Char Siu Chicken
This char siu chicken is for those nights when you are craving that glossy sweet savory Chinese BBQ flavor but do not want to spend hours in the kitchen. The chicken stays juicy and gets coated in a simple char siu sauce marinade with soy sauce and a splash of rice wine, then cooks up sticky and caramelized. No special equipment, no long prep, just an easy home cooked dinner that tastes like something you would pick up from a Hong Kong BBQ shop, made right in your own kitchen.
Do you enjoy quick 30 minute meals like this? Check out miso glazed chicken and quick beef udon!
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If you enjoyed making this airfryer char siu chicken and want to try the classic pork version, I’ve got you covered! My Airfryer Char Siu Pork recipe uses the same delicious sweet and savory glaze, but with juicy pork shoulder as the star. It’s just as easy, just as flavorful, and perfect if you’re craving the traditional version—check it out here!
Why This Char Siu Chicken Works
Char siu sauce already has a balanced mix of sweetness, salt, and aromatics, so the marinade does a lot of the work for you. The longer you can store it in your fridge to marinate, the better it is. I recommend marinating overnight, but a quick marinating session for a 30 minute meal also does wonders! We are using chicken instead of pork to cut down the cook time and it makes the recipe more forgiving for busy weeknights. Cooking the chicken until lightly caramelized helps recreate that sticky BBQ finish without needing an oven or airfryer.
Air-frying vs Pan-frying
Both methods work beautifully for char siu chicken, so it really comes down to how you like to cook:
Pan-frying gives you the most intense caramelization. The char siu glaze thickens, turns glossy, and clings to the chicken, creating those slightly charred, sticky edges that make it feel extra delicious. You also get more control over the browning, which is great if you love a deeper color and richer flavor.
Air frying is the easy, low-cleanup option. This is my go-to when I don’t feel like watching over the stove. You still get a golden, lightly caramelized exterior with very little oil, while the chicken stays juicy inside. Air fry at 380°F for about 12 to 15 minutes, flipping halfway through. For smaller pieces, start checking around the 10-minute mark to avoid overcooking.
Both methods deliver bold, sweet-savory char siu flavor, so choose whichever fits your mood (and how much cleanup you feel like dealing with).
Tips for Making the Best Char Siu Chicken
Use chicken thighs for best results
- Chicken thighs stay juicy and are more forgiving, especially with a sweet sauce like char siu. If using chicken breast, cut it evenly and cook just until done.
Let the chicken brown before adding more sauce
- Give the chicken a few minutes in the pan without moving it too much. A little caramelization adds flavor and helps create that sticky char siu glaze.
Watch the heat carefully
- Char siu sauce contains sugar, so keep the heat at medium or medium low to prevent burning while still allowing the sauce to thicken.
Do not skip the marinade
- Even a short marinade helps the chicken absorb flavor and cook more evenly. If you have time, let it marinate longer for deeper flavor.
Brush with extra sauce at the end
- A quick brush of reserved sauce in the final minute gives the chicken that glossy Chinese BBQ finish without overcooking it.
Rest before slicing
- Let the chicken rest for a few minutes before cutting so the juices stay inside and the glaze sets nicely.
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Ingredients
- 3–4 Chicken thighs
- ½ tsp Sugar
- ½ tsp Five spice powder
- 2 tsp Soy sauce
- 1 tsp Oyster sauce
- 1.5 tbsp Char Siu sauce
- 2 slices Ginger
- 1/2 cup Water
- 1.5 cups Cooked Rice
- 1 egg (optional)
- Vegetables (optional)
Step by step instructions
- Marinate the chicken
In a bowl, combine the chicken thighs with char siu sauce, soy sauce, oyster sauce, five spice powder, sugar, and ginger. Mix well so the chicken is evenly coated. Let it sit for at least 10 minutes to soak in the flavors — but if you have more time, leaving it longer will only make it better. - Sear the chicken
Heat a pan over medium-high heat and add a little oil. Place the chicken thighs skin-side down and sear for about 3 minutes until the skin is golden and slightly crisp. Flip and sear the other side for another 2 minutes to lock in flavor. - Simmer with water
Pour in water directly into the pan. Cover with a lid and let the chicken cook for about 5 minutes. This step keeps the meat juicy while allowing the marinade to infuse deeper. - Reduce the sauce
Remove the lid and continue cooking until most of the liquid has evaporated and the sauce becomes thick, glossy, and coats the chicken beautifully. Stir occasionally so it doesn’t burn. - Slice and serve
Once the chicken is cooked through and the sauce has thickened, remove it from the pan. Slice into bite-sized pieces and drizzle the remaining sauce over the top. Optional: Serve it over a bowl of hot rice with a fried egg and vegetables for the perfect comfort meal.
Char Siu Chicken
Ingredients
- 3-4 Chicken thighs
- 1/2 tsp Sugar
- 1/2 tsp Five spice powder
- 2 tsp Soy sauce
- 1 tsp Oyster Sauce
- 1.5 tbsp Char Siu Sauce
- 2 slices Ginger
- 1/2 cup Water
- 1.5 cups Cooked Rice
- 1 Egg (optional)
- Vegetables (optional
Instructions
- In a bowl, combine the chicken thighs with char siu sauce, soy sauce, oyster sauce, five spice powder, sugar, and ginger. Mix well so the chicken is evenly coated. Let it sit for at least 10 minutes to soak in the flavors — but if you have more time, leaving it longer will only make it better.
- Heat a pan over medium-high heat and add a little oil. Place the chicken thighs skin-side down and sear for about 3 minutes until the skin is golden and slightly crisp. Flip and sear the other side for another 2 minutes to lock in flavor.
- Pour in water directly into the pan. Cover with a lid and let the chicken cook for about 5 minutes. This step keeps the meat juicy while allowing the marinade to infuse deeper.
- Remove the lid and continue cooking until most of the liquid has evaporated and the sauce becomes thick, glossy, and coats the chicken beautifully. Stir occasionally so it doesn’t burn.
- Once the chicken is cooked through and the sauce has thickened, remove it from the pan. Slice into bite-sized pieces and drizzle the remaining sauce over the top. Optional: Serve it over a bowl of hot rice with a fried egg and vegetables for the perfect comfort meal.