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For this tasty dish, you'll need just a few key items: - 4 boneless chicken thighs - 2 tablespoons soy sauce - 2 tablespoons hoisin sauce - 1 tablespoon oyster sauce (or mushroom sauce for a vegetarian option) - 1 tablespoon honey - 1 tablespoon brown sugar - 1 teaspoon five-spice powder - 2 cloves garlic, minced - 1 tablespoon ginger, minced - 1 tablespoon sesame oil These ingredients come together to make juicy, flavorful chicken. The marinade is the heart of this recipe. It combines sweet and savory flavors. Here’s what you mix together: - Soy sauce adds salt and umami. - Hoisin sauce brings sweetness and depth. - Oyster sauce (or mushroom sauce) gives a rich taste. - Honey and brown sugar create that sticky finish. - Five-spice powder adds a warm, aromatic note. - Garlic and ginger give a fresh zing. - Sesame oil rounds out the flavor with nuttiness. Mix these well in a bowl before adding the chicken. Garnishes make your dish pop. Use these to add color and crunch: - 2 green onions, sliced - Sesame seeds Both add a lovely touch on your finished dish. You can also add a side of rice or steamed vegetables for a complete meal. Enjoy this flavorful dinner delight! {{ingredient_image_1}} To start, grab a large bowl. In it, mix the following ingredients: - 2 tablespoons soy sauce - 2 tablespoons hoisin sauce - 1 tablespoon oyster sauce (or mushroom sauce for a vegetarian option) - 1 tablespoon honey - 1 tablespoon brown sugar - 1 teaspoon five-spice powder - 2 cloves garlic, minced - 1 tablespoon ginger, minced - 1 tablespoon sesame oil Stir these well until they blend into a smooth mix. This marinade has sweet and savory notes. It will coat the chicken and give it a rich flavor. Now, take 4 boneless chicken thighs. Add them to the marinade bowl. Make sure each piece is well coated. This is key for flavor! Cover the bowl with plastic wrap. Place it in the fridge for at least 1 hour. For the best taste, marinate overnight. The longer it sits, the more flavor it gains. You can cook this chicken in two ways: grilling or baking. Grilling: - Preheat your grill to 400°F (200°C). - Remove the chicken from the marinade and keep the marinade for basting. - Grill each thigh for about 6-7 minutes on each side. Baste the chicken every few minutes. This adds more flavor and keeps it sticky. Baking: - Preheat your oven to 400°F (200°C). - Place the chicken on a baking tray lined with parchment paper. - Roast for about 25-30 minutes, flipping once halfway. Baste it with the marinade during cooking. No matter the method, cook until the chicken turns golden and sticky. Let it rest for about 5 minutes before slicing. This helps keep it juicy. To get that perfect sticky texture, you need to baste well. Use the reserved marinade while cooking. This adds flavor and helps create a nice glaze. If grilling, keep the heat medium-high. This helps the sugars caramelize without burning. If baking, use parchment paper. It keeps the chicken from sticking and makes cleanup easy. Marinating is key for flavor. Use a large bowl to mix your marinade. Combine soy sauce, hoisin, oyster sauce, honey, brown sugar, garlic, ginger, and sesame oil. Make sure to coat the chicken thighs well. Cover them tightly and refrigerate. Marinate for at least one hour. For the best taste, marinate overnight. This lets the flavors soak in deeply. To avoid overcooking, use a meat thermometer. Chicken should reach 165°F (75°C). If grilling, flip the chicken every few minutes. This helps cook evenly. If baking, check the chicken after 25 minutes. If the top browns too fast, cover it with foil. Let it rest for five minutes after cooking. This keeps the juices inside for a tasty bite. Pro Tips Marinate Longer for Flavor: The longer you marinate the chicken, the more flavorful it will be. Aim for at least 4 hours, or even overnight for the best results. Use a Meat Thermometer: To ensure your chicken is perfectly cooked, use a meat thermometer. The internal temperature should reach 165°F (75°C). Adjust Sweetness to Taste: If you prefer a sweeter glaze, feel free to add more honey or brown sugar to the marinade according to your taste. Rest Before Slicing: Allow the chicken to rest for a few minutes after cooking to retain its juices. This will keep the meat tender and moist. {{image_2}} If you want a vegetarian version of Sticky Char Siu Chicken, use mushroom sauce instead of oyster sauce. This swap keeps the umami flavor but makes it meat-free. Mushroom sauce is rich and savory, perfect for adding depth. It also pairs well with the other ingredients in the marinade. You can find mushroom sauce in most grocery stores or online. Just substitute it one-for-one for the oyster sauce. You can use various cuts of chicken for this dish. While I recommend boneless chicken thighs for their juiciness, chicken breasts work too. Breasts will cook faster, so check them earlier. You can also use drumsticks or wings if you prefer darker meat. Just remember, the cooking time will change based on the cut. Always ensure the chicken reaches 165°F (75°C) for safe eating. Want to add some heat? Try adding chili paste or crushed red pepper flakes to the marinade. Just a little can make a big difference. You can also experiment with other spices like smoked paprika for a different flavor. If you like it sweet, add more honey or brown sugar. Tasting the marinade before adding the chicken helps you find what you like best. Adjust to your taste! To keep your leftover chicken fresh, place it in an airtight container. Make sure the chicken is cool before sealing. Store the container in the fridge for up to three days. If you want to keep it longer, freezing is a great option. When you want to enjoy your leftover chicken, the oven is best. Preheat it to 350°F (175°C). Place the chicken on a baking sheet and cover it with foil. Heat for about 10-15 minutes. This method keeps the chicken juicy. You can also use a microwave. Heat in short bursts, checking often. This avoids drying out the meat. To freeze your Char Siu chicken, place it in a freezer-safe bag. Squeeze out as much air as you can. Label the bag with the date. It can last for up to three months. When you're ready to eat it, move the bag to the fridge. Let it thaw overnight. After thawing, reheat as mentioned above. This keeps the flavor intact. You can serve Sticky Char Siu Chicken with many sides. Some great options include: - Steamed white rice - Fried rice with veggies - Stir-fried bok choy - Simple green salad - Noodles tossed in soy sauce These sides pair well and help balance the sweet, sticky flavor of the chicken. Yes, you can make this recipe ahead of time. Marinate the chicken for up to 24 hours. This makes the chicken tastier. You can also cook the chicken a day before. Just store it in the fridge. Reheat it before serving for best results. Char Siu sauce is a blend of tasty ingredients. It usually includes: - Soy sauce - Hoisin sauce - Oyster sauce - Honey - Brown sugar - Five-spice powder - Garlic - Ginger This mix gives the sauce its sweet, savory, and aromatic flavor. You can adjust the amounts to suit your taste. You learned about making sticky Char Siu chicken, from the key ingredients to cooking methods. Using the right marinade and techniques will elevate the dish. Remember to add your own touch with seasonings or garnishes. Store any leftovers properly for later enjoyment. With these tips, you can create a tasty meal for any occasion. Enjoy the process and the delicious results!

Sticky Char Siu Chicken

A deliciously sticky and flavorful chicken dish marinated in a blend of Asian sauces.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Chinese
Servings 4
Calories 300 kcal

Ingredients
  

  • 4 thighs boneless chicken
  • 2 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon honey
  • 1 tablespoon brown sugar
  • 1 teaspoon five-spice powder
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 tablespoon sesame oil
  • 2 green onions sliced (for garnish)
  • 1 tablespoon sesame seeds (for garnish)

Instructions
 

  • In a large bowl, combine soy sauce, hoisin sauce, oyster sauce, honey, brown sugar, five-spice powder, garlic, ginger, and sesame oil. Mix well to create the marinade.
  • Add the chicken thighs to the marinade, ensuring they are well coated. Cover with plastic wrap and let it marinate in the refrigerator for at least 1 hour (or overnight for best flavor).
  • Preheat your grill or oven to 400°F (200°C).
  • Remove the chicken from the marinade and reserve the marinade for basting.
  • Grill the chicken for about 6-7 minutes on each side, or until fully cooked, basting with the reserved marinade every few minutes for extra flavor and stickiness.
  • If using an oven, place the chicken on a baking tray lined with parchment paper and roast for about 25-30 minutes, flipping once halfway through and basting with the marinade.
  • Once golden and sticky, remove the chicken from heat and let it rest for 5 minutes.
  • Slice the chicken into strips and serve on a platter, garnished with green onions and sesame seeds.

Notes

For a vegetarian option, substitute oyster sauce with mushroom sauce.
Keyword char siu, chicken, grilled, sticky