Char Siu Chicken Recipe: A Sweet and Savory Cantonese Classic

What Makes This Char Siu Chicken Special?

Char Siu, a classic Cantonese dish traditionally made with pork, is known for its signature red hue, glossy caramelized glaze, and irresistible sweet-savory flavors. This Char Siu Chicken adaptation brings the same mouthwatering taste to a leaner, more accessible protein. Marinated in a rich combination of hoisin sauce, honey, soy sauce, and aromatic spices, this dish delivers an authentic taste with a delightful balance of umami, sweetness, and smokiness.

Ingredients

For the marinade:

• 2 lbs boneless, skinless chicken thighs or breasts
• 3 tablespoons hoisin sauce
• 2 tablespoons honey
• 2 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 teaspoon five-spice powder
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 teaspoon sesame oil
• ½ teaspoon white pepper
• 1 tablespoon red fermented bean curd (optional, for traditional red color)
• ½ teaspoon red food coloring (optional)

For basting:

• 1 tablespoon honey
• 1 tablespoon water

Instructions

1. Prepare the Marinade

In a large bowl, whisk together all the marinade ingredients until well combined. The mixture should be thick and fragrant.

2. Marinate the Chicken

Add the chicken to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 4 hours, preferably overnight, for maximum flavor absorption.

3. Preheat the Oven

Preheat your oven to 400°F (200°C). Line a baking tray with aluminum foil and place a wire rack on top. Lightly grease the rack to prevent sticking.

4. Arrange and Bake

Remove the chicken from the marinade, allowing excess liquid to drip off. Arrange the pieces on the wire rack. Roast for 25-30 minutes, turning halfway through.

5. Baste for a Perfect Glaze

Mix the basting ingredients (honey and water). During the last 10 minutes of baking, brush the chicken with the basting mixture every 5 minutes for a glossy, caramelized finish.

6. Broil for Extra Char

For an authentic charred effect, broil the chicken on high for 2-3 minutes at the end, keeping a close eye to prevent burning.

7. Rest and Serve

Let the chicken rest for 5 minutes before slicing. Serve with steamed rice, stir-fried vegetables, or as a topping for noodle dishes.

Variations

• Grilled Version: Instead of baking, grill the chicken over medium heat for 6-7 minutes per side, basting frequently.
• Air Fryer Option: Cook at 375°F (190°C) for 20-25 minutes, flipping halfway through.
• Spicier Kick: Add 1 teaspoon of chili paste or Sriracha to the marinade.
• Healthier Alternative: Use skinless chicken breast and reduce honey for a lower-sugar version.

Servings and Timing

• Servings: 4-6
• Prep Time: 10 minutes (plus marinating time)
• Cook Time: 30 minutes
• Total Time: About 40 minutes (plus marinating)

Storage and Reheating

• Refrigeration: Store leftovers in an airtight container for up to 4 days.
• Freezing: Freeze cooked Char Siu Chicken for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm in a preheated oven at 350°F (175°C) for 10 minutes or microwave in 30-second intervals until heated through.

Frequently Asked Questions

How does Char Siu Chicken differ from Char Siu Pork?

Char Siu Chicken is a leaner alternative to the traditional pork version but retains the same sweet-savory flavors and caramelized exterior.

Can I use chicken wings or drumsticks?

Yes! Adjust cooking time—wings may need 20-25 minutes, while drumsticks require around 35-40 minutes.

What can I substitute for Shaoxing wine?

Dry sherry or mirin can replace Shaoxing wine, or you can omit it if necessary.

Why is traditional Char Siu red?

The red color comes from fermented red bean curd or food coloring, both of which are optional.

Can I make this dish ahead of time?

Yes! Marinate the chicken up to 24 hours in advance for the best flavor.

What should I serve with Char Siu Chicken?

Steamed rice, bok choy, or egg noodles make excellent pairings.

How do I get an authentic charred finish?

Broiling the chicken at the end of cooking or grilling over open flames will add the signature char.

Can I use skin-on chicken?

Yes! Skin-on thighs will become extra crispy and flavorful.

Is there a low-sodium version?

Use low-sodium soy sauce and reduce the oyster sauce to make a healthier version.

How can I make the marinade thicker?

Simmer the leftover marinade in a small saucepan until it thickens, then use it as a dipping sauce.

Conclusion

Char Siu Chicken is a fantastic way to enjoy the bold, sweet-savory flavors of classic Chinese barbecue in a versatile and easy-to-make dish. Whether roasted, grilled, or air-fried, this dish is sure to become a household favorite. Try it with your favorite sides and enjoy a delicious taste of Cantonese cuisine at home!

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