If you’ve ever craved that irresistibly sticky, sweet, and savory roast with a beautiful red glaze, then this Char Siu Chicken Roast Recipe is about to become your new favorite. This dish combines tender chicken thighs marinated in a perfect blend of honey, soy, oyster sauce, and fragrant Chinese five-spice, all roasted to juicy perfection with slightly charred edges. It’s the kind of recipe that brings the magic of authentic Chinese barbecue right into your home kitchen, impressing family and friends alike with every mouthwatering bite.
Ingredients You’ll Need
To whip up this Char Siu Chicken Roast Recipe, you’ll be working with a handful of simple yet incredibly flavorful ingredients. Each one plays a crucial role in building that signature taste, juicy texture, and stunning color that makes this chicken roast stand out.
- 300g chicken thighs: Choose skin-on for crispiness and either bone-in or boneless based on your preference, for tender, juicy meat.
- 1 tbsp honey: Adds the essential sticky sweetness that caramelizes beautifully during roasting.
- 1 tbsp light soy sauce: Brings a subtle salty depth without overpowering the other flavors.
- 1 tbsp oyster sauce: Infuses a rich umami boost that elevates the marinade to the next level.
- 1 tbsp dark soy sauce (or kecap manis): Perfect for that deep color and a slightly syrupy richness.
- 2 tbsp brown sugar: Enhances caramelization and balances savory notes with sweetness.
- 2 cloves garlic, pureed or grated: Contributes aromatic pungency essential to Chinese barbecue.
- 1-inch piece ginger, pureed or grated: Adds warmth and a gentle zing to brighten flavors.
- 1 tsp Chinese five-spice powder: The secret ingredient giving that signature hint of star anise, cinnamon, and cloves.
- Pinch of white pepper: Offers mild heat without overshadowing the other spices.
- 1 tsp red food coloring (optional): For that iconic vibrant red hue typical of traditional Char Siu.
How to Make Char Siu Chicken Roast Recipe
Step 1: Prepare the Marinade
Begin by combining honey, light soy sauce, oyster sauce, dark soy sauce or kecap manis, brown sugar, pureed garlic, grated ginger, Chinese five-spice powder, white pepper, and optional red food coloring in a bowl. Stir well until the brown sugar fully dissolves and you have a smooth, glossy mixture ready to coat your chicken.
Step 2: Marinate the Chicken
Next, generously coat each chicken thigh with the marinade. Make sure every piece is well-covered for maximum flavor penetration. Cover the bowl and refrigerate for at least 2 hours, but for best results, let it marinate overnight to allow the delicious flavors to fully infuse the meat.
Step 3: Preheat the Oven
Set your oven to 200°C (400°F) and prepare a baking sheet lined with foil. Place a wire rack on top; this setup allows air to circulate around the chicken for even roasting and beautifully crisp skin.
Step 4: Arrange the Chicken
Take the chicken out of the marinade and arrange the thighs on the wire rack. Don’t discard the leftover marinade—keep it aside as you’ll use it to make a gorgeous glaze that seals in all the flavor.
Step 5: Roast the Chicken
Pop the chicken into the preheated oven and roast it for 20 minutes. This initial roasting firms up the meat and begins the caramelization process that builds the iconic crust.
Step 6: Prepare the Glaze
While the chicken roasts, place the reserved marinade in a small saucepan over low heat. Simmer gently for 3 to 5 minutes, stirring occasionally, until it thickens into a luscious glaze that will coat the chicken perfectly.
Step 7: Baste and Finish Roasting
After the first 20 minutes, take the chicken out and lavish it with the thickened glaze. Flip each piece and brush the other side as well. Return the chicken to the oven and continue roasting for another 15 to 20 minutes, until the chicken is cooked through and boasts that signature slightly charred, sticky finish.
Step 8: Rest and Serve
Once roasted, let the chicken rest for about 5 minutes. This step is key as it allows the juices to redistribute, resulting in tender, succulent chicken with a glistening coat of glaze ready to be served.
How to Serve Char Siu Chicken Roast Recipe
Garnishes
A sprinkle of toasted sesame seeds or some freshly chopped spring onions adds a lovely crunch and color contrast to your Char Siu Chicken Roast Recipe, brightening up each bite visually and palate-wise.
Side Dishes
This roast pairs beautifully with steamed jasmine rice, stir-fried vegetables, or even simple garlic noodles. The simplicity of these sides balances the intense flavors of the chicken perfectly, making every mouthful a delight.
Creative Ways to Present
For a fun twist, slice the Char Siu chicken thinly and serve it in soft bao buns with pickled cucumbers and a smear of hoisin sauce. Alternatively, use it to top off a fresh noodle salad for a refreshing yet flavorful meal.
Make Ahead and Storage
Storing Leftovers
Any leftover Char Siu Chicken Roast Recipe can be kept in an airtight container in the refrigerator for up to 3 days, allowing you to enjoy this flavorful roast again with minimal effort.
Freezing
Chicken leftovers freeze well. Wrap portions tightly in cling film and place in a freezer-safe container or bag. They will maintain their flavor and texture for up to 2 months, perfect for quick meals later.
Reheating
Reheat gently in the oven at 180°C (350°F) for about 10-15 minutes or until heated through to keep the chicken tender and the glaze sticky and delicious. Avoid microwaving for extended periods as it can dry out the meat.
FAQs
Can I use chicken breasts instead of thighs for this Char Siu Chicken Roast Recipe?
Absolutely, but keep in mind that chicken breasts are leaner and may dry out faster. Marinate well and monitor cooking time closely to retain juiciness.
Is red food coloring necessary for the recipe?
No, it is optional and mainly used for that signature red appearance. The flavor will remain authentic even without it.
Can I make the marinade in advance?
Yes! Making the marinade ahead can save time. Just keep it refrigerated and combine with the chicken when ready to marinate.
What if I don’t have oyster sauce, can I skip it?
You can substitute with hoisin sauce or a bit of fish sauce, but the oyster sauce’s umami richness is best not skipped if you want authentic depth.
How thick should the glaze be when basting the chicken?
The glaze should be syrupy but not overly thick, so it coats the chicken smoothly without clumping.
Final Thoughts
This Char Siu Chicken Roast Recipe is a celebration of bold flavors, tender textures, and vibrant colors all wrapped into one irresistible dish. I encourage you to give this recipe a go—you’ll soon discover how easy it is to bring a taste of classic Chinese barbecue right into your home with ingredients you likely already have. Trust me, every bite will make you glad you tried it!
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Char Siu Chicken Roast Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 50 minutes (including marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Chinese
Description
This Char Siu Chicken Roast is a flavorful Chinese-style dish featuring chicken thighs marinated in a savory-sweet blend of honey, soy sauces, oyster sauce, and aromatic spices. The chicken is oven-roasted to perfection with a luscious glaze made from its own marinade, resulting in tender, juicy meat with a slightly charred, caramelized exterior. Perfect served with steamed rice or noodles, this recipe brings authentic Asian flavors to your home kitchen.
Ingredients
Chicken
- 300g (10.5 oz) chicken thighs (skin-on, bone-in or boneless, as preferred)
Marinade
- 1 tbsp honey
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp dark soy sauce (or kecap manis)
- 2 tbsp brown sugar
- 2 cloves garlic, pureed or grated
- 1-inch piece ginger, pureed or grated
- 1 tsp Chinese five-spice powder
- Pinch of white pepper
- 1 tsp red food coloring (optional)
Instructions
- Prepare the Marinade: In a bowl, combine honey, light soy sauce, oyster sauce, dark soy sauce, brown sugar, pureed garlic and ginger, Chinese five-spice powder, white pepper, and red food coloring if using. Stir thoroughly until the sugar dissolves and all ingredients are well incorporated.
- Marinate the Chicken: Coat the chicken thighs evenly with the prepared marinade. Cover the bowl and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to deeply penetrate the meat.
- Preheat the Oven: Preheat your oven to 200°C (400°F). Line a baking sheet with aluminum foil and place a wire rack on top so the chicken can cook evenly with air circulating around it.
- Arrange the Chicken: Remove the chicken from the marinade and place each piece on the wire rack. Reserve the remaining marinade for later glazing.
- Roast the Chicken: Place the baking sheet with the chicken in the preheated oven and roast for 20 minutes.
- Prepare the Glaze: While the chicken roasts, pour the reserved marinade into a small saucepan and simmer it over low heat for 3-5 minutes, reducing it into a thick glaze.
- Baste and Finish Roasting: After the initial 20 minutes of roasting, brush the thickened glaze generously over the chicken, flip the pieces over, and glaze the other side. Return the chicken to the oven and roast for an additional 15-20 minutes until cooked through and slightly charred on the edges.
- Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes before slicing. Serve warm with steamed rice, noodles, or your preferred side dishes.
Notes
- Marinating the chicken overnight enhances the flavor and tenderness significantly.
- Using skin-on chicken thighs helps keep the meat moist during roasting.
- Red food coloring is optional but traditional for an authentic char siu appearance.
- Make sure to simmer the leftover marinade to safely thicken it into a glaze, avoiding cross-contamination.
- Adjust cooking time depending on the size and thickness of chicken pieces to ensure they are fully cooked.
