Chinese Char Siu Chicken (Print Version)
# Ingredients:
→ Main Ingredient
01 -
2 lb chicken thighs, bone-in and skin-on, trimmed of extra fat
→ Marinade
02 -
1 tablespoon Shaoxing wine (or swap with rice wine, dry sherry, or beer)
03 -
2 teaspoons light soy sauce
04 -
1 teaspoon salt
05 -
2 tablespoons dark brown sugar
06 -
5 drops optional red food color for traditional tone
07 -
1/2 teaspoon sesame oil, toasted
08 -
1/2 teaspoon fragrant five-spice powder
09 -
2 garlic cloves, minced finely
10 -
1/4 teaspoon white pepper
11 -
1 1/2 tablespoons hoisin sauce
→ Basting Sauce
12 -
1 tablespoon maltose (swap with honey or rice syrup if needed)
13 -
2 tablespoons water
# Instructions:
01 -
In a mixing bowl, combine brown sugar, salt, five-spice, white pepper, hoisin sauce, Shaoxing wine, soy sauce, sesame oil, minced garlic, and optional food color. Massage this all over your trimmed chicken pieces, then cover and refrigerate for at least 8 hours or overnight to let the flavors blend beautifully.
02 -
Take the chicken out of the fridge a couple of hours before cooking so they aren't too cold. Preheat your oven to 375°F (190°C) and adjust the rack so it's in the center. To make cleaning up easier, line a baking sheet with foil and add a layer of parchment paper on top.
03 -
Arrange your marinated chicken pieces on the lined sheet, giving them space so they don’t touch. Let them roast for about 30 minutes while keeping an eye on them every 15 minutes. If you see signs of burning, loosely cover them with foil or lower the oven heat slightly.
04 -
As the chicken cooks, pour the leftover marinade and water into a pan. Heat until it starts bubbling. Microwave maltose for about 15 seconds to soften, then stir it into the warm mixture until it fully melts. Once melted, take it off the heat.
05 -
After 30 minutes of roasting, brush the prepared basting sauce over the chicken. Let it roast another 5–10 minutes, or until the internal temperature hits 165°F (74°C) and the meat juices are clear. Want extra caramelization? Give it one last glaze and let it bake for a minute or so.
# Notes:
01 -
Here’s a fantastic chicken version of the Cantonese-inspired char siu for anyone avoiding pork.
02 -
You’ll need a minimum of 8 hours to soak in the flavors while marinating.