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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!
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!
Frequently Asked Questions
This recipe is only 454 calories per serving.
What To Serve With Char Siu Chicken
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Other Recipes You Might Like
Char Siu Chicken
Ingredients
- 1 lb (500g) bone-in chicken thighs
- 2 cloves garlic, minced
Char Siu Sauce:
- 2 pieces Chinese fermented red bean curd, optional
- 1 tablespoon honey
- 1 tablespoon 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 (100g) sugar
Instructions
- Debone the chicken thighs, keeping the skin on. Click here to learn how.
- In a bowl, mix all the Char Siu sauce ingredients together and stir until well combined. Add the garlic and chicken, then pour in the Char Siu sauce. Stir to coat the chicken thoroughly. (You can use half of the Char Siu sauce to marinate the chicken and save the other half for later.)
- Preheat the oven to 400°F (200°C). Place the chicken on a baking sheet lined with parchment paper and roast for 20 minutes, or until the skin is nicely charred. Slice the chicken into pieces and sprinkle with sesame seeds. Save the drippings and serve immediately with steamed rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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
Thanks please do!
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?
You don’t have to but it’s so much better in taste and texture!
Is it absolutely necessary to remove the bones from the thighs?
hi, I do enjoy reading and trying out the recipes
As for this char Sui chicken, can I use chicken breast? Will ii be too dry?
Thanks a lot
I don’t recommend chicken breasts, too dry. You can try drumsticks.
It turned out pretty well. I omitted the red bean paste & rice wine as I didn’t have it. The chicken turned out perfect- glazed n charred! I made sambal on my own since my family not a fan of pickled chilli. Awesome recipe! Thank You!
Hi Kavita, awesome. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Oh yes, I can smell that Char Siu smell coming from the pages. Looks so good.
Oh yes, I can smell that Char Siu smell coming from the pages. Looks so good.
This looks great. Definitely going to make it.
How much difference does the red bean curd paste make? (I don’t have any but will buy if it improves the dish significantly).
It adds a lot of nuance and “special” flavor to the char siu but you can skip if you don’t have it. It makes it from good to excellent.
Please ignore my last question. I just opened the jar! ;)
Cool, good luck. Let me know how it goes. :)
What is one “piece” of red bean curd? Mine came in a jar…