Char Siu Chicken

Chicken thighs marinated in a delicious marinade, baked until chicken skins are brown and crisp. Served with white rice and chili oil. 

Char Siu Chicken - The Not So Creative Cook 3

It’s funny that you want to cook/bake something, but the recipe has another recipe attached to it. I mean, there are other options you can do – choose another filling, use your go-to recipe or whatever that is… But then… you tell yourself ‘Oh la la! This attached recipe sounds really good! Okay, let’s make life a lot more complicated.‘ 😀

Also, that time, the trip to Macau and Hong Kong was still fresh and still haven’t forgotten all those foods – oh such a nightmare not to taste them again sooner. So, okay – let’s get Chinese.

I love Chinese food. I think most of us do. I mean, what’s not to love? Chinese foods taste really good! But I haven’t tried a Chinese BBQ. Well, maybe it’s just the same as the others. I don’t know. Only one way to find out – make it!

Char Siu literally means ‘fork-roast’. Traditionally, marinated meat slices are skewered on long forks and placed in a covered oven or over a fire to cook. In Hong Kong, Char Siu Chicken (or other meats) are displayed by hanging them inside a glass-window ‘box’ in restaurants.

HKG 2015, TNSCC 5

I did not try one as I was busy trying other foods. 😀 It was a lovely feeling having to make this at home.

I used boneless and skinless chicken thighs because its my favorite part of the chicken. With those marinade, this came our really, really good! My cousin, who helped me with the photoshoot came on devouring the chicken as soon as I was done taking photos. I looked back at her and she was busy with the chicken and I was like ‘Okay! Wait! Wait! Here’s your rice!‘ Oh wow! No need for me to ask her how was the dish because I already knew the answer. 😀

For me, I enjoyed everything – the chicken, most especially the skin – the crisp skin full of amazing flavors, the Chili and Garlic Oil. Ahh, this Chili and Garlic Oil was fantastic and it paired very nicely with the Char Siu Chicken. If only my hands can work as fast as lightning, I would have finished off the chicken and make the same all over again for the other dish I was supposed to make.

Char Siu Chicken - The Not So Creative Cook 1

When in Hong Kong and Macau, I noticed that meals are usually served with hot or cold tea… or warm water. So, to complete the experience, I also enjoyed my meal with delicious Jasmine tea. 😉

Char Siu Chicken - The Not So Creative Cook 2

Char Siu Chicken

  • Servings: 4-6
  • Difficulty: easy
  • Print


  • 6-8 chicken thighs, skinless and boneless*
  • 1/4 cup sugar
  • 2 tsp salt
  • 2 tsp soy sauce
  • 1 tbsp rice vinegar
  • 1/2 tsp sesame oil
  • 2 tbsp honey


  1. In a bowl, sugar, salt, soy sauce, rice vinegar and sesame oil.
  2. Place the chicken thighs in a ziplock bag or container and pour in the marinade. Marinade for 1 hour.
  3. Preheat the oven to 350 F.
  4. Line a baking pan with foil. Place the chicken pieces in one layer (skin side up). Roast for 45 minutes or until the chicken skin is brown and crisp. (Turn the baking pan halfway through, basting the chicken thighs with its juices.) (Optional: you can broil the chicken thighs after they have been cooked to the skins charred and enhance the color)
  5. Remove the pan from the oven and let rest for about 10 minutes.
  6. Serve with white rice, chili oil (recipe below) and a good cup of hot tea.

Note: You can use any meat you prefer.

Source recipe: Char Siu by Adora’s Box 

Chili and Garlic Oil

Char Siu Chicken - The Not So Creative Cook 1Ingredients:

  • 1/2 tsp fine salt
  • 1 tbsp dried chili flakes
  • 3 tbsp vegetable oil (or any flavorless oil)
  • 3 cloves garlic, finely crushed


Mix all ingredients together. Store in a small airtight container. This can be kept at room temperature for one to two weeks.

Source recipe: Instant Chilli and Garlic Oil by Adora’s Box

I promise you, they are really good together! I hope you’ll have a chance to try this and let me know what you think.

Wishing you a day full of smiles! 😀 😀 😀


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I am sharing this at Fiesta Friday #96, hosted by the Amazing Angie. We don’t have co-hosts this week, so don’t forget to cast your votes on Tuesday. 😉 Now, link up and have fun!  

I am also sharing this at


61 thoughts on “Char Siu Chicken

  1. I followed this recipie exactly and it came out looking like boiled chicken. Obviously the pictures used are not true to the recipie. I ended up having to broil the chicken at the end to get any color and salvage the meal.

    1. UPDATE: After broiling the meat, I took the drippings and added some soy sauce, put it in a sauce pan on the stove and reduced it to a glaze. Used the glaze with the oil from the recipie over white rice and veggies (broccoli) and it was VERY good. So in hindsight, I would make this again. But not as directed.

      1. Thanks for the update – some can use your directions if they don’t find mine useful. We don’t always need to follow recipe instructions – we need to do what works for us. Thanks again for your comment and lovely suggestion/instruction. You made my day! God bless you!

    1. I did not add anything with the chili oil. I guess because I let it a little longer. While the chicken is cooking, I made the chili oil. So until I took photos, I think it sat for about 2 hours. 🙂 Thanks for stopping by. xx

  2. This is really delicious Jhuls! Char sui is a personal fave of mine. Thanks for joining us at #SaucySaturdays

    PS: you have been featured in last week’s party! Go on, check it out and feel free to brag to your friends 🙂

    1. I am so thrilled to be featured! I think this is my first time. 😀 Thanks a lot and I am really happy that you liked the Char Siu Chicken. I hope you have a lovely weekend. xx

  3. Another must try recipe. I love how simple it is and I tend to have all the ingredients needed for your recipes on hand, so super convenient. Thanks for sharing and pinned for later!

  4. Yum yum yum! This looks so delicious! This is a meal I would absolutely relish!! I am saving this recipe! Thanks for sharing.BTW, it was the title that caught my attention.;)

    1. I was so intrigued with the title as well. 😀 Thanks a lot, Su. I hope you let me know how to like this. I hope you are having a good time. 🙂 xx

  5. Love the little food tour and the delicious looking chicken thighs. Thigh meat is so tender and this beautiful sauce goes so well with them. Thank you for sharing

  6. Jhuls this chicken looks absolutely delicious. I was glad to see the cooked meats in a box in Hong Kong. In China town in New York City they just hung in the open and it just grossed me out. I would love to go to Hong Kong one day. John doesn’t have that trip on his bucket list.

    1. Yeah, me, too! All the dirt will come into these chickens if they are in the open. Thank you, Julie. I love this dish a lot. I hope Hong Kong will be added to John’s bucket list soon. 😉 Happy FF and have a fab weekend! xx

  7. I love Chinese food and this chicken, and the chilli oil sounds fantastic! I did a quick take of the recipe and I know I will have to make this! Yum! I hope your Internet connection is back soon, life is strange without it isn’t it?
    Happy Fiesta Friday and I hope you have a lovely weekend 🙂

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