Description
Char siu is a popular Cantonese dish known for its rich, glossy glaze and sweet-savory taste. While the traditional version uses pork, this recipe swaps in chicken thighs or breasts, marinated in a mix of soy sauce, honey, hoisin sauce, and Chinese five-spice. The chicken is then roasted or air-fried until caramelized, sticky, and bursting with flavor.
Ingredients
- Chicken thighs or breasts (2 lbs / 900 g) – thighs are juicier, but breasts also work.
- Soy sauce (3 tbsp) – the salty, umami base of the marinade.
- Hoisin sauce (3 tbsp) – gives sweetness and depth.
- Honey (2 tbsp) – caramelizes to create that sticky glaze.
- Brown sugar (1 tbsp) – balances savory flavors.
- Rice vinegar (1 tbsp) – adds tanginess.
- Chinese five-spice (1 tsp) – the key aromatic spice blend.
- Garlic (2 cloves, minced) – enhances flavor.
- Ginger (1 tsp, grated) – adds warmth and spice.
- Sesame oil (1 tsp) – brings a nutty fragrance.
Instructions
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Prepare marinade – in a mixing bowl, combine soy sauce, hoisin sauce, honey, sugar, vinegar, five-spice, garlic, ginger, and sesame oil.
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Marinate chicken – add chicken to the bowl, coat well, cover, and refrigerate for at least 1 hour (overnight for best flavor).
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Preheat oven/air fryer – set oven to 400°F (200°C) or air fryer to 375°F (190°C).
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Cook chicken – place chicken on a foil-lined tray or air fryer basket, cook for 20–25 minutes, turning halfway.
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Baste with marinade – brush reserved marinade over chicken halfway through cooking.
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Check doneness – chicken is ready when it reaches 165°F (74°C) internal temperature and has a glossy, caramelized glaze.
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Serve hot – slice into strips and enjoy with rice or noodles.