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.
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!
Serve Char Siu Chicken with:
For a wholesome dinner, make the following dishes.
This Recipe Goes Well with:
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Char Siu Chicken Recipe
Char Siu Chicken - crazy delicious oven-roasted chicken with sweet, sticky and savory Chinese Char Siu marinade. This chicken is finger licking good, a must try recipe!
- 1 lb bone-in chicken thighs (450 g)
- 2 cloves garlic, minced
Char Siu Sauce:
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 degrees F (200 degrees 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.