Char Siu Chicken Glazed

Few things feel as satisfying as pulling a bubbling tray of Char Siu Chicken from the oven The silky glaze clings to tender chicken thighs filling the kitchen with the unmistakable aroma of sweet soy and spices When you want big flavor on a weeknight this dish transforms simple chicken into a Chinese restaurant favorite right in your own home

I discovered this technique while craving something bold yet simple for dinner Now it is my go to when I want to impress my guests or just crave something a little nostalgic

Gather Your Ingredients

• Boneless skinless chicken thighs: Always choose fresh and plump thighs for the juiciest results
• Hoisin sauce: Brings that classic sweet rich Cantonese flavor Look for a glossy and thick hoisin with no artificial aftertaste
• Soy sauce: Brings saltiness and umami Go for naturally brewed if possible for depth
• Honey: Adds sweetness and that signature glossy finish Try local honey for more character
• Oyster sauce: Offers a deep savory note Choose a bottle that smells briny but not fishy
• Rice vinegar: Lends balance with a gentle tang Use unseasoned rice vinegar so the flavor is not too sweet
• Fresh garlic minced: Bright base note Fresh cloves beat jarred garlic in both taste and aroma
• Chinese five spice powder: Essential for complexity Make sure your jar smells fragrant not dusty A fresh blend is key
• Sesame oil: Delicate and nutty Just a few drops but do not skip

How to Make It

Prepare the Marinade:

In a large mixing bowl whisk together the hoisin sauce soy sauce honey oyster sauce rice vinegar minced garlic Chinese five spice powder and sesame oil Mix until completely smooth so flavors meld evenly

Marinate the Chicken:

Place the chicken thighs into a large resealable bag or a shallow dish Pour in half the marinade ensuring each thigh is evenly coated Press out the air and seal Marinate in the refrigerator for at least two hours but overnight gives deeper flavor Save the remaining marinade in a small covered bowl in the fridge

Bring to Room Temperature:

Take the chicken from the refrigerator about thirty minutes before you are ready to bake This keeps the meat tender and ensures even cooking

Prepare for Baking:

Preheat your oven to 375 degrees Fahrenheit or 190 degrees Celsius Line a baking sheet with foil for easy cleanup Arrange the chicken in a single layer

Bake the Chicken:

Roast on the middle oven rack for twenty five to thirty minutes The chicken should be cooked through but not dry The juices should run clear when pierced

Simmer the Reserved Marinade:

While the chicken bakes pour the reserved marinade into a small saucepan Bring it to a boil over medium heat Reduce to a gentle simmer for about ten minutes until thick and glossy This step makes it safe to use as a glaze

Glaze and Broil:

Move the baked chicken to the top oven rack Brush generously with the thickened sauce Broil on high for two to three minutes to caramelize the glaze and create those signature charred edges Watch closely so it does not burn

Rest and Serve:

Let the chicken rest for ten minutes after baking This allows juices to settle Slice and serve with extra glaze spooned over top

Every time I make this I get excited about the smell of the five spice powder drifting through the kitchen My sister always requests this for special family dinners and it brings back memories of celebrating Lunar New Year together

Flavor Boosters

For a spicier kick add chili paste to the marinade The extra glaze makes an amazing stir fry sauce Always rest the meat to seal in juices

Serving Suggestions

Serve sliced over steaming jasmine rice Or tuck pieces into bao buns with crisp cucumber and scallion I also love it cold in Asian inspired chicken salads

Creative Twists

Try grilling the marinated chicken on skewers in summer months Or add a splash of orange juice to the glaze for a hint of brightness in spring Serve with lightly sautéed snap peas in early fall

Cool cooked chicken to room temperature then freeze in an airtight container Thaw overnight in the fridge and reheat covered Bake with a fresh brush of glaze for best results The flavor only gets deeper after freezing

Recipe FAQs

→ What cut of chicken works best?

Boneless, skinless chicken thighs are preferred for their juiciness and ability to absorb the marinade well.

→ How long should the chicken marinate?

Marinate for at least 2 hours, but overnight in the refrigerator yields the most flavor.

→ How can I achieve a caramelized finish?

Broil the cooked chicken briefly after brushing with the thickened glaze for a lightly charred surface.

→ Can I make this dish spicy?

Add chili paste or red pepper flakes to the marinade for a spicy kick to the final result.

→ What can I serve alongside this chicken?

Steamed rice or stir-fried vegetables complement the sweet-savory profile beautifully.