Chicken Char Siew

1 hr


2 -3 pax

No oven needed! No special sauces either; just your everyday kitchen sauces to make this sweet-savoury Char Siu marinade. This Char Siu Chicken recipe draws inspiration from the classic Cantonese Char Siu that is usually made of fatty pork shoulder.

Now, you can have Char Siu chicken thighs or Char Siu chicken wings too! PS: we used skin-on chicken thighs to give an extra level texture with charred nicely.


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Adjust Servings
3Boneless chicken thighs
2tbsp Light Soy sauce
2tbsp Rice wine
1tbsp Cornstarch
1tbsp Grated garlic
1tbsp Grated ginger
1tbsp Cooking cream
Salt to taste
Char siew sauce:
2tbsp Light Soy sauce
2tbsp Oyster sauce
1tbsp Grated garlic
tbsp Raw sugar
2tbsp Cooking wine
1tbsp Sesame oil
2tbsp Honey



Wash and drain dry chicken thighs. Slice lightly on the veins to break it. So chicken meat will not roll up while cooking and for better texture too.
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Marinate the chicken with light soy sauce, rice wine, cornstarch, grated garlic, grated ginger & salt to taste. Mix and massage the hands so that the ingredients get better absorption by the meat. Transfer to the chiller and let it sit for 2 hours.
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In a mixing bowl, combine sauce mixture ingredients and mix well. Set aside.
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Transfer chicken out from the chiller at least ½ hour before cooking.
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Drizzle some oil in the pan, add chicken thighs in and pan fry till golden brown and slight charr. Add in sauce mixture and stir to mix. Cover and let it braise for a few minutes until the sauce thickens and dries up.
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Add in honey last, just to give a final coat to the chicken. This gives the chicken a shiny glaze and a hint of honey sweetness.
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