Name: Char Siu Chicken Roast Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Chinese
Ingredients: 2 lbs bone-in, skin-on chicken thighs or drumsticks; 2 tbsp hoisin sauce; 2 tbsp honey; 1 1/2 tbsp soy sauce; 1 tbsp oyster sauce; 1 tbsp Chinese Shaoxing wine (or dry sherry); 2 tsp sesame oil; 1 1/2 tsp five spice powder; 1 tsp minced garlic; 1/2 tsp red food coloring (optional)

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Char Siu Chicken Roast is everything you crave in a home-cooked meal: stunning color, sticky-savory flavor, and that irresistible comfort of juicy, roasted chicken. This Chinese-inspired dish brings sweet and savory together, starring fragrant five spice and hoisin-marinated chicken that turns melt-in-your-mouth tender after roasting. Whether you’re planning a special dinner or just want to add some magic to your weeknights, Char Siu Chicken Roast is about to become your new obsession.

Char Siu Chicken Roast Recipe - Recipe Image

Ingredients You’ll Need

Simple pantry staples and classic Chinese seasonings are all it takes to create the complex, finger-licking flavor of Char Siu Chicken Roast. Each ingredient plays its own important part, ensuring your chicken is every bit as delicious as it looks.

2 lbs bone-in, skin-on chicken thighs or drumsticks: These cuts give you juicy meat and a crispy, flavorful skin.
2 tbsp hoisin sauce: Adds sweet depth and glossy shine, central to that ”char siu” flavor.
2 tbsp honey: Brings natural sweetness and helps create a sticky, caramelized glaze.
1 1/2 tbsp soy sauce: Provides salty-savory umami and balances the sweetness perfectly.
1 tbsp oyster sauce: Adds another layer of umami and a richer, more complex finish.
1 tbsp Chinese Shaoxing wine (or dry sherry): Gives a subtle aromatic lift, rounding out the marinade.
2 tsp sesame oil: A drizzle brings toasty flavor and aroma that elevates every bite.
1 1/2 tsp five spice powder: The heart of this dish, lending warmth and a whisper of anise.
1 tsp garlic (minced): Infuses each bite with gentle, savory pungency.
1/2 tsp red food coloring (optional): For that vibrant, traditional red hue you see in classic char siu.

How to Make Char Siu Chicken Roast

Step 1: Gather and Prepare Your Marinade

Start by setting out all your marinade ingredients: hoisin sauce, honey, soy sauce, oyster sauce, Shaoxing wine, sesame oil, five spice powder, minced garlic, and red food coloring if you’re using it. In a large mixing bowl, whisk everything together until smooth and wonderfully fragrant. This marinade will be the soul of your Char Siu Chicken Roast, bathing each piece in sumptuous flavor.

Step 2: Marinate the Chicken

Pat your chicken pieces dry with paper towels—this helps the marinade cling and gives you that incredible caramelized skin. Toss the chicken into the bowl, turning and coating each piece thoroughly. Cover the bowl, pop it in the refrigerator, and let those flavors sink in for at least 4 hours (overnight is best for maximum impact). This step is what transforms ordinary chicken into Char Siu Chicken Roast magic.

Step 3: Prepare to Roast

When ready to cook, preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment for easy cleanup and set a rack (if you have one) to keep the chicken elevated and crisp. Arrange the chicken, skin-side up, so each piece has room to roast and caramelize independently.

Step 4: Roasting to Perfection

Slide the chicken into your hot oven and roast for 35 to 40 minutes. About halfway through, brush some extra marinade over each piece for even more color and flavor. Keep a close eye towards the end—when the skin is beautifully caramelized and a thermometer reads 165°F at the thickest part, your Char Siu Chicken Roast is ready. For that finishing flourish, broil the chicken for 2–3 minutes; watch closely to avoid burning.

Step 5: Rest and Serve

Once out of the oven, let the chicken rest for 5–10 minutes before serving. This tiny pause ensures each bite is juicy and tender, and the flavors have a chance to settle in. Serve immediately for that juicy, sticky perfection.

How to Serve Char Siu Chicken Roast

Garnishes

For a finishing touch, scatter chopped scallions, a few sprigs of fresh cilantro, or even a sprinkling of toasted sesame seeds over the top. These little pops of freshness and crunch brighten up the plate and balance the richness of the glaze.

Side Dishes

Char Siu Chicken Roast begs to be served with fluffy steamed jasmine rice or simple fried rice to soak up that sticky sauce. Lightly steamed bok choy, crisp cucumber salad, or quick pickled carrots are perfect sides that refresh and cut through the richness.

Creative Ways to Present

Turn your Char Siu Chicken Roast into a festive meal by slicing the chicken and arranging it on a platter, surrounded by blanched Asian greens. For something different, shred leftover chicken into bao buns with a drizzle of hoisin and fresh veggies, or tuck it into wraps for a delicious lunch twist.

Make Ahead and Storage

Storing Leftovers

Let any leftover Char Siu Chicken Roast cool to room temperature, then store it in an airtight container in the fridge for up to 3 days. The glaze helps lock in moisture, so the chicken stays tender and tasty.

Freezing

To freeze, place cooled chicken pieces in a single layer on a baking sheet to firm up, then transfer to freezer-safe bags or containers. Char Siu Chicken Roast can be frozen for up to 2 months for a quick, flavorful meal in the future.

Reheating

For best results, reheat leftovers in a 350°F oven until heated through and the skin re-crisps, about 10–15 minutes. If you’re in a hurry, zap it in the microwave, but the oven preserves the texture so much better.

FAQs

Can I use boneless chicken for Char Siu Chicken Roast?

Absolutely! Boneless thighs work beautifully and shave a few minutes off the roasting time. Just keep an eye on them so they don’t dry out, since they cook faster than bone-in pieces.

What can I use if I don’t have Shaoxing wine?

Dry sherry is a great substitute for Shaoxing wine, bringing that subtle aromatic note to your Char Siu Chicken Roast. If you don’t have either, a splash of apple juice or even chicken broth can work in a pinch.

Is the red food coloring necessary?

Not at all! The food coloring gives the chicken that classic, vibrant red color you see in restaurant-style char siu, but it won’t affect the taste. Skip it for a more natural look or use it for an extra festive presentation.

Can this recipe be grilled instead of roasted?

Grilling is a fantastic option for Char Siu Chicken Roast! Grill the marinated chicken over medium heat, turning and basting often until caramelized and cooked through. You’ll get a smoky flavor that takes this dish to the next level.

How should I use up leftovers?

Leftover Char Siu Chicken Roast is delicious shredded into fried rice, tossed with Asian noodles, or piled into lettuce wraps for a quick, flavorful meal. It even makes a fantastic filling for bao buns or warm salads.

Final Thoughts

If you’re searching for a recipe that wows with both flavor and flair, give Char Siu Chicken Roast a try. It’s surprisingly simple, incredibly rewarding, and guaranteed to be a new favorite for sharing with friends and family. Don’t be surprised if you find yourself making it again and again!

Char Siu Chicken Roast Recipe

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4.5 from 21 reviews

Author: admin
Total Time: 55 minutes (plus marinating time)
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Char Siu Chicken Roast recipe is a flavorful twist on traditional Chinese barbecue. Tender, juicy chicken thighs are marinated in a sweet and savory blend of hoisin sauce, honey, and aromatic spices, then roasted to caramelized perfection.

Ingredients

Scale

Marinade:

2 lbs bone-in, skin-on chicken thighs or drumsticks
2 tbsp hoisin sauce
2 tbsp honey
1 1/2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp Chinese Shaoxing wine (or dry sherry)
2 tsp sesame oil
1 1/2 tsp five spice powder
1 tsp minced garlic
1/2 tsp red food coloring (optional)

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Instructions

Prepare the Marinade: In a large bowl, combine hoisin sauce, honey, soy sauce, oyster sauce, Shaoxing wine, sesame oil, five spice powder, garlic, and red food coloring (if using).
Marinate the Chicken: Pat chicken dry and coat thoroughly with the marinade. Cover and refrigerate for at least 4 hours or overnight.
Roast the Chicken: Preheat oven to 400°F (200°C). Line a baking sheet, arrange chicken skin-side up, and roast for 35–40 minutes, basting halfway through. The internal temperature should reach 165°F.
Rest and Serve: Let the chicken rest for 5–10 minutes before serving.