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.
Other Recipes You Might Like
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.
5 Secrets to 20 Min Dinners
Get tricks for quick & easy meals!
Char Siu Chicken
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!
Ingredients
- 1 lb. (450 g) 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. (100 g/8.5 tablespoons) sugar
Instructions
- 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.
Nutrition Information
Yield
3Serving Size
3 peopleAmount Per Serving Calories 454Total Fat 22gSaturated Fat 6gUnsaturated Fat 0gCholesterol 126mgSodium 711mgCarbohydrates 42gFiber 1gSugar 39gProtein 22g
Jada
Hi Again Bee,
Love your recipes. Can I sub white bean curd paste instead of the red? Can’t wait to try it out. Thanks ! -Jada
Rasa Malaysia
I think it’s fine.
Tony
Tried this tonight and definitely a keeper! Quick to make and very tasty.
Thank you!
Wendy
Just want to know if I should place the chicken on parchment paper or rack to get any dripping sauce. Cos in the recipe it says place on parchment paper
Rasa Malaysia
Parchment paper.
Linda T. Kwan
Hello,
How long do you marinate it for?
Rasa Malaysia
No time needed, if you want to marinate longer, you can!
Colin burns
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
Rasa Malaysia
Thanks please do!
Janice Luttrell
Is it absolutely necessary to remove the bones from the thighs?
Rasa Malaysia
You don’t have to but it’s so much better in taste and texture!
Chng Hock Soon
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
Rasa Malaysia
I don’t recommend chicken breasts, too dry. You can try drumsticks.
Kavita Renganathan
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!
Rasa Malaysia
Hi Kavita, awesome. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Mahy Elamin
Oh yes, I can smell that Char Siu smell coming from the pages. Looks so good.
Lynn
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).
Rasa Malaysia
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.
Rob
Please ignore my last question. I just opened the jar! ;)
Rasa Malaysia
Cool, good luck. Let me know how it goes. :)
Rob
What is one “piece” of red bean curd? Mine came in a jar…