Char Siu Chicken Recipe: Juicy and Sticky Chinese BBQ Chicken

The sweet, sticky, tender chicken, and deep umami flavors make this easy char siu recipe a family favorite. Traditionally, char siu is made with pork, but this chicken version recipe is quicker and easier, perfect for weeknight meals.

Growing up, I remember my mom marinating the meat overnight, letting all the flavors soak in before roasting it to perfection. But sometimes, you just need a shortcut! This char siu chicken recipe keeps things simple without sacrificing flavor—just marinate, sear, glaze, and serve 🙂

Whether you cook it on the stovetop, in the oven, or in an air fryer, you’ll get that signature Chinese BBQ chicken flavor with minimal effort.

Twist Char Siu Pork Recipe for Chicken

Char siu or Char Siew (叉燒) is a Cantonese-style barbecue dish known for its sticky-sweet glaze, smoky aroma, and deep red color. While pork is traditional, char siu chicken is a delicious alternative with a slightly lighter texture.

• Key flavors: Sweet, savory, and slightly smoky.
• Texture: Juicy and tender with a beautifully caramelized crust.
• Cooking methods: Stovetop, oven-roasted, or air-fried.

This Chinese BBQ chicken recipe is perfect for rice bowls, noodle dishes, or even meal prep since it reheats beautifully!

Why You’ll Love My Chinese BBQ Chicken Version

• Authentic, restaurant-quality flavor – It has the perfect balance of sweet, savory, and smoky, just like what you’d get at a Chinese BBQ shop.
• Effortless marinade – Use Lee Kum Kee Char Siu Sauce for saving time to make the char siu sauce from scratch.
• Foolproof results – Whether you cook it on the stovetop, in the oven, or air fryer, this sauce guarantees juicy, flavorful char siu chicken every time.
• Saves time – Perfect for busy weeknights or when you’re craving char siu chicken without the extra prep.

Best Chicken Cuts for Char Siu

When it comes to char siu chicken, not all cuts are created equal. You want something juicy, flavorful, and able to soak up that signature sweet-savory marinade. Here’s what works best:

• Boneless Chicken Thighs – The gold standard. Super tender, soaks up the marinade like a sponge, and stays juicy whether you pan-sear, bake, or air-fry.
• Bone-In Chicken Thighs – A little extra flavor thanks to the bone, but you’ll need to cook them a bit longer—25–30 minutes at 400°F (200°C) in the oven.
• Chicken Drumsticks – Fun to eat, great for grilling or air-frying. Cook at 375°F (190°C) for 18–20 minutes, flipping halfway for even char.
• Chicken Breast – If you must. It’s leaner but can dry out fast. To keep it juicy, pound it to an even thickness and reduce cooking time to 12–15 minutes at 375°F (190°C).

If you want the most authentic, juicy char siu experience, stick with thighs or drumsticks. Trust me, you won’t regret it!

Key Ingredients to Make Char Siu Chicken

• Chicken Thighs – Juicy and tender, perfect for absorbing the marinade. You can also use chicken drumsticks or breast (though thighs stay more flavorful).
• Char Siu Sauce – The key to the sweet and savory glaze. Lee Kum Kee (LKK) is a great store-bought option, or make your own with hoisin sauce, honey, and five-spice.
• Shaoxing Wine – Adds depth and umami. Substitute with dry sherry or chicken broth for a non-alcoholic version.
• Oyster Sauce – Enhances richness and complements the caramelized glaze. Soy sauce can work as a milder alternative.
• Garlic-Infused Oil – Adds aromatic depth to both the marinade and garlic rice. If unavailable, sauté minced garlic in neutral oil.
• Fresh Garlic & Ginger – Essential for authentic Chinese BBQ flavor. If fresh isn’t available, use 1/2 tsp garlic powder and ginger powder per clove/knob.

Variations & Substitutions for Char Siu Recipe

• Spicier Kick – Add 1/2 tsp chili flakes or Sriracha to the marinade.
• Sweeter Glaze – Brush with honey or maltose during the last few minutes of cooking for extra caramelization.
• Grilled or Air-Fried? – Swap the pan-searing for grilling over charcoal or air-frying at 375°F (190°C) for 15 minutes.
• Pork Version – Swap chicken for pork shoulder or pork belly for a traditional Cantonese-style char siu.

My Shortcut: Marinate with Lee Kum Kee Char Siu Sauce

Growing up, my mom always made char siu sauce from scratch, blending hoisin, honey, soy sauce, and five-spice powder. But when I started making it myself, I realized that Lee Kum Kee’s version already has everything blended perfectly—saving me both time and effort. This char siu sauce is pretty good and close to the authentic taste. Good news that you can easily find the sauce online or Asian supermarkets!

Instead of making a sauce from scratch, simply replace the marinade ingredients with:

• 2 Tbsp Lee Kum Kee Char Siu Sauce
• 1/2 Tbsp Oyster Sauce
• 1 Tbsp Shaoxing wine or sake
• 3 cloves garlic, minced
• ½-inch knob ginger, minced or grated

Mix everything, marinate your chicken, and cook as usual. That’s it! You’ll get restaurant-quality char siu chicken with almost no effort—perfect for busy weeknights or last-minute cravings.

If you’ve ever wanted to make char siu at home without the hassle, this store-bought char siu sauce is the secret weapon you need!

Step-by-Step Instructions With Tips

Step 1: Prepare the Chicken Like a Pro

A little prep makes all the difference—juicier, more flavorful char siu chicken every time! 

• Debone for Even Cooking – If using bone-in thighs, remove the bone for easier slicing and more even cooking. A small, sharp knife works best—just slide it along the bone and carefully lift it out.
• Poke Holes for Maximum Flavor – Use a fork or skewer to poke small holes in the chicken. This helps the marinade seep deep into the meat, giving you that bold, char siu taste in every bite.
• Pat Dry for Better Caramelization – Before cooking, gently pat the chicken with paper towels. This removes excess moisture so you get a beautifully caramelized crust instead of steaming in its own juices.
• Room Temperature is Key – Let the chicken sit out for 15–20 minutes before cooking. Cold meat straight from the fridge won’t cook evenly and can turn out tough.

Step 2: Marinate for Maximum Flavor

A great marinade is the secret to bold, restaurant-quality char siu chicken. 

1. Mix LKK char siu sauce (2 Tbsp), Shaoxing wine (1 Tbsp), oyster sauce (1/2 Tbsp), garlic-infused oil (1 Tbsp), minced garlic (3 cloves), and grated ginger (1/2-inch knob) for that signature Cantonese BBQ flavor.
2. Massage the Marinade In – Don’t just toss the chicken in and forget it—rub the marinade into the meat for better coverage and flavor.
3. Marinate Long Enough – At least 3 hours is good, but overnight for the best flavor. The longer it sits, the richer the taste.

Pro Tip: Use a Resealable Bag

Marinate smarter, not harder! A zip-top bag ensures the chicken is evenly coated, with no dry spots. Plus, it makes cleanup easier—just toss the bag when you’re done!

How to Make Char Siu With Stovetop Method (Fastest & Easiest!)

Step 3: Sear the Chicken for the Perfect Char

Searing locks in the flavor and gives your char siu chicken that signature caramelized crust. Here’s how to do it right:

• Preheat the Pan – Heat a pan over medium heat until hot. A cast-iron or nonstick skillet works best.
• Lightly Oil the Pan – Use 1 Tbsp neutral oil to prevent sticking and add extra flavor.
• Sear for 5 Minutes per Side – Place the chicken skin-side down (if using skin-on) and sear undisturbed for 5 minutes, then flip and cook for another 5 minutes until golden brown.
• Add Extra Sauce for More Flavor – Pour in the remaining marinade along with 1/2 cup of water to create a rich, flavorful glaze.
• Cover & Reduce Heat – Lower the heat to low, cover with a lid, and cook for an additional 5 minutes. This helps retain moisture and prevent the chicken from drying out.

Step 4: Caramelize & Glaze for the Perfect Finish

The final step to getting that sticky, glossy, and beautifully charred char siu chicken!

• Increase the Heat – Turn the heat up to medium-high for a quick caramelization. This helps the sugars in the marinade develop a rich, smoky glaze.
• Flip & Baste – Flip the chicken once or twice, occasionally spoon the sauce over the chicken, until you see a deep golden-red color

Step 5: Check the Doneness

Making sure your char siu chicken is fully cooked—but still juicy—is key. Here’s how to do it right:

• Use a Meat Thermometer – The safest and most accurate way is to check the internal temperature. Insert a thermometer into the thickest part of the chicken—165°F (74°C) means it’s done!
• Juices Should Run Clear – If you don’t have a thermometer, pierce the chicken with a knife. The juices should run clear, not pink.
• Rest Before Slicing – Let the chicken sit for 5 minutes before cutting to keep it juicy.

Other Ways to Cook Char Siu Chicken

1. Oven-Baked Char Siu: Easy & Hands-Free

• Preheat oven to 400°F (200°C).
• Place marinated chicken on a lined baking sheet.
• Bake for 20 minutes, flipping halfway.
• Brush with extra marinade, then broil for 2–3 minutes for a charred finish.

2. Air Fryer Char Siu: Quick & Crispy

• Preheat air fryer to 375°F (190°C).
• Arrange chicken in a single layer.
• Air-fry for 15 minutes, flipping halfway.
• Brush with extra marinade and air-fry for 2 more minutes for extra caramelization.

3. Grilled Char Siu: Smoky & Authentic

• Preheat grill to medium-high heat (375°F/190°C).
• Grill chicken for 5–6 minutes per side, basting with marinade.
• For extra char, grill over direct heat for the last 2 minutes.

Each method gives a different take on char siu chicken—whether you want crispy, juicy, or smoky, there’s a perfect option for you!

How to Serve Char Siu Chicken

Char siu chicken is incredibly versatile and pairs well with a variety of sides. Here’s how to serve it for the best experience:

Classic Serving Style

• Over Fragrant Garlic Rice – Serve sliced char siu chicken over jasmine rice cooked with garlic-infused oil, chicken bouillon, and crispy fried garlic for extra aroma and flavor.
• Drizzle with Extra Glaze – Brush on any remaining char siu sauce for a glossy, restaurant-style finish.

Side Dish Pairings

• Steamed or Stir-Fried Greens – Bok choy, gai lan (Chinese broccoli), or spinach with a light soy sauce drizzle balance the richness.
• Pickled Vegetables – Quick-pickled cucumbers or daikon add a refreshing contrast to the sweet and savory chicken.
• Egg Drop or Hot & Sour Soup – A cozy side that complements the smoky-sweet char siu flavor.

Alternative Serving Ideas

• Char Siu Chicken Noodles – Toss with egg noodles and a simple soy-based sauce.
• Char Siu Chicken Bao – Slice and stuff into steamed bao buns with hoisin sauce and cucumbers.
• Char Siu Chicken Salad – Serve over a crisp Asian-style slaw with sesame dressing for a lighter option.

Tips for Success: Restaurant-quality char siu chicken everytime!

Want juicy, flavorful, and perfectly caramelized char siu chicken every time? Here’s how to nail it:

• Marinate Overnight for Best Flavor – At least 3 hours is good, but overnight lets the flavors fully soak in.
• Poke Holes in the Chicken – Helps the marinade penetrate deeper, making the chicken even more flavorful.
• Pat Dry Before Cooking – Too much marinade on the surface can cause steaming instead of caramelization.
• Cover with a Lid After Searing – This locks in moisture and prevents the chicken from drying out.
• Rest Before Slicing – Let the chicken sit for 5 minutes after cooking to retain its juices.

FAQ for Char Siu Chicken – Chinese BBQ Chicken

What is char siu chicken?

Char siu chicken is a Cantonese-style dish featuring juicy, marinated chicken coated in a sweet and savory glaze. Traditionally made with pork, this chicken version delivers the same signature caramelized char and bold BBQ flavor with a faster cooking time.

Can I use chicken breast instead of thighs?

Yes, but chicken breast is leaner and can dry out quickly. To keep it juicy, pound it to an even thickness, marinate overnight, and cook at 375°F (190°C) for 12–15 minutes.

How do I get the best char on my char siu chicken?

For the perfect caramelized finish, brush on extra marinade and:

• Pan-Sear over medium heat to prevent burning.
• Broil for 2–3 minutes at the end of baking.
• Grill over direct heat for a smoky char.

Can I cook char siu chicken in an air fryer?

Absolutely! Air-frying at 375°F (190°C) for 15 minutes, flipping halfway, gives you a crispy, caramelized coating. For extra char, air-fry for 2 more minutes after brushing with marinade.

How long should I marinate char siu chicken?

At least 3 hours, but overnight is best for maximum flavor absorption and deeper color.

What can I serve with char siu chicken?

Char siu chicken pairs well with:

• Steamed rice or garlic rice for a base.
• Steamed bok choy or gai lan for a fresh contrast.
• Pickled cucumbers to balance the sweetness.

Can I make char siu chicken without char siu sauce?

Yes! Mix 2 Tbsp hoisin sauce, 1 Tbsp honey, 1 Tbsp soy sauce, 1 tsp five-spice powder, and 1 tsp red food coloring (optional) for a homemade version.

How do I store and reheat char siu chicken?

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Freeze for up to 2 months in a sealed bag.
• Reheat: Warm in a pan over low heat or air-fry at 350°F (175°C) for 3–5 minutes.

Can I make char siu chicken ahead of time?

Yes! Marinate the chicken up to 24 hours in advance, then cook just before serving. You can also cook and store it, then reheat for an easy meal prep option.

Final Thoughts

Char siu chicken is bold, flavorful, and ridiculously easy to make at home. Whether you’re serving it with garlic rice, noodles, or in a bánh mì, this dish is a guaranteed crowd-pleaser. Try it and let me know how it turns out!