Chicken char siu is a pleasant twist to the traditional Chinese pork char siu (Chinese BBQ pork). It can be easily prepared on the stove and is perfect for a weeknight meal.
If you love the traditional Chinese BBQ pork (pork char siu), you will absolutely love this easy chicken char siu that can be prepared on the stove.
Cut of chicken to use
I don’t recommend using lean cut such as chicken breast as it is too dry. Here are my recommendations, but feel free to use whatever cut you wish:
1. Boneless skinless chicken thighs
2. You can also use bone-in pieces such as chicken wings, chicken drumsticks, leg quarters. If you use whole pieces, grilling them on the stove is better
How to make chicken char siu on the stove
1. Mix all the ingredients for the marinade in a bowl. Have a taste and see if you like the taste. Adjust to your preference. Pour into a large plastic bag. Put the chicken thigh into the bag, push all the air out and seal the bag. Move and gently squeeze the chicken pieces to make sure the marinade coat the chicken. Lay the bag flat on a plate. Alternatively, you can marinate them in a large shallow bowl and cover with a plastic wrap. Put them in the fridge to let them marinate for at least 4 hours or overnight is best if you have the time
2. Preheat a large non-stick pan. You can also use a grill pan if you want. Add 1 Tbsp of cooking oil
3. Place the chicken thigh pieces and let them cook for about 8-10 minutes to let it brown a little bit
4. Then flip over and cook another 6-8 minutes. Check if the chicken is cooked through. The juice should run clear (no longer bloody). Remove the chicken pieces from the stove
5. Pour the marinade into the pan and bring it to a simmer and cook until it’s bubbly and reduce and thicken slightly since it has sugar and honey in the marinade
6. Add the chicken pieces back in and toss them in the sauce to make sure they are nicely coated in the sweet and sticky sauce
7. Let them rest for 5 minutes before cutting into slices and serve
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Easy Chicken Char Siu (on the stove)
Ingredients
- 750 gr boneless skinless chicken thigh
- 1 Tbsp oil
Marinade:
- 2 tbsp hoisin sauce
- 4 Tbsp honey
- 1 Tbsp soy sauce
- 1 tsp five spice powder
- 2 Tbsp light brown sugar
- 1 Tbsp garlic powder
- 1 Tbsp Shaoxing wine
- 1 cube red fermented beancurd (nam yue) see notes
- 1 Tbsp red yeast rice powder optional
- ¼ tsp ground pepper
Instructions
Marinade the chicken thighs:
- Mix all the ingredients for the marinade in a bowl. Have a taste and see if you like the taste. Adjust to your preference. Pour into a large plastic bag. Put the chicken thigh into the bag, push all the air out and seal the bag. Move and gently squeeze the chicken pieces to make sure the marinade coat the chicken. Lay the bag flat on a plate and put them in the fridge to let them marinate for at least 4 hours or overnight is best if you have the time
Cooking:
- Preheat a large non-stick pan. You can also use a grill pan if you want. Add 1 Tbsp of cooking oil. Place the chicken thigh pieces and let them cook for about 8-10 minutes to let it brown a little bit and then flip over and cook another 6-8 minutes. Check if the chicken is cooked through. The juice should run clear (no longer bloody). Remove the chicken pieces from the stove
- Pour the marinade into the pan and bring it to a simmer and cook until it's bubbly and reduce and thicken slightly since it has sugar and honey in the marinade. Add the chicken pieces back in and toss them in the sauce to make sure they are nicely coated in the sweet and sticky sauce
Serving:
- Let them rest for 5 minutes before cutting into slices and serve
2 comments
Thank you so much for this recipe. I’ve made it twice with absolutely delicious results! The nam yue was new to me and I’ll be experimenting with it in other dishes.
Hello! I’m happy to know that you enjoyed it 🙂 Nam yue is not the most common ingredient for sure but if you can find it in Asian store, you might like it, it’s almost like miso paste in some way 🙂