{"id":42543,"date":"2026-02-03T18:45:00","date_gmt":"2026-02-03T23:45:00","guid":{"rendered":"https:\/\/omnivorescookbook.com\/?p=42543"},"modified":"2026-02-04T10:10:25","modified_gmt":"2026-02-04T15:10:25","slug":"char-siu-chicken","status":"publish","type":"post","link":"https:\/\/omnivorescookbook.com\/char-siu-chicken\/","title":{"rendered":"Char Siu Chicken"},"content":{"rendered":"\n

I make this char Siu chicken with bone-in thighs, red fermented tofu, and a sticky honey glaze. The meat stays moist and tender while the skin turns glossy and slightly charred. It is my lighter take on a traditional char Siu, with a sauce that gets its natural red color and deep umami from one secret ingredient.<\/p>\n\n\n\n

\"Homemade<\/figure>\n\n\n\n

Char siu chicken is my home cook version of the famous Cantonese barbecue pork (char siu<\/a>). Traditional char siu uses pork shoulder or belly, but this recipe swaps in chicken thighs for a lighter option while keeping the same sticky, caramelized glaze. If you love char siu and want another option, I also have an air fryer char siu pork<\/a> recipe on my blog.<\/p>\n\n\n\n

I grew up walking past char siu hanging in the windows of Cantonese barbecue shops, always wanting to recreate it at home. When I started cooking for my own family, I developed this chicken version because it comes together faster and my husband prefers poultry over pork. I marinate the thighs overnight in a sticky sauce, roast them for 30 minutes, then glaze and broil until caramelized.<\/p>\n\n\n\n

Now this recipe shows up on our table at least twice a month. I personally loves the sticky glaze and picks at the crispy bits of skin while my husband goes straight for the tender meat. I hope you try it at home and let me know how your family likes it.<\/p>\n\n\n\n

\"Char<\/figure>\n\n\n\n

Ingredients<\/h2>\n\n\n\n

I separate the ingredients into two parts: the chicken and the marinade<\/em>. The marinade doubles as the glaze, so you make one sauce and use it twice.<\/p>\n\n\n\n

Chicken<\/strong><\/h3>\n\n\n\n

Bone-in skin-on thighs:<\/strong> I use thighs because they stay juicy and the skin holds the glaze much better than bare meat. Chicken breast works too, but thighs are more forgiving if you roast them a minute too long.<\/p>\n\n\n\n

Marinade and Glaze<\/h3>\n\n\n\n

Red fermented tofu (furu):<\/strong> This is the secret to great char siu. It adds umami, a slight funk like cheese, and gives the sauce a natural red color without food dye. You can find it at Chinese grocery stores in small jars.<\/p>\n\n\n\n

\"Red<\/figure>\n\n\n\n

Shaoxing wine:<\/strong> Adds depth and complexity. Dry sherry works as a substitute.<\/p>\n\n\n\n

Hoisin and oyster sauce:<\/strong> These two bring sweetness and umami. They form the backbone of the glaze.<\/p>\n\n\n\n

Sugar and honey:<\/strong> Sugar sweetens the marinade. Honey thickens the glaze and makes it glossy when it hits the heat.<\/p>\n\n\n\n

Ginger and garlic:<\/strong> I grate both fresh so they melt into the sauce and season the chicken as it roasts.<\/p>\n\n\n\n

Five spice powder:<\/strong> Just half a teaspoon adds warmth to this dish.<\/p>\n\n\n\n

How to make<\/h2>\n\n\n\n

1. Mix the marinade:<\/strong> Combine the red fermented tofu, its liquid, Shaoxing wine, hoisin sauce, oyster sauce, sugar, honey, ginger, garlic, and five spice powder in a large bowl. Stir until smooth.<\/p>\n\n\n\n

2. Marinate the chicken:<\/strong> Place the chicken thighs in a large ziplock bag. Reserve 1\/4 cup of the marinade for glazing later. Pour the rest into the bag, squeeze out the air, and seal. Massage the bag so every piece is coated. Refrigerate overnight for the best flavor, or at least 4 hours.<\/p>\n\n\n\n

\"Marinating<\/figure>\n\n\n\n

3. Roast:<\/strong> Preheat the oven to 375\u00b0F (190\u00b0C). Line a baking tray with foil and arrange the chicken in a single layer. Roast for 30 minutes.<\/p>\n\n\n\n

\"Bake<\/figure>\n\n\n\n

4. Glaze and broil:<\/strong> Turn on the broiler. Brush the reserved sauce over the top of the chicken. Broil for 2 to 3 minutes until the glaze starts to caramelize. Brush again and broil another 2 to 3 minutes. The skin should look glossy with a few charred spots.<\/p>\n\n\n\n

\"Glazing<\/figure>\n\n\n\n

5. Rest and serve:<\/strong> Cover loosely with foil and let rest for 10 minutes. Serve hot over rice.<\/p>\n\n\n\n

\"Finished<\/figure>\n\n\n\t\t
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My key cooking tips<\/h2>\n\n\n\n