Char Siu Chicken Better Than Takeout
Char Siu Chicken Better Than Takeout
Ingredients
For the Marinade
- 1/4 cup hoisin sauce
- 1/4 cup honey
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine, or dry sherry
- 1 tablespoon sesame oil
- 2 garlic, cloves, minced
- 1/2 teaspoon five-spice powder
- 1/2 teaspoon white pepper
- 1/4 teaspoon red food coloring, optional
For the Chicken
- 2 pounds boneless, skinless chicken thighs
For Serving
- as needed green onions, chopped, optional
- as needed sesame seeds, optional
Instructions
- 1
In a large bowl, combine the hoisin sauce, honey, soy sauce, brown sugar, oyster sauce, Shaoxing wine (or dry sherry), sesame oil, minced garlic, five-spice powder, and white pepper. Add the red food coloring, if using, for the characteristic red hue. Whisk all the ingredients together until well combined and smooth.
⏱️ 5 min
- 2
Place the boneless, skinless chicken thighs into the bowl with the marinade or into a large freezer bag. Pour the prepared marinade over the chicken, ensuring each piece is fully coated. Cover the bowl or seal the bag and refrigerate for at least 30 minutes, or preferably overnight, to allow the flavors to penetrate the chicken.
⏱️ 5 min
- 3
Preheat your oven to 400°F. Line a baking sheet with foil and place a wire rack on top. This setup helps with even cooking and prevents the chicken from sitting in its juices. Arrange the marinated chicken thighs on the wire rack, ensuring there is some space between each piece. Bake for 20 minutes.
⏱️ 20 min•🌡️ 400
- 4
After 20 minutes, carefully remove the chicken from the oven. Brush the chicken with some of the reserved marinade (or fresh marinade if you didn't reserve any that touched raw chicken) to create a glossy glaze. Return the chicken to the oven and continue baking for another 10 minutes, or until the chicken is cooked through and the glaze is caramelized. The internal temperature of the chicken should reach 165°F.
⏱️ 10 min•🌡️ 400
- 5
Once baked, remove the chicken from the oven and let it rest for a few minutes before slicing. This allows the juices to redistribute, keeping the chicken tender and moist. Slice the chicken into desired pieces. Garnish with chopped green onions and sesame seeds, if desired. Serve hot with rice or your favorite side dish.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Char Siu Chicken Better Than Takeout
For the Marinade
- 1/4 cup hoisin sauce
- 1/4 cup honey
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine, or dry sherry
- 1 tablespoon sesame oil
- 2 garlic, cloves, minced
- 1/2 teaspoon five-spice powder
- 1/2 teaspoon white pepper
- 1/4 teaspoon red food coloring, optional
For the Chicken
- 2 pounds boneless, skinless chicken thighs
For Serving
- as needed green onions, chopped, optional
- as needed sesame seeds, optional
Instructions
- 1
In a large bowl, combine the hoisin sauce, honey, soy sauce, brown sugar, oyster sauce, Shaoxing wine (or dry sherry), sesame oil, minced garlic, five-spice powder, and white pepper. Add the red food coloring, if using, for the characteristic red hue. Whisk all the ingredients together until well combined and smooth.
⏱️ 5 min - 2
Place the boneless, skinless chicken thighs into the bowl with the marinade or into a large freezer bag. Pour the prepared marinade over the chicken, ensuring each piece is fully coated. Cover the bowl or seal the bag and refrigerate for at least 30 minutes, or preferably overnight, to allow the flavors to penetrate the chicken.
⏱️ 5 min - 3
Preheat your oven to 400°F. Line a baking sheet with foil and place a wire rack on top. This setup helps with even cooking and prevents the chicken from sitting in its juices. Arrange the marinated chicken thighs on the wire rack, ensuring there is some space between each piece. Bake for 20 minutes.
⏱️ 20 min•🌡️ 400 - 4
After 20 minutes, carefully remove the chicken from the oven. Brush the chicken with some of the reserved marinade (or fresh marinade if you didn't reserve any that touched raw chicken) to create a glossy glaze. Return the chicken to the oven and continue baking for another 10 minutes, or until the chicken is cooked through and the glaze is caramelized. The internal temperature of the chicken should reach 165°F.
⏱️ 10 min•🌡️ 400 - 5
Once baked, remove the chicken from the oven and let it rest for a few minutes before slicing. This allows the juices to redistribute, keeping the chicken tender and moist. Slice the chicken into desired pieces. Garnish with chopped green onions and sesame seeds, if desired. Serve hot with rice or your favorite side dish.
⏱️ 5 min