If you’re craving something bold, sticky, and utterly satisfying, Char Siu Chicken Roast is about to steal your heart (and your taste buds). This dish takes all the irresistible flavors of classic Chinese char siu—sweet, savory, garlicky, and spiced with five-spice—and gives them a homey weeknight twist with juicy roasted chicken thighs. The result? Crispy skin, glossy glaze, and that signature aroma you can’t resist. This recipe isn’t just easy to master, it’s also a guaranteed crowd-pleaser for your next dinner or cozy night in.
Ingredients You’ll Need
The beauty of this Char Siu Chicken Roast is in its simplicity—each ingredient is chosen to layer flavor, color, and texture. You don’t need anything fancy, just the right mix. Here’s what makes every bite pop:
- Chicken thighs or drumsticks: Opt for bone-in, skin-on for juicy meat and that gorgeous, crispy finish.
- Hoisin sauce: Delivers a rich, tangy-sweet foundation that defines that classic char siu flavor.
- Soy sauce: Adds deeply savory notes and a touch of saltiness to balance the sweetness.
- Honey: Caramelizes beautifully, giving the roast its irresistible stickiness and shine.
- Chinese Shaoxing wine (or dry sherry): Provides subtle complexity and helps tenderize the chicken.
- Oyster sauce: Layers on even more umami depth—just a spoonful makes all the difference.
- Sesame oil: Infuses an extra toasty, nutty aroma that lingers on the palate.
- Five-spice powder: That signature anise and warm spice perfume brings the dish to life.
- Garlic: Minced fresh for a punchy, aromatic boost.
- Fresh ginger: Grated for a gentle heat and lift.
- Red food coloring (optional): A classic nod to traditional char siu’s ruby-red hue—choose to include or skip for a more natural look.
- Sliced green onions and sesame seeds: These make for a final, fresh and toasty garnish.
How to Make Char Siu Chicken Roast
Step 1: Whisk Together the Marinade
Start by grabbing a large mixing bowl. Combine the hoisin sauce, soy sauce, honey, Shaoxing wine (or dry sherry), oyster sauce, sesame oil, five-spice powder, minced garlic, grated ginger, and (if you want that vibrant color) the red food coloring. Whisk until the mixture is glossy and completely blended—this is what magic tastes like.
Step 2: Marinate the Chicken
Add your chicken thighs or drumsticks straight into the bowl, turning them so every piece gets a good coating of marinade. Cover the bowl and slide it into the fridge. Let the chicken soak up all those flavors for at least four hours, but overnight is even better if you have the time. Trust me, patience pays off in juicy, flavorful results!
Step 3: Preheat and Prep
When you’re ready to roast, fire up your oven to 400°F. Line a baking sheet with foil—you’ll thank yourself when it’s time for cleanup—and set a wire rack on top. This helps the heat circulate so the chicken cooks evenly and the skin gets delightfully crispy.
Step 4: Arrange and Roast
Take the chicken from the marinade (reserve that marinade!) and lay the pieces skin side up on your prepared rack. Pop them into the oven and roast for about 30 minutes, letting the smell start to fill your kitchen and make you hungry.
Step 5: Glaze and Finish
After the initial roast, brush the chicken all over with some of that reserved marinade—it’s what creates that rich, caramelized, glossy finish. Roast for another 10 to 15 minutes, until the skin is glistening and the chicken registers 165°F at the thickest point. Give it a 5-minute rest before you unleash the flavors on your plate.
How to Serve Char Siu Chicken Roast
Garnishes
A sprinkle of sliced green onions and a pinch of toasted sesame seeds are a quick way to brighten up the plate and add a fresh, toasty crunch. You can also toss on a little chopped cilantro or a swirl of chili oil if you’re craving an extra kick of flavor.
Side Dishes
Char Siu Chicken Roast is classic when paired with a bowl of fluffy steamed jasmine rice—the natural sweetness balances the glaze perfectly. Stir-fried bok choy, snap peas, or baby broccoli round out the meal, bringing a crisp, green touch to every bite.
Creative Ways to Present
For a party, slice the chicken off the bone and pile onto bao buns with pickled veggies and a smear of Sriracha mayo. Or, shred the leftovers and roll them up into rice paper wraps for a colorful, fun appetizer. However you serve it, this dish always gets attention.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Char Siu Chicken Roast, store it in an airtight container in the fridge. It will keep beautifully for up to three days while staying tender and flavorful.
Freezing
This chicken is freezer-friendly! Once cooled, wrap the pieces tightly and place in a freezer-safe bag or container. Freeze for up to one month for best texture and flavor.
Reheating
To revive leftover Char Siu Chicken Roast, warm it gently in a 350°F oven until heated through. This keeps the skin crisp and the glaze sticky, just as it should be. Microwave works in a pinch, but the oven is best for maintaining texture.
FAQs
What makes Char Siu Chicken Roast different from traditional pork char siu?
This recipe swaps out pork for juicy bone-in chicken, but keeps all the mouthwatering flavors you love from char siu. The chicken skin crisps up beautifully while soaking in that iconic sweet-savory glaze, making it a cozy alternative that’s easier to cook at home.
Can I make Char Siu Chicken Roast without the food coloring?
Absolutely! The red food coloring adds that classic look you might know from Chinese BBQ shops, but it doesn’t affect the flavor. If you prefer a more natural appearance, skip it and enjoy a golden, caramelized finish.
What can I use instead of Shaoxing wine?
If you don’t have Chinese cooking wine, dry sherry or even a splash of dry white wine works perfectly. For a non-alcoholic option, use unsalted chicken broth with an extra teaspoon of honey for flavor balance.
Is it possible to make Char Siu Chicken Roast gluten-free?
Yes, just make sure to use gluten-free soy sauce and hoisin sauce (most major supermarkets carry these). The flavor will still be deeply satisfying and true to the char siu style!
How do I know the chicken is fully cooked?
The most reliable way is to check the thickest part of the chicken with a meat thermometer. It should reach 165°F. Also, the juices should run clear and the skin will be crackling and caramelized when it’s done.
Final Thoughts
Ready for your kitchen to smell like your favorite Chinese spot? Char Siu Chicken Roast is the kind of recipe that invites seconds, whether it’s for a special dinner or a laid-back weekend feast. Grab your ingredients, marinate with love, and watch how fast this dish disappears—don’t be surprised if it becomes your new signature!
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Char Siu Chicken Roast Recipe
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 45 minutes
- Total Time: 1 hour (plus marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Chinese
- Diet: Non-Vegetarian
Description
This Char Siu Chicken Roast recipe delivers tender, flavorful chicken with a perfect balance of sweet and savory notes. Marinated in a blend of traditional Chinese sauces and spices, this dish is easy to prepare and makes a delicious main course.
Ingredients
For the Marinade:
- 2 pounds bone-in, skin-on chicken thighs or drumsticks
- 3 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon Chinese Shaoxing wine (or dry sherry)
- 1 tablespoon oyster sauce
- 2 teaspoons sesame oil
- 1 teaspoon five-spice powder
- 2 cloves garlic, minced
- 1/2 teaspoon grated fresh ginger
- 1/2 teaspoon red food coloring (optional for traditional color)
For Garnish:
- sliced green onions and sesame seeds
Instructions
- Prepare the Marinade: In a large bowl, whisk together hoisin sauce, soy sauce, honey, Shaoxing wine, oyster sauce, sesame oil, five-spice powder, garlic, ginger, and red food coloring. Add chicken and coat thoroughly. Marinate in the refrigerator for at least 4 hours.
- Preheat the Oven: Preheat to 400°F. Line a baking sheet with foil and place a wire rack on top.
- Roast the Chicken: Arrange marinated chicken on the rack, skin side up. Roast for 30 minutes, then brush with reserved marinade. Roast for an additional 10–15 minutes until caramelized and internal temperature reaches 165°F.
- Rest and Garnish: Let rest for 5 minutes before serving. Garnish with green onions and sesame seeds.
Notes
- For best flavor, marinate overnight.
- Red food coloring is traditional in Char Siu but can be omitted for a more natural look.
- This dish pairs well with steamed rice or stir-fried vegetables.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 390
- Sugar: 12 g
- Sodium: 690 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0 g
- Protein: 30 g
- Cholesterol: 135 mg
