If you’re craving irresistible Chinese barbecue flavors but want to skip the trip to your local takeout spot, this Char Siu Chicken Roast is the dish that’s about to change your dinner game. Juicy chicken thighs soak up a sweet-salty, umami-packed marinade and roast to sticky, crimson perfection in your very own oven. The result? Crispy edges, glossy glaze, and the kind of bold, aromatic flavor that practically shouts “second helpings.” Whether it’s for a weeknight treat or a festive dinner with friends, you’ll want this Char Siu Chicken Roast in your regular rotation!
Ingredients You’ll Need
The magic of this Char Siu Chicken Roast comes from a handful of classic pantry staples, each bringing its own punch to the final flavor. Every ingredient not only adds depth and balance, but also helps create that signature sticky, burnished finish that makes this dish a showstopper.
- Chicken thighs or drumsticks (2 lbs, bone-in, skin-on): The juicy, flavorful cut that stays moist and tender while soaking up plenty of marinade.
- Hoisin sauce (3 tablespoons): Delivers sweet-salty complexity and a glossy base for the marinade.
- Honey (2 tablespoons): Adds natural sweetness and helps caramelize the chicken skin for sticky goodness.
- Soy sauce (2 tablespoons): Brings savory depth and a touch of salt to round out the glaze.
- Oyster sauce (1 tablespoon): Offers a subtle hit of briny umami and satisfying richness.
- Chinese Shaoxing wine or dry sherry (1 tablespoon): Infuses authentic warmth, but dry sherry works if you can’t find the wine.
- Brown sugar (1 tablespoon): Accentuates caramelization and provides mellow sweetness.
- Five-spice powder (1 teaspoon): The classic aromatic blend that gives the dish unmistakable Chinese flair.
- Garlic, minced (2 cloves): Pops of garlicky punch for delicious savory notes.
- Red food coloring (1/2 teaspoon, optional): Completely optional, but gives the chicken that traditional red hue you recognize from restaurant char siu.
- Sesame oil (1 teaspoon): Delivers fragrant nuttiness to round out the marinade.
How to Make Char Siu Chicken Roast
Step 1: Whisk Together the Marinade
Start by grabbing a medium bowl and combining the hoisin sauce, honey, soy sauce, oyster sauce, Shaoxing wine or sherry, brown sugar, five-spice powder, minced garlic, sesame oil, and red food coloring if you want that classic red roast look. Whisk it all together until smooth—the aroma alone will have you swooning! Be sure to set aside about 2 tablespoons of this marinade so you can baste the chicken partway through roasting and get that sticky, glossy finish.
Step 2: Marinate the Chicken
Drop the chicken thighs or drumsticks into a gallon-size zip-top bag or a shallow dish, then pour in the marinade (minus what you set aside for later). Toss everything so each piece is thoroughly coated—get in there with your hands if you like. For the best flavor, cover and refrigerate for at least 4 hours, or prep it before bed and let it soak overnight. The longer it marinates, the richer and more irresistible the Char Siu Chicken Roast becomes.
Step 3: Prep for Roasting
When you’re ready to cook, crank up your oven to 400°F (200°C). Line a baking sheet with foil (saves on cleaning!) and place a wire rack on top. This setup allows the heat to circulate and gives you evenly roasted, crispy skin. Lay the marinated chicken on the rack, skin-side up, with just a little space between each piece.
Step 4: Roast, Baste, and Broil
Slide your tray into the oven and roast for 35 to 40 minutes, flipping and basting with your reserved marinade about halfway through. This helps lock in that beautiful glaze and deepens the color. For even more caramelized, charred bits, finish the chicken under the broiler on high for 2 to 3 minutes. Watch closely so you don’t go from charred to burnt! Let the Char Siu Chicken Roast rest for a few minutes before serving so the juices settle in every bite.
How to Serve Char Siu Chicken Roast
Garnishes
Sprinkle your finished Char Siu Chicken Roast with thinly sliced green onions and a few toasted sesame seeds for color and crunch. A handful of fresh cilantro leaves or even a twist of lime can add that perfect pop of freshness to every plate. These little finishing touches not only make the dish look like a restaurant masterpiece, but they also amp up both flavor and aroma for your lucky eaters.
Side Dishes
Char Siu Chicken Roast pairs perfectly with fluffy jasmine rice that soaks up every last drop of sauce. If you’re feeling ambitious, serve it with garlicky stir-fried bok choy or crisp steamed broccoli to round out the meal. For a festive spread, add a light cucumber salad or some quick-pickled radishes to cut through the chicken’s richness. This dish loves a supporting cast, so feel free to get creative.
Creative Ways to Present
For a family-style feast, pile the Char Siu Chicken Roast onto a big platter and scatter on the garnishes for a dramatic centerpiece. Or, slice the meat off the bone and tuck into bao buns with a swipe of hoisin and pickled veggies for a fun hand-held twist. You can even layer the sliced chicken over noodle bowls with a drizzle of the pan juices for a comforting, slurp-worthy dinner. However you plate it, this roast never fails to impress.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let the chicken cool to room temperature, then transfer it into airtight containers. Store in the fridge for up to four days. The flavor often deepens overnight, making your next-day meal almost as good as the first!
Freezing
Yes, you can freeze Char Siu Chicken Roast for later! Place cooled chicken portions in freezer-safe bags, squeezing out as much air as possible. It’ll keep well for up to two months. Thaw in the fridge overnight before reheating to preserve the texture and moisture.
Reheating
For best results, reheat the chicken in a 350°F (175°C) oven, covered loosely with foil to keep it moist, until warmed through—about 15 minutes. If you want to revive that irresistible sticky exterior, give it a quick blast under the broiler before serving. Microwave reheating works in a pinch, but the skin won’t crisp up quite the same.
FAQs
Can I use boneless chicken instead of bone-in?
Absolutely! Boneless thighs are a fabulous option and will cook more quickly—just shave about 5 to 10 minutes off your roasting time and check for doneness. You’ll still get all the juicy flavor Char Siu Chicken Roast is known for.
Is red food coloring necessary?
Nope, it’s purely for traditional color and doesn’t affect the taste one bit. Skip it if you prefer a more natural look. The chicken will still emerge golden, glossy, and just as delicious.
What if I don’t have Shaoxing wine?
No worries! Dry sherry is the best substitute, but if neither is handy, you could use a splash of apple juice and a tiny bit more soy sauce. The Char Siu Chicken Roast will still have loads of personality.
Can I grill the chicken instead of roasting?
Yes! Grill over medium heat, turning and basting regularly, until cooked through and caramelized. This method can add a wonderful smoky char that’s perfect for summer cookouts.
How can I make the dish gluten-free?
Just use gluten-free versions of soy sauce and oyster sauce—these are both widely available now. All the beautiful flavors of Char Siu Chicken Roast, with none of the worry for gluten-sensitive guests.
Final Thoughts
I can’t recommend this Char Siu Chicken Roast enough—it’s bold, sticky, and easy enough for any home cook to master. Each bite bursts with comforting, crave-worthy flavor, and the leftovers (if you have any!) just get better by the day. Give it a try and let the magic of homemade Chinese barbecue transform your next dinner.
Print
Char Siu Chicken Roast Recipe
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 40 minutes
- Total Time: 50 minutes active (plus marinating)
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Chinese
- Diet: Non-Vegetarian
Description
A flavorful and aromatic recipe for Char Siu Chicken Roast that combines traditional Chinese flavors with tender chicken pieces. This dish is marinated in a savory blend of hoisin sauce, honey, and spices, then roasted to perfection for a sticky, charred finish.
Ingredients
Marinade:
- 3 tablespoons hoisin sauce
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Chinese Shaoxing wine (or dry sherry)
- 1 tablespoon brown sugar
- 1 teaspoon five-spice powder
- 2 cloves garlic (minced)
- 1/2 teaspoon red food coloring (optional, for traditional color)
- 1 teaspoon sesame oil
Chicken:
- 2 lbs bone-in, skin-on chicken thighs or drumsticks
Instructions
- Prepare the Marinade: In a medium bowl, whisk together all the marinade ingredients. Reserve 2 tablespoons for basting.
- Marinate the Chicken: Coat the chicken pieces with the marinade, cover, and refrigerate for at least 4 hours or overnight.
- Roast the Chicken: Preheat the oven, place the chicken on a rack, and roast at 400°F for 35–40 minutes, basting halfway through.
- Broil for Char: For extra char, broil the chicken for 2–3 minutes at the end.
- Rest and Serve: Let the chicken rest before serving with rice or greens.
Notes
- This recipe can also be made with boneless chicken thighs, adjusting the cooking time accordingly.
- Pair the dish with jasmine rice or steamed greens for a complete meal.
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