Char siu chicken is my home cook version of the famous Cantonese barbecue pork (char siu). Traditional char siu uses pork shoulder or belly, but this recipe swaps in chicken thighs for a lighter option while keeping the same sticky, caramelized glaze. If you love char siu and want another option, I also have an air fryer char siu pork recipe on my blog.
I grew up walking past char siu hanging in the windows of Cantonese barbecue shops, always wanting to recreate it at home. When I started cooking for my own family, I developed this chicken version because it comes together faster and my husband prefers poultry over pork. I marinate the thighs overnight in a sticky sauce, roast them for 30 minutes, then glaze and broil until caramelized.
Now this recipe shows up on our table at least twice a month. I personally loves the sticky glaze and picks at the crispy bits of skin while my husband goes straight for the tender meat. I hope you try it at home and let me know how your family likes it.
Ingredients
I separate the ingredients into two parts: the chicken and the marinade. The marinade doubles as the glaze, so you make one sauce and use it twice.
Chicken
Bone-in skin-on thighs: I use thighs because they stay juicy and the skin holds the glaze much better than bare meat. Chicken breast works too, but thighs are more forgiving if you roast them a minute too long.
Marinade and Glaze
Red fermented tofu (furu): This is the secret to great char siu. It adds umami, a slight funk like cheese, and gives the sauce a natural red color without food dye. You can find it at Chinese grocery stores in small jars.
Shaoxing wine: Adds depth and complexity. Dry sherry works as a substitute.
Hoisin and oyster sauce: These two bring sweetness and umami. They form the backbone of the glaze.
Sugar and honey: Sugar sweetens the marinade. Honey thickens the glaze and makes it glossy when it hits the heat.
Ginger and garlic: I grate both fresh so they melt into the sauce and season the chicken as it roasts.
Five spice powder: Just half a teaspoon adds warmth to this dish.
How to make
1. Mix the marinade: Combine the red fermented tofu, its liquid, Shaoxing wine, hoisin sauce, oyster sauce, sugar, honey, ginger, garlic, and five spice powder in a large bowl. Stir until smooth.
2. Marinate the chicken: Place the chicken thighs in a large ziplock bag. Reserve 1/4 cup of the marinade for glazing later. Pour the rest into the bag, squeeze out the air, and seal. Massage the bag so every piece is coated. Refrigerate overnight for the best flavor, or at least 4 hours.
3. Roast: Preheat the oven to 375°F (190°C). Line a baking tray with foil and arrange the chicken in a single layer. Roast for 30 minutes.
4. Glaze and broil: Turn on the broiler. Brush the reserved sauce over the top of the chicken. Broil for 2 to 3 minutes until the glaze starts to caramelize. Brush again and broil another 2 to 3 minutes. The skin should look glossy with a few charred spots.
5. Rest and serve: Cover loosely with foil and let rest for 10 minutes. Serve hot over rice.
My key cooking tips
- Marinate overnight. Four hours works, but overnight makes the flavor sink all the way into the meat. I always start this recipe the night before.
- Use bone-in skin-on chicken. The skin holds the glaze and gets sticky and crispy under the broiler. Skinless chicken works, but the glaze slides off more easily.
- Reserve sauce before marinating. Once the raw chicken touches the marinade, you cannot use it for glazing. I set aside 1/4 cup first, then pour the rest over the chicken.
- Watch the broiler closely. The glaze can go from caramelized to burnt in under a minute. I stand by the oven and check every 30 seconds during this step.
Serving Suggestions
This is one of those dishes I make different ways depending on the night. Sometimes I serve it over steamed rice with stir fry bok choy on the side. Other times I slice it up and toss it into xo fried rice or pile it on top of my wonton noodle soup. When I have leftovers, I shred the meat and use it as filling for steamed bao or sandwiches.
Frequently asked questions
Do I need maltose for this recipe?
No. Maltose is traditional for char siu pork because it creates a very thick sticky glaze, but honey works well here because chicken skin holds the sauce better than pork. If you want an even stickier glaze, swap the honey for maltose.
How do I know when the chicken is done?
I insert a thermometer into the thickest part of the thigh, avoiding the bone. It should read 165°F (74°C). I look for glossy skin with a few charred spots, and the juices should run clear when I cut into the meat.
How do I store and reheat leftovers?
I store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, I freeze them for up to 2 months and thaw overnight in the fridge before reheating. I reheat in a 300°F (150°C) oven until warmed through. I avoid the microwave because it makes the skin rubbery.
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Char Siu Chicken
Ingredients
- 2 lbs bone-in skin-on chicken thighs (*Footnote 1)
Marinade
- 2 pieces red fermented tofu (or 2 tablespoons soy sauce) (Footnote 2)
- 2 tablespoons liquid from fermented tofu (or 3/4 teaspoon salt)
- 2 tablespoons Shaoxing wine (or dry sherry)
- 2 tablespoons hoisin sauce
- 2 tablespoons oyster sauce
- 2 tablespoons sugar
- 2 tablespoons honey
- 2 teaspoons grated ginger
- 2 teaspoons garlic , grated
- 1/2 teaspoon five spice powder
- 5 drops red food coloring (Optional, can be used if not using red fermented tofu)
Instructions
Marinating
- Combine all the sauce ingredients in a large bowl. Stir to mix well.
- Transfer the chicken into a large ziplock bag. Reserve 1/4 cup of the mixed sauce for glazing. Pour the rest into the bag. Squeeze out as much air as possible and seal the bag. Massage the bag a few times so the chicken pieces are covered evenly with the sauce. Transfer to the fridge and marinate overnight (highly recommended), or for at least 4 hours.
Roasting
- When the chicken is marinated and the glaze is chilled, you’re ready to cook.
- Preheat the oven to 375°F (190°C). Line a large baking tray with aluminum foil. Place the chicken onto the tray without overlapping. Bake for 30 minutes.
- Turn on the broiler. Baste the top side of the chicken. Broil for 2 to 3 minutes. Baste again. Broil for another 2 to 3 minutes. The chicken should look glossy, lightly charred, and cooked through. You can test the doneness by inserting a thermometer into the thickest part of the chicken. It should read 165°F (74°C).
- Once done, cover loosely with aluminum foil. Let rest for 10 minutes before serving. Serve the chicken hot over rice as a main dish.
Notes
- Chicken skin is important in this recipe because it holds the glaze better and creates a great texture once baked. I like to use thighs, because they come out juicy and are less likely to dry out. The next best alternative is bone-in chicken on chicken breast. If you prefer using skinless pieces, consider using maltose instead of honey, so the sauce holds onto the meat better. If using skinless pieces, the other option is: Reserve 1/2 cup sauce; gently simmer the sauce (to cook off the raw garlic taste) for 2 to 3 minutes; then serve the chicken with the reserved sauce.
- Fermented tofu is the secret ingredient in this recipe, creating a sauce with more umami and giving the char siu a natural red color without food coloring. If you do not have this ingredient, you can use the alternatives instead (soy sauce + salt + red food coloring). That will make a pretty tasty char siu sauce as well.
- To make it Gluten-Free: replace Shaoxing wine with dry sherry. Be sure to use a gluten-free oyster sauce.
Nutrition
Did you make this recipe?
I’d love to hear how it turned out for you! Please take a moment to leave a 5-star rating ⭐️ and share your thoughts in the comments further down the page. It really helps others discover the recipe too.
Jay
This is without a doubt one of the most delicious dishes I have tasted in 64 years of eating. Even better than Maggie’s Air Fryer Char Siu Pork recipe (which I would not have believed possible). Do yourself a favor: buy the secret ingredient on Amazon and follow the recipe exactly!
Maggie Zhu
Thanks so much for leaving a positive review and glad to hear you liked the dish 🙂 I really like to use fermented tofu in the marinade. It’s a specialty ingredient so I was hesitated to include it, but now I’m glad I did!
RC-NYC
Your char-siu chicken recipe looks fabulous. Can’t wait to try. Question, where should we store the opened jar of red fermented tofu and how long will it last?
Maggie Zhu
You should store the opened fermented tofu in the fridge. It is like other preserved food, it lasts for a very long time but will slowly dry out and lose fragrance. I recommend finishing the jar within a year.
Aidan McKeown
Sounds great. Is an air fryer a feasible alternative way of cooking? Thank you.
Maggie Zhu
You can definitely cook it in an air fryer. For air fryer cooking, I would cook at 400F (200C) for a total 20 to 25 minutes, flip every 4 to 5 minutes and glaze the chicken on both sides.
The method would be very similar to the air fryer char siu pork: https://omnivorescookbook.com/air-fryer-char-siu-pork/ It cooks different from the oven, but should achieve a great result.
During air frying, if the glaze start to burn, you can lower the temperature, 25F at a time, until the chicken is cooked through (use a knife to poke the thickest part and the juice should run clear).