Name: Char Siu Chicken Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces; 1/4 cup soy sauce; 2 tablespoons honey; 2 tablespoons hoisin sauce; 2 cloves garlic, minced; 1 teaspoon grated ginger; 1/2 teaspoon Chinese five-spice powder; 1 tablespoon vegetable oil; 2 green onions, sliced; Sesame seeds for garnish

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I’m so excited to share this Char Siu Chicken Recipe with you because it’s one of those dishes that’s both comforting and packed full of flavor. Whenever I make it, the house fills with that inviting aroma of five-spice and hoisin, making everyone hungry before dinner’s even ready. Plus, it’s incredibly versatile—perfect for busy weeknights when you want something special but don’t have hours to slouch in the kitchen.

What makes this Char Siu Chicken Recipe really stand out is how it delivers that authentic Chinese barbecue flavor using simple ingredients you can find easily. I love how tender and juicy the chicken stays thanks to the marinade. You’ll see how approachable it is and how you can easily customize it to your taste—trust me, once you try this, it’s going to become a regular in your cooking rotation.

Ingredients You’ll Need

These ingredients beautifully complement each other, creating that iconic sweet-savory-charred flavor of Char Siu. If you haven’t tried authentic hoisin sauce, definitely grab a good brand—it’s a game changer. Also, the Chinese five-spice is key to that classic aroma and depth.

Boneless, skinless chicken thighs: They stay juicy and absorb the marinade much better than breasts, giving you that tender texture.
Soy sauce: Adds the salty umami base; I usually use low-sodium to balance flavors.
Honey: Gives sweetness and helps form that sticky glaze on the chicken.
Hoisin sauce: The star ingredient—adds rich sweetness and depth with a slight tang.
Garlic: Freshly minced for that punch of aromatic flavor.
Grated ginger: Brings warmth and a touch of zestiness.
Chinese five-spice powder: Essential for the trademark Char Siu flavor with notes of cinnamon, star anise, and cloves.
Vegetable oil: For cooking and getting that nice sear.
Green onions: Fresh slices for garnishing and a mild onion crunch.
Sesame seeds: To sprinkle on top for texture and visual appeal.

Variations

I love to make this Char Siu Chicken Recipe my own by tweaking it just a bit depending on what I have on hand or my mood that day. Don’t be shy about experimenting—you’ll find the little changes that suit your taste best.

Spicy twist: Adding a little chili garlic sauce to the marinade gave my family a nice kick, which we adored. You could also sprinkle chili flakes on top.
Healthier version: Using chicken breasts works fine if you prefer lean meat; just be careful not to overcook them since they dry out faster.
Vegetarian substitute: Try tofu marinated in the same sauce and grilled or pan-seared—super tasty and a great alternative.
Gluten-free option: Swap regular soy sauce for tamari or coconut aminos, and double-check the hoisin sauce label for gluten-free varieties.

How to Make Char Siu Chicken Recipe

Step 1: Marinate the Chicken

Start by mixing soy sauce, honey, hoisin sauce, minced garlic, grated ginger, and Chinese five-spice powder in a bowl. Whisk it all together until smooth—you’ll notice the aroma already! Toss in your cut chicken thighs and make sure each piece is well-coated. I usually cover this and let it marinade for at least 2 hours in the fridge, but overnight is even better if you have time. This step is crucial because it helps the flavors sink deep and tenderizes the meat.

Step 2: Cook the Chicken

Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated chicken pieces, reserving the marinade for later. Cook the chicken, turning occasionally, until it starts to get a nice caramelized color and is cooked through—about 6 to 8 minutes. Pour the leftover marinade into the pan during the last couple of minutes to thicken into a sticky glaze coating the chicken. Watch the heat carefully so the sauce doesn’t burn—lower it if things look too dark.

Step 3: Garnish and Serve

Transfer the chicken to a serving plate and sprinkle sliced green onions and toasted sesame seeds on top. These add freshness and crunch, balancing the rich sauce perfectly. Plus, it makes everything look more inviting, right?

How to Serve Char Siu Chicken Recipe

The image shows three pieces of dark reddish-brown grilled chicken thighs with shiny, sticky barbecue sauce on top. The chicken has charred edges and a thick layer of sauce that glistens under the light. The pieces rest on a baking tray covered with white parchment paper, which is stained with pools and smears of the same sauce. The sauce spreads around the chicken, creating a messy but appetizing look. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always reach for sliced green onions and a shower of sesame seeds when serving this dish—it elevates the flavors and adds a lovely texture contrast. Sometimes, I add thinly sliced fresh red chilies if I want a colorful pop and a little heat.

Side Dishes

One of my favorite combos is serving this Char Siu Chicken Recipe with steamed jasmine rice to soak up that luscious sauce. You can also pair it with stir-fried veggies like bok choy or snap peas for a fresh, crisp bite. For a more indulgent meal, fried rice works beautifully too.

Creative Ways to Present

When I’ve made this for dinner parties, I like to slice the chicken and serve it on a platter with cucumber ribbons and pickled carrots alongside for bright, crunchy contrast. You could also wrap the pieces in lettuce cups with some extra hoisin for a fun finger food option. It’s a great way to impress guests with minimal extra effort.

Make Ahead and Storage

Storing Leftovers

I store leftover Char Siu Chicken in an airtight container in the fridge, and it keeps well for up to 3 days. The flavors actually deepen overnight, so leftovers often taste even better. Just make sure to cool it completely before refrigerating to keep it fresh.

Freezing

If you want to freeze the chicken, I recommend freezing it without the garnish. Place pieces in a freezer-safe container or bag and thaw overnight in the fridge before reheating. I’ve found that freezing works great for keeping leftovers handy for quick meals later.

Reheating

To reheat, I gently warm the chicken in a skillet over medium-low heat, adding a splash of water or extra hoisin sauce to refresh the glaze and keep it moist. Microwaving works too, but I prefer the skillet method to avoid drying it out.

FAQs

Can I use chicken breasts instead of thighs for this Char Siu Chicken Recipe?

Yes, you can use chicken breasts, but keep in mind they are leaner and can dry out quicker. Marinate well and watch your cooking time carefully to keep them tender.
What can I substitute if I don’t have Chinese five-spice powder?

If you don’t have five-spice powder, try a blend of ground cinnamon, star anise, cloves, fennel seeds, and Sichuan peppercorns if you have them. Otherwise, cinnamon and a hint of cloves can give a somewhat similar warm flavor.
Can this Char Siu Chicken be grilled instead of pan-cooked?

Absolutely! Grilling adds a wonderful smoky char that complements the marinade beautifully. Just brush the chicken with extra marinade and watch it closely to avoid burning due to the sugar content.
Is it necessary to marinate overnight?

While overnight marinating gives the deepest flavor, even 2 hours will significantly boost the taste and tenderness. If you’re short on time, just be sure to coat the chicken well and give it some time to soak in.
How do I keep the chicken from sticking to the pan?

Make sure your skillet is properly heated before adding oil and chicken. Using a non-stick pan or well-seasoned cast iron helps, and don’t move the chicken around too much early in cooking so a crust can form.

Final Thoughts

This Char Siu Chicken Recipe is one of those dishes I keep coming back to because it’s a delicious way to bring a bit of Chinese BBQ magic into my everyday meals. It’s straightforward, forgiving, and so rewarding with that sticky, flavorful glaze you just can’t resist. I really encourage you to give it a try—you’ll love how easy it is to make and how impressive it tastes. Plus, it’s a recipe you can easily adapt to your kitchen and preferences, making it a real winner in my cookbook.