I still remember the first time I sunk my teeth into Char Siu Chicken—the moment my whole flavor universe shifted. I was wandering through a buzzing Chinatown night market, the air thick with the smoky aroma of Chinese BBQ chicken hanging over every stall. But this chicken? It didn’t just smell amazing—it wowed me with its bold mix of sweet, savory, and smoky. That ridiculously sticky glaze, the juicy marinated grilled chicken, the subtle depth of the Char Siu marinade—it hit my soul hard. This roasted Cantonese chicken was unforgettable, and from that second, I knew I needed to crack this flavor code in my own kitchen.
Bringing Char Siu Chicken into the Cuba Queen lineup means delivering boldness on every plate, turning everyday nights into feast vibes. My love affair with this Chinese BBQ chicken is no secret—I’ve been obsessively tweaking the Char Siu marinade to get that perfect bite, that show-stopping glaze, that crave-worthy hoisin sauce chicken feel that dances on your palate. Sharing this recipe fires me up because it delivers every punchy note we crave, and it’s fun to make! If you love flavor adventures that slap, buckle up because your kitchen is about to get lit with Char Siu Chicken magic.
Ingredients You Need for This:
This Char Siu Chicken ingredient list is SHORT but mighty! Each element brings power-packed flavor with a splash of authentic Cantonese charm.
- 2 pounds boneless, skinless chicken thighs (the juiciest choice for Char Siu Chicken)
- 3 tablespoons hoisin sauce (your base hoisin sauce chicken flavor bomb)
- 2 tablespoons soy sauce (for that deep umami backbone)
- 2 tablespoons honey (the secret to that sticky, caramelized glaze—trust me, don’t swap this out!)
- 1 tablespoon Chinese cooking wine (Shaoxing wine) (game-changer that introduces subtle complexity)
- 2 teaspoons Chinese five-spice powder (the soul of the marinade, bringing that magic Cantonese kick)
- 3 cloves garlic, minced (freshness with punch)
- 1 teaspoon grated fresh ginger (keeps things zesty and balanced)
- 1 tablespoon sesame oil (for toasty, rich layers)
- Red food coloring (optional, a few drops) (the classic red hue of roasted Cantonese chicken, but don’t sweat it if you skip)
You’ll find the best ingredients for this Char Siu Chicken at your local Asian market or online—especially the five-spice powder and Shaoxing wine. Budget warrior? Use regular cooking wine but boost the five-spice powder just a pinch more to keep the flavor tight. Splurge on fresh garlic and ginger here; they lift everything!
Flavor-boosting mod: Use raw honey instead of processed for deeper caramel notes. Store your garlic and ginger chopped and wrapped tightly in the fridge to keep prep fast and fresh for your next Char Siu Chicken session.
For more bold flavor adventures, check out my Sweet Chili Chicken Bowl recipe for when you want a different kind of heat but the same epic satisfaction.
Step-by-Step Instructions:
- Mix your Char Siu marinade first. In a bowl, combine hoisin sauce, soy sauce, honey, Shaoxing wine, five-spice powder, garlic, ginger, sesame oil, and food coloring if using. This is the heartbeat of your Char Siu Chicken—take a moment to remember that flavor bomb!
- Marinate the chicken thighs in the Char Siu marinade. Coat each piece fully and cover. Refrigerate for at least 4 hours, ideally overnight. Don’t stress—this wait builds all that juicy, caramelized magic.
- Preheat your grill or oven to 425°F. Pro tip for Char Siu Chicken perfection: Whether you’re grilling or roasting, high heat creates that blistered char that’s signature to Chinese BBQ chicken.
- Place chicken on the grill or baking tray. Reserve the leftover marinade—you’ll use it as a glaze. Your Char Siu Chicken takes exactly 20–25 minutes to cook through, turning every 5 minutes for even caramelization.
- Glaze repeatedly using the leftover marinade during cooking. This layering turns your Char Siu Chicken sticky and glossy with each brush stroke—this is where the magic happens!
- Check for doneness. Your Char Siu Chicken should have a deep mahogany color with crisp edges and a sticky sheen. The juices run clear when pierced. If you see char managed with care but no raw spots, you’re golden.
- Rest for 5 minutes before slicing. This locks in all those flavorful juices and gives your roasted Cantonese chicken a tender, melt-in-your-mouth texture.
Here’s where most people mess up their Char Siu Chicken—under-marinating or rushing the glaze build-up. Give it time, brush often, and don’t peek too much (you lose heat!). While your Char Siu Chicken is working its magic, grab your camera—this glaze is pure Instagram gold. Capture that shiny, caramelized glow.
For a speedy option, check out this clever Chinese Char Siu Grilled Chicken twist that’s perfect for impatient flavor adventurers.
Presentation:
People absolutely lose their minds when I serve this Char Siu Chicken at dinner parties. The secret? Presentation that pulls them in visually before the first bite hits.
Slice your glossy Char Siu Chicken into thick, juicy strips and lay them across a bed of steamed jasmine rice or garlic butter noodles. Scatter sliced scallions and toasted sesame seeds on top for crunch and color pop. Drizzle a little extra of the reserved Char Siu marinade warmed up as a dipping sauce—the extra sauce is a nose-tickler.
Pair this Chinese BBQ chicken with roasted bok choy or a crunchy cabbage slaw dressed in a simple rice vinegar dressing. These pairings cut through the richness, balancing the hoisin sauce chicken flavors perfectly.
This Char Siu Chicken absolutely slays at dinner parties, birthdays, or anytime you want to feel like a flavor rockstar. Pro tip: Serve on bamboo steamers or rustic platters to add that authentic Cantonese vibe. Guests will snap pics before their forks even hit the dish.
Leftovers? Don’t toss! Chop Char Siu Chicken into bite-sized pieces for unbeatable fried rice or toss into crunchy spring rolls for a hoisin sauce chicken flashback you can savor in every bite.
For seasonal twists, I love adding a splash of pineapple juice to the marinade during summer for tropical brightness or swapping honey for maple syrup in the fall for cozy sweetness.
If this recipe rocks your world, you NEED to try my Garlic Parmesan Chicken Skewers to keep your flavor party rolling.
FAQs:
Can I make this Char Siu Chicken spicier?
Absolutely! Add a teaspoon of chili garlic sauce or crushed red pepper flakes to the Char Siu marinade. It kicks the sweet-savory balance into fiery gear without losing that signature Chinese BBQ chicken vibe.
What if I don’t have Shaoxing wine?
Swap it with dry sherry or a splash of mirin for that subtle tang and richness. Your roasted Cantonese chicken will still shine and hold deep layers.
How do I know when my Char Siu Chicken is perfectly done?
Look for a sticky, mahogany glaze with a slight char on edges, plus clear juices when pierced. Internal temperature should hit 165°F for safe, juicy goodness.
Can I use chicken breast instead of thighs?
You can, but thighs stay juicier and soak up the Char Siu marinade better. If you’re team breast, marinate longer and watch the cooking time carefully to avoid drying out.
How long should I marinate the chicken?
Overnight is ideal, but at least 4 hours gets flavors deep enough. The longer your marinated grilled chicken rests, the more tender and punchy the taste.
Will this Char Siu marinade work for pork or beef?
100%. It’s a classic Char Siu marinade that sings on other proteins—pork shoulder or beef strips transform beautifully under the same treatment.
Can I make this Char Siu Chicken ahead?
Yes! Prepare and marinate one day ahead, then cook or grill just before serving. Leftover cooked chicken reheats well but loses crispness, so refresh under the broiler briefly to revive glaze snap.
I got loads of excited feedback from the Cuba Queen community on this recipe, with everyone loving how approachable the Char Siu marinade is and how reliably tasty the results turn out.
For extra ideas, peek at this Char Siu Chicken recipe to deepen your flavor game or grab inspiration from this wild air fryer Char Siu Chicken experiment that shows how versatile this dish can be.
Conclusion:
This Char Siu Chicken embodies Cuba Queen’s crave-worthy spirit—bold flavors, simple ingredients, and unforgettable bites every single time. It’s the definition of taking a classic roasted Cantonese chicken and blasting it into your kitchen with unapologetic confidence and ease.
My Char Siu Chicken Power Tips:
1. Marinate overnight for deep, rich flavor that sticks.
2. Brush your glaze repeatedly while cooking to build that irresistible caramel crunch.
3. Use chicken thighs for juicy, tender bites every cook night.
I’ve played with variations like Char Siu Chicken tacos with slaw, hoisin sauce chicken wraps for fresh handheld fun, and a mashup of Char Siu Chicken fried rice that’s gone viral with my crew. The biggest reactions? Hands down to the classic sliced Char Siu Chicken over jasmine rice with extra glaze dripping down.
You need this Char Siu Chicken to be your signature move in the kitchen—it delivers crowd-pleasing flavor spells that shout celebration vibes loud and proud. I’m pumped for you to cook this up and brag about it. Share your Char Siu Chicken moments and let’s keep the flavor party alive!
Don’t forget to check out my other bold chicken favorites, like Chicken Parmesan Grilled Cheese for your next flavor win.
Now grab those tongs, fire up that grill, and rock your world with the ultimate Char Siu Chicken!
Char Siu Chicken
Char Siu Chicken is a flavorful Chinese barbecue dish featuring tender chicken marinated in a sweet and savory red glaze, perfect for a delicious weeknight dinner or special meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: Chinese
Ingredients
- 1 lb boneless, skinless chicken thighs
- 3 tbsp hoisin sauce
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp Chinese Shaoxing wine (or dry sherry)
- 1 tbsp oyster sauce
- 1 tsp five-spice powder
- 2 cloves garlic, minced
- 1 tbsp red fermented tofu (optional, for color)
- 1 tsp sesame oil
- 1/2 tsp freshly ground white pepper
Instructions
- In a bowl, combine hoisin sauce, soy sauce, honey, Shaoxing wine, oyster sauce, five-spice powder, minced garlic, red fermented tofu, sesame oil, and white pepper to make the marinade.
- Place the chicken thighs in a large ziplock bag or shallow dish and pour the marinade over them. Refrigerate and marinate for at least 2 hours, preferably overnight.
- Preheat your oven to 400°F (200°C) and line a baking sheet with foil or parchment paper.
- Remove the chicken from the marinade, reserving the marinade, and place the chicken on the prepared baking sheet.
- Bake the chicken for 20 minutes, basting occasionally with the reserved marinade.
- For a caramelized finish, broil the chicken for 2-3 minutes until the edges are slightly charred and sticky.
- Let the chicken rest for 5 minutes before slicing. Serve hot with steamed rice or noodles.
Notes
For extra smoky flavor, you can grill the chicken instead of baking it, basting frequently with the marinade to keep it moist.