In Cantonese/Chinese cuisine; char siu is sweet and savory barbecued pork. You typically see these long strips of pork hanging in the windows in Chinatown. In Vietnamese cuisine, it’s called xa xiu/xá xíu.
For this recipe, instead of pork, I will be making char siu chicken. I’m using a shortcut with a store-bought Chinese barbecue seasoning mix. You can find this packet of dry rub just about anywhere. If you’re in an Asian grocery store, chances are there will be many brands for the same kind of bbq meat rub. If you are in an American grocery store, you will most likely find the NOH brand seasoning mix, most likely in the oriental aisle.
For the chicken, I like to use bone-in and skin-in chicken thighs for maximum flavor. Of course, you can use boneless, skinless chicken thighs for a quicker and healthier alternative.
Bone-in chicken thighs are naturally uneven so cut around the bone and make slits into the chicken meat so it lays flat. This makes cooking faster and more even.
For best results, marinate the chicken at least for one day in the fridge. Two days would be better to allow the flavors a chance to really soak in.
Cook these beauties on the grill for that char smoky flavor or pop them in the oven to make delicious roast chicken. Finally, optional but highly recommended, brush it with pan drippings or scallion oil for that finger-licking shiny finish.
The result is a delicious sweet and savory chicken with a shiny and sticky glaze. Serve with either steamed rice, noodle soups, stuffed in Vietnamese sandwiches (Banh Mi Xa Xiu/Bánh Mì Xá Xíu) and steamed buns, toss in fried rice, or simply served on its own as appetizers.
Recipe below. Happy cooking!
Easy Char Siu / Chinese Barbecue Chicken Recipe with Spice Premix
- Total Time: 2 hours 5 minutes
- Yield: 5 1x
Description
If you love Chinese BBQ pork (char siu), you will love this BBQ chicken recipe. This shortcut uses store-bought Chinese barbecue seasoning mix.
Ingredients
- 4 lbs chicken thighs (bone-in, skin-on preferred)
- 4 tablespoons red pork seasoning dry mix
- 2 teaspoons chicken bouillon powder
- 1/2 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons oyster sauce
- 2 tablespoon soy sauce
- 1 tablespoon granulated sugar
- 1 tablespoon honey
- 2 tablespoons water
Instructions
- Butterfly the chicken thighs: This will make them lay flat and thin. Start by cutting meat away from the thigh bone (the thickest area). Then turn the knife at an angle to cut the meat horizontally without cutting all the way through. Fold over the flap for more surface area.
- Mix ingredients and coat the chicken: In a large bowl, mix together the rest of the ingredients. Add chicken and toss well, coating all pieces. Cover and refrigerate for at least one hour or overnight for best results.
- Arrange the chicken: Cover a large baking sheet or roast pan with foil or parchment paper to reduce clean-up. Place a wire rack or roast pan on top. Lay chicken skin-side down without crowding.
- Bake: At 400°F, bake for 20 minutes. Flip and bake for another 20 minutes.
- Broil: On high, broil for 4-6 minutes to char the skin. For a beautiful shiny finish, brush with pan drippings or scallion oil.
- Serve: Pair with steamed rice and a vegetable side dish for a complete meal.
- Prep Time: 1 hour, 20 minutes
- Cook Time: 45
- Category: entree
- Method: Bake
- Cuisine: asian, chinese
