If you love Chinese or Cantonese food, I am sure you love Char Siu, or barbeque pork belly with a savory, sweet and sticky marinade. Char Siu is a Chinatown staple and it’s one of the most mouthwatering ways to roast meat.
However, many people can’t enjoy Char Siu as it’s always made with pork.
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This Chicken Char Siu recipe is marinated with the Char Siu Sauce and roasted in the oven. This is probably one of the most flavorful and delicious chicken recipes I have made.
Imagine sticky sweet and savory meat with charred and crispy skin, with the drippings…it’s perfect 10 and absolutely mouthwatering!
For the best flavors and texture, I recommend chicken thighs. Use bone-in chicken thighs with skin, and follow my method and check out my video on how to debone chicken thighs.
The best part of this recipe is the skin, so you will want the chicken skin attached. However, you can always use boneless and skinless chicken thighs, legs or wings. I don’t recommend chicken breasts as they will be dry and tough.
Remember to save the drippings from the Char Siu Chicken. It’s absolutely delicious and amazing on steamed rice. Slice the chicken into pieces like my pictures, serve on top of steamed rice.
Add the dripping over the chicken and rice and you will have the most delicious dinner, I promise!
Serve Char Siu Chicken with:
For a wholesome dinner, make the following dishes.
How Many Calories Per Serving?
This recipe is only 454 calories per serving.
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Char Siu Chicken Recipe
Char Siu Chicken - crazy delicious oven-roasted chicken with sweet, sticky and savory Chinese Char Siu marinade. This chicken is finger licking good, a must try recipe!
Ingredients
Ingredients:
- 1 lb bone-in chicken thighs (450 g)
- 2 cloves garlic, minced
Char Siu Sauce:
- 2 pieces Chinese fermented red bean curd, (optional)
- 1 tablespoon honey
- 1 tablespoon Chinese Shaoxing wine or rice wine
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon five-spice powder
- 1/4 teaspoon white pepper powder
- 3 1/2 oz sugar (100 g/8.5 tablespoons)
Directions
- 1
Debone the chicken thighs and keep the skin on. Click here to learn how.
- 2
In a bowl, mix all the Char Siu Sauce ingredients together. Stir to mix well. Add the garlic, chicken and the Char Siu Sauce together. Stir to coat well. (You may use half of the Char Siu Sauce to marinate the chicken and save the other half).
- 3
Preheat oven to 400 degrees F (200 degrees C). Place the chicken on a baking sheet lined with parchment paper. Roast for 20 minutes or until the skin is nicely charred. Slice the chicken into pieces and top with sesame seeds. Save the dripping and serve immediately with steamed rice.
Janice Luttrell
Is it absolutely necessary to remove the bones from the thighs?
Rasa Malaysia
You don’t have to but it’s so much better in taste and texture!
Chng Hock Soon
hi, I do enjoy reading and trying out the recipes
As for this char Sui chicken, can I use chicken breast? Will ii be too dry?
Thanks a lot
Rasa Malaysia
I don’t recommend chicken breasts, too dry. You can try drumsticks.
Mahy Elamin
Oh yes, I can smell that Char Siu smell coming from the pages. Looks so good.
Lynn
This looks great. Definitely going to make it.
How much difference does the red bean curd paste make? (I don’t have any but will buy if it improves the dish significantly).
Rasa Malaysia
It adds a lot of nuance and “special” flavor to the char siu but you can skip if you don’t have it. It makes it from good to excellent.
Rob
Please ignore my last question. I just opened the jar! ;)
Rasa Malaysia
Cool, good luck. Let me know how it goes. :)
Rob
What is one “piece” of red bean curd? Mine came in a jar…