Name: Easy Char Siu Chicken Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 10 h 50 min
Cuisine: Chinese
Ingredients: 1½ pounds chicken thighs (skinless, boneless); 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 toasted sesame oil; 2 cloves garlic (minced); 2 teaspoons fresh ginger (minced); Red food coloring (optional); 2 tablespoons water (for simmering marinade)

If you’ve ever craved that irresistibly sweet and savory BBQ chicken you get from your favorite Chinese takeout spot, this Easy Char Siu Chicken Recipe is going to feel like a little kitchen miracle. It’s packed with layers of flavor from the hoisin sauce and five spice, but what really makes it shine is how simple it is to prepare at home. Whether you’re looking for a weeknight dinner that stands out or a dish to impress guests without a ton of fuss, this recipe has your back.

I remember the first time I made char siu chicken myself—it was a game changer! Not only do you get that classic sticky glaze and tender meat, but it’s also totally customizable. Plus, marinating it overnight does a world of good, turning ordinary chicken thighs into a dish bursting with authentic flavor. Trust me, you’ll want to keep this Easy Char Siu Chicken Recipe in your regular rotation.

Ingredients You’ll Need

The magic behind this Easy Char Siu Chicken Recipe lies in a few simple, well-chosen ingredients that balance sweet, salty, and aromatic flavors beautifully. When you shop, pick fresh garlic and ginger and look for good quality hoisin sauce—that’s a real flavor booster.

Chicken thighs (skinless, boneless): I always go for thighs because they stay juicy and tender, even after roasting.
Brown sugar: Adds that signature caramelized sweetness without being overpowering.
Salt: Just enough to bring out all the flavors perfectly.
Five spice powder: A must-have for the authentic Chinese BBQ flavor; you can find it in most supermarkets or Asian stores.
Hoisin sauce: This thick, fragrant sauce is like the heart and soul of the char siu glaze.
Shaoxing wine: Gives a subtle depth—if you don’t have it, dry sherry works too.
Soy sauce: For savory umami balance.
Toasted sesame oil: Just a touch adds a lovely nutty aroma.
Garlic (minced): Fresh is best—it packs a punch in the marinade.
Ginger (fresh, minced): Brings that warm spiciness that complements the sauce.
Red food coloring (optional): Gives that classic red hue, but you can skip it or use beet powder for a natural twist.
Water: Needed for simmering the marinade later to create that perfect glaze.

Variations

One of my favorite things about this Easy Char Siu Chicken Recipe is how easy it is to tweak. Play around with what you add or swap based on your cravings or what’s in your pantry—you’ll find it’s forgiving and flexible.

Use bone-in thighs: I’ve done this plenty and love how the bones add extra juiciness, just remember to roast a bit longer.
Make it spicy: Toss in some chili flakes or a dash of chili oil to the marinade for a kick.
Gluten-free option: Swap soy sauce for tamari or coconut aminos to keep things gluten-free without losing flavor.
Vegetarian twist: Try marinating and roasting thick slices of seitan or tofu with the same marinade—surprisingly tasty!

How to Make Easy Char Siu Chicken Recipe

Step 1: Marinate to Infuse Flavor

Combine the brown sugar, salt, five spice powder, hoisin sauce, Shaoxing wine, soy sauce, toasted sesame oil, minced garlic, ginger, and red food coloring (if you’re using it) in a large bowl. This marinade smells incredible right off the bat! Toss the chicken thighs in the marinade, making sure each piece is well coated. Cover the bowl and pop it in your fridge overnight if you can—this is the trick to getting that deep, authentic char siu flavor.

Step 2: Preheat and Prep

Before you roast, take the chicken out to let it come to room temperature for about 20-30 minutes. While you wait, preheat your oven to 375°F and line a baking sheet with foil—it helps with easy cleanup and prevents sticking. Trust me, letting the chicken warm up slightly helps it cook more evenly.

Step 3: Roast with Care

Arrange the chicken thighs on the baking sheet, giving each piece some space so they roast rather than steam. Pop them in the oven for 30 minutes. If you notice the edges starting to get a little too dark, loosely cover with more foil to protect them. It’s all about balancing that lovely caramelization without burning.

Step 4: Simmer the Marinade for a Glaze

While your chicken roasts, take the leftover marinade and pour it into a small saucepan with two tablespoons of water. Bring it to a gentle simmer on low heat and cook for about five minutes, stirring often. This will thicken it into a glossy glaze that amps up the flavor and stickiness on the chicken.

Step 5: Baste and Finish Roasting

Pull the chicken out after 30 minutes and brush each piece generously with the thickened marinade. Then, back in the oven it goes for another 5 to 10 minutes until the chicken is cooked through—aim for an internal temperature of 165°F if you’re using a thermometer. This second roasting with the glaze on top gives that irresistible sticky and shiny finish.

Step 6: Rest and Slice

If you want even more caramelization, give a final brush of glaze then back the chicken into the oven for 2 more minutes. Once done, let the chicken rest for at least 5 minutes—this makes all the juices settle so your slices stay juicy and delicious. Then slice thinly and get ready to dig in.

How to Serve Easy Char Siu Chicken Recipe

This image shows a white rectangular plate with a light wooden border, placed on a white marbled surface. On the plate, there is a bed of large green leaves, topped with several thick slices of roasted meat that have a shiny dark red sauce coating. The meat slices are arranged in a somewhat overlapping pile, showing light and dark brown cooked textures inside. The dish is sprinkled with small white sesame seeds and small pieces of chopped green onions. In the background, a small white bowl with green onions can be seen, adding a fresh touch. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping this char siu chicken with finely sliced scallions and a sprinkle of toasted sesame seeds—it adds a fresh crunch and a bit of visual pop that makes it look restaurant-worthy. Sometimes, a few fresh cilantro leaves find their way on the plate too, adding brightness that cuts through the rich glaze.

Side Dishes

My go-to sides are simple: jasmine rice to soak up all that sticky sauce and a quick stir-fried bok choy or snap peas for color and crunch. If you’re feeling fancy, some steamed bao buns or even fried rice work beautifully. These pairings keep the meal balanced and let the char siu chicken take center stage.

Creative Ways to Present

For dinner parties, I like to serve this chicken thinly sliced over a bed of coconut rice with a drizzle of extra glaze and a sprinkle of crushed peanuts for texture. It’s colorful and festive! You could also chop it up and use it as a filling for bao buns or wraps—fun finger food that’s bound to be a crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

I store leftover char siu chicken in an airtight container in the fridge and it keeps well for up to 3 days. When you reheat, you’ll notice it still maintains that sticky glaze, though it’s a little less crisp than fresh-roasted, which is totally fine for a quick lunch or snack.

Freezing

If you want to freeze this Easy Char Siu Chicken Recipe, just wrap portions tightly in plastic wrap and place them in a freezer-safe bag or container. It freezes beautifully and thaws quickly—great for meal prep days when you want something ready to go.

Reheating

Reheat your leftovers gently in the oven at 300°F, covered with foil to keep it moist, or warm it in a pan on low heat with a splash of water to revive that glaze without drying out the chicken. Microwaving works in a pinch—just keep it short and check often to avoid turning it rubbery.

FAQs

Can I use chicken breasts instead of thighs for this Easy Char Siu Chicken Recipe?

You can, but chicken breasts are leaner and tend to dry out quicker. If you go this route, watch your cooking time closely and consider cutting them into thicker pieces or marinating for a bit longer to help retain moisture.
Is red food coloring necessary for authentic char siu chicken?

Not at all! It’s mainly for that bright red appearance you see in restaurants. If you prefer natural options, beet powder works well, or you can simply skip it—the flavor won’t be affected.
How long should I marinate the chicken for best results?

Overnight marinating (about 8-12 hours) is ideal to really let the flavors soak in. But if you’re short on time, even an hour or two will add good flavor—just not as intense.
Can I grill this chicken instead of baking it?

Absolutely! Grilling adds a lovely smoky char. Just watch the heat to avoid burning the sugars in the marinade and baste frequently to keep it sticky and moist.
What can I substitute for Shaoxing wine?

Dry sherry or mirin are the best substitutes. If you prefer to skip alcohol entirely, use low-sodium chicken broth with a splash of rice vinegar to keep a little acidity.

Final Thoughts

This Easy Char Siu Chicken Recipe feels like a secret weapon for anyone who wants bold, comforting flavors with minimal effort. It’s become one of my go-to dishes whenever I want something impressive but straightforward. Honestly, once you try it, I think you’ll find yourself craving it again and again—and sharing it with friends. So go ahead, give it a shot and enjoy every sticky, flavorful bite!