Irresistible Char Siu Chicken Recipe with 5-Star Flavor

You catch the smell through the steam vent and suddenly you are starving. It9s that kinda tantalizing scent that sneaks into your kitchen and just won9t quit. You remember that Bao place down the street, but tonight, you want it home-style.

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That sweet, sticky aroma of the Char Siu sauce mixes with that subtle punch of garlic and cinnamon you spot. And you recall how tender chicken thighs soak up flavors real good, juicier than breasts every time. It9s dang satisfying once you sink your teeth in.

As the pressure cooker starts to hiss, you notice the sealing ring doing its thing, keeping all that gorgeous flavor locked in. The float valve jumps up steady like it knows this dish9s about to be a hit. You get the broth depth just right with a splash of Shaoxing wine, giving it that authentic kick you love.

Why This Recipe Works Every Single Time

• The marinade blends sweet, savory, and a little spicy for balanced flavor every bite.
• Using boneless, skinless thighs keeps things juicy without the mess of bones.
• Pressure cooker locks in moisture quick so you get tender chicken fast.
• The cinnamon and chou hou paste add depth you won9t find in just any BBQ sauce.
• Simple ingredients you probably got hangin9 around your kitchen already.

Everything You Need Lined Up

• 2BD lbs chicken thighs, boneless and skinless
• cup char siu sauce (look for Lee Kum Kee or whatever brand you like)
• 1 teaspoon chou hou paste, this is that savory fermented bean stuff
• 1 tablespoon garlic powder for that punch
• d teaspoon ground cinnamon, barely a pinch but feel it
• 4 teaspoon light soy sauce
• 2 teaspoon dark soy sauce for color and sweetness
• d teaspoon white pepper, the subtle heat
• 2 tablespoon Shaoxing wine, or a rice wine of your pick
• 2 tablespoon water to loosen the marinade a bit
• Pinch of salt, just enough to bring it all together

How It All Comes Together Step by Step

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First, grab your biggest bowl. Mix up the char siu sauce, chou hou paste, garlic powder, cinnamon, light and dark soy, white pepper, Shaoxing wine, and water until it looks like a proper marinade.

Next, toss your chicken thighs into that bowl. Coat 'em real good with the marinade. Cover it up and pop it in the fridge. Overnight9s best, but a couple hours works if you9re short on time.

When you9re ready, preheat your oven to 400b0F, that9s about 200b0C. Line a baking sheet with foil and put a wire rack on top so your chicken9s not sitting in its own juice.

Lay those thighs out on the rack. You want the marinade dripping off to avoid sogginess.

Roast the chicken for about 25 to 30 minutes. Halfway through, flip those bad boys and baste with leftover marinade. Make sure your sealing ring is nice and snug if you9re switching back to the pressure cooker for a quick finish.

Once caramelized and cooked through, pull 'em out and let rest for 5. Slice it up and get ready to swoon at that flavor depth and stickiness. The valve hiss and steam cues tell you this dish came out just right.

Easy Tweaks That Make Life Simple

• If you9re short on time, marinate the chicken while you prep your other dinner tasks.
• Use leftover roasted chicken and toss in sauce for a quick reheat meal.
• Swap chicken thighs for pork if you wanna try an old-school pork char siu vibe.
• Pressure cook the thighs for 8 minutes then broil for a few to get that caramelized edge fast.

What It Tastes Like Fresh From the Pot

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Dang, when you cut into that chicken, juices kinda ooze out carrying all those sweet soy and aromatic spices together. It smells like a dang Asian night market in your kitchen.

The outside is sticky and caramelized, slightly charred in spots, while the inside stays tender and moist beyond belief. You notice the cinnamon heat sneaks in slow, warming up your mouth.

There9s a mellow tang from the Shaoxing wine adding that umami depth you crave. Garlic and a whisper of white pepper kick make every bite exciting, seriously making you wanna eat it over and over.

The broth depth comes through perfectly balanced, not too oily, not too sweet, just that kinda sauce you wanna dip your rice in and call it dinner.

Making It Last All Week Long

• Store leftovers in an airtight container in the fridge. Should be good 3 to 4 days easy.
• Freeze portions in freezer bags with date stickers. Thaw overnight in the fridge for meal prep.
• Reheat gently in the microwave or on stove with a splash of water to keep it juicy.
• Pressure cooker leftovers can be reheated using the steam setting to revive that broth depth and avoid drying out.

Common Questions and Real Answers

• Can I use chicken breasts instead? You can, but thighs stay way juicier and soak up marinade better.
• What if I don9t have chou hou paste? Garlic hoisin sauce or even a bit more char siu sauce works as a substitute.
• Do I always need to marinate overnight? Nah, a couple hours is fine, but overnight gives the best flavor.
• Can I make this in a pressure cooker instead of oven? Yep, you just do 8 minutes on high then broil or pan sear quick for caramelized edges.
• What9s the float valve for? It shows when the pressure cooker9s up to pressure. Wait for it before starting your timer.
• Why the cinnamon? It gives the chicken that subtle warm background note that9s super characteristic of authentic char siu.

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Easy Chinese BBQ Char Siu Chicken Marinade and More Delicious Eats

This easy Char Siu Chicken recipe delivers juicy, tender meat with a sticky, flavorful glaze thanks to a bold marinade of soy sauces, spices, and Shaoxing wine—all oven-roasted or pressure-cooked to perfection.

Print Recipe Pin Recipe

Prep Time 1 day d

Cook Time 30 minutes mins

Total Time 1 day d 30 minutes mins

Cuisine Mediterranean

Servings 6 people

Calories 385 kcal

Equipment

• 1 Mixing bowl Large for marinating
• 1 Wire rack Placed on a baking sheet
• 1 Oven Preheated to 400°F

Ingredients

  

Marinade Ingredients

• 2½ lbs chicken thighs boneless and skinless
• ¼ cup char siu sauce Lee Kum Kee or preferred brand
• 1 teaspoon chou hou paste fermented savory bean paste
• 1 tablespoon garlic powder
• ½ teaspoon ground cinnamon
• 4 teaspoon light soy sauce
• 2 teaspoon dark soy sauce adds color and sweetness
• ½ teaspoon white pepper
• 2 tablespoon Shaoxing wine or rice wine substitute
• 2 tablespoon water to loosen the marinade
• Pinch salt to taste

Instructions

 

Instructions

• Mix char siu sauce, chou hou paste, garlic powder, cinnamon, light and dark soy sauces, white pepper, Shaoxing wine, and water into a bowl to form marinade.
• Toss chicken thighs into the marinade bowl and coat thoroughly. Cover and refrigerate for at least 2 hours or overnight.
• Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top.
• Lay marinated chicken on rack. Roast for 25–30 minutes, flipping halfway and basting with reserved marinade.
• Optional: Broil on high for 3–5 minutes to caramelize the surface. Watch closely to prevent burning.
• Let rest for 5 minutes before slicing and serving.

Notes

Store in the fridge for up to 4 days or freeze in portions. Reheat gently with water to maintain moisture.