Description
This Char Siu Chicken recipe brings the classic Hong Kong-style barbecue chicken to your kitchen with a sweet, savory, and aromatic marinade. Using a blend of Chinese five-spice, hoisin sauce, and Shao Xing wine, the chicken thighs develop a glossy, charred glaze either by air frying or baking, perfect for a flavorful main dish served alongside steamed rice and vegetables.
Ingredients
Scale
Chicken Marinade
- 800 grams boneless skin-on chicken thighs
- 2 tbsp brown sugar (or regular white sugar)
- 1 tsp Chinese five spices powder
- ½ tsp white pepper powder
- 3 tbsp hoisin sauce or oyster sauce
- 1 tbsp Shao Xing wine (Chinese cooking rice wine)
- 1 tbsp light soy sauce or regular all-purpose soy sauce
- 1 tsp garlic, grated or garlic paste
- 1 tsp ginger, finely grated or ginger paste
- 1 tsp sesame oil or vegetable oil
- ½ tsp salt or to taste
- ½ tsp red food colouring, mixed with 1 tbsp water
Basting Sauce
- 1 tbsp honey
- 2 tbsp water
- Leftover sauce from the chicken marinade
Instructions
- Marinate the Chicken: In a large mixing bowl, combine brown sugar, Chinese five spices powder, white pepper powder, hoisin or oyster sauce, Shao Xing wine, soy sauce, garlic, ginger, sesame oil, salt, and the red food colouring mixed with water. Add the chicken thighs and coat them thoroughly in the marinade. Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to fully infuse.
- Air-Fryer Cooking (Option 1): Preheat your air fryer to 180°C (350°F). Place the marinated chicken thighs in the basket and air-fry for 7-8 minutes. Meanwhile, prepare the basting sauce by mixing honey, water, and leftover marinade sauce. Remove the chicken, brush generously with the basting sauce, and continue air-frying until the chicken is cooked through, charred on the edges, and nicely glazed.
- Oven Cooking (Option 2): Preheat your oven to 200°C (400°F). Place the marinated chicken thighs on a baking tray lined with foil or a rack. Bake for 10-12 minutes. Mix honey, water, and leftover marinade sauce to create the basting sauce. Brush the chicken with it and bake further until fully cooked, glossy, and caramelized on the surface.
- Rest and Serve: Once cooked, let the chicken rest for a few minutes to retain juices. Slice the thighs and serve them hot with steamed rice and your choice of vegetables for a complete meal.
Notes
- Marinating overnight intensifies flavor and tenderness.
- Use skin-on chicken thighs for better moisture and flavor retention.
- If food coloring is not available, the sauce may be less vibrant, but taste remains authentic.
- Adjust salt according to the saltiness of soy sauce and hoisin sauce used.
- Can be grilled instead of air frying or baking for a smoky flavor.
- Leftover marinade used as basting sauce must be boiled if planning to use as dipping sauce for food safety.
