Char Siu Recipe

I think a truly great char siu can transform a simple meal into something special. This easy char siu recipe delivers incredible results with minimal effort, yielding tender chicken thighs coated in a rich, glistening glaze. The smoky aroma from the black pepper and five-spice powder fills the kitchen as it roasts, promising a deep flavor profile. This version, featuring a unique fig and black pepper twist, is a fantastic, family-friendly meal that tastes impressive but is simple enough for a weeknight, thanks to the ease of using chicken thighs.

Ingredients

• 1 kg (2.2 lbs) boneless, skinless chicken thighs
  Use thighs for the best flavor and tenderness—they stay juicy during high-heat roasting. Ensure they are trimmed of excess fat for even cooking and a consistent final product.
• 60 ml (1/4 cup) light soy sauce (alcohol-free)
  Provides the foundational savory and salty base for the marinade. For a gluten-free option, substitute with tamari in the same quantity.
• 30 ml (2 tbsp) alcohol-free hoisin sauce
  Adds deep umami, sweetness, and a touch of fermented flavor to the marinade. (Can substitute with a good quality BBQ sauce in a pinch for a slightly different flavor profile).
• 30 ml (2 tbsp) honey
  Offers natural sweetness to balance the salty soy sauce and create the caramelized crust. Can be replaced with brown sugar or maple syrup, though honey provides the best shine and texture.
• 15 ml (1 tbsp) apple cider vinegar
  Balances the richness of the marinade and helps tenderize the meat slightly. Use white vinegar or rice vinegar if apple cider vinegar is unavailable.
• 2 cloves garlic, minced
  Provides aromatic depth to the marinade. Fresh garlic is strongly recommended over garlic powder for this recipe.
• 15 g (1 tbsp) fresh ginger, grated
  Adds a necessary aromatic spice and warmth to cut through the richness. Use a microplane zester for quick and easy grating.
• 5 g (1 tsp) five-spice powder
  The quintessential spice blend for char siu, offering notes of star anise, cinnamon, cloves, and fennel. Do not omit this, as it defines the classic flavor profile.
• 2.5 ml (1/2 tsp) white pepper
  Contributes a distinct, slightly pungent heat that works better in Asian dishes than black pepper. Black pepper can be substituted, but adjust for the difference in heat.
• 150 g (1 cup) dried figs, stems removed and chopped
  Figs provide the deep, jammy sweetness for the glaze, balancing the savory notes. Do not substitute with fresh figs; dried figs offer better consistency and intensity here.
• 240 ml (1 cup) chicken broth
  Forms the liquid base for creating the fig glaze. Vegetable broth can be used as an alternative, but chicken broth offers deeper flavor.
• 15 ml (1 tbsp) rice vinegar (alcohol-free)
  Adds a necessary tang to the glaze, cutting through the sweetness of the figs and honey. Use another mild vinegar like apple cider vinegar if needed.
• 5 ml (1 tsp) freshly cracked black pepper, plus more for garnish
  Provides the signature ‘smoky’ heat and pungent aroma for the glaze and finish. Freshly cracking the pepper right before use offers maximum flavor impact.
• 2.5 ml (1/2 tsp) sesame oil
  Adds a nutty aroma to finish the glaze and boost overall flavor. A little goes a long way; use a high-quality toasted sesame oil for best results.
• 15 g (1/4 cup) fresh chives, thinly sliced, for garnish
  Provides a fresh, light onion flavor and visual contrast to finish the dish. Green onions (scallions) can be substituted if chives are unavailable.

Instructions

1. Pat chicken thighs dry. In a large bowl, whisk together the 60 ml soy sauce, hoisin sauce, 30 ml honey, apple cider vinegar, minced garlic, grated ginger, five-spice powder, and white pepper. Add the chicken thighs, ensuring each piece is thoroughly coated in the marinade. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to penetrate fully. When I’m short on time, I often skip the overnight marinade and just do 4 hours; it still works beautifully for a family-friendly weeknight meal.
2. To prepare the Smoky Fig & Black Pepper Glaze, combine the chopped dried figs, chicken broth, 30 ml soy sauce, 30 ml honey, and 15 ml rice vinegar in a small saucepan. Bring the mixture to a simmer over medium heat, then reduce heat and cook for 10-12 minutes, or until figs are very soft and the liquid has slightly reduced.
3. Carefully transfer the fig mixture to a blender or food processor. Blend until completely smooth. Return the pureed glaze to the saucepan and place it back on the heat. Stir in the 5 ml freshly cracked black pepper and sesame oil and simmer gently for another 5-7 minutes, stirring occasionally, until the glaze has thickened to a syrupy consistency. Set aside half of the glaze for serving, reserving the rest for basting.
4. Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper and place a wire rack on top (this allows heat to circulate for better charring). Arrange the marinated chicken thighs on the wire rack, ensuring there’s space between each piece to prevent steaming.
5. Roast the chicken for 20-25 minutes. Remove from oven and brush generously with a layer of the reserved basting glaze. Return to the oven and continue roasting for another 10-15 minutes, brushing with more glaze every 5 minutes during this time. The chicken is done when it reaches an internal temperature of 74°C (165°F) and is deeply caramelized.
6. For extra char and gloss, set the oven to broil (grill) on high. Broil the chicken for 2-3 minutes, watching carefully to prevent burning. The goal is for the edges to be nicely charred and the glaze to be bubbling and shiny, indicating a perfect finish.
7. Remove the chicken from the oven and let it rest on a cutting board for 5-10 minutes. This resting period is crucial for allowing the juices to redistribute, ensuring tender and juicy meat when sliced. Do not skip this step, even if you are in a hurry.
8. Slice the rested chicken thighs against the grain into 1 cm (1/2 inch) thick pieces. Arrange the slices artfully on a clean, light-colored ceramic plate to showcase the colorful glaze. Drizzle generously with the reserved Smoky Fig & Black Pepper Glaze, allowing it to pool slightly around the char siu slices. Garnish with a sprinkle of thinly sliced fresh chives and an extra touch of freshly cracked black pepper for visual appeal and an aromatic finish.

Make-Ahead Tips and Serving Suggestions

• Meal Prep: You can prepare the marinade and place the chicken in the refrigerator for up to 24 hours before cooking. The prepared fig glaze can also be made a day in advance and stored in an airtight container in the fridge, making this easy char siu recipe perfect for meal prep.
• Family Dinner Ideas: Serve the sliced chicken over fluffy jasmine rice or egg fried rice to absorb the extra sauce. Add a side of quick-sauteed bok choy or steamed broccoli for a complete family meal.
• Sandwiches and Wraps: Leftover char siu chicken slices are fantastic cold in sandwiches, wraps, or added to salads for lunch the next day. A quick shortcut I love is to slice the cold char siu chicken and tuck it into soft slider buns with extra sauce for an easy high-protein snack.

Achieving the Perfect Char and Glaze

• Roasting on a Wire Rack: The wire rack ensures heat circulation around all sides of the chicken, allowing the glaze to set evenly and preventing the chicken from sitting in its own juices. This promotes a superior char.
• Broiler Finish: The broiling step is essential for developing the deep, sticky, and glossy crust typical of char siu. Keep a close watch during this phase to avoid burning the sugars in the glaze—it happens fast!
• Basting Strategy: Basting multiple times in the last stage of cooking builds layers of glaze, resulting in a complex flavor profile and a thicker, more flavorful crust. Don’t apply all the glaze at once; layer it in stages.

FAQs

Can I use pork tenderloin or pork belly for this char siu recipe instead of chicken?

Yes, both pork tenderloin and pork belly work well with this glaze for a char siu recipe. For pork tenderloin, decrease the initial roasting time slightly to avoid drying it out. For pork belly, increase the roasting time for render fat, then follow the broil/baste steps as directed.

What can I substitute for the hoisin sauce in the marinade?

If hoisin sauce is unavailable, you can use a high-quality barbecue sauce, though it will change the flavor profile slightly. Alternatively, increase the soy sauce and honey amounts and add a small pinch of extra five-spice powder to make a similar char siu flavor.

Can I make the glaze without the figs?

The figs are central to this specific smoky fig and black pepper char siu recipe. If you don’t care for figs, we recommend finding a different char siu recipe that relies on honey or maltose for its primary sweetness.

How long does char siu chicken last in the refrigerator?

Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. For longer storage, freeze the cooked chicken slices, separated by parchment paper, for up to 3 months. To reheat, warm in a preheated oven or microwave briefly. This makes for easy dinner ideas later in the week.

My glaze didn’t thicken properly. What went wrong?

If the glaze is still watery after blending and simmering for the recommended time, it likely needs more time on the heat. I sometimes create a cornstarch slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold water and whisking it into the hot glaze to thicken it quickly.

What are the best side dishes to serve with this char siu?

This dish pairs beautifully with steamed jasmine rice, egg fried rice, or a simple stir-fried noodle dish. For vegetables, try steamed bok choy, green beans with garlic, or quick-sauteed broccoli for a complete healthy meal.

Conclusion

This smoky fig char siu recipe proves that impressive family dinners don’t have to be complicated. With a few simple steps and a unique, flavorful glaze, you can create a centerpiece dish that everyone will love. Pin this recipe now and plan to make it this week—we promise it will become a new favorite!

char siu recipe

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• Author: Lauren Mitchell
• Total Time: 300 minutes
• Yield: 4 servings 1x
• Diet: General

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Description

This easy char siu recipe delivers tender chicken thighs with minimal effort, featuring a unique fig and black pepper twist in a rich, glistening glaze. It’s a fantastic, family-friendly meal simple enough for a weeknight.

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Ingredients

Scale 1x2x3x

• 2.2 lbs boneless, skinless chicken thighs
• 1/4 cup light soy sauce
• 2 tbsp hoisin sauce
• 2 tbsp honey (for marinade)
• 1 tbsp apple cider vinegar
• 2 cloves garlic minced
• 1 tbsp fresh ginger grated
• 1 tsp five-spice powder
• 1/2 tsp white pepper
• 1 cup dried figs, stems removed and chopped
• 1 cup chicken broth
• 2 tbsp light soy sauce (for glaze)
• 2 tbsp honey (for glaze)
• 1 tbsp rice vinegar (for glaze)
• 1 tsp freshly cracked black pepper
• 1/2 tsp sesame oil
• 1/4 cup fresh chives sliced, for garnish
• freshly cracked black pepper, for garnish

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Instructions

1. Prepare Marinade: Pat chicken thighs completely dry. In a large bowl, whisk together the 1/4 cup soy sauce, hoisin sauce, 2 tbsp honey, apple cider vinegar, minced garlic, grated ginger, five-spice powder, and white pepper. Add the chicken thighs to the marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 4 hours, or preferably overnight.
2. Simmer Fig Glaze Base: To prepare the Smoky Fig and Black Pepper Glaze, combine the chopped dried figs, chicken broth, 2 tbsp soy sauce, 2 tbsp honey, and rice vinegar in a small saucepan. Bring to a simmer over medium heat, then reduce heat and cook for 10-12 minutes, or until the figs are very soft and the liquid has slightly reduced.
3. Blend and Thicken Glaze: Carefully transfer the fig mixture to a blender or food processor and blend until completely smooth. Return the pureed glaze to the saucepan and place back on the heat. Stir in the freshly cracked black pepper and sesame oil. Simmer gently for another 5-7 minutes, stirring occasionally, until the glaze has thickened to a syrupy consistency. Set aside half of the glaze for serving and reserve the rest for basting.
4. Preheat Oven and Prepare Roasting Pan: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and place a wire rack on top. Arrange the marinated chicken thighs on the wire rack, ensuring there is space between each piece to allow for even cooking and charring.
5. Roast and Baste Chicken: Roast the chicken for 20-25 minutes. Remove from oven and brush generously with a layer of the reserved basting glaze. Return to the oven and continue roasting for another 10-15 minutes, brushing with more glaze every 5 minutes during this time. The chicken is done when it reaches an internal temperature of 165°F (74°C) and is deeply caramelized.
6. Broil for Final Char: For extra char and gloss, set the oven to broil (grill) on high for 2-3 minutes, watching carefully to prevent burning. The edges should be nicely charred and the glaze bubbling and shiny.
7. Rest, Slice, and Serve: Remove the chicken from the oven and let it rest on a cutting board for 5-10 minutes. Slice the rested chicken thighs against the grain into 1/2 inch thick pieces. Arrange the slices on a plate and drizzle generously with the reserved serving glaze. Garnish with a sprinkle of sliced chives and extra freshly cracked black pepper.

Notes

For weeknight meals, a minimum 4-hour marinade works well if you don’t have time for overnight preparation. Don’t skip the resting step after roasting to ensure tender and juicy meat when sliced.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: Asian

Nutrition

• Serving Size: 1 serving
• Calories: 510 calories
• Sugar: 25g
• Sodium: 950mg
• Fat: 20g
• Saturated Fat: 6g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 48g
• Cholesterol: 140mg