If you love Chinese or Cantonese food, I am sure you love Char Siu, or barbeque pork belly with a savory, sweet and sticky marinade. Char Siu is a Chinatown staple and it’s one of the most mouthwatering ways to roast meat.
However, many people can’t enjoy Char Siu as it’s always made with pork.
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This Chicken Char Siu recipe is marinated with the Char Siu Sauce and roasted in the oven. This is probably one of the most flavorful and delicious chicken recipes I have made.
Imagine sticky sweet and savory meat with charred and crispy skin, with the drippings…it’s perfect 10 and absolutely mouthwatering!
For the best flavors and texture, I recommend chicken thighs. Use bone-in chicken thighs with skin, and follow my method and check out my video on how to debone chicken thighs.
The best part of this recipe is the skin, so you will want the chicken skin attached. However, you can always use boneless and skinless chicken thighs, legs or wings. I don’t recommend chicken breasts as they will be dry and tough.
Remember to save the drippings from the Char Siu Chicken. It’s absolutely delicious and amazing on steamed rice. Slice the chicken into pieces like my pictures, serve on top of steamed rice.
Add the dripping over the chicken and rice and you will have the most delicious dinner, I promise!
How Many Calories per Serving?
This recipe is only 454 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Char Siu Chicken
- 1 lb. bone-in chicken thighs
- 2 cloves garlic (minced)
Char Siu Sauce:
- 2 pieces Chinese fermented red bean curd (optional)
- 1 tablespoon honey
- 1 tablespoon Chinese Shaoxing wine or rice wine
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon five-spice powder
- 1/4 teaspoon white pepper powder
- 3 1/2 oz. sugar
- Debone the chicken thighs and keep the skin on. Click here to learn how.
- In a bowl, mix all the Char Siu Sauce ingredients together. Stir to mix well. Add the garlic, chicken and the Char Siu Sauce together. Stir to coat well. (You may use half of the Char Siu Sauce to marinate the chicken and save the other half).
- Preheat oven to 400°F (200°C). Place the chicken on a baking sheet lined with parchment paper. Roast for 20 minutes or until the skin is nicely charred. Slice the chicken into pieces and top with sesame seeds. Save the dripping and serve immediately with steamed rice.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Oh my, how tasty ! Had to broil the chicken for a bit to get better browning. Didn’t have all the ingredients for the marinade but the main ones. Asian cuisine the best !
How tasty, oh my.
marinating overnight.we see tomorrow !
How long do you marinate it for?
Since we have been on lockdown I have made so many of your recipes and they all have been fantastic to the point I have send the recipes to my family and friends
Is it absolutely necessary to remove the bones from the thighs?
Oh yes, I can smell that Char Siu smell coming from the pages. Looks so good.
“You may use half of the Char Siu Sauce to marinate the chicken and save the other half”
Save the other half for what? Also, how long do you marinate?
Save it as a sauce or keep in fridge to use later.
This. Is. Bomb.
Very quick and very tasty. I substituted the sugar with erythritol and only cooked the chicken about 15 minutes then quickly browned it under the broiler. Lovely!