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Char Siu Chicken

Rated as 4.38 out of 5 Stars

"This dish is so easy to make, but so delicious! Due to the marinating time, you do need to plan ahead to make this, but the wait is worth it. I serve this with a skinny Hawaiian slaw and there are never leftovers. Whether I roast it or grill it, this recipe never fails."
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Ingredients

1 d 1 h 15 m servings 286 cals
Original recipe yields 12 servings

Directions

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  1. Whisk brown sugar, soy sauce, hoisin sauce, honey, garlic, sriracha sauce, sherry, food coloring, sesame oil, Chinese five-spice powder, and liquid smoke together in a bowl; pour into a resealable plastic bag. Add chicken thighs, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 24 to 48 hours.
  2. Preheat oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil and place a roasting rack in the bottom of the pan.
  3. Remove chicken from marinade and place on the rack in the prepared roasting pan.
  4. Pour marinade into a saucepan; bring to a boil, reduce heat to low, and simmer for 3 to 5 minutes. Remove from heat.
  5. Bake chicken in the preheated oven, turning once and basting occasionally with marinade, until the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Footnotes

  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 286 calories; 12.5 g fat; 22.9 g carbohydrates; 19.8 g protein; 72 mg cholesterol; 474 mg sodium. Full nutrition

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Reviews

Read all reviews 6
  1. 8 Ratings

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Most helpful positive review

Wow. Perfect as is for a traditional char siu, amazing flavours. I adapted it a little to our tastes but nothing drastic; Didn't use liquid smoke. Used thighs & drumsticks. Added 1t of cayenne, ...

Most helpful critical review

12 11 17 ... http://allrecipes.com/recipe/237161/char-siu-chicken/ ... S liked; others said nothing. I didn't have Chinese Five Spice so subbed with 1/4t cinnamon, pinch cloves & 1/16t each: an...

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Wow. Perfect as is for a traditional char siu, amazing flavours. I adapted it a little to our tastes but nothing drastic; Didn't use liquid smoke. Used thighs & drumsticks. Added 1t of cayenne, ...

Yum!! Will add a bit more sriracha next time - we like a bit more kick.

I made this for a pork loin marinade and it's excellent. I left out the optional liquid smoke and think that was a good plan. I also shorted the optional food colouring, but still got a nice r...

12 11 17 ... http://allrecipes.com/recipe/237161/char-siu-chicken/ ... S liked; others said nothing. I didn't have Chinese Five Spice so subbed with 1/4t cinnamon, pinch cloves & 1/16t each: an...

This sis a definite crowd pleaser. I have also used this to make manapua and it is great!

Delicious! I have made this with chicken thighs, chicken breast and even with pork loin and it has been successful each time! This is great as a dinner, or cut into chunks and put on skewers for...