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
Scale
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.
