Description
A flavorful Char Siu Chicken recipe featuring marinated boneless skin-on chicken thighs in a savory and sweet Chinese-style glaze. This recipe offers flexible cooking options using an air fryer or oven to achieve tender, juicy, and slightly charred chicken with a sticky honey glaze. Perfect served with rice and vegetables for a delicious Asian-inspired meal.
Ingredients
Scale
Chicken Marinade
- 800 grams Chicken thighs, boneless skin-on
- 2 tbsp Brown sugar (or regular white sugar)
- 1 tsp Chinese five spices powder
- ½ tsp White pepper powder
- 3 tbsp Hoisin sauce or oyster sauce
- 1 tbsp Shao Xing wine (Chinese cooking rice wine)
- 1 tbsp Light soy sauce or regular all-purpose soy sauce
- 1 tsp Garlic, grated or garlic paste
- 1 tsp Ginger, finely grated or ginger paste
- 1 tsp Sesame oil or vegetable oil
- ½ tsp Salt or to taste
- ½ tsp Food colouring mixed with 1 tbsp water
Basting Sauce
- 1 tbsp Honey
- 2 tbsp Water
- Leftover sauce from the chicken marinade
Instructions
- Marinating the Chicken: In a large mixing bowl, combine all marinade ingredients thoroughly to create the marinade. Add the boneless skin-on chicken thighs and coat them well with the marinade. Cover and marinate for at least 2 hours or preferably overnight in the refrigerator to allow the flavors to penetrate deeply.
- Air-Fryer Cooking Option: Preheat your air fryer according to the manufacturer’s instructions. Place the marinated chicken thighs inside and air-fry for 7-8 minutes. Meanwhile, prepare the basting sauce by mixing honey, water, and leftover marinade sauce. After the initial cooking, carefully brush the chicken with the basting sauce. Continue air-frying until the chicken is cooked through and has developed a charred, sticky glaze.
- Oven Cooking Option: Preheat your oven to 200°C (392°F). Arrange the marinated chicken thighs on a baking tray. Bake for 10-12 minutes. Prepare the basting sauce by combining honey, water, and leftover marinade sauce. Brush the chicken pieces with the basting sauce midway or towards the end of baking. Continue baking until the chicken is fully cooked and nicely glazed with a slight caramelized finish.
- Serving: Allow the cooked chicken to rest for a few minutes after cooking. Slice into pieces and serve warm alongside steamed rice and your choice of vegetables for a complete meal.
Notes
- Marinating the chicken overnight results in deeper flavor and juicier texture.
- Use food coloring if you want the traditional red Char Siu appearance; otherwise, it can be omitted.
- Adjust salt according to taste as soy sauce and hoisin can be salty.
- If you don’t have an air fryer, the oven method gives excellent results.
- Make sure to baste the chicken for that signature sticky glaze and charred edges.
- Boneless skin-on chicken thighs are preferred for tenderness and juiciness.
