This char siu-style chicken has been a weekday rescue and a weekend showstopper in my kitchen for years. I first adapted the glaze during a busy week when I wanted the classic barbecue-sweet flavors of Cantonese char siu without firing up a grill. Using pantry sauces and a quick oven method created a sticky, glossy finish and the cinnamon-like warmth of five-spice that turned ordinary chicken into something my family asked for again and again. Every time the oven door opens, the house fills with a warm aroma of honey, soy, garlic, and that signature five-spice perfume that always prompts my kids to crowd the counter to watch the glaze bubble and thicken.

I usually make this with boneless thighs for juicy, forgiving meat, though breasts work when you want a leaner result. The technique is simple: a deeply flavored marinade, at least two hours of time to let the flavors sink in, then a high-heat bake and a quick broil to get that lacquered, caramelized surface. It’s an approachable rendition of a beloved classic and it travels well to potlucks, family dinners, or an easy weeknight plate paired with steamed rice and quick pickles.

Ingredients

• Chicken (2 pounds): Use boneless, skinless thighs for juiciness and forgiving texture; breasts work too if you prefer leaner meat. Thighs give the best result for a sticky glaze and succulent bites.
• Honey (3 tablespoons): Adds glossy sweetness and helps create caramelization under the broiler. Use mild clover honey or wildflower for balanced flavor.
• Soy sauce (3 tablespoons): I use regular light soy for savory depth; low-sodium works if you watch salt but reduce added salt elsewhere.
• Hoisin sauce (2 tablespoons): Brings sweet umami and thickness; choose a trusted brand like Lee Kum Kee for consistent results.
• Oyster sauce (2 tablespoons): Adds savory-sweet complexity and that rounded, slightly briny note characteristic of Cantonese glazes.
• Brown sugar (1 tablespoon): Deepens caramel notes; dark or light brown sugar both work, dark gives a richer molasses undertone.
• Rice vinegar (1 tablespoon): Balances sweetness with bright acidity; distilled white vinegar is a weaker substitute but adjust to taste.
• Sesame oil (1 tablespoon): Use toasted sesame oil for fragrance—add a little at the end of mixing the marinade for the best aroma.
• Garlic (2 cloves, minced) and Ginger (1 teaspoon, grated): Fresh aromatics cut through sweetness and give the glaze a lively backbone; avoid powdered for best flavor.
• Chinese 5-spice powder (1 teaspoon): The signature warm spice—star anise, fennel, cinnamon—gives char siu its distinctive profile.
• Red food coloring (optional): For authentic red hue; optional and purely aesthetic—skip if you prefer natural color.

Instructions

Make the glaze: Combine 3 tablespoons honey, 3 tablespoons soy sauce, 2 tablespoons hoisin, 2 tablespoons oyster sauce, 1 tablespoon brown sugar, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 2 minced garlic cloves, 1 teaspoon grated ginger, and 1 teaspoon Chinese five-spice in a mixing bowl. Whisk until sugar dissolves and the mixture is glossy. Add a drop of red food coloring if you want the traditional hue. This balance creates a sticky, layered flavor profile. Marinate the chicken: Place 2 pounds of chicken thighs or breasts in a shallow dish or resealable bag and pour the glaze over. Turn to coat thoroughly, pressing marinade into the meat. Refrigerate for at least 2 hours or overnight for best depth of flavor. Overnight marination allows the salt and sugars to penetrate the chicken for juicier, more flavorful bites. Preheat and prepare: Preheat your oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with foil and set a wire rack on top to elevate the chicken. Elevating lets hot air circulate for more even browning and keeps the underside from steaming. Roast and baste: Arrange the marinated chicken on the rack, reserving the excess marinade. Roast for 20 to 25 minutes, depending on thickness, brushing the chicken with reserved marinade halfway through. Look for internal temperatures of 165 degrees Fahrenheit in breasts and 175 degrees if you prefer thighs to be very tender. Basting at the halfway point builds layers of glaze that will caramelize in the final broil. Broil for glaze: Switch the oven to broil and broil the chicken 2 to 3 minutes at close distance, watching constantly to avoid burning. The sugars will blister and caramelize, forming the lacquered, slightly charred edges that make char siu so appealing. Remove when edges are glossy and darkened in spots. Rest and serve: Let the chicken rest for 5 minutes to allow juices to redistribute. Slice thinly against the grain for thighs or on bias for breasts. Serve immediately with steamed rice, quick pickles, or inside a sandwich. Leftovers make excellent fried rice additions.

Storage Tips

Cool leftovers to room temperature for no more than two hours, then refrigerate in an airtight container for up to four days. For longer storage, freeze in portioned, airtight containers or heavy-duty freezer bags for up to three months. Thaw overnight in the refrigerator before reheating. Reheat gently in a 325 degree Fahrenheit oven for 10 to 15 minutes covered to prevent drying, then uncover and broil for 1 to 2 minutes if you want to restore some caramelized surface shine.

Ingredient Substitutions

If you need to avoid oyster sauce, substitute an equal amount of mushroom-based vegetarian oyster sauce for a similar savory depth. For a gluten-free option, use tamari or a certified gluten-free soy sauce and a gluten-free hoisin if available. To reduce sugar, cut honey to 2 tablespoons and brown sugar to 1/2 tablespoon and extend marination time to allow flavor penetration. If sesame oil is not on hand, a neutral oil plus a few drops of toasted sesame seed paste can mimic aroma.

Serving Suggestions

Serve sliced over steamed jasmine rice with quick cucumber pickles and scallions for contrast. For a bowl, add blanched bok choy, a soft-boiled egg, and a drizzle of the warm reserved glaze. Thinly sliced char siu chicken also shines in bao buns or a crisp salad with sesame-ginger dressing. Garnish with toasted sesame seeds and chopped scallions for color and texture.

Cultural Background

Char siu is a Cantonese method traditionally used for barbecued pork, named for the skewering and roasting process. The hallmark is a sweet-savory glaze made from honey, soy, and five-spice that produces a lacquered surface. Translating those flavors to chicken is a modern adaptation that preserves the essence of the original while using more accessible ingredients and a home oven technique instead of an open flame or specialized rotisserie.

Seasonal Adaptations

In summer, grill the marinated chicken over medium-high heat to add smoky char. For winter, slow-roast at 350 degrees Fahrenheit for an extra tender result then finish with a quick broil to caramelize. Add seasonal sides like roasted winter squash or fresh summer greens depending on the time of year, and swap honey for maple syrup for a deeper, more autumnal sweetness.

Meal Prep Tips

Double the marinade and marinate extra chicken for ready-to-use weeknight proteins. Cooked pieces freeze well in portions for easy lunches. Slice chilled cooked chicken thinly and store in sandwich-sized containers with a little reserved glaze to keep it moist. Assemble bowls the night before and add fresh garnishes, such as scallions and pickles, right before serving to maintain crispness.

This char siu chicken is an easy way to bring bold Cantonese flavors into your week with minimal fuss. It rewards a bit of patience in marinating and gives you multiple serving options that keep well for busy days. Make it your own—adjust sweet and savory balance, swap proteins, or dress up leftovers for new meals.