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Sweet and Sticky Char Siu Chicken

Sweet Sticky Char Siu Chicken

Roasted Chinese BBQ-style chicken thighs marinated in a savory-sweet sauce featuring soy, brown sugar, and Chinese five spice, then oven roasted and broiled to a tender and caramelized finish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course dinner, Main Course
Cuisine Chinese
Servings 4 people
Calories 490 kcal

Equipment

  • 1 oven for roasting and broiling
  • 1 Rimmed baking sheet lined with parchment or foil
  • 1 wire rack for roasting chicken
  • 1 small bowl for making marinade
  • 1 whisk to combine marinade ingredients
  • 1 pastry brush for basting chicken
  • 1 airtight container or resealable bag for marinating chicken

Ingredients
  

  • 6 bone-in skin-on chicken thighs (2.5–3 pounds), trimmed of excess fat
  • 1/4 cup soy sauce or tamari for gluten-free
  • 2 tablespoons dark brown sugar
  • 1 tablespoon water
  • 2 teaspoons Chinese five spice
  • 1 1/2 teaspoons garlic powder
  • optional: 1/4 teaspoon red liquid food coloring
  • 1 heaping teaspoon kosher salt
  • 1/4 teaspoon ground white pepper

Instructions
 

  • In a small bowl, whisk together soy sauce, dark brown sugar, water, Chinese five spice, garlic powder, red food coloring (if using), kosher salt, and white pepper to make the char siu marinade.
  • Reserve half the marinade in a small airtight container for basting later.
  • Trim excess fat and skin from chicken thighs, then flatten by partially cutting the meat from the bone, leaving about one-third attached.
  • Place chicken thighs in a large airtight container or resealable bag. Pour remaining marinade over chicken, toss to coat well, and refrigerate for at least 12 hours, up to 3 days.
  • About 30 minutes before roasting, remove chicken from refrigerator to come to room temperature. Preheat oven to 425°F. Position one rack center and another under the broiler.
  • Line a rimmed baking sheet with parchment or foil and lightly spray a wire rack to fit inside the sheet.
  • Place the marinated chicken thighs on the wire rack, discarding excess marinade.
  • Roast chicken on the center rack for 30 minutes, basting with reserved marinade and rotating the pan every 15 minutes, until chicken reaches 160°F and begins to caramelize.
  • Optional: Preheat broiler to high. Broil chicken 3 to 4 minutes, turning halfway through, until skin is charred and caramelized. Watch closely to avoid burning.
  • Let chicken rest a few minutes before slicing. Serve over rice or noodles, or use in steamed buns, fried rice, or stir-fries.

Notes

  • Boneless, skinless chicken works; adjust cooking times and skip broiling for breasts.
  • Dark brown sugar yields richer flavor and better caramelization than light brown sugar.
  • Chinese five spice blends vary; cinnamon, cloves, fennel, and star anise are common.
  • Marinate longer for more flavor; up to 3 days recommended.
  • Watch carefully during broiling to prevent burning.