Authentic Char Siu Chicken BBQ (Printable Version)
Cantonese sticky glazed chicken with honey, hoisin, and five-spice.
# What You Need:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken thighs
→ Char Siu Marinade
02 - 3 tbsp hoisin sauce
03 - 2 tbsp honey
04 - 2 tbsp soy sauce
05 - 1 tbsp oyster sauce
06 - 1 tbsp Shaoxing wine or dry sherry
07 - 1 tbsp brown sugar
08 - 1 tsp Chinese five-spice powder
09 - 1 tbsp red fermented bean curd (optional, for authentic color)
10 - 2 cloves garlic, minced
11 - 1 tsp grated ginger
12 - 1 tsp sesame oil
13 - 1/2 tsp white pepper
→ For Basting
14 - 1 tbsp honey
15 - 1 tbsp hot water
# How to Make It:
01 - Whisk together hoisin sauce, honey, soy sauce, oyster sauce, Shaoxing wine, brown sugar, Chinese five-spice powder, red fermented bean curd (if using), minced garlic, grated ginger, sesame oil, and white pepper in a large bowl until smooth.
02 - Add chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor penetration.
03 - Preheat grill to medium-high heat. Alternatively, preheat oven to 425°F and line a baking tray with foil topped with a wire rack.
04 - Remove chicken from marinade, allowing excess liquid to drip off. Reserve remaining marinade for basting.
05 - Grill chicken for 5–7 minutes per side, basting occasionally with reserved marinade, until caramelized and internal temperature reaches 165°F. For oven method, roast on rack for 20–25 minutes, turning and basting halfway through.
06 - Mix honey and hot water to create basting glaze. Brush over chicken during the final 2 minutes of cooking to achieve a sticky, caramelized finish.
07 - Let chicken rest for 5 minutes to allow juices to redistribute. Slice into strips and serve hot with steamed jasmine rice and bok choy.
# Expert Advice:
01 -
- The marinade does double duty as a basting sauce, building layers of flavor that sink deep into the meat
- That honey-sesame finish creates the kind of restaurant-quality glaze most home cooks think they can only get from takeout
02 -
- Never reuse marinade that has touched raw chicken as a sauce unless you boil it for at least 5 minutes to kill any bacteria
- The honey-water glaze will burn if applied too early, so save it strictly for those final 2 minutes of cooking time
03 -
- Pat the chicken dry before adding it to the marinade for better adhesion
- If using bamboo skewers, soak them for 30 minutes to prevent burning on the grill