Few dishes bring as much joy to the dinner table as Char Siu Chicken Roast—the perfect harmony of sweet, savory, and aromatic flavors, all wrapped up in golden, caramelized chicken skin. This irresistible Chinese main course transforms everyday ingredients into a glossy, flavor-packed feast, thanks to a deeply flavorful marinade and a little patience in the oven. From its gleaming, slightly charred crust to the ultra-tender meat within, Char Siu Chicken Roast is a celebration of boldness and simplicity and will leave you craving just one more bite.
Ingredients You’ll Need
The beauty of Char Siu Chicken Roast lies in how a handful of carefully chosen ingredients, when combined, create layers of authentic flavor and color. Each item here plays a distinct role, from building a sticky-sweet glaze to infusing the meat with unmistakeable depth and aroma.
- Chicken thighs (4, bone-in, skin-on): The rich, juicy base for the dish, staying moist and succulent even at high heat.
- Hoisin sauce (1/4 cup): Provides signature sweetness and a thick, glossy texture to the marinade.
- Honey (3 tablespoons): Adds natural sweetness while helping the chicken caramelize beautifully in the oven.
- Soy sauce (3 tablespoons): Delivers deep umami and salty balance essential to classic Chinese flavors.
- Shaoxing wine or dry sherry (2 tablespoons): Offers subtle complexity and helps tenderize the meat for the best Char Siu Chicken Roast results.
- Oyster sauce (1 tablespoon): Brings savory depth and a rich undertone to the glossy coating.
- Chinese five-spice powder (2 teaspoons): Fills the marinade with warmth and an unmistakable aromatic kick.
- Garlic (2 cloves, minced): Infuses the chicken with bold, punchy aroma and extra savoriness.
- Fresh ginger (1 teaspoon, grated): Adds zingy brightness, cutting through the richness of the glaze.
- Sesame oil (1 tablespoon): Lends toasty fragrance and classic nuttiness for a finish that lingers.
- Red food coloring (1/4 teaspoon, optional): For an authentic ruby-red color, traditionally seen in char siu, but feel free to skip if you prefer.
- Sliced green onions & sesame seeds: The ultimate fresh, crunchy, and visually striking garnish.
How to Make Char Siu Chicken Roast
Step 1: Make the Marinade
Start by whisking together hoisin sauce, honey, soy sauce, Shaoxing wine or dry sherry, oyster sauce, five-spice powder, minced garlic, grated ginger, sesame oil, and the red food coloring if you want that iconic vibrant finish. This golden mixture is the heart of your Char Siu Chicken Roast, infusing every bite with a mosaic of flavors you’ll dream about long after the meal.
Step 2: Marinate the Chicken
Pat your chicken thighs dry for maximum crispiness. Place them in a large resealable bag or a shallow dish, then pour all that beautiful marinade over the top. Massage the marinade into the meat, making sure every nook and cranny is coated. Pop it in the fridge to soak up those flavors for at least 2 hours, though letting it marinate overnight gives the deepest flavor and that signature char siu tang.
Step 3: Prepare for Roasting
When you’re ready to cook, set your oven to 400°F and line a baking sheet with foil for easy cleanup. Place a wire rack on top—this keeps the chicken elevated, allowing air to circulate so the skin crisps up and the glaze gets sticky-sweet all over, essential for an unforgettable Char Siu Chicken Roast.
Step 4: Roast and Baste
Arrange your marinated chicken thighs skin-side up on the prepared rack, then slide the tray into the oven. Roast for 35 to 40 minutes, basting once or twice with any reserved (unused) marinade for even more flavor and color. If you crave those irresistible charred bits, broil the chicken for a final 2 to 3 minutes at the end—it’s what takes the dish from just tasty to truly unforgettable.
Step 5: Rest and Garnish
Let the chicken rest for a quick five minutes after roasting to keep those juices locked in. Finish your masterpiece with a shower of sliced green onions and a scattering of sesame seeds. The result: mouthwatering Char Siu Chicken Roast, ready to steal the show at your table.
How to Serve Char Siu Chicken Roast
Garnishes
Garnishing isn’t just about good looks; sliced green onions add crunch and brightness, while sesame seeds offer a hint of nuttiness that perfectly complements that glossy glaze. Feel free to add a few cilantro sprigs for another pop of color and herbal flare if you love a fresh finish.
Side Dishes
Char Siu Chicken Roast pairs beautifully with fluffy steamed jasmine rice to soak up all that sticky sauce, or slippery noodles tossed with a hint of sesame oil. For a splash of green, simply steamed bok choy or broccolini balances the meal with a crisp, fresh bite.
Creative Ways to Present
Try slicing the chicken and arranging it over a bed of rice in a wide serving bowl for a vibrant, family-style feast. Or, tuck slices into steamed bao buns with quick pickled cucumbers for a playful, hand-held twist. Even a simple platter with extra green onions and a drizzle of pan juices makes Char Siu Chicken Roast an irresistible centerpiece.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Char Siu Chicken Roast (though it’s almost too good to have leftovers!), let the chicken cool completely before storing it in an airtight container in the fridge. It will stay flavorful and moist for up to three days, making it ideal for easy lunches or quick dinners.
Freezing
The cooked chicken freezes well! Place cooled pieces into a freezer-safe container or bag, separating each thigh with parchment for easy grabbing. Freeze for up to three months, and you’ll have a lightning-fast meal ready to enjoy whenever you crave those sweet, savory vibes.
Reheating
For best results, reheat Char Siu Chicken Roast in a 350°F oven, tented with foil, until it’s hot and sizzling—usually about 15 minutes from chilled or a bit longer from frozen. The broiler can be used at the end for a minute or two to revive some caramelized edges and restore that irresistible texture.
FAQs
Can I use boneless chicken for Char Siu Chicken Roast?
Absolutely! Boneless, skinless thighs or even chicken breasts work well; just keep an eye on the cooking time, reducing it slightly since boneless cuts cook faster and can dry out more quickly.
Is there a substitute for Shaoxing wine?
If you don’t have Shaoxing wine, dry sherry is a great substitute for adding depth and a subtle complexity to the marinade without overpowering the other flavors.
Do I really need to marinate overnight?
While a couple of hours will yield delicious results, marinating overnight maximizes the flavor penetration and tenderness. Even a short marinade is worthwhile, but overnight really elevates your Char Siu Chicken Roast to restaurant-level deliciousness.
What if I want less sweetness?
Feel free to reduce the honey in the marinade by a tablespoon or so to make the glaze less sweet. Remember, the signature char siu taste comes from a balance of sweet, salty, and savory, so keep the other ingredients in proportion.
Can I grill the chicken instead of roasting?
Definitely! Char Siu Chicken Roast tastes fantastic when cooked on a grill. Use medium heat and turn often, basting with extra marinade, until the chicken is charred in spots and cooked through—just like it’s done at many Chinese barbecue stalls.
Final Thoughts
If you’re ready for a dish that delivers on every level—bold flavor, glossy color, and sheer comfort—give Char Siu Chicken Roast a try. It’s simple enough for a weeknight meal, yet impressive and crowd-pleasing enough for any celebration. Get ready to make this crave-worthy classic a regular star at your table!
Print
Char Siu Chicken Roast Recipe
- Total Time: 50 minutes plus marinating time
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Char Siu Chicken Roast recipe delivers tender, flavorful chicken thighs with a sticky, caramelized glaze infused with traditional Chinese spices. Perfect for a delicious dinner with an Asian twist.
Ingredients
Main Ingredients:
- 4 bone-in, skin-on chicken thighs
- 1/4 cup hoisin sauce
- 3 tablespoons honey
- 3 tablespoons soy sauce
- 2 tablespoons Shaoxing wine or dry sherry
- 1 tablespoon oyster sauce
- 2 teaspoons Chinese five-spice powder
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon sesame oil
- 1/4 teaspoon red food coloring (optional, for traditional look)
Garnish:
- Sliced green onions
- Sesame seeds
Instructions
- Prepare the Marinade: In a medium bowl, whisk together hoisin sauce, honey, soy sauce, Shaoxing wine, oyster sauce, Chinese five-spice powder, garlic, ginger, sesame oil, and red food coloring if using.
- Marinate the Chicken: Pat chicken thighs dry and place in a resealable bag. Pour marinade over chicken, toss to coat, and refrigerate for at least 2 hours or overnight.
- Preheat and Roast: Preheat oven to 400°F. Line a baking sheet with foil and place a wire rack on top. Arrange chicken thighs skin-side up on the rack. Roast for 35–40 minutes, basting with extra marinade, until cooked through and caramelized.
- Rest and Garnish: Let the chicken rest for 5 minutes, then garnish with green onions and sesame seeds. Serve with rice or noodles.
Notes
- For extra char, broil chicken for 2–3 minutes at the end.
- You can substitute chicken thighs with drumsticks or boneless breasts, adjusting cook time as needed.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Chinese
Nutrition
- Serving Size: 1 thigh
- Calories: 380
- Sugar: 15g
- Sodium: 720mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 120mg
