Irresistible Char Siu Chicken – Sticky, Sweet & Perfectly Glazed Chinese BBQ Perfection

🎉 Introduction

Get ready to fall in love with Irresistible Char Siu Chicken, a mouthwatering take on the iconic Chinese barbecue classic. Juicy chicken is marinated in a glossy, flavor-packed sauce that’s sweet, savory, and just a little smoky — then roasted to perfection until beautifully caramelized and irresistibly sticky.

Traditionally made with pork, this chicken version captures the same rich umami depth and glossy red glaze you know and love, but with a lighter, tender twist. Each bite bursts with flavor from honey, soy, hoisin, and Chinese five spice — it’s the kind of dish that makes your kitchen smell like your favorite dim sum restaurant.

Serve it over rice, tucked into bao buns, or alongside stir-fried veggies for a dinner that feels both indulgent and comforting.

🧰 Equipment Needed

• Mixing bowl
• Whisk
• Baking sheet or roasting pan
• Parchment paper or aluminum foil
• Basting brush
• Knife and cutting board

🛒 Ingredients

For the Marinade

• 2 lbs (900 g) boneless, skinless chicken thighs or breasts
• 3 tablespoons hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 2 tablespoons honey
• 1 tablespoon brown sugar
• 1 tablespoon rice vinegar or Shaoxing wine
• 1 teaspoon sesame oil
• 1 teaspoon Chinese five spice powder
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• Red food coloring (optional, for authentic red char siu hue)

For the Glaze

• 2 tablespoons reserved marinade
• 1 tablespoon honey
• 1 teaspoon soy sauce

Optional Garnishes

• Chopped green onions
• Toasted sesame seeds
• Lime wedges

👩‍🍳 Directions

Step 1: Prepare the Marinade

In a mixing bowl, whisk together hoisin sauce, soy sauce, oyster sauce, honey, brown sugar, vinegar (or Shaoxing wine), sesame oil, five spice powder, garlic, and ginger.
Reserve 2 tablespoons of the marinade for the glaze later.

Step 2: Marinate the Chicken

Add the chicken pieces to the bowl and coat thoroughly in the marinade.
Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.

💡 Pro Tip: Overnight marination yields the best sticky, flavorful crust.

Step 3: Bake or Grill

Oven Method:
Preheat the oven to 400°F (200°C).
Line a baking sheet with foil or parchment and place a wire rack on top.
Arrange marinated chicken on the rack, reserving excess marinade.
Bake for 20 minutes, then flip and baste with more marinade.

Grill Method:
Grill chicken over medium heat for 5–6 minutes per side, basting frequently until charred and sticky.

Step 4: Glaze & Caramelize

Mix reserved marinade with honey and soy sauce.
Brush over chicken during the final 5 minutes of cooking to create that signature glossy char siu glaze.

The chicken should be dark, sticky, and slightly charred around the edges.

Step 5: Rest & Serve

Let the chicken rest for 5 minutes before slicing.
Garnish with sesame seeds and green onions.
Serve over steamed jasmine rice or inside bao buns for an authentic experience.

🍽️ Servings & Timing

• Servings: 4
• Prep Time: 10 minutes
• Marinate Time: 2 hours (or overnight)
• Cook Time: 25 minutes
• Total Time: 2 hours 35 minutes

🧊 Storage & Reheating

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Freeze marinated or cooked chicken for up to 3 months.
• Reheat: Warm in the oven at 350°F (175°C) or in a skillet with a splash of water to retain moisture.

🥄 Variations

1. Char Siu Chicken Wings: Use wings for a crowd-pleasing party version.
2. Sticky Tenders: Make with chicken tenders for easy, bite-sized pieces.
3. Coconut Char Siu: Add 1 tablespoon coconut milk to the marinade for a tropical twist.
4. Spicy Char Siu: Stir in chili paste or Sriracha for heat.
5. Char Siu Chicken Bowls: Serve with rice, pickled vegetables, and fried egg.
6. Skillet Char Siu: Pan-sear chicken in the marinade for a faster stovetop version.
7. Char Siu Kebabs: Thread marinated chicken onto skewers and grill for BBQ nights.
8. Honey Garlic Char Siu: Add extra garlic and swap hoisin for honey garlic sauce.
9. Low-Sodium Version: Use reduced-sodium soy sauce and skip added salt.
10. Vegetarian Adaptation: Try the same marinade with tofu or tempeh.

❓ 10 FAQs

1. What does Char Siu mean?
   “Char Siu” literally means “fork roasted” in Cantonese — referring to how it’s traditionally cooked hanging over open flames.
2. Can I use chicken breast instead of thighs?
   Yes, but thighs stay juicier and caramelize better.
3. Do I have to use food coloring?
   No — it’s purely visual. The flavor remains the same without it.
4. Can I make it in the air fryer?
   Absolutely — cook at 380°F (190°C) for 12–14 minutes, flipping halfway and basting with glaze.
5. Can I use store-bought Char Siu sauce?
   Yes, but homemade has fresher, more balanced flavors.
6. What should I serve it with?
   Jasmine rice, fried rice, noodles, or stir-fried greens.
7. Can I marinate too long?
   Up to 24 hours is fine; beyond that, the acid in the marinade can change texture.
8. Why is my glaze not sticky?
   The honey and sugar need high heat at the end to caramelize properly — finish under the broiler or on a grill.
9. Can I make it gluten-free?
   Use tamari or coconut aminos instead of soy sauce.
10. Can I double the recipe for meal prep?
    Yes — it reheats beautifully and keeps its glossy texture.

🏁 Conclusion

This Irresistible Char Siu Chicken is the ultimate fusion of sweet, savory, and smoky — sticky perfection in every bite. With its glossy red glaze and caramelized edges, it delivers restaurant-quality flavor right at home.

It’s bold, comforting, and endlessly versatile — whether you’re serving it over rice, stuffing it into bao buns, or slicing it into salads, this recipe brings the best of Cantonese barbecue straight to your table.

Irresistible Char Siu Chicken – Sticky, Sweet & Perfectly Glazed Chinese BBQ Perfection

Get ready to fall in love with Irresistible Char Siu Chicken, a mouthwatering take on the iconic Chinese barbecue classic. Juicy chicken is marinated in a glossy, flavor-packed sauce that’s sweet, savory, and just a little smoky — then roasted to perfection until beautifully caramelized and irresistibly sticky. Traditionally made with pork, this chicken version captures the same rich umami depth and glossy red glaze you know and love, but with a lighter, tender twist. Each bite bursts with flavor from honey, soy, hoisin, and Chinese five spice — it’s the kind of dish that makes your kitchen smell like your favorite dim sum restaurant. Serve it over rice, tucked into bao buns, or alongside stir-fried veggies for a dinner that feels both indulgent and comforting.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 2 hours hrs

Servings: 4 Servings

Ingredients Equipment Method Notes

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Ingredients

  

For the Marinade

• 2 lbs 900 g boneless, skinless chicken thighs or breasts
• 3 tablespoons hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 2 tablespoons honey
• 1 tablespoon brown sugar
• 1 tablespoon rice vinegar or Shaoxing wine
• 1 teaspoon sesame oil
• 1 teaspoon Chinese five spice powder
• 2 cloves garlic minced
• 1 teaspoon grated ginger
• Red food coloring optional, for authentic red char siu hue

For the Glaze

• 2 tablespoons reserved marinade
• 1 tablespoon honey
• 1 teaspoon soy sauce
• Optional Garnishes
• Chopped green onions
• Toasted sesame seeds
• Lime wedges

Get Our Best App for Daily Great Recipes 🍽️

Discover warm, delicious, home-style meals — fresh recipes added every day inside Jacky’s Kitchen.

Coming Soon

Equipment

• Mixing bowl
• Whisk
• Baking sheet or roasting pan
• Parchment paper or aluminum foil
• Basting brush
• Knife and cutting board

Method

 

Step 1: Prepare the Marinade

1. In a mixing bowl, whisk together hoisin sauce, soy sauce, oyster sauce, honey, brown sugar, vinegar (or Shaoxing wine), sesame oil, five spice powder, garlic, and ginger.
2. Reserve 2 tablespoons of the marinade for the glaze later.

Step 2: Marinate the Chicken

1. Add the chicken pieces to the bowl and coat thoroughly in the marinade.
2. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. 💡 Pro Tip: Overnight marination yields the best sticky, flavorful crust.

Step 3: Bake or Grill

1. Oven Method:
2. Preheat the oven to 400°F (200°C).
3. Line a baking sheet with foil or parchment and place a wire rack on top.
4. Arrange marinated chicken on the rack, reserving excess marinade.
5. Bake for 20 minutes, then flip and baste with more marinade.
6. Grill Method:
7. Grill chicken over medium heat for 5–6 minutes per side, basting frequently until charred and sticky.

Step 4: Glaze & Caramelize

1. Mix reserved marinade with honey and soy sauce.
2. Brush over chicken during the final 5 minutes of cooking to create that signature glossy char siu glaze.
3. The chicken should be dark, sticky, and slightly charred around the edges.

Step 5: Rest & Serve

1. Let the chicken rest for 5 minutes before slicing.
2. Garnish with sesame seeds and green onions.
3. Serve over steamed jasmine rice or inside bao buns for an authentic experience.

Notes

🧊 Storage & Reheating

Refrigerate: Store in an airtight container for up to 4 days.

Freeze: Freeze marinated or cooked chicken for up to 3 months.

Reheat: Warm in the oven at 350°F (175°C) or in a skillet with a splash of water to retain moisture.

🥄 Variations

Char Siu Chicken Wings: Use wings for a crowd-pleasing party version.

Sticky Tenders: Make with chicken tenders for easy, bite-sized pieces.

Coconut Char Siu: Add 1 tablespoon coconut milk to the marinade for a tropical twist.

Spicy Char Siu: Stir in chili paste or Sriracha for heat.

Char Siu Chicken Bowls: Serve with rice, pickled vegetables, and fried egg.

Skillet Char Siu: Pan-sear chicken in the marinade for a faster stovetop version.

Char Siu Kebabs: Thread marinated chicken onto skewers and grill for BBQ nights.

Honey Garlic Char Siu: Add extra garlic and swap hoisin for honey garlic sauce.

Low-Sodium Version: Use reduced-sodium soy sauce and skip added salt.

Vegetarian Adaptation: Try the same marinade with tofu or tempeh.

❓ 10 FAQs

What does Char Siu mean?
“Char Siu” literally means “fork roasted” in Cantonese — referring to how it’s traditionally cooked hanging over open flames.

Can I use chicken breast instead of thighs?
Yes, but thighs stay juicier and caramelize better.

Do I have to use food coloring?
No — it’s purely visual. The flavor remains the same without it.

Can I make it in the air fryer?
Absolutely — cook at 380°F (190°C) for 12–14 minutes, flipping halfway and basting with glaze.

Can I use store-bought Char Siu sauce?
Yes, but homemade has fresher, more balanced flavors.

What should I serve it with?
Jasmine rice, fried rice, noodles, or stir-fried greens.

Can I marinate too long?
Up to 24 hours is fine; beyond that, the acid in the marinade can change texture.

Why is my glaze not sticky?
The honey and sugar need high heat at the end to caramelize properly — finish under the broiler or on a grill.

Can I make it gluten-free?
Use tamari or coconut aminos instead of soy sauce.

Can I double the recipe for meal prep?
Yes — it reheats beautifully and keeps its glossy texture.

🏁 Conclusion

This Irresistible Char Siu Chicken is the ultimate fusion of sweet, savory, and smoky — sticky perfection in every bite. With its glossy red glaze and caramelized edges, it delivers restaurant-quality flavor right at home.

It’s bold, comforting, and endlessly versatile — whether you’re serving it over rice, stuffing it into bao buns, or slicing it into salads, this recipe brings the best of Cantonese barbecue straight to your table.