Name: Easy Char Siu Chicken Recipe
Prep time: 10 min
Cook time: 40 min
Total time: PT-491697H10M50S
Cuisine: Chinese
Ingredients: 1½ pounds chicken thighs (skinless, boneless); 2 tablespoons brown sugar; ¾ teaspoon salt; ½ teaspoon five spice powder; 2 tablespoons hoisin sauce; 1 tablespoon Shaoxing wine; 1½ tablespoons soy sauce; 1 teaspoon sesame oil (toasted); 2 cloves garlic (minced); 2 teaspoons ginger (fresh, minced); Red food coloring (optional); 2 tablespoons water (for simmering marinade)

I’m so excited to share this easy char siu chicken recipe with you—it’s become a go-to favorite in my kitchen! What I love most about it is how that sweet-savory glaze from the char siu-inspired marinade transforms simple chicken thighs into something rich and sticky, with just the right touch of Chinese five spice and hoisin sauce. It’s perfect for weeknight dinners when you want to impress without fuss.

Seriously, if you’ve ever tried to recreate that classic Chinese BBQ flavor at home and thought it was complicated, this Easy Char Siu Chicken Recipe will change your mind. It doesn’t require any fancy equipment or hard-to-find ingredients, and the marinade does all the heavy lifting, giving you that beautiful, glossy red finish and juicy meat every single time.

Ingredients You’ll Need

All the ingredients here work beautifully together to build layers of flavor that feel complex but come together effortlessly. When shopping, aim for fresh ginger and garlic for the best zing, and don’t hesitate to pick up authentic Shaoxing wine if you can—it really deepens the marinade’s flavor.

Chicken thighs: I recommend skinless, boneless thighs for juicy, tender results, but bone-in works if you like more depth in flavor—just roast longer.
Brown sugar: The backbone of the glaze’s sweetness; dark brown sugar adds a richer molasses note, but light brown sugar is fine too.
Salt: Just enough to balance all the flavors.
Five spice powder: This is the magic! It brings cinnamon, cloves, star anise, fennel, and pepper all in one, giving char siu its signature taste.
Hoisin sauce: Adds depth and a tangy sweetness – essential for authenticity.
Shaoxing wine: If you can’t find this, dry sherry or mirin are great substitutes.
Soy sauce: For saltiness and umami; light or dark soy both work well.
Toasted sesame oil: Just a little gives a subtle nutty aroma that completes the marinade.
Garlic: Fresh and minced, it gives the chicken a punch of aromatic flavor.
Ginger: Fresh minced ginger adds warmth and brightness—don’t skip it!
Red food coloring (optional): If you want that iconic red hue, though natural beet powder or skipping it entirely works just fine.
Water: Used to thin out the marinade for simmering into a perfect glaze.

Variations

I love how versatile this Easy Char Siu Chicken Recipe is—once you nail the basic marinade, feel free to adjust it to your liking. Maybe you want it spicier, or you’d swap out chicken for pork or tofu for a vegetarian take. It’s your playground!

Spicy kick: Add a teaspoon of chili garlic sauce to the marinade—I’ve done this when craving some heat, and it’s fantastic.
Pork variation: Try the same marinade on pork shoulder or tenderloin for a classic char siu flavor—you’ll feel like you’re at a Hong Kong street market.
Gluten-free version: Use tamari instead of soy sauce and double-check your hoisin sauce label to keep it safe and tasty.
Natural color: Skip food coloring and use beet juice or powder for that vibrant red color without artificial additives.

How to Make Easy Char Siu Chicken Recipe

Step 1: Marinate the Chicken for Maximum Flavor

This step is where the magic starts, and trust me, don’t rush it! Combine that beautiful mix of brown sugar, five spice, hoisin, and all the other marinade ingredients in a bowl, then toss your chicken thighs in it until they’re fully coated. Cover the bowl and pop it in the fridge overnight if you can—this slow marinating lets those flavors seep deep into the meat, making every bite incredibly flavorful.

Step 2: Prep and Roast the Chicken

Take the chicken out of the fridge about 20-30 minutes before cooking so it can come to room temperature—this helps it cook evenly. While it warms up, preheat your oven to 375°F and line a baking tray with foil for easy cleanup. Arrange the chicken on the tray without crowding, then roast for 30 minutes. Keep an eye out—if the edges look like they’re browning too fast, tent a bit of foil over the top to keep that beautiful glaze from burning.

Step 3: Simmer and Thicken the Marinade

While the chicken roasts, pour the leftover marinade (yes, the good stuff) into a small saucepan with a little water. Bring it to a gentle simmer and let it reduce for around 5 minutes. Stir often—it will thicken into a sticky glaze that you’ll brush on your chicken to ramp up that glossy, saucy finish everyone loves.

Step 4: Baste and Finish Roasting

After your chicken’s had its initial roast, brush it generously with the thickened sauce and pop it back in the oven for another 5-10 minutes. This extra step caramelizes the glaze onto the chicken, building layers of flavor. Use a meat thermometer if you can—the chicken’s done when the internal temp hits 165°F.

Step 5: Rest and Slice

Patience here pays off. Let the chicken rest for about 5 minutes after it comes out of the oven—this helps the juices redistribute, resulting in more tender, juicy slices. If you want an extra glossy finish, baste once more with the glaze and roast for 2 minutes more before resting.

How to Serve Easy Char Siu Chicken Recipe

The dish is served on a white rectangular plate placed on a white marbled surface. The bottom layer consists of large, fresh green leaves that cover the base of the plate. On top of the leaves, there are many slices of cooked meat with a shiny, deep red glaze. The meat slices show a range of textures, from glossy outer edges to tender, lighter inside portions. The top of the meat is sprinkled with white sesame seeds and small green onion pieces, adding more color and texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually finish with a sprinkle of toasted sesame seeds and chopped green onions—they add crunch and a fresh pop of color that complements the rich chicken beautifully. Sometimes, I’ll throw on some fresh cilantro for a burst of brightness, especially if serving with rice.

Side Dishes

This Easy Char Siu Chicken Recipe pairs wonderfully with simple steamed jasmine rice or sticky rice to soak up all that sauce. I also love serving it alongside stir-fried veggies or a crunchy Asian slaw for a balanced, colorful meal.

Creative Ways to Present

For a special occasion, I like to serve this sliced thin over a bamboo steamer basket lined with lettuce leaves so people can wrap their own bites. It’s a fun, interactive way to enjoy it and looks extra festive on the table!

Make Ahead and Storage

Storing Leftovers

I store any leftover char siu chicken in an airtight container in the fridge for up to 3 days. Because it’s already cooked in a flavorful marinade, reheating it is a total breeze, and it stays juicy if you don’t overdo it.

Freezing

Freezing works really well here, too! I slice the chicken before freezing, store in freezer-safe bags or containers, and it keeps for about 1-2 months. Just thaw overnight in the fridge before reheating.

Reheating

My favorite method is gently reheating in a skillet over medium-low heat with a splash of water to keep things moist, covered briefly. This keeps the chicken juicy and preserves that sticky glaze without drying out the meat.

FAQs

Can I use chicken breasts instead of thighs for this Easy Char Siu Chicken Recipe?

Absolutely! Just keep in mind chicken breasts are leaner and can dry out more easily. To keep them juicy, marinate well and watch the cooking time closely—roasting them shorter or even grilling can help preserve moisture.
Is red food coloring necessary for this recipe?

Not at all—it’s optional! The red coloring gives the chicken that iconic char siu look but doesn’t affect flavor. You can also use natural alternatives like beet powder, or simply skip it and enjoy the delicious taste as is.
What is the best way to reheat leftover char siu chicken without drying it out?

Reheat gently on the stovetop over low to medium-low heat with a splash of water or broth, covered. This keeps the chicken moist and preserves the glaze’s stickiness better than microwaving.
Can I make the marinade ahead of time?

Yes! You can mix up the marinade a day or two ahead and keep it covered in the fridge. Just give it a good stir before adding the chicken to ensure everything is well combined.
How do I know when the chicken is cooked through?

The safest way is to use a meat thermometer—the internal temperature of the chicken should reach 165°F. If you don’t have a thermometer, the juices should run clear, and the meat should no longer be pink inside.

Final Thoughts

This Easy Char Siu Chicken Recipe holds a special place in my heart because it’s like having a little taste of authentic Chinese BBQ right at home—without the hassle or expensive equipment. I encourage you to give it a try; once you see how simple and rewarding the process is, it’ll likely become one of your favorite weeknight meals, too. Happy cooking—can’t wait to hear how yours turns out!