Char Siu Chicken
A sticky-sweet roast chicken with a savory glaze that combines hoisin, honey, and aromatic spices for a comforting yet festive dish.
Ingredients
Chicken
- 2 pounds Boneless, skin-on chicken thighs Juicy and forgiving; can substitute with boneless chicken breasts for a lighter version.
Marinade
- 1/3 cup Hoisin sauce Savory-sweet backbone of the glaze; can substitute with reduced-sugar hoisin.
- 2 tablespoons Soy sauce Use low-sodium to control salt.
- 2 tablespoons Honey Provides caramelized, glossy finish; can substitute with maple syrup.
- 1 teaspoon Chinese five-spice powder Gives signature flavor; can substitute with equal parts cinnamon and star anise.
- 1 tablespoon Shaoxing wine or dry sherry Brightens the marinade; can substitute with mirin or dry white wine.
- 3 cloves Fresh garlic, minced Adds warmth.
- 1 tablespoon Fresh ginger, grated Adds zing.
- 1 teaspoon Sesame oil For a toasty aroma.
- 1 teaspoon Rice vinegar Balances sweetness.
- 1 drop Red food coloring (optional) Adds classic red finish; skip for natural color.
Instructions
Preparation
- In a bowl whisk together hoisin sauce, soy sauce, honey, five-spice powder, Shaoxing wine, minced garlic, grated ginger, sesame oil, and rice vinegar until glossy.
- Place chicken thighs in a zip-top bag or shallow dish and pour half of the marinade over them. Reserve the remaining marinade for basting.
- Marinate the chicken for at least 30 minutes or overnight for deeper flavor.
Cooking
- Preheat the oven to 425°F (220°C). Line a baking tray with foil and a wire rack.
- Arrange the marinated chicken thighs skin-side up on the wire rack and roast for 20 minutes.
- Baste the chicken with the reserved marinade and broil for an additional 3 to 5 minutes until the edges char slightly.
- Let the chicken rest for 5 minutes before slicing into pieces.
- Serve immediately.
Notes
For added flavor, try adding 1 tablespoon of chili garlic sauce to the marinade. For a healthier version, use skinless chicken breasts and reduce honey by half. Leftovers can be used in fried rice or steamed buns.