Char Siu Chicken
Experience the magic of Cantonese BBQ with this easy Char Siu Chicken recipe. The sticky-sweet glaze and tender chicken thighs will leave you craving more.
Char Siu Chicken
Experience the magic of Cantonese BBQ with this easy Char Siu Chicken recipe. The sticky-sweet glaze and tender chicken thighs will leave you craving more.
The Key Move
Achieve the signature lacquered finish by brushing the maltose glaze during the last 15 minutes of cooking.
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The Setup
- Large Bowl
- Baking Sheet
- Parchment Paper
The Mise en Place
5 of 9Your prep station before cooking begins
The Protein (0/1)
Marinade (0/7)
Chicken is not browning properly.
Ensure the oven is preheated to the correct temperature. Increase the oven temperature slightly and continue baking until browned.
Glaze is burning before the chicken is cooked through.
Reduce the oven temperature slightly and cover the chicken loosely with foil during the final baking stage.
The Method
MARINATE
Prep aheadIn a large bowl, combine soy sauce (½ cups), honey (¼ cups), Shaoxing rice wine (2 tbsp), hoisin sauce (2 tbsp), Chinese five spice powder (1 tsp), minced garlic (4 cloves), and grated ginger (1 tbsp). Add chicken thighs and toss to coat evenly.
REFRIGERATE
Prep aheadCover the bowl and refrigerate for at least 2 hours, or preferably overnight, for maximum flavor penetration.
PREHEAT
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
ARRANGE
Arrange the marinated chicken thighs in a single layer on the prepared baking sheet.
BAKE
Bake for 45 minutes, flipping halfway through.
Chicken is starting to brown
GLAZE
In a small bowl, dissolve maltose (¼ cups) in 2 tablespoons of hot water. Brush the chicken thighs with the maltose glaze.
BAKE
Time-sensitiveContinue to bake for another 15 minutes, brushing with the glaze every 5 minutes, until the chicken is deeply caramelized and sticky.
Deep mahogany color with a shiny, lacquered finish • Aroma of caramelized sugar and spices fills the air
REST
Let the chicken rest for 5 minutes before serving. Garnish with sesame seeds and sliced scallions, if desired.
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