Introduction

If you’ve ever walked past a Chinese barbecue stall, you’ve likely been enticed by the sweet, savory aroma of char siu. This traditional Cantonese-style barbecue is typically made with pork, but my version swaps it for juicy chicken thighs, making it easier to cook at home without losing any of the authentic flavor. Rich, caramelized, and slightly sticky, this Char Siu Chicken Roast is the ultimate comfort food that pairs beautifully with steamed rice or noodles.

My Recipe Story

I first fell in love with char siu during a trip to Hong Kong. The vibrant red meat, glazed with a sweet and savory sauce, practically melts in your mouth. When I returned home, I wanted to recreate the experience without having to visit a specialty market. After experimenting with chicken thighs, tweaking the balance of honey, soy sauces, and Chinese five-spice, I finally landed on a recipe that delivers the same incredible flavor with an easy preparation process. Now, it’s become a staple in my weekly meal rotation, especially for family dinners.

Why You’ll Love This Recipe

• Perfectly juicy chicken thighs that stay tender even after roasting.
• A rich, sticky glaze that captures the classic char siu flavor.
• Simple ingredients you likely already have in your pantry.
• Flexible cooking method – works in the oven, grill, or air fryer.
• Kid-friendly and loved by adults, perfect for gatherings or weeknight dinners.
• Quick marinade that infuses deep flavor in under an hour if needed.

Ingredient Breakdown

The beauty of this Char Siu Chicken Roast lies in the balance of its ingredients. Chicken thighs are ideal because they retain moisture and become tender during roasting. Opting for fatty pieces ensures the chicken stays succulent and absorbs the flavors better.

The marinade is the heart of the recipe. Honey provides a natural sweetness and caramelization, while light soy sauce brings a delicate umami flavor. Dark soy sauce or Kecap Manis adds depth and a slightly molasses-like sweetness, enhancing the roast’s rich color. Oyster sauce contributes a savory, slightly briny note that makes every bite unforgettable.

For aromatics, garlic and ginger are essential. Puree or finely grate them to fully release their fragrance into the marinade. Chinese five-spice powder gives the dish its signature aromatic profile, while a pinch of white pepper adds subtle warmth. Red food coloring is optional, but it helps achieve that iconic, glossy red exterior reminiscent of traditional char siu.

Equipment You’ll Need

• Mixing bowl for the marinade
• Measuring spoons and cups
• Whisk or fork for combining ingredients
• Roasting tray or baking sheet with rack
• Aluminum foil (optional for easier cleanup)
• Basting brush for glazing
• Oven or grill
• Knife and cutting board

Step-by-Step Directions

1. Prepare the chicken: Begin by trimming any excess skin or fat from the chicken thighs, but keep enough to maintain juiciness. Pat the chicken dry with paper towels to ensure the marinade adheres properly and the skin crisps beautifully during roasting.
2. Make the marinade: In a mixing bowl, combine 1 tablespoon honey, 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, 1 tablespoon dark soy sauce (or Kecap Manis), 2 tablespoons brown sugar, 2 cloves pureed garlic, 1-inch pureed ginger, 1 teaspoon Chinese five-spice powder, a pinch of white pepper, and optional 1 teaspoon red food coloring. Whisk thoroughly until smooth and well combined.
3. Marinate the chicken: Place the chicken thighs in the bowl or a resealable plastic bag and pour the marinade over them. Ensure each piece is evenly coated. Refrigerate for at least 2 hours, preferably overnight, to allow the flavors to deeply penetrate the meat. Turn the chicken halfway through marinating for uniform flavor.
4. Preheat the oven: Preheat your oven to 200°C (390°F). Line a roasting tray with aluminum foil and place a wire rack on top. This setup allows the heat to circulate evenly, keeping the chicken juicy while allowing excess marinade to drip away.
5. Roast the chicken: Arrange the chicken thighs on the wire rack, leaving space between each piece. Roast for 25–30 minutes, basting with the remaining marinade halfway through. The skin should turn golden brown and slightly sticky, with a rich, glossy glaze. Check for doneness by ensuring the internal temperature reaches 75°C (165°F).
6. Rest and slice: Remove the chicken from the oven and let it rest for 5–10 minutes. Resting allows the juices to redistribute, ensuring every bite is tender and flavorful. Slice the chicken into bite-sized pieces or strips for serving.
7. Optional finishing glaze: For an extra layer of caramelization, heat a small pan with a teaspoon of honey and brush over the chicken just before serving. Place it under the broiler for 2–3 minutes if you like a slightly crispier glaze.

Variations & Substitutions

You can easily customize this Char Siu Chicken Roast. Swap chicken thighs with drumsticks or breast for leaner meat. For a smoky flavor, grill the chicken instead of roasting it. If you prefer less sweetness, reduce the honey or brown sugar. Experiment with adding a splash of hoisin sauce for a slightly tangy twist. Vegetarians can use firm tofu marinated in the same mixture for a plant-based version.

Expert Tips & Troubleshooting

• Always pat the chicken dry before marinating to ensure the glaze sticks properly.
• Use a wire rack during roasting to allow even cooking and prevent soggy bottoms.
• Adjust sugar levels based on your preference; too much can burn during roasting.
• Rest the chicken after roasting to maintain juiciness.
• If you don’t have Chinese five-spice, a mix of star anise, cinnamon, and clove works as a substitute.

Storage, Freezing & Make-Ahead

Leftover char siu chicken can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, wrap each piece individually in foil or plastic wrap and store in a freezer-safe container for up to 2 months. Reheat in the oven at 180°C (350°F) for 10–15 minutes, or in the microwave until warmed through. The chicken can also be prepared ahead and marinated the night before to save time on busy days.

Serving Ideas & Pairings

This Char Siu Chicken Roast pairs beautifully with steamed jasmine rice or fried rice for a complete meal. You can also serve it over noodles, tucked into bao buns, or alongside a crisp Asian slaw. Add sautéed bok choy, snap peas, or roasted vegetables to balance the richness of the chicken. Drizzle a little of the leftover marinade over rice for an extra burst of flavor.

FAQ

Q1: Can I use chicken breasts instead of thighs?
A1: Yes, but chicken breasts are leaner and can dry out faster. Marinate longer and monitor closely during roasting to prevent overcooking.

Q2: Do I have to use red food coloring?
A2: No, it’s optional. Red food coloring gives the traditional char siu appearance but doesn’t affect the flavor.

Q3: Can I make this recipe without oyster sauce?
A3: You can substitute with hoisin sauce or extra soy sauce, but it will slightly change the flavor profile.

Q4: How long should I marinate the chicken?
A4: Ideally, at least 2 hours. For deeper flavor, marinate overnight in the refrigerator.

Q5: Can I grill this chicken instead of roasting?
A5: Absolutely! Grill over medium heat for 20–25 minutes, turning and basting with the marinade until cooked through and caramelized.

Q6: Is this recipe spicy?
A6: Not by default. If you like heat, add a pinch of chili powder or a few drops of Sriracha to the marinade.

Final Thoughts

This Char Siu Chicken Roast is a celebration of flavor, combining sweet, savory, and aromatic notes into every bite. It’s simple enough for a weeknight dinner yet impressive enough for special occasions. By using chicken thighs and a balanced marinade, you get tender, juicy meat with a beautifully sticky glaze that mimics the classic Cantonese barbecue experience. Once you try this recipe, it’s bound to become a family favorite and a go-to for meal prep or festive gatherings.

Char Siu Chicken Roast

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• Author: Sarah White
• Total Time: 40 minutes (plus marinating)
• Yield: 2–3 servings 1x
• Diet: Gluten Free

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Description

Juicy chicken thighs marinated in a sweet, savory char siu sauce and roasted to perfection with a sticky, caramelized glaze.

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Ingredients

Scale 1x2x3x

• 300 grams chicken thighs (fatty ones preferred)

• 1 tbsp honey

• 1 tbsp light soy sauce

• 1 tbsp oyster sauce

• 1 tbsp dark soy sauce or Kecap Manis

• 2 tbsps brown sugar

• 2 cloves garlic, pureed or grated

• 1 inch ginger, pureed or grated

• 1 tsp Chinese five-spice powder

• Pinch of white pepper

• 1 tsp red food coloring (optional)

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Instructions

1. Pat the chicken thighs dry and trim excess fat while keeping enough for juiciness.

2. In a bowl, whisk together honey, light soy sauce, oyster sauce, dark soy sauce, brown sugar, garlic, ginger, five-spice powder, white pepper, and optional red food coloring.

3. Coat the chicken thoroughly in the marinade, cover, and refrigerate for at least 2 hours or overnight for best flavor.

4. Preheat oven to 200°C (390°F) and line a baking tray with foil, placing a wire rack on top.

5. Arrange chicken on the rack, leaving space between pieces, and roast for 25–30 minutes, basting halfway through, until caramelized and cooked through.

6. Let the chicken rest for 5–10 minutes before slicing into pieces.

7. Optional: Brush with extra honey and briefly broil for a crispier glaze.

Notes

Marinate overnight for deeper flavor. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Serve with steamed rice, noodles, or vegetables.

• Prep Time: 10 minutes (plus marinating)
• Cook Time: 30 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: Chinese