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.
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.