Name: Char Siu Chicken Roast Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Chinese
Ingredients: 2 pounds bone-in, skin-on chicken thighs or drumsticks; 2 tablespoons hoisin sauce; 2 tablespoons honey; 1 tablespoon soy sauce; 1 tablespoon oyster sauce; 1 tablespoon Chinese Shaoxing wine (or dry sherry); 1 tablespoon ketchup; 1 teaspoon five-spice powder; 2 cloves garlic (minced); ½ teaspoon grated fresh ginger; red food coloring (optional, for classic color)

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Get ready to fall head over heels for Char Siu Chicken Roast—a mouthwatering spin on the classic Chinese barbecue pork. This chicken version is packed with the same caramelized edges, sticky-sweet glaze, and deep savory flavors that make the original so irresistible, but with juicy, tender chicken that takes things to a whole new level. Whether you’re craving a comforting family dinner or planning to impress at your next gathering, this Char Siu Chicken Roast will quickly become a go-to favorite in your kitchen.

Char Siu Chicken Roast Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients is the first step to achieving that signature sweet-savory glaze and the iconic color of a great Char Siu Chicken Roast. Each component plays a starring role—from creating lacquered, burnished skin to infusing the meat with Asian-inspired aromatics. Here’s what you’ll need and why it matters:

Chicken thighs/drumsticks (2 pounds, bone-in, skin-on): The perfect cut for juicy meat and crispy, flavorful skin.
Hoisin sauce (2 tablespoons): Offers a deep, salty-sweet base that’s essential for that classic char siu taste.
Honey (2 tablespoons): Adds sweetness and caramelization, giving your chicken that glossy, sticky finish.
Soy sauce (1 tablespoon): Brings in savory depth and balances out the other flavors.
Oyster sauce (1 tablespoon): Layers in umami richness that wraps the chicken in irresistible complexity.
Chinese Shaoxing wine or dry sherry (1 tablespoon): Lends brightness and helps tenderize the meat.
Ketchup (1 tablespoon): Supplies tang and contributes to the vibrant, reddish glaze.
Five-spice powder (1 teaspoon): A must for aromatic warmth and that hint of classic Chinese spice.
Garlic (2 cloves, minced): Provides savory sharpness and depth that rounds out the marinade.
Fresh ginger (½ teaspoon, grated): Adds a gentle heat and aromatic kick.
Red food coloring (optional): For that unmistakable Char Siu Chicken Roast look, just a drop gives the iconic ruby-red hue.

How to Make Char Siu Chicken Roast

Step 1: Make the Marinade

Start by combining the hoisin sauce, honey, soy sauce, oyster sauce, Shaoxing wine, ketchup, five-spice powder, garlic, ginger, and a drop of red food coloring if you want that telltale magenta tint. Whisk everything together in a medium bowl until smooth. The marinade should be lusciously fragrant and a little sticky—every ingredient melds to form the sweet, tangy backbone of our Char Siu Chicken Roast.

Step 2: Marinate the Chicken

Pat your chicken dry with paper towels to help the marinade adhere. Place the pieces into a large zip-top bag or a shallow dish and pour the marinade all over. Turn the chicken until it’s well coated, cover, and pop it in the fridge. For the absolute best flavor, let it soak for at least 4 hours or, even better, overnight. This patient marinating time allows every inch of the chicken to absorb the complex, bold flavors of Char Siu Chicken Roast.

Step 3: Prepare to Roast

When you’re ready to cook, preheat your oven to 400°F and line a baking sheet with foil for easy cleanup. Place a wire rack on top—this little trick ensures air circulates all around the chicken, giving you that coveted crispy skin and evenly roasted pieces. Lay the marinated chicken on the rack, skin side up, and get ready for the magic.

Step 4: Roast and Baste

Slide the tray into your hot oven and let those chicken pieces roast for 35 to 45 minutes. Baste once or twice with the remaining marinade—you’ll see them get glossy and caramelized as the sugars bubble and the edges turn gorgeously charred. The aroma alone will tempt you long before the Char Siu Chicken Roast is ready to come out!

Step 5: Broil for Extra Char (Optional)

If you’re a fan of those crispy, deeply caramelized bits, switch the oven to broil for the last 2 to 3 minutes. Keep a close eye so nothing burns; you want the glaze to sizzle and blister, not blacken. Let the chicken rest for 5 minutes before serving so all those lovely juices redistribute.

How to Serve Char Siu Chicken Roast

Garnishes

A sprinkle of sliced green onions or toasted sesame seeds is the perfect finishing flourish for your Char Siu Chicken Roast. The brightness of the onions and the nutty crunch of sesame seeds add freshness and make your platter positively irresistible.

Side Dishes

Char Siu Chicken Roast pairs beautifully with a mound of fluffy steamed jasmine rice and some sautéed Asian greens—think bok choy, Chinese broccoli, or baby spinach wilted with a touch of garlic. For a heartier meal, add pickled cucumber salad, or toss together a quick sesame noodle salad for extra variety.

Creative Ways to Present

Turn leftovers into the ultimate rice bowl: layer slices of Char Siu Chicken Roast atop sticky rice, drizzle with any extra sauce, and top with a jammy egg. Or tuck slices into bao buns with crisp veggies for DIY sandwiches that will disappear in a flash. This recipe is just as impressive served family-style as it is thoughtfully plated for a special occasion.

Make Ahead and Storage

Storing Leftovers

Your Char Siu Chicken Roast will keep well in the fridge for up to 4 days. Store cooled pieces in an airtight container to preserve their juiciness and bold flavor. It’s perfect for meal prepping or quick lunches!

Freezing

Char Siu Chicken Roast also freezes beautifully. Let the chicken cool completely before packing it into freezer-safe bags or containers. Frozen, it will stay flavorful for up to 3 months—just thaw overnight in the fridge when you’re ready for a savory bite.

Reheating

To bring back that just-roasted magic, reheat your chicken in a 350°F oven until warmed through, about 10–15 minutes. If you’re in a hurry, a microwave works, but for the crispiest skin, stick with the oven or an air fryer. Add a splash of water to the pan if the chicken looks dry.

FAQs

Can I use boneless, skinless chicken for Char Siu Chicken Roast?

Absolutely! While bone-in, skin-on pieces give you juicier results and crispier edges, boneless options work well if you want a quicker cook time or prefer leaner meat. Just reduce the roasting time and keep an eye on doneness.

Do I need red food coloring for authentic flavor?

The food coloring is all about visual appeal—it won’t change the flavor. If you prefer to skip it, your Char Siu Chicken Roast will taste just as delicious with a natural golden-brown glaze.

Can I grill instead of roast the chicken?

Definitely! Grill the marinated chicken over indirect heat, then finish with a quick blast over direct flame for those signature charred spots. It adds a smoky layer and is perfect for summer cookouts.

Is there a substitute for Shaoxing wine?

Dry sherry makes a great substitute for Chinese Shaoxing wine, bringing similar depth and complexity to the marinade. If you need an alcohol-free option, use unsweetened apple juice with a splash of rice vinegar.

How do I know when the chicken is done?

A thermometer is your best friend—look for an internal temperature of 165°F at the thickest part of the chicken. The skin should be beautifully caramelized and juices should run clear.

Final Thoughts

Every bite of Char Siu Chicken Roast is pure joy: sticky, savory, a little sweet, and totally comforting. Whether you try it for an easy weeknight meal or a crowd-pleaser at your next get-together, I promise this recipe will win hearts and taste buds. Don’t be surprised if it becomes a new tradition at your table!

Char Siu Chicken Roast Recipe

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4.7 from 5 reviews

Author: admin
Total Time: 50 minutes (plus marinating time)
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Learn how to make a delicious Char Siu Chicken Roast with this easy recipe. Tender, flavorful chicken with a caramelized glaze that will have your taste buds singing!

Ingredients

Scale

Marinade:

2 pounds bone-in, skin-on chicken thighs or drumsticks
2 tablespoons hoisin sauce
2 tablespoons honey
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon Chinese Shaoxing wine (or dry sherry)
1 tablespoon ketchup
1 teaspoon five-spice powder
2 cloves garlic (minced)
½ teaspoon grated fresh ginger
red food coloring (optional, for classic color)

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Instructions

Prepare the Marinade: In a medium bowl, whisk together hoisin sauce, honey, soy sauce, oyster sauce, Shaoxing wine, ketchup, five-spice powder, garlic, ginger, and red food coloring.
Marinate the Chicken: Pat the chicken dry and place it in a bag or dish. Pour the marinade over the chicken, coat well, cover, and refrigerate for at least 4 hours or overnight.
Cook the Chicken: Preheat the oven to 400°F. Line a baking sheet with foil and place a wire rack on top. Arrange chicken on the rack, skin side up. Roast for 35–45 minutes, basting with marinade, until caramelized and cooked through. Broil for extra char.
Rest and Serve: Let the chicken rest for 5 minutes before serving.