I appreciate how quickly this dish comes together while still delivering bold, complex flavors. The marinade creates that signature sweet and savory balance with a hint of warm spice. I also enjoy how versatile it is. I can serve it with rice, noodles, or vegetables, and it feels just as suitable for a weeknight dinner as it does for a special meal.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 tablespoon honey 1 tablespoon light soy sauce 1 tablespoon oyster sauce 1 tablespoon dark soy sauce or Kecap Manis 2 tablespoons brown sugar 2 cloves garlic, pureed or grated 1 inch ginger, pureed or grated 1 teaspoon Chinese Five Spice powder Pinch of white pepper 1 teaspoon red food coloring (optional) 300 grams chicken thighs, preferably fatty cuts
Directions
Prepare the marinade: In a large bowl or zipper bag, I whisk together the honey, light soy sauce, oyster sauce, dark soy sauce (or Kecap Manis), brown sugar, garlic, ginger, Chinese Five Spice powder, white pepper, and red food coloring if I am using it. I mix until fully combined and smooth.
Marinate the chicken: I add the chicken thighs to the marinade and make sure each piece is thoroughly coated. I cover the bowl or seal the bag and refrigerate for at least 2 hours. When I have time, I marinate it overnight for deeper flavor.
Preheat and rest: I remove the chicken from the refrigerator and let it rest at room temperature for 15–20 minutes. Meanwhile, I preheat the oven to 200°C (400°F).
Bake the chicken: I arrange the chicken thighs on a lined baking tray, leaving space between each piece. I bake for about 20 minutes, or until fully cooked and slightly caramelized on the edges.
Rest and serve: After removing the chicken from the oven, I let it rest for 10 minutes before slicing. I serve it warm and enjoy the glossy, flavorful finish.
I sometimes grill the chicken instead of baking it for a slightly smoky flavor. If I want extra caramelization, I broil it for the last 2–3 minutes. For a spicier version, I add a pinch of chili flakes or a drizzle of chili oil to the marinade. I also enjoy brushing the chicken with extra marinade during baking for an even richer glaze.
Storage/Reheating
I store leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it in a 180°C (350°F) oven for about 8–10 minutes or gently heat it in a skillet over medium-low heat. I can also slice and freeze portions for up to 2 months, thawing overnight before reheating.
FAQs
Can I use chicken breast instead of thighs?
Yes, I can use chicken breast, but I monitor the cooking time carefully since it can dry out more quickly than thighs.
Is red food coloring necessary?
No, it is completely optional. I use it only if I want the traditional bright red char siu appearance.
Can I cook this in an air fryer?
Yes, I cook it in the air fryer at 190°C (375°F) for about 12–15 minutes, flipping halfway through.
How do I know when the chicken is fully cooked?
I check that the internal temperature reaches 75°C (165°F) and the juices run clear.
What should I serve with char siu chicken?
I like serving it with steamed jasmine rice, stir-fried vegetables, or noodles for a complete meal.
Conclusion
I find these char siu chicken thighs to be an easy way to enjoy bold, restaurant-style flavors at home. The sweet and savory glaze, warm spices, and tender texture make every bite satisfying. Whether I bake or grill them, this recipe always delivers a rich, flavorful dish that I love coming back to.
Char siu chicken thighs glazed in a sweet and savory honey soy marinade with garlic, ginger, and Chinese five spice. Oven baked until caramelized and juicy for an easy Asian inspired dinner.
Author:Sarah
Prep Time:10 minutes (plus marinating time)
Cook Time:20 minutes
Total Time:30 minutes (excluding marinating)
Yield:2 servings
Category:Main Course
Method:Baking
Cuisine:Chinese
Ingredients
1 tablespoon honey
1 tablespoon light soy sauce
1 tablespoon oyster sauce
1 tablespoon dark soy sauce or Kecap Manis
2 tablespoons brown sugar
2 cloves garlic, pureed or grated
1 inch ginger, pureed or grated
1 teaspoon Chinese Five Spice powder
Pinch of white pepper
1 teaspoon red food coloring (optional)
300 grams chicken thighs (fatty cuts preferred)
Instructions
1. Prepare the Marinade
In a large bowl or zipper bag, whisk together honey, light soy sauce, oyster sauce, dark soy sauce (or Kecap Manis), brown sugar, garlic, ginger, Chinese Five Spice powder, white pepper, and red food coloring if using. Mix until fully combined.
2. Marinate the Chicken
Add the chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover or seal and refrigerate for at least 2 hours, preferably overnight for deeper flavor.
3. Preheat and Rest
Remove the chicken from the refrigerator and let it rest at room temperature for 15–20 minutes.
Preheat the oven to 200°C (400°F).
4. Bake the Chicken
Line a baking tray with parchment or foil. Arrange the chicken thighs with space between each piece.
Bake for approximately 20 minutes, or until fully cooked and slightly caramelized on the edges.
5. Rest and Serve
Allow the chicken to rest for 10 minutes before slicing. Serve warm.
Notes
For extra caramelization, broil for 2–3 minutes at the end of cooking.
Baste with leftover marinade (boiled first for safety) during baking for a deeper glaze.
Internal temperature should reach 75°C (165°F).
Serve with steamed jasmine rice, stir-fried vegetables, or noodles.
