Char Siu is one of my absolute favorite things to make, especially when I’m having friends over or want something delicious for meal prep throughout the week. It’s that perfect blend of sweet and savory, and it’s way easier to make at home than you might think!
This recipe will give you that classic, slightly sticky, flavorful coating that makes this dish so irresistible.
Char Siu: An Overview
Char Siu is a classic Cantonese dish, a type of roasted meat that’s known for its distinctive red-hued, flavorful glaze. Imagine tender, juicy slices of meat with a slightly caramelized, sticky-sweet coating.
It’s super versatile. You can serve it as a main course with rice and some steamed vegetables, or chop it up and add it to noodles or fried rice. It is also amazing in steamed buns.
It is often served at room temperature, and some times warm.
This recipe will walk you through every step, so even if you’ve never made it before, you’ll be able to create something truly special.
Ingredients for Char Siu
Here’s what you’ll need to gather:
- 2 pounds boneless, skinless chicken thighs, cut into roughly 1-inch thick strips
- 1/4 cup honey
- 1/4 cup soy sauce (I prefer low-sodium)
- 2 tablespoons hoisin sauce
- 1 tablespoon brown sugar (light or dark, your preference)
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon five-spice powder
- 1/2 teaspoon red food coloring (optional, but it gives that classic look!)
A few notes on the ingredients:
Chicken thighs are my go-to because they stay nice and juicy, but you could also use chicken breast if you prefer. Just watch the cooking time carefully so it doesn’t dry out.
The honey and brown sugar are crucial for that sweet, sticky glaze.
Five-spice powder is a blend of spices that usually includes star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seeds. You can find it in most grocery stores in the spice aisle.
The red food coloring is purely for aesthetics. It won’t affect the flavor, so feel free to skip it if you prefer.
Step-by-Step Instructions for Making Char Siu
- Make the Marinade: In a large bowl, whisk together the honey, soy sauce, hoisin sauce, brown sugar, ginger, garlic, five-spice powder, and red food coloring (if using). Make sure everything is well combined.
- Marinate the Chicken: Add the chicken strips to the marinade. Toss everything together until the chicken is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or even better, overnight. The longer it marinates, the more flavor it’ll absorb.
- Prepare for Roasting: Preheat your oven to 375°F (190°C). Line a baking sheet with foil and place a wire rack on top. This helps the air circulate around the chicken for even cooking and that nice, slightly crispy exterior.
- First Roast: Arrange the marinated chicken pieces on the wire rack, making sure they’re not overcrowded. Reserve the leftover marinade – we’ll use it later! Roast for 20 minutes.
- Baste and Roast Again: After 20 minutes, take the chicken out of the oven. Brush the chicken generously with the reserved marinade. This is where that beautiful, sticky glaze starts to build up. Return the chicken to the oven and roast for another 15-20 minutes.
- Check for Doneness: The chicken is ready when it’s cooked through and the internal temperature reaches 165°F (74°C) on a meat thermometer. The edges should be slightly caramelized and sticky. If it needs a little more time, put it back in the oven for a few minutes, checking frequently.
- Rest and Serve:. Remove from the oven.
Once done, let the chicken rest for about 5-10 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful final product.
Char Siu: Variations & Tips
- Spice it Up: If you like a little heat, add a pinch of red pepper flakes or a dash of your favorite chili sauce to the marinade.
- Make-Ahead: You can marinate the chicken for up to 2 days in the refrigerator. Just take it out about 30 minutes before you’re ready to cook to let it come to room temperature.
- Storage: Leftover Char Siu can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Gently reheat the chicken in the microwave or in a skillet over low heat until warmed through. You can add a splash of water or broth to keep it from drying out.
- Serving Ideas: Serve it with steamed rice and your favorite veggies, chop it up and add it to stir-fries, or use it as a filling for steamed buns. The possibilities are endless!
Key Details
- Prep time: 15 minutes (plus marinating time)
- Cook time: 35-40 minutes
- Total time: 50-55 minutes (plus marinating time)
- Servings: 4-6
- Equipment you’ll need: Large bowl, baking sheet, wire rack, meat thermometer (optional but recommended)
Chinese Char Siu
Ingredients
- 2 pounds boneless skinless chicken thighs, cut into roughly 1-inch thick strips
- 1/4 cup honey
- 1/4 cup soy sauce low-sodium preferred
- 2 tablespoons hoisin sauce
- 1 tablespoon brown sugar light or dark
- 1 tablespoon grated fresh ginger
- 2 cloves garlic minced
- 1 teaspoon five-spice powder
- 1/2 teaspoon red food coloring optional
Instructions
- Make the Marinade: In a large bowl, whisk together the honey, soy sauce, hoisin sauce, brown sugar, ginger, garlic, five-spice powder, and red food coloring (if using).
- Marinate the Chicken: Add the chicken strips to the marinade and toss to coat. Cover and refrigerate for at least 4 hours, or overnight.
- Prepare for Roasting: Preheat oven to 375°F (190°C). Line a baking sheet with foil and place a wire rack on top.
- First Roast: Arrange chicken on the wire rack. Reserve leftover marinade. Roast for 20 minutes.
- Baste and Roast Again: Brush chicken with reserved marinade. Roast for another 15-20 minutes.
- Check for Doneness: Ensure chicken is cooked through to 165°F (74°C). Edges should be caramelized and sticky.
- Rest and Serve: Let chicken rest for 5-10 minutes before slicing and serving.