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I switched from pork to chicken char siu about three years ago when I wanted something lighter for weeknight dinners. Turns out the sauce works just as well on chicken thighs, and they cook faster too.

Char siu is a Cantonese barbecue style that gives meat a sticky, caramelized coating. The traditional version uses pork shoulder or belly, but chicken thighs have enough fat to stay juicy while picking up all that sweet-savory glaze. The color comes from a mix of honey and hoisin, sometimes with a bit of red food coloring if you want that classic restaurant look.

This homemade version tastes better than takeout. The chicken gets a quick marinade, then you roast it high and fast until the edges char slightly. That’s the whole point of char siu, the charred bits.

What You Can Do With It

Chicken char siu works in so many meals. Slice it over rice with some steamed bok choy for a basic dinner. Chop it up for fried rice or lo mein. It’s great in banh mi sandwiches with pickled vegetables and fresh cilantro.

I usually make a double batch on Sundays and use it throughout the week. Cold char siu slices are surprisingly good in salads or grain bowls. My kids eat it straight from the fridge as a snack.

For meal prep, the chicken holds up well because the glaze keeps it moist. It reheats better than plain grilled chicken, which tends to dry out.

How to Store It

Chicken char siu keeps in the refrigerator for 4-5 days in an airtight container. The glaze gets tackier as it sits, which is actually nice when you reheat it.

For freezing, let the chicken cool completely, then store portions in freezer bags. It lasts about 2 months. Thaw overnight in the fridge and reheat in a skillet with a splash of water to revive the glaze.

Don’t store it warm. The residual heat creates condensation that makes the chicken soggy.

Ingredients

• 1.5 lbs boneless skinless chicken thighs
• 3 tablespoons hoisin sauce
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 tablespoon oyster sauce
• 2 cloves garlic, minced
• 1 teaspoon five spice powder
• 1 teaspoon sesame oil
• 1/2 teaspoon white pepper

Instructions

1. Mix hoisin, soy sauce, honey, Shaoxing wine, oyster sauce, garlic, five spice, sesame oil, and white pepper in a bowl.
2. Add chicken thighs and coat completely. Marinate for at least 30 minutes at room temperature, or up to overnight in the refrigerator.
3. Preheat your oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. If you don’t have a rack, just use the foil-lined sheet.
4. Remove chicken from marinade, shaking off excess. Save the remaining marinade for basting.
5. Arrange chicken on the rack in a single layer. Roast for 15 minutes.
6. Flip the chicken and baste with reserved marinade. Return to oven for another 10-12 minutes until the edges are slightly charred and internal temperature reaches 165°F.
7. Let rest for 5 minutes before slicing. The juices need time to redistribute.
8. Slice against the grain into strips. Drizzle with any pan juices.

Notes

Chicken thighs work better than breasts here. Breasts dry out too easily and don’t absorb the marinade as well.

If you can’t find Shaoxing wine, dry sherry is almost identical. In a pinch, use a splash of rice vinegar mixed with a little sugar. Skip the red wine substitution you see in some recipes, it changes the flavor too much.

The five spice powder matters. A fresh jar makes a real difference. Old five spice tastes dusty and flat.

For extra char, broil the chicken for the last 2 minutes. Watch it carefully because the honey burns fast. I’ve set off my smoke alarm more than once doing this.

Some people add red food coloring for that bright char siu red. I skip it because the taste is what matters, but a quarter teaspoon of red food gel gives you the takeout look if that’s your thing.

Boneless skinless thighs are easiest, but bone-in skin-on thighs work too. Just add 10 minutes to the cooking time and crisp the skin under the broiler at the end.

The leftovers are honestly the best part. Cold char siu chicken on hot rice with a runny fried egg on top is my go-to lazy dinner.