Description
This Juicy and Tender Char Siu Chicken recipe features boneless, skinless chicken thighs marinated in a flavorful blend of hoisin sauce, soy sauce, honey, rice vinegar, five-spice powder, garlic, ginger, and sesame oil. Baked to perfection with a glossy, caramelized glaze, this dish offers authentic Chinese-inspired flavors with an optional vibrant red tint. It’s easy to prepare and perfect as a main course for any meal.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken thighs
Marinade
- 1/4 cup hoisin sauce
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon five-spice powder
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon sesame oil
- Red food coloring (optional, a few drops)
Garnish
- Sesame seeds (optional)
Instructions
- Prepare the Marinade: In a bowl, thoroughly mix the hoisin sauce, soy sauce, honey, rice vinegar, five-spice powder, minced garlic, grated ginger, and sesame oil. Add a few drops of red food coloring if you want a traditional char siu look.
- Marinate the Chicken: Place the chicken thighs in a resealable bag or shallow dish and pour the marinade over them. Seal or cover, then refrigerate for at least 1 hour, preferably overnight, to allow the flavors to deeply infuse the meat.
- Preheat the Oven: Set your oven to 425°F (220°C) to get it ready for baking.
- Prepare Baking Setup: Line a baking tray with foil to catch drippings and place a wire rack on top. This setup allows the chicken to bake evenly with caramelization beneath.
- Arrange Chicken: Remove chicken from marinade and place on the wire rack. Reserve the leftover marinade for basting later.
- Bake Initially: Put the tray in the preheated oven and bake the chicken for 20 minutes, allowing it to cook through and start caramelizing.
- Baste and Continue Baking: After 20 minutes, baste the chicken generously with the reserved marinade to enhance flavor and glaze. Continue baking for an additional 10-15 minutes until the chicken is fully cooked and glossy.
- Rest the Chicken: Once cooked, remove the chicken from the oven and let it rest for 10 minutes. This helps retain juiciness when slicing.
- Slice and Serve: Cut the chicken into strips or cubes and arrange them on a serving platter. Garnish with sesame seeds if desired for added texture and visual appeal.
Notes
- Marinating overnight yields deeper, more complex flavors.
- Using a wire rack allows excess fat and marinade to drip away, preventing sogginess.
- If red food coloring is unavailable or undesired, the chicken will still taste excellent without it.
- Make sure chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
- Leftover chicken can be refrigerated and used in salads, sandwiches, or fried rice.
