Char Siu Chicken



For the Marinade:

1/4 cup hoisin sauce

2 tablespoons soy sauce

2 tablespoons oyster sauce

2 tablespoons honey

2 tablespoons brown sugar

1 tablespoon Chinese five-spice powder

2 tablespoons rice wine or dry sherry

1 tablespoon sesame oil

3 cloves garlic, minced

1-inch piece of ginger, grated

1/2 teaspoon red food coloring (optional, for traditional color)

For the Chicken:

4 boneless, skinless chicken thighs or breasts


Prepare the Marinade:

In a large bowl, whisk together the hoisin sauce, soy sauce, oyster sauce, honey, brown sugar, Chinese five-spice powder, rice wine (or dry sherry), sesame oil, minced garlic, grated ginger, and red food coloring if using.

Marinate the Chicken:

Add the chicken thighs or breasts to the bowl and coat them thoroughly with the marinade.

Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.

Cook the Chicken:

Preheat your oven to 400°F (200°C).

Line a baking sheet with aluminum foil and place a wire rack on top.

Remove the chicken from the marinade, letting any excess drip off, and place the chicken on the wire rack.

Reserve the marinade for basting.

Bake the Chicken:

Bake the chicken in the preheated oven for 25-30 minutes, basting with the reserved marinade every 10 minutes, until the chicken is cooked through and has a nice caramelized glaze.

If desired, you can finish the chicken under the broiler for 2-3 minutes to achieve a slightly charred and crispy exterior.


Let the chicken rest for a few minutes before slicing.

Serve the Char Siu Chicken with steamed rice, sautéed vegetables, or in a noodle dish.

Enjoy your Char Siu Chicken!