Homemade simple Char Siu Chicken recipe made with juicy chicken thighs and aromatic classic Chinese BBQ marinade. You can either roast in an oven or air-fry to charred perfection. Juicy tender chicken with sweet and savoury char siu sauce is irresistible.
- 800 grams Chicken thighs Boneless skin-on chicken thighs
- 2 tbsp Brown sugar Or regular white sugar
- 1 tsp Chinese five spices powder
- ½ tsp White pepper powder
- 3 tbsp Hoisin sauce or oyster sauce
- 1 tbsp Shao Xing wine Chinese cooking rice wine
- 1 tbsp Light soy sauce or regular all-purpose soy sauce
- 1 tsp Garlic grated garlic or garlic paste
- 1 tsp Ginger Finely grated ginger or ginger paste
- 1 tsp Sesame oil or vegetable oil
- ½ tsp Salt or salt to taste
- ½ tsp Food colouring Mixed with 1 tbsp water For basting sauce
- 1 tbsp Honey
- 2 tbsp Water
- Leftover sauce from the chicken marinade
In a large mixing bowl add the marinade ingredients, hoisin sauce, soy sauce, sugar, Shao Xing wine, white pepper, Chinese five spices, garlic paste, ginger paste, salt, food colouring, and sesame oil.
Mix it well until the sugar is dissolved. Add chicken thighs and combine well with the marinade.
Cover and let it marinate for a minimum of 2 hours or overnight in the fridge.
Preheat the oven to 190-200°C for 4-5 minutes. Line the baking tray with foil or baking sheet. Place the chicken thighs skin-side up over the baking sheet/kitchen foil. Bake for 10-12 minutes.
Prepare the basting sauce while the chicken is roasted in the oven. Add the leftover chicken marinade sauce, water, and honey into a small saucepan. Simmer for 3-4 minutes or until the sauce is slightly thickened. Remove from heat and set it aside.
After baking for 10-12 minutes, brush the chicken with the basting sauce. Then continue bake for another 8-10 minutes or until the chicken is cooked and glazed to the desired texture.
Top Tips
- Meat: For this baked or air fryer char siu recipe, recommend using chicken thigh fillets which contain more fat, compared to leaner breast meat.
- Allow time to marinate: Marinate the chicken preferably overnight or at least 2 hours, to allow the meat to absorb the flavour of spices and sauces.
- Basting: Baste for 1-2 times while cooking for the delicious glazed finish.
- Slicing: Use a sharp knife to cut thin slices to preserve the best serving presentation.
Variations
- Hoisin sauce substitute - You can use oyster sauce or Lee Kum Kee Char Siu sauce as a hoisin sauce substitute.
- Other ingredients you can add - Traditionally Chinese preserved fermented red bean curd is used in the marinade, but it is not easy to buy at our Asian supermarkets. So we don't usually add red bean curd. If you can find one, you can add it to the marinade for extra umami flavour.
- If you have leftover char siu chicken, you can cut it into small bite-size pieces and add it to stir-fries, buns, salad, or noodle soups. Char Siu Chow Mein, Char Siu Fried Rice, char siu ramen noodle soup, char siu bao buns, char siu spring rolls, char siu puff, and char siu lettuce wraps are popular options.
What to serve with this Chinese BBQ Chicken?
Chinese BBQ chicken pairs well with plain rice, stir-fry vegetables, stir-fried noodles, or fried rice. Instead of char siu dipping sauce, you can also serve it with sweet chilli sauce, hot Sriracha chilli sauce, plum sauce, or chilli garlic sauce. We love to serve it together with jasmine rice, steamed broccoli or bok choy, and a dash of homemade chilli oil.
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