Char Siu Chicken: A Modern Twist on a Classic Chinese BBQ Dish

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Char Siu, also known as Chinese BBQ, is famous for its rich, sweet-savory glaze and signature caramelized finish. Traditionally made with pork, this iconic dish is a favorite in Cantonese cuisine, often found hanging in the windows of Chinese barbecue shops. The name "Char Siu" translates to "fork roast," referring to the traditional method of skewering and roasting the meat over an open fire.

Inspired by this traditional recipe, I decided to create a chicken version that delivers all the bold, smoky flavors of the original while being a little easier to prepare at home. My family’s secret marinade brings the magic, packed with Chinese five spice, oyster sauce, and a touch of Shaoxing wine for depth. The result? Tender, juicy chicken coated in a glossy, caramelized glaze that will transport you straight to the streets of Hong Kong.

Whether you fire up the grill or use an air fryer, this recipe is easy to follow and guaranteed to impress. And for the ultimate experience, I pair it with Cakebread Cellars’ Cabernet Sauvignon—a bold yet smooth wine that complements the sweet and smoky flavors beautifully.

The Flavors

Char Siu is all about balance. The marinade blends sweetness from honey and brown sugar, umami from oyster and hoisin sauces, spice from Chinese five spice, and a hint of saltiness from soy sauce. Shaoxing wine adds a subtle nutty aroma, elevating the overall flavor. When cooked, the glaze caramelizes, creating a smoky-sweet crust that contrasts perfectly with the tender meat.

How to Make Char Siu Chicken

For the Marinade:

• 4 tbsp Chinese BBQ Pork Seasoning Mix

• 1/2 tsp Chinese Five Spice Powder

• 1 tbsp honey

• 2 tbsp brown sugar

• 1/2 tsp white pepper

• 1 tsp garlic powder

• 1 tsp salt

• 2 tbsp oyster sauce

• 2 tbsp light soy sauce

• 1 tbsp hoisin sauce

• 1 tbsp Shaoxing wine

For the Chicken:

• 2 lbs boneless, skinless chicken thighs

• Optional: sesame seeds and chopped green onions for garnish

Instructions

1. Prepare the Marinade:

In a large mixing bowl, combine all the marinade ingredients. Whisk until the sugar dissolves and the mixture is smooth.

2. Marinate the Chicken:

Add the chicken thighs to the bowl, ensuring each piece is fully coated in the marinade. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to deeply penetrate the meat.

Cooking Methods

On the BBQ:

1. Preheat your grill to medium-high heat (about 400°F). Lightly oil the grates to prevent sticking.

2. Remove the chicken from the marinade, letting excess drip off. Reserve the leftover marinade for basting.

3. Place the chicken on the grill and cook for 5-7 minutes per side, basting with the reserved marinade during the last few minutes.

4. Continue grilling until the chicken reaches an internal temperature of 165°F and develops a slight char on the edges.

5. Remove from the grill and let rest for 5 minutes before slicing.

In the Air Fryer:

1. Preheat your air fryer to 375°F.

2. Place the marinated chicken thighs in a single layer in the air fryer skin side down, ensuring they don’t overlap.

3. Cook for 8-10 minutes, flip, baste and cook skin side up for another 10 min or so until skin is a little charred at edges and chicken reaches an internal temperature of 165°F and has a nice caramelized finish.
   *Time depends on how big your thighs are and your particular air fryer, you want to just make sure the chicken registers 165F internally for doneness.

4. Broil or torch if needed for a little charred outer finish!

Serving Suggestions

Serve your Char Siu Chicken with steamed jasmine rice, and sautéed greens like bok choy for a complete meal.

Garnish with sesame seeds and green onions for extra flair. And don’t forget the wine—Cakebread Cellars’ Cabernet Sauvignon enhances the smoky, sweet notes for a perfect pairing!