I pulled char siu chicken from the oven with a lacquered, sticky red glaze so ridiculously good that even my skeptic mate called it proper Cucina Asiatica, keep scrolling.

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I’m obsessed with Char Siu Chicken Roast because the skin goes sticky and glossy, that punchy sweet-savory hit makes me weak. I love the smell when it hits the oven and the edges get charred and a little dark, like it actually matters.

And the glaze is shiny, red, almost lacquered, with honey and hoisin sauce playing tug of war on every bite. But it’s not precious, just messy fingers, tearing into succulent meat, juices everywhere.

I write about Ricette Cinesi and Arrosto all the time, and this one is the dish I crave on repeat always, no apologies, seriously.

Ingredients

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Whole chicken — the juicy centerpiece, crispy skin, and real comfort-food vibe.
Hoisin sauce brings sticky, sweet umami that makes it feel Chinese takeout at home.
Soy sauce adds salty depth and that savory backbone you’ll actually crave.
Shaoxing wine gives a warm, slightly boozy edge; basically old-school kitchen magic.
Honey adds glossy sweetness and helps form that shiny, caramelized finish.
Brown sugar boosts caramel notes and gives a deeper, toffee-like sweet hit.
Oyster sauce lends savory, slightly briny richness without tasting fishy.
Sesame oil offers a toasty aroma that hits your nose first.
Five spice powder adds warm, slightly licorice notes and cozy complexity.
White pepper gives a gentle heat and that classic Chinese roast pepperiness.
Garlic makes it homey and punchy; you’ll smell it from the sidewalk.
Fresh ginger brightens and cuts through the sweetness with zippy freshness.
Kosher salt wakes everything up and keeps the chicken tasting honest.
Red food coloring is optional; it just gives that nostalgic red roast look.
Rice vinegar adds a tiny pop of tang, keeps things from being cloying.
Neutral oil helps the skin crisp and keeps the meat from sticking.

Ingredient Quantities

1 whole chicken, about 3 to 4 lb (1.4 to 1.8 kg), spatchcocked or cut into pieces

1/2 cup hoisin sauce

1/4 cup soy sauce (light or regular)

2 tablespoons Shaoxing wine or dry sherry

3 tablespoons honey, plus 1 to 2 tablespoons extra for glazing

2 tablespoons brown sugar, packed

1 tablespoon oyster sauce

1 tablespoon sesame oil

1 teaspoon Chinese five spice powder

1/2 teaspoon ground white pepper (or black if you dont have white)

4 garlic cloves, minced (about 1 1/2 teaspoons when minced fine)

1 tablespoon fresh ginger, grated

1/2 teaspoon kosher salt or to taste

1 to 2 drops red food coloring (optional, for that classic red glaze)

1 tablespoon rice vinegar or mirin (optional, for a touch of brightness)

2 tablespoons neutral oil (vegetable or canola) for coating the chicken

How to Make this

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1. Pat the 1 whole chicken (3 to 4 lb), spatchcocked or cut into pieces, dry with paper towels and rub lightly all over with 2 tablespoons neutral oil and 1/2 teaspoon kosher salt so the marinade sticks.

2. In a bowl whisk together 1/2 cup hoisin sauce, 1/4 cup soy sauce, 2 tablespoons Shaoxing wine or dry sherry, 3 tablespoons honey, 2 tablespoons brown sugar, 1 tablespoon oyster sauce, 1 tablespoon sesame oil, 1 teaspoon Chinese five spice, 1/2 teaspoon ground white pepper, 4 cloves minced garlic, 1 tablespoon grated ginger, 1 tablespoon rice vinegar or mirin (optional), and 1 to 2 drops red food coloring (optional). Taste and adjust for sweetness or salt if needed.

3. Reserve about 1/3 cup of the marinade in a small saucepan for glazing later, then pour the rest over the chicken in a large zip bag or bowl, making sure pieces are well coated. Press out excess air and seal.

4. Marinate in the fridge at least 4 hours but preferably overnight for best flavor. Turn or massage the bag every few hours so the marinade soaks evenly into the meat.

5. When ready to roast, preheat oven to 425 F (220 C). If the chicken was whole spatchcocked, place it skin side up on a wire rack set over a rimmed baking sheet. For pieces, arrange them skin side up with some space between.

6. Roast for 25 to 35 minutes until the skin is deep golden red brown and the internal temp hits 165 F (74 C) at the thickest part. Start checking at 20 minutes if pieces are small. Rotate the pan once halfway for even color.

7. While the chicken roasts, simmer the reserved marinade in a small saucepan for 3 to 4 minutes until it thickens and reaches a boil to make a safe glaze. Stir in 1 to 2 tablespoons extra honey after removing from heat for a glossy finish.

8. In the last 6 to 8 minutes of cooking brush the hot chicken several times with the simmered glaze, returning to the oven between coats so it sets and gets sticky. If you want more char, switch to broil for 1 to 2 minutes but watch closely so it does not burn.

9. Remove from the oven and rest the chicken 8 to 10 minutes before cutting so juices redistribute. Give a final light brush of any remaining glaze for shine.

10. Carve or serve pieces, sprinkle with a few sesame seeds if you like, and serve with steamed rice or greens. Leftovers reheat well under a hot broiler for a minute to crisp the skin.

Equipment Needed

1. Rimmed baking sheet
2. Wire cooling rack that fits the sheet
3. Small saucepan for simmering the reserved marinade
4. Large mixing bowl or a large zip top bag for marinating
5. Instant read meat thermometer
6. Measuring cups and spoons
7. Pastry or silicone brush for glazing
8. Sharp chef’s knife and a cutting board (or kitchen shears if spatchcocking)
9. Paper towels for drying the chicken and cleaning up

FAQ

Q: Can I use bone-in pieces instead of a whole spatchcocked chicken?

A: Yes, you can. Bone-in thighs and drumsticks work great and actually stay juicier. Roast time will vary: thighs need about 35 to 45 minutes at 425F (220C), breasts a bit less. Use a meat thermometer to check for 165F (74C) in the thickest part.

Q: How long should I marinate the chicken for best flavor?

A: Aim for at least 4 hours, overnight is better. If you’re short on time, even 30 minutes helps because the hoisin and soy stick to the skin and add flavor. The longer it sits, the deeper the char siu taste gets.

Q: Do I need to add red food coloring to get that classic red look?

A: No, it's optional. The color comes mostly from the hoisin, soy and sugar caramelizing. A drop or two of red food coloring gives the traditional red glaze but it doesnt change the flavor.

Q: My glaze is burning before the chicken is done, what do I do?

A: Lower the oven to 400F (200C) and tent the chicken loosely with foil to stop direct heat on the glaze. You can also switch to broil for just the last 2 to 3 minutes to caramelize without burning, watching it closely.

Q: Can I make the marinade ahead and freeze it?

A: Yep. The dry ingredients and sauces freeze fine. Stir well after thawing. Don’t freeze raw chicken already marinated in the sauce unless you’ll cook it straight from frozen to a safe temp, otherwise texture can suffer.

Q: Any tips for extra sticky, shiny glaze?

A: Brush the chicken with the 1 to 2 tablespoons extra honey during the last 10 minutes of roasting, then broil for 1 to 2 minutes if you want more sheen. Let the chicken rest 5 to 10 minutes before cutting so juices stay put and the glaze firms up.

Char Siu Chicken Roast Recipe Substitutions and Variations

Hoisin sauce: use thick BBQ sauce mixed with 1 tsp soy sauce and 1 tsp molasses or dark brown sugar for that sweet savory depth, it wont be exactly the same but close.
Shaoxing wine: swap with dry sherry, mirin, or a dry white wine plus a splash of rice vinegar if you want the acidity back.
Oyster sauce: replace with mushroom stir fry sauce or equal parts hoisin and soy sauce for an umami punch, good for vegetarians.
Sesame oil: toasted sesame oil adds more aroma, but if you dont have it use a neutral oil and stir in 1/2 tsp toasted sesame seeds or a few drops of tahini for that nutty note.

Pro Tips

1. Marinate longer than you think. Overnight gives way better flavor and more tender meat, but if you forget, even 4 hours is OK. Turn the bag once or twice so every part soaks up the sauce.

2. Pat the skin bone dry before roasting and rub with a little oil. Dry skin = crisp skin. If the skin is damp it will steam and never get that sticky char you want.

3. Reserve and boil some of the marinade for glazing, then add honey at the end for a glossy finish. Do not skip boiling the reserved sauce, it needs to be cooked to kill raw chicken juices.

4. If you want extra color and slight char, brush glaze on during the last 6 to 8 minutes and then hit it under the broiler for 1 minute. Watch it the whole time or it can go from perfect to burnt in seconds.

Char Siu Chicken Roast Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I pulled char siu chicken from the oven with a lacquered, sticky red glaze so ridiculously good that even my skeptic mate called it proper Cucina Asiatica, keep scrolling.

Servings

servings

Calories

520

kcal

Equipment: 1. Rimmed baking sheet
2. Wire cooling rack that fits the sheet
3. Small saucepan for simmering the reserved marinade
4. Large mixing bowl or a large zip top bag for marinating
5. Instant read meat thermometer
6. Measuring cups and spoons
7. Pastry or silicone brush for glazing
8. Sharp chef’s knife and a cutting board (or kitchen shears if spatchcocking)
9. Paper towels for drying the chicken and cleaning up

Ingredients

1 whole chicken, about 3 to 4 lb (1.4 to 1.8 kg), spatchcocked or cut into pieces
1/2 cup hoisin sauce
1/4 cup soy sauce (light or regular)
2 tablespoons Shaoxing wine or dry sherry
3 tablespoons honey, plus 1 to 2 tablespoons extra for glazing
2 tablespoons brown sugar, packed
1 tablespoon oyster sauce
1 tablespoon sesame oil
1 teaspoon Chinese five spice powder
1/2 teaspoon ground white pepper (or black if you dont have white)
4 garlic cloves, minced (about 1 1/2 teaspoons when minced fine)
1 tablespoon fresh ginger, grated
1/2 teaspoon kosher salt or to taste
1 to 2 drops red food coloring (optional, for that classic red glaze)
1 tablespoon rice vinegar or mirin (optional, for a touch of brightness)
2 tablespoons neutral oil (vegetable or canola) for coating the chicken

Directions

Pat the 1 whole chicken (3 to 4 lb), spatchcocked or cut into pieces, dry with paper towels and rub lightly all over with 2 tablespoons neutral oil and 1/2 teaspoon kosher salt so the marinade sticks.
In a bowl whisk together 1/2 cup hoisin sauce, 1/4 cup soy sauce, 2 tablespoons Shaoxing wine or dry sherry, 3 tablespoons honey, 2 tablespoons brown sugar, 1 tablespoon oyster sauce, 1 tablespoon sesame oil, 1 teaspoon Chinese five spice, 1/2 teaspoon ground white pepper, 4 cloves minced garlic, 1 tablespoon grated ginger, 1 tablespoon rice vinegar or mirin (optional), and 1 to 2 drops red food coloring (optional). Taste and adjust for sweetness or salt if needed.
Reserve about 1/3 cup of the marinade in a small saucepan for glazing later, then pour the rest over the chicken in a large zip bag or bowl, making sure pieces are well coated. Press out excess air and seal.
Marinate in the fridge at least 4 hours but preferably overnight for best flavor. Turn or massage the bag every few hours so the marinade soaks evenly into the meat.
When ready to roast, preheat oven to 425 F (220 C). If the chicken was whole spatchcocked, place it skin side up on a wire rack set over a rimmed baking sheet. For pieces, arrange them skin side up with some space between.
Roast for 25 to 35 minutes until the skin is deep golden red brown and the internal temp hits 165 F (74 C) at the thickest part. Start checking at 20 minutes if pieces are small. Rotate the pan once halfway for even color.
While the chicken roasts, simmer the reserved marinade in a small saucepan for 3 to 4 minutes until it thickens and reaches a boil to make a safe glaze. Stir in 1 to 2 tablespoons extra honey after removing from heat for a glossy finish.
In the last 6 to 8 minutes of cooking brush the hot chicken several times with the simmered glaze, returning to the oven between coats so it sets and gets sticky. If you want more char, switch to broil for 1 to 2 minutes but watch closely so it does not burn.
Remove from the oven and rest the chicken 8 to 10 minutes before cutting so juices redistribute. Give a final light brush of any remaining glaze for shine.
Carve or serve pieces, sprinkle with a few sesame seeds if you like, and serve with steamed rice or greens. Leftovers reheat well under a hot broiler for a minute to crisp the skin.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.