Description
This Easy Char Siu Chicken recipe offers a flavorful and authentic taste of the classic Cantonese barbecue dish made with tender chicken thighs marinated in a savory-sweet blend of hoisin sauce, five spice, and Shaoxing wine, then oven-roasted to a glossy, caramelized finish.
Ingredients
Scale
Chicken
- 1½ pounds chicken thighs (skinless, boneless)
Marinade
- 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)
Instructions
- Marinate the chicken: In a large bowl, combine the brown sugar, salt, five spice powder, hoisin sauce, Shaoxing wine, soy sauce, toasted sesame oil, minced garlic, minced ginger, and red food coloring if using. Add the chicken thighs and toss until they are thoroughly coated. Cover the bowl and refrigerate overnight to allow the flavors to deeply infuse.
- Preheat the oven: Remove the chicken from the refrigerator and let it come to room temperature for 20 to 30 minutes. Meanwhile, preheat your oven to 375°F (190°C) and line a baking sheet with aluminum foil to catch drippings and ease cleanup.
- Roast the chicken: Take the chicken pieces out of the marinade, setting the marinade aside for later use. Arrange the chicken on the prepared baking sheet, leaving space between pieces for even cooking. Roast for 30 minutes, covering loosely with foil if the edges begin to darken too quickly to prevent burning.
- Simmer the marinade: Pour the reserved marinade into a small saucepan along with 2 tablespoons of water. Bring to a gentle simmer over low heat and cook until the sauce has thickened slightly, approximately 5 minutes. Stir occasionally to avoid sticking or burning.
- Baste and finish roasting: After the initial roasting, brush the thickened marinade all over the chicken pieces. Return the tray to the oven and roast for an additional 5 to 10 minutes until the chicken is cooked through and nicely glazed. Verify the internal temperature reaches 165°F (74°C) for safe consumption.
- Rest and slice: Optionally, baste the chicken one more time and place back in the oven for a final 2 minutes to enhance caramelization and color. Remove from the oven and allow the chicken to rest for at least 5 minutes before slicing thinly to serve. Resting helps retain juices and improves texture.
Notes
- You can use bone-in chicken thighs if preferred, but increase roasting time accordingly to ensure they are cooked through.
- If you don’t have Shaoxing wine, dry sherry or mirin are good substitutes that maintain authentic flavor.
- Red food coloring is optional and gives the dish its classic vivid red appearance; you can substitute with beet powder for a natural color or omit altogether.
Keywords: Char Siu Chicken, Chinese BBQ Chicken, Roasted Chicken Thighs, Hoisin Chicken, Five Spice Chicken, Cantonese Recipe