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Char siu chicken thighs with glossy Chinese five-spice glaze and caramelized edges on a plate

Char Siu Chicken with Chinese Five-Spice Glaze

Char Siu Chicken with Chinese Five-Spice Glaze features tender chicken thighs with a glossy, savory-sweet glaze and aromatic flavor. This easy recipe is perfect for a flavorful weeknight dinner or a special meal at home.
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Prep Time 10 minutes
Cook Time 30 minutes
Marinating Time 2 hours
Total Time 2 hours 40 minutes
Servings: 4
Course: Dinner
Cuisine: Chinese-inspired
Calories: 390
Ingredients Method Notes

Ingredients
  

Chicken
  • 1 1/2 pounds boneless, skinless chicken thighs
Marinade and Glaze
  • 1/4 cup hoisin sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon oyster sauce
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon Chinese five-spice powder
  • 1/2 teaspoon sesame oil

Method
 

Preparation
  1. Combine hoisin sauce, soy sauce, honey, oyster sauce, rice vinegar, minced garlic, Chinese five-spice powder, and sesame oil in a medium bowl, whisking until the mixture is fully blended.
  2. Transfer the chicken thighs to a resealable bag or shallow container, add half of the marinade, and coat the chicken evenly. Refrigerate for at least 2 hours or overnight.
Cooking
  1. Heat the oven to 375°F / 190°C. Cover a baking sheet with foil or parchment paper and add a wire rack on top if available.
  2. Place the marinated chicken thighs on the prepared baking sheet and bake for 25–30 minutes, until the chicken reaches 165°F / 74°C and the edges begin to brown.
  3. Add the reserved marinade to a small saucepan, bring it to a boil, then lower the heat and simmer for about 10 minutes until slightly reduced and thickened.
  4. Coat the cooked chicken with the thickened glaze, then broil for 2–3 minutes until glossy and lightly charred, monitoring closely to avoid burning.
Serving
  1. Allow the chicken to rest for several minutes before slicing and serving hot with rice, noodles, or vegetables.

Notes

For deeper flavor, marinate the chicken overnight. Keep a close eye on the chicken while broiling because the glaze can burn quickly.