About this Recipe

By: Rachel

Few dishes have stood the test of time like Char Siu, the Cantonese roasted meat that has appeared in cookbooks for over 3,000 years. Pork shoulder forms the heart of this classic recipe. However, I love making char siu chicken. It is savory, flavorful, and just perfect over a bed of steamed rice with some pickled vegetables. Read on to learn how to make the best char siu chicken thighs!

Char Siu: From Ancient Kitchens to Modern Tables

Char siu (literally, “fork roasted”) is a Cantonese style of meat traditionally roasted over an open flame. It was first documented in a royal recipe book dating back to the Zhou dynasty more than 3,000 years ago. In its earliest iterations, chefs marinated the pork in fermented black beans. As the dish evolved over time, chefs brushed the meat with honey before its final roasting. That caramelization gives char siu the signature texture and flavor we know and love today.

If you love caramelized meat cooked over an open flame, be sure to try these Brisket Carnitas!

Making Great Char Siu

A great char siu has a deep and complex flavor. Ingredients like honey or molasses provide sweetness; garlic and sesame deliver savory flavor; chile flakes add heat; and an open flame imparts a smoky taste. I encourage you to play with this easy char siu chicken thighs recipe by combining your own favorite ingredients. Here are some ideas:

Sweet flavors: Honey, molasses, maple, brown sugar, tamarind paste, plum sauce, mirin, Hoisin sauce.

Savory flavors: Garlic, scallion, shallot, ginger, soy, sesame oil/sesame seeds, Shaoxing wine, fish sauce, Chinese five-spice.

Heat: Hot honey, sriracha or other hot sauce, fresh chiles, dried chiles, chile flakes.

Smoke: Grill over an open flame, or use a little Liquid Smoke if you are cooking indoors.

How To Make Char Siu Chicken Thighs

I like to use boneless, skinless chicken thighs rather than the more traditional pork shoulder. Chicken thighs are tender and juicy, absorb marinade beautifully, and cook quickly on the grill. These char siu chicken thighs shine when you get a beautiful, crispy char on the outside. There’s nothing quite like it!

The first time I made char siu chicken, the sweet and savory flavor of the meat made me think of a banh mi. I added some traditional Vietnamese ingredients—pickled radish and carrot, and fresh cilantro. Although I usually make this easy char siu chicken thighs recipe to serve with steamed rice, they would be delicious served banh-mi style on a baguette.

Beverage Pairing

By: Olivia

There are two general ways to approach wine pairings. And yes, I’m taking these well-summed-up rules from Erikka at Violet Wine! Choose a wine that will enhance a dish’s flavors because those very notes and qualities are in both the food and wine, or you can select a wine that will be a compelling complement to the food because it offers a different but resonant profile. A plummy, earthy, and lightly spiced Pinot Noir beautifully mirrors the flavors present in Chinese five-spice, Hoisin sauce, and soy sauce. To offset some heat and smokiness from the chicken, you could drink Chenin Blanc from the Loire or Viognier from Northern Rhone, wines that can have a fruity, floral, and creamy quality.