build layers of sticky, caramelized goodness.
How to Make Char Siu Chicken Recipe
Step 1: Marinate the Chicken
This step is where all the flavors meld beautifully. Start by mixing together the brown sugar, Chinese five-spice, white pepper, hoisin sauce, Shao Xing wine, soy sauce, garlic, ginger, sesame oil, salt, food coloring, honey, and water in a large bowl. Coat each chicken thigh thoroughly in this vibrant marinade, ensuring every inch soaks up the goodness. For best results, let the chicken rest in the fridge for at least 2 hours or overnight. Trust me, the longer marinade time is absolutely worth it!
Step 2: Cooking with an Air Fryer
If you’re lucky enough to have an air fryer, it’s a game-changer for this Char Siu Chicken Recipe. Preheat your air fryer, then place the marinated thighs inside and cook for 7 to 8 minutes. Meanwhile, don’t forget to prepare some of the leftover marinade as a basting sauce. After the initial cooking time, brush the chicken generously and continue air-frying until the chicken is fully cooked, tender, and glowing with charred caramelization. This method seals in all the juicy flavors while giving you that perfect slightly crispy char.
Step 3: Oven Baking Method
No air fryer? No problem. Simply preheat your oven to a high temperature and bake the chicken thighs for about 10 to 12 minutes. Halfway through, brush on the leftover marinade to build that signature sticky glaze. Return the chicken to the oven and let the sugars caramelize to a mouthwatering char. Baking ensures an evenly cooked, tender chicken that carries all the flavor notes of this classic recipe.
Step 4: Resting and Slicing
Once your chicken is cooked and glazed, let it rest for a few minutes to allow the juices to settle. This step is crucial for juicy bites every time. After resting, slice the chicken thigh crosswise into thick, juicy strips. Your Char Siu Chicken Recipe is now ready to be served!
How to Serve Char Siu Chicken Recipe
Garnishes
A sprinkle of toasted sesame seeds or freshly sliced green onions can add a wonderful pop of texture and freshness. These simple touches brighten the dish visually and flavor-wise, creating a harmonious balance against the rich chicken.
Side Dishes
Char Siu Chicken pairs beautifully with steamed jasmine rice or sticky rice, which soak up the savory-sweet juices perfectly. For a healthy crunch, serve alongside stir-fried bok choy or sautéed garlic green beans to complement the meat’s richness.
Creative Ways to Present
Why not get creative with your presentation? Serve the sliced chicken over a vibrant noodle bowl topped with fresh cucumber ribbons, pickled carrots, and a drizzle of spicy Sriracha mayo. Or wrap slices in warm steamed buns with hoisin sauce, fresh cilantro, and thin cucumber slices for a fun take on Char Siu bao. The possibilities are endless!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers from this Char Siu Chicken Recipe, store them tightly wrapped or in an airtight container in the fridge. They will keep well for 2 to 3 days, making for easy, flavorful meals later in the week.
Freezing
You can absolutely freeze cooked Char Siu Chicken to enjoy another day. Just slice the cooled chicken and place it in a freezer-safe bag or container. It will keep best for up to 2 months. When you’re ready, thaw overnight in the refrigerator for the best texture.
Reheating
Reheating this chicken is a breeze. For best results, warm it gently in a pan over low heat, adding a splash of water or leftover sauce to retain moisture. Alternatively, the oven set to 350°F (175°C) works to revive that sticky glaze beautifully without drying out the meat.
FAQs
Can I use chicken breasts instead of thighs?
While chicken breasts might be leaner, they tend to dry out quickly when cooked with this method. Chicken thighs are preferred for Char Siu Chicken Recipe due to their juicy texture and ability to stay tender during cooking.
What can I substitute if I don’t have Shao Xing wine?
If Shao Xing wine is unavailable, dry sherry or a mix of rice vinegar with a little sugar can work as alternatives. They will provide a similar depth of flavor that complements the marinade.
Is food coloring necessary?
Food coloring is traditional in Char Siu recipes to achieve that vibrant red hue, but it’s completely optional. The flavor is not affected, so you can skip it if you prefer a natural look.
Can I grill this chicken instead of air frying or baking?
Absolutely! Grilling infuses a smoky char that enhances the glaze’s flavor. Just be sure to baste frequently to prevent burning and keep the meat moist.
How long should I marinate the chicken for best results?
The longer the better! Ideally, marinate the chicken overnight to let all those bold flavors deeply penetrate the meat, but even 2 hours will make a noticeable difference.
Final Thoughts
This Char Siu Chicken Recipe is a beautiful way to bring a classic Chinese barbecue experience to your kitchen with minimal fuss and maximum flavor. The sticky, flavorful marinade coupled with tender chicken thighs makes every bite a memorable moment. I promise once you make this, it will quickly become one of your favorite go-to dishes to impress family and friends. Give it a try and enjoy the delicious magic!
Print
Char Siu Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 35 minutes (including marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Air Frying
- Cuisine: Chinese
Description
Delicious Char Siu Chicken recipe featuring tender boneless, skin-on chicken thighs marinated in a flavorful blend of Chinese five-spice, hoisin sauce, and Shao Xing wine. The chicken is cooked to perfection using an air fryer for a charred exterior and juicy inside, then finished in the oven for a delicious glaze. Perfectly paired with rice and vegetables for a classic Asian-inspired meal.
Ingredients
Chicken Marinade
- 800 grams Chicken thighs, boneless skin-on
- 2 tbsp Brown sugar (or regular white sugar)
- 1 tsp Chinese five spices powder
- ½ tsp White pepper powder
- 3 tbsp Hoisin sauce (or oyster sauce)
- 1 tbsp Shao Xing wine (Chinese cooking rice wine)
- 1 tbsp Light soy sauce (or regular all-purpose soy sauce)
- 1 tsp Garlic, grated or garlic paste
- 1 tsp Ginger, finely grated or ginger paste
- 1 tsp Sesame oil (or vegetable oil)
- ½ tsp Salt (or to taste)
- ½ tsp Red food colouring mixed with 1 tbsp water
Basting Sauce
- 1 tbsp Honey
- 2 tbsp Water
- Leftover sauce from the chicken marinade
Instructions
- Marinate the Chicken: In a large mixing bowl, combine all the marinade ingredients including brown sugar, Chinese five-spice powder, white pepper, hoisin sauce, Shao Xing wine, soy sauce, garlic, ginger, sesame oil, salt, and red food colouring mixed with water. Add the chicken thighs and coat them thoroughly with the marinade. Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to deeply infuse the meat.
- Air-Fry the Chicken: Preheat your air fryer to the appropriate temperature (about 200°C or 400°F). Place the marinated chicken thighs in the air fryer basket. Air-fry for 7-8 minutes to start cooking and to begin creating a crispy exterior. Meanwhile, prepare the basting sauce by mixing honey, water, and some leftover marinade sauce. After the initial air-fry period, brush the chicken with the basting sauce, then continue air-frying until the chicken is cooked through and has a nice charred glaze on the outside.
- Finish Baking: Preheat your oven to 190°C (375°F). Transfer the partially air-fried chicken thighs to a baking tray. Brush the chicken again with the prepared basting sauce to enhance the glaze and flavor. Bake for 10-12 minutes until fully cooked through and beautifully caramelized.
- Rest and Serve: Remove the chicken from the oven and let it rest for a few minutes. Slice the chicken into pieces and serve it hot alongside steamed rice and vegetables for a satisfying meal.
Notes
- Marinating the chicken overnight will yield the best flavor and tenderness.
- Red food colouring is optional but traditionally used to achieve the characteristic bright red hue.
- If you don’t have an air fryer, you can cook the chicken fully in the oven, but air frying adds a nice char.
- Shao Xing wine can be substituted with dry sherry if unavailable.
- Make sure to baste the chicken multiple times to build a rich, sticky glaze.
