Authentic Char Siu Chicken (Print version)

Tender chicken thighs in sweet sticky hoisin-honey glaze with Chinese spices, roasted until caramelized

# What you need:

→ Chicken

01 - 2.2 lbs boneless, skinless chicken thighs

→ Marinade

02 - 3 tbsp hoisin sauce
03 - 3 tbsp honey
04 - 2 tbsp light soy sauce
05 - 1 tbsp dark soy sauce
06 - 2 tbsp Shaoxing wine or dry sherry
07 - 2 tbsp brown sugar
08 - 1 tsp Chinese five spice powder
09 - 2 garlic cloves, minced
10 - 1 tsp grated ginger
11 - ½ tsp red food coloring, optional
12 - 1 tbsp sesame oil

→ Glaze

13 - 2 tbsp reserved marinade
14 - 1 tbsp honey

# Directions:

01 - Whisk together all marinade ingredients in a large bowl until thoroughly combined. Measure out 2 tablespoons of the mixture and set aside separately for the glaze.
02 - Add chicken thighs to the bowl with the remaining marinade, turning to coat evenly. Cover tightly and refrigerate for a minimum of 2 hours, ideally overnight, for optimal flavor penetration.
03 - Preheat oven to 425°F. Line a baking sheet with aluminum foil and position a wire rack on top.
04 - Arrange marinated chicken thighs on the wire rack in a single layer. Roast for 15 minutes to begin caramelization.
05 - While chicken roasts, combine the reserved 2 tablespoons marinade with 1 tablespoon honey in a small bowl.
06 - Remove chicken from oven after 15 minutes. Brush generously with the honey-marinade glaze. Return to oven and roast for an additional 12 to 15 minutes, basting once more halfway through, until chicken is fully cooked and edges are nicely caramelized.
07 - Allow chicken to rest for 5 minutes before slicing. Serve over steamed rice or noodles, garnished with chopped scallions or sesame seeds if desired.

# Expert advice:

01 -
  • The way honey and soy create those irresistible caramelized edges that everyone fights over at the table
  • It transforms humble chicken thighs into something that tastes like it came from a Chinatown specialist
02 -
  • Don't skip the wire rack roasting directly on the tray makes the chicken steam in its own juices losing that signature char siu texture
  • The glaze will burn if you add it too early wait until after that initial 15 minute roast
03 -
  • Pat the chicken thighs dry before adding them to the marinade so the sauce actually sticks instead of sliding right off
  • Let your leftovers come to room temperature before reheating or the texture will turn rubbery and sad

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