Homemade char siu chicken over rice with gai lan

Char siu chicken is a dish based on the popular char siu pork, or Cantonese barbecued pork. I previously shared a char siu pork recipe made in the oven and an air fryer version. Today I want to introduce this chicken version, which offers a lighter and equally delectable alternative. 

Char siu chicken close up

Char siu sauce with a secret ingredient

In this recipe, I want to introduce a new char siu sauce. 

Red fermented tofu

This recipe uses red fermented tofu, or furu, or Jiang Dou Fu (酱豆腐) in Chinese. Furu is a traditional fermented ingredient made by aging the tofu cubes in a brine of rice wine, salt, and often flavorings such as chili, sesame oil, and spices. The red type is made with red rice yeast, giving it a red color and slightly sweet flavor. Furu is a little like cheese in a way. It’s full of umami, tastes salty and a little funky, and a little bit of it goes a long way. 

Furu is a secret ingredient used in many Cantonese barbecue shops to create a better tasting char siu sauce. It also gives the sauce a natural dark red color, thanks to the red rice yeast. 

Red fermented tofu

Other ingredients in the sauce

  • Shaoxing wine: An important ingredient to add umami and a complex flavor.
  • Hoisin sauce: A key ingredient that adds fruitiness and sweetness.
  • Oyster sauce: Another ingredient that adds umami and sweetness.
  • Sugar
  • Honey: Paired with sugar, it also makes the glaze glossy and slightly thicker.
  • Ginger: Fresh ginger adds aroma to the sauce. 
  • Garlic: Similar to ginger, adds aroma and depth to the sauce.
  • Five spice powder: Adds a warm tone to the sauce.

Do I need maltose?

Maltose is usually a default ingredient in char siu pork. It is a very thick syrup that becomes solid when chilled, and retains its very thick consistency at high heat. It’s used in char siu pork to make sure that the glaze properly coats the smooth surface of the pork when roasting. I skipped this special ingredient in this recipe, because the glaze stays on the chicken skin pretty well even without it. That being said, feel free to use maltose to replace honey, which will make for a stickier glaze. In this case, you can also glaze both sides of the chicken instead of just the top side. A maltose sauce will also stick better if you plan to use a skinless cut of chicken.

Which cut of chicken to use

I prefer to use bone-in skin-on thighs for this recipe. The glaze holds onto the chicken skin so much better than it does to chicken meat, creating a great texture and taste. Chicken thighs are also less prone to getting overcooked, making it easier to finish up the roasting process by glazing under the broiler. 

That said, you can totally use bone-in skin-on chicken breast. Like I mentioned above, boneless skinless pieces should work, too, if you use maltose to replace the honey in this recipe.

How to make char siu chicken

  1. Marinate the chicken pieces in the same mixture that will be used for the glazing later. 
Marinating chicken with char siu sauce
  1. Roast the chicken at 375°F (190°C) for 30 minutes.
Bake the thighs after marinating
  1. Turn on the broiler. Glaze the chicken by brushing it with reserved sauce, then roast it until the glaze is charred slightly, Repeat one to two times.
Glazing the chicken with char siu sauce

Once done, the chicken should be fully cooked through, and the skin sticky and glossy. The meat is tender and juicy, with great flavor. 

Finished char siu chicken on baking tray

Serving Suggestions

Char siu chicken pairs wonderfully with steamed white rice and steamed or sautéed greens like Chinese broccoli, choy sum or bok choy. It’s also versatile enough to be used in fried noodles, wonton soup, fried rice, or as a filling for sandwiches and buns. Leftovers can be refrigerated for up to four days and reheated gently to maintain moisture.

叉烧鸡

Other classic Cantonese recipes

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This char siu chicken is moist and tender, with glossy sticky skin, flavorful meat, and a char siu glaze packed with umami. Learn to use this one secret ingredient to make the best tasting char siu sauce that is naturally red without food coloring. {Gluten-Free Adaptable}

Char Siu Chicken

By Maggie Zhu
5 from 1 vote
Prep Time: 4 hours 10 minutes
Cook Time: 40 minutes
Total Time: 4 hours 50 minutes
Servings: 4 servings
Print
This char siu chicken is moist and tender, with glossy sticky skin, flavorful meat, and a char siu glaze packed with umami. Learn to use this one secret ingredient to make the best tasting char siu sauce that is naturally red without food coloring. {Gluten-Free Adaptable}

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.

Ingredient Substitution Guide

Notes

  1. 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.
  2. 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.
  3. To make it Gluten-Free: replace Shaoxing wine with dry sherry. Be sure to use a gluten-free oyster sauce.

Nutrition

Serving: 1serving, Calories: 283kcal, Carbohydrates: 12.8g, Protein: 23.6g, Fat: 14.9g, Saturated Fat: 4.2g, Cholesterol: 84mg, Sodium: 229mg, Potassium: 196mg, Fiber: 0.3g, Sugar: 9.5g, Calcium: 17mg, Iron: 2mg

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