Char Siu Chicken with Sticky Glaze

Char Siu Chicken

Char siu chicken has a sticky, glossy glaze with sweet-savory flavor and deep color. Using bone-in, skin-on chicken thighs keeps the meat juicy while the glaze darkens and thickens in the oven.

This version uses a simple pantry marinade and an easy roast-and-baste method. The main thing to watch is the last part of cooking, when the sugars can go from nicely browned to too dark pretty quickly.

Ingredients for Char Siu Chicken

• 2 1/2 to 3 pounds bone-in, skin-on chicken thighs (about 1.15kg), or drumsticks, leg quarters, wings, or split breasts
• 1/4 cup dark brown sugar (50g)
• 1/4 cup hoisin sauce (70g)
• 3 tablespoons light soy sauce (45g)
• 2 tablespoons Shaoxing wine, clear rice wine, dry sherry, or beer (30g)
• 1 tablespoon sesame oil
• 4 cloves garlic, minced (about 10g)
• 1 1/2 teaspoons Chinese five-spice powder
• 1/2 teaspoon white pepper
• 2 tablespoons maltose, honey, or brown rice syrup (40g)
• 2 tablespoons water (30g)
• A few drops red food coloring, optional

Maltose gives the glaze extra shine and stickiness, but honey or brown rice syrup work well too. If you are using maltose, warm it briefly so it is easier to measure and whisk in.

For easier cleanup, line a rimmed sheet pan or roasting pan. A wire rack set over the pan also works if you want more even browning.

Why Bone-In Chicken Works Well

Bone-in, skin-on thighs are the easiest cut to use here. They stay juicy under the sweet glaze, and the skin browns well without drying out the meat.

Drumsticks, leg quarters, and wings also work, but different pieces may finish at different times. Split breasts can be used, but start checking them early since they can dry out faster and the glaze may darken before the meat is done.

How to Make Char Siu Chicken

1. Mix the marinade: In a medium bowl, whisk together the brown sugar, hoisin sauce, soy sauce, wine, sesame oil, garlic, five-spice, white pepper, maltose or honey, and water until smooth and glossy. If using red food coloring, add a few drops. Set aside a small portion of the marinade in a separate bowl for basting later so it never touches the raw chicken.
2. Marinate the chicken: Pat the chicken dry and place it in a large bowl or zip-top bag. Add the remaining marinade and turn to coat well, including the skin side. Refrigerate for at least 4 hours or overnight.
3. Preheat the oven: About 20 to 30 minutes before roasting, take the chicken out of the refrigerator. Heat the oven to 425°F. Line a rimmed sheet pan or roasting pan if needed.
4. Cook the reserved marinade: Pour the reserved untouched marinade into a small saucepan. Bring it to a simmer over medium heat and cook for a few minutes, until slightly thickened. Set aside for basting.
5. Start roasting: Arrange the chicken skin-side up on the prepared pan, leaving space between the pieces so they brown instead of steam. Roast for 20 to 25 minutes, until the skin starts to brown and the edges begin to darken.
6. Baste and finish roasting: Brush the chicken with some of the cooked reserved marinade. Roast for another 15 to 30 minutes, turning the pieces once halfway through this stage and basting again if needed. Check every 10 to 15 minutes during this part, since the glaze can darken quickly. Rotate the pan if your oven browns unevenly, and tent loosely with foil if the glaze is getting too dark.
7. Check for doneness: The chicken is done when the glaze looks glossy and slightly thickened, the skin is deep mahogany, and the thickest piece reaches 165°F on an instant-read thermometer inserted away from the bone.
8. Rest and serve: Let the chicken rest for 5 to 10 minutes. Spoon over a little extra cooked glaze, if you have any, and serve.

How to Keep the Glaze from Burning

• Start with a fully preheated 425°F oven.
• Leave space between the pieces so the chicken roasts instead of steams.
• Baste during the second half of roasting rather than heavily at the beginning.
• Rotate the pan if one side of your oven browns faster.
• Tent loosely with foil if the sugars are darkening too fast.

What to Serve with Char Siu Chicken

Serve with steamed white rice or jasmine rice and a simple vegetable side like bok choy, green beans, roasted broccoli, or cucumber salad. The fresh sides balance the rich glaze well.

Leftovers are also good sliced into rice bowls or wraps. For lunch, try them in this Asian Chicken Crunch Salad.

For another easy chicken dinner, see these Honey Mustard Chicken with Asparagus Bowls.

How to Store and Reheat Char Siu Chicken

Let the chicken cool, then refrigerate it in an airtight container for up to 4 days. If you have extra cooked glaze, store it separately if possible.

To reheat, warm the chicken covered in a 300°F oven until heated through, or microwave in short bursts. If it seems a little dry, add a spoonful of the cooked glaze or a small splash of water before reheating.

If you want to get ahead, marinate the chicken overnight and roast it the next day.

If you like sticky sweet-savory chicken, you may also like these Honey Garlic Chicken Skewers.

Nutrition

Nutrition is approximate and will vary based on ingredient brands, exact amounts, and serving size.

• Serving size: about 1/4 of the recipe
• Calories: about 580
• Protein: 38g
• Fat: 34g
• Carbohydrates: 28g
• Per 100g: about 210 calories, 14g protein, 12g fat, 10g carbohydrates