Char Siu Chicken
main course · Chinese
Quick char siu–style chicken thighs glazed in a sweet-savory marinade — ready in about 30 minutes and perfect over steamed rice.
Added Dec 8, 2025
Prep time
15 min
Cook time
15 min
Servings
4 servings
Ingredients
1 1/2 lb (about 6) boneless skinless chicken thighs
3 tbsp soy sauce
3 tbsp hoisin sauce
2 tbsp honey
2 cloves garlic, minced
1 tsp Chinese five-spice powder
1 tbsp rice wine vinegar
1 tsp sesame oil
1/4 tsp MSG (optional)
2 tbsp water
A few drops red food coloring (optional, for traditional char siu color)
1 tbsp neutral oil (vegetable or canola) for cooking
Steamed rice, for serving
Notes
Marinating longer (several hours or overnight) deepens flavor. Red food coloring is optional — it only affects color, not taste. MSG is optional; omit if you prefer. You can substitute boneless chicken breasts, but reduce cooking time to avoid drying out. Leftovers keep in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet or microwave. Garnish with sliced green onions or sesame seeds and serve with steamed rice and vegetables.
Preparation
1
Pat the chicken thighs dry. In a bowl, combine soy sauce, hoisin sauce, honey, minced garlic, five-spice powder, rice wine vinegar, sesame oil, MSG (if using), water, and a few drops of red food coloring; whisk until smooth to make the marinade/glaze.
2
Add the chicken to the marinade and give it a good “Chinese massage” (rub the marinade into the meat) so every piece is coated. Let the chicken rest in the marinade for at least 10–15 minutes (or up to overnight in the fridge for deeper flavor).
3
Heat 1 tablespoon of neutral oil in a large skillet over medium-high heat. When the pan is hot, add the marinated chicken thighs, reserving any excess marinade.
4
Cook the chicken on the first side until well browned, about 4–6 minutes depending on thickness. Flip the chicken and cook for another 7 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through. If the pan gets too dry, add a splash of water and spoon pan juices over the chicken to keep it glossy.
5
If you reserved marinade, you can briefly simmer it in a small saucepan for 1–2 minutes to thicken (optional) and brush it over the chicken for extra glaze.
6
Slice or chop the cooked chicken and serve hot over steamed rice. Enjoy!
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