Char Siu Chicken Recipe: A Sticky, Savory, and Sweet Cantonese Favorite

Published: September 25, 2025

Imagine the rich aroma of caramelized soy, honey, and five-spice wafting through your kitchen. The glaze is bubbling, the chicken is golden and slightly charred at the edges, and dinner is moments away from being served. Whether you’re familiar with Char Siu from Chinese BBQ shops or you’re new to this flavor-packed dish, you’re in for a treat with this delicious Char Siu Chicken recipe.

Traditionally made with pork, Char Siu (叉烧) translates to “fork-roasted” and is a staple in Cantonese cuisine. It’s known for its vibrant red color, sticky-sweet glaze, and deeply savory, umami flavor. This chicken version keeps all the iconic taste but with a quicker cook time and an easy marinade, making it ideal for home cooks who want bold flavor without the fuss.

Why You’ll Love This Char Siu Chicken

This recipe is more than just a chicken dinner—it’s an experience in flavor. Here’s why it deserves a spot in your weekly meal plan or dinner party rotation:

Bold, balanced flavors of sweet, salty, and smoky
Juicy chicken thighs or breasts, depending on your preference
Perfect for grilling, baking, or pan-searing
Meal-prep friendly – marinate in advance and cook when ready
Pairs well with rice, noodles, or steamed veggies

Whether you’re recreating the taste of your favorite Chinese takeout or discovering Char Siu for the first time, this chicken recipe makes it easy to enjoy at home.

Ingredients You’ll Need

Most ingredients for Char Siu Chicken are pantry staples in Asian-inspired cooking. Here’s what you’ll need:

For the Marinade:

1/4 cup hoisin sauce
2 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons honey (or brown sugar)
1 tablespoon Chinese Shaoxing wine (or dry sherry)
1 tablespoon sesame oil
2 teaspoons five-spice powder
2 teaspoons minced garlic
1 teaspoon grated ginger
Red food coloring (optional, for traditional look)

For the Chicken:

2 pounds (about 1 kg) boneless, skinless chicken thighs or breasts
Fresh scallions and sesame seeds (for garnish)
Extra marinade (reserved) for basting

Tip: Chicken thighs are more traditional for this preparation, as they stay moist and flavorful under high heat.

How to Make Char Siu Chicken

This dish is all about the marinade and cooking method. Let’s break it down step-by-step.

1. Prepare the Marinade

In a large mixing bowl or resealable bag, whisk together all the marinade ingredients: hoisin sauce, soy sauce, oyster sauce, honey, Shaoxing wine, sesame oil, five-spice powder, garlic, ginger, and optional red food coloring.

2. Marinate the Chicken

Add the chicken pieces to the marinade, coating them well. Cover and refrigerate for at least 4 hours, or ideally overnight for the deepest flavor.

Time-Saver Tip: You can freeze the chicken in the marinade and thaw before cooking—great for meal prep.

3. Choose Your Cooking Method

Option A: Grill (Best Flavor)

Preheat your grill to medium-high heat. Oil the grates to prevent sticking.

Grill chicken for about 6–8 minutes per side, basting with reserved marinade until the internal temperature reaches 165°F (75°C). You want slightly charred edges and caramelized glaze.

Option B: Oven-Roasted

Preheat oven to 400°F (200°C). Place chicken on a foil-lined baking sheet or roasting pan.

Bake for 25–30 minutes, turning halfway and basting 1–2 times with extra marinade.

For extra caramelization, broil the chicken for 2–3 minutes at the end.

Option C: Stove-Top Sear

Heat a heavy skillet over medium-high heat. Add a splash of oil.

Cook chicken for 5–6 minutes per side, adding marinade toward the end to create a sticky glaze. Watch carefully to prevent burning.

What to Serve with Char Siu Chicken

This flavorful chicken pairs beautifully with simple sides that soak up the rich glaze.

Classic Side Ideas:

Steamed jasmine rice or coconut rice
Garlic stir-fried bok choy or broccoli
Chinese egg noodles or lo mein
Pickled vegetables or cucumber salad
Chinese steamed buns (bao)

Creative Serving Ideas:

Char Siu Chicken Bowls – Serve over rice with edamame, shredded carrots, and green onions
Char Siu Chicken Wraps – Wrap in lettuce or rice paper with fresh herbs
Bao Buns – Slice chicken and stuff into steamed buns with pickled radish and hoisin mayo

Make-Ahead and Storage Tips

Make Ahead:

Marinate chicken up to 24 hours in advance.
You can even freeze the marinated chicken for up to 3 months.

Storage:

Store cooked chicken in an airtight container in the refrigerator for up to 4 days.
Reheat in a skillet or oven until warm and slightly crisp.

Freezing:

Cooked chicken can be frozen for 2–3 months.
Thaw overnight in the fridge and reheat for best results.

Flavor Variations and Substitutions

Char Siu Chicken is versatile—here are a few ways to tweak the recipe:

1. No Oyster Sauce?

Use extra hoisin sauce or a mix of soy sauce and a pinch of sugar as a substitute.

2. Want More Heat?

Add 1–2 teaspoons of chili garlic sauce or Sriracha to the marinade.

3. No Shaoxing Wine?

Use dry sherry or rice wine vinegar (in smaller quantity) as a substitute.

4. Vegetarian Version

Use the same marinade on tofu, tempeh, or portobello mushrooms. Bake or grill for a delicious plant-based option.

Tips for Perfect Char Siu Chicken Every Time

Marinate long enough – Overnight is best for depth of flavor.
Reserve some marinade separately before adding raw chicken to use for basting or drizzling.
Watch for caramelization – You want a dark, sticky glaze, not burnt edges.
Rest the chicken – Let it sit for 5 minutes after cooking to keep it juicy.
Cut against the grain when slicing to ensure tenderness.

Frequently Asked Questions

Is Char Siu Chicken the same as Char Siu Pork?

No, but it’s a delicious twist! Traditional Char Siu is made with pork shoulder or tenderloin. This recipe swaps pork for chicken while keeping the iconic glaze and flavors.

Can I use chicken drumsticks or wings?

Yes! Just adjust the cooking time accordingly. Wings and drumsticks may take a bit longer in the oven or grill.

Do I have to use red food coloring?

Not at all. It’s optional and mainly for visual effect to mimic the traditional bright red Char Siu. The flavor will be just as amazing without it.

Is this dish spicy?

Not by default. It’s sweet, savory, and aromatic. You can add chili sauce or fresh chili for heat if desired.

Fadi Alaydi

a passionate chef with a flair for transforming ingredients into unforgettable culinary experiences. Currently, I thrive as a shift chef in the dynamic world of the kitchen, where I constantly push the boundaries of taste and texture..