Sticky Char Siu Chicken: Cantonese BBQ Chicken Recipe

This char siu chicken is a simple, flavorful twist on the traditional char siu roast. Made with boneless, skinless chicken thighs, it stays juicy and tender with savory-sweet notes and a touch of char. It’s quick to prepare, great for weeknight dinners, and can be marinated ahead. Two cooking options—air fryer or oven—are included so you can choose what works best for your kitchen.

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What is char siu?

Char siu (叉烧) is a Cantonese style of barbecued roast, traditionally made with pork. This recipe adapts those familiar flavors for chicken, giving you the same savory-sweet profile and iconic reddish hue while using boneless chicken thighs for a quick, everyday meal.

The result is juicy, savory chicken with a hint of sweetness and just enough char to round out the flavor.

What to eat with char siu chicken

Char siu chicken is delicious served simply over steamed white rice with blanched greens like baby Chinese broccoli. Other serving ideas include:

• Soups – light broths such as miso soup or egg drop soup, or something heartier like hot and sour soup.
• Vegetables – quick sautés such as garlic bok choy, Chinese garlic green beans, or bok choy with oyster sauce.
• Rice bowls – layer the sliced chicken over rice with fresh vegetables and pickles.
• Noodle bowls – use the chicken as a topping for cold vermicelli bowls or warm noodle bowls.

Ingredient notes

See the recipe card below for exact ingredient quantities.

• Boneless, skinless chicken thighs – thighs stay juicier and are easier to marinate than breasts. Boneless thighs cook faster and absorb the marinade well.
• Hoisin sauce – the base of the char siu marinade and a key flavor component.
• Sugar and soy sauce – balance sweet and savory flavors in the marinade.
• Shaoxing rice wine – optional, but recommended for depth and to reduce any unwanted chickeny aroma.

• Fermented red bean curd – optional, it adds umami and helps develop the characteristic red color. Either regular or rose-style works.
• Garlic powder – concentrated flavor and less risk of burning than fresh garlic.
• Chinese five spice – a small amount adds warming complexity to the marinade.
• Red food coloring or red yeast rice – optional color enhancers. Red food coloring gives a bright, familiar char siu red; red yeast rice is a natural alternative but produces a subtler hue.

How to make char siu chicken

Scroll to the recipe card below for exact measurements and the full step-by-step instructions.

1. Make the marinade. Combine hoisin, sugar, soy sauce, rice wine (if using), fermented bean curd (mashed if used), red yeast rice or food coloring (optional), garlic powder, and five spice. Reserve 2–3 tablespoons of the marinade for brushing during or after cooking.
2. Marinate the chicken. Toss the chicken thighs in the marinade until evenly coated. Cover and refrigerate for at least 1 hour, preferably overnight for deeper flavor.
3. Cook the chicken. Choose air fryer or oven method below. If using an air fryer, cook in batches to avoid overcrowding. Preheating helps seal juices.
4. Rest and serve. Let the cooked chicken rest 3–5 minutes before slicing. Brush with reserved marinade at the end for extra gloss and flavor if desired.

Air fryer char siu chicken

1. (Optional) Preheat the air fryer to 400°F. If your model does not have a preheat setting, run it at 400°F for 3–5 minutes before adding the chicken.
2. Line the basket with aluminum foil and arrange chicken in a single layer without overlapping. Let excess marinade drip off to avoid pooling.
3. Air fry at 400°F for 10 minutes. Flip halfway and optionally brush with reserved marinade.
4. After 10 minutes, flip again and brush with the reserved marinade using a clean brush. Continue air frying 2–5 minutes more until the desired char develops.

Oven roasted char siu chicken

1. Preheat oven to 450°F. Line a sheet pan with foil and place a roasting rack on top. A rack helps the chicken brown evenly.
2. Arrange marinated chicken in a single layer on the rack, allowing excess marinade to drip off.
3. Roast for about 12–15 minutes, flipping halfway and brushing with reserved marinade if desired.
4. When the chicken is cooked through, flip once more, brush with reserved marinade using a clean brush, then broil on high 1–2 minutes to develop char.

Recipe tips

• Marinate overnight when possible for maximum flavor penetration.
• Line pans and baskets with foil to make cleanup easier and reduce burning from the sweet marinade.
• Add some char — char siu is a barbecue style, and the slight char enhances the overall flavor.
• Preheat your appliance to help keep the chicken juicy.
• Adjust cook times to match your specific air fryer or oven, as performance varies by brand and model.

Storage

Store leftover char siu chicken in an airtight container in the refrigerator for 3–4 days. Let the chicken cool completely before covering and refrigerating.

Reheating

The easiest way to reheat is in the microwave—cover the chicken and heat until warmed through. Alternatively, steam gently on the stovetop: place chicken in a pan with a splash of water, cover, and heat over medium until warmed. Brushing on a bit of reserved marinade while reheating can boost flavor.

FAQ

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