char siew chicken recipe
The Best char siew chicken recipe
Char siew chicken is one of those recipes that just feels like home—simple enough to make every time, but special enough to impress when you serve it for a family dinner or a little get-together. I started making it years ago when my kids were little, and honestly, it became a staple in our kitchen. The sweet, savory, and slightly spicy flavors are addictive, and the way the chicken stays juicy and tender after being glazed and roasted is something you just can’t get wrong. My kids would beg for seconds, and honestly, so would I. It’s that kind of dish that’s easy to make in bulk, freezes well, and tastes even better the next day. Plus, it’s not just a treat—it’s got a little something for everyone, whether you’re looking for a quick weeknight meal or something hearty to feed a crowd. And the best part? It’s packed with protein, fiber, and healthy fats from the chicken and veggies, so it’s not just delicious but actually good for you too. It’s that kind of recipe that makes cooking feel less like a chore and more like something you just can’t resist doing over and over again.
Char Siew Chicken (Char Siu Kway Teow)
A flavorful and aromatic stir-fried dish featuring marinated chicken, noodles, and a rich sauce, often served with crispy fried egg and bean sprouts. A classic Hokkien-style dish from Singapore.
🥘Ingredients
- 1.5 lbs (700g) boneless chicken thighs, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 clove garlic, minced
- 1 tsp five-spice powder
- 1 tsp ginger, grated
- 1 tbsp sesame oil
- 12 oz (340g) rice noodles (or egg noodles)
- 2 tbsp vegetable oil
- 1 tbsp minced garlic
- 1 tsp grated ginger
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 1 cup bean sprouts
- 1/2 cup chopped scallions
- 1/2 cup chopped cilantro
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 clove garlic, minced
- 1 tsp grated ginger
- 1/2 cup water
👨🍳Directions
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1 Prepare the chicken: In a bowl, combine chicken slices with soy sauce, dark soy sauce, oyster sauce, hoisin sauce, brown sugar, rice vinegar, minced garlic, grated ginger, five-spice powder, and sesame oil. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
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2 Cook the noodles: Boil rice noodles according to package instructions until al dente. Drain, rinse with cold water, and set aside. While noodles cook, heat oil in a wok or large pan over medium-high heat.
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3 Stir-fry vegetables: Add minced garlic and ginger to the hot oil. Stir-fry for 30 seconds until fragrant. Add sliced bell pepper, carrot, and bean sprouts. Stir-fry for 3-4 minutes until slightly tender but still crisp.
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4 Cook the chicken: Remove chicken from marinade (reserve marinade) and stir-fry in batches in the hot oil until lightly charred and cooked through (about 2-3 minutes per batch). Set aside.
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5 Prepare the sauce: In a small bowl, mix soy sauce, oyster sauce, hoisin sauce, brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, and reserved marinade. Stir well.
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6 Combine everything: Return chicken to the pan. Add cooked noodles, chopped scallions, and chopped cilantro. Pour the sauce over the mixture and stir well to combine. Cook for another 2-3 minutes until everything is heated through and the sauce thickens slightly.
🔧Equipment
- Large mixing bowl
- Cutting board
- Sharp knife
- Stir-fry pan or wok
- Tongs
- Kitchen scale (optional)
- Steamer basket
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Char Siew Chicken (Char Siu Kway Teow) Works
This Char Siew Chicken recipe is always a hit because it’s simple enough to make ahead and still taste amazing when served fresh, making it perfect for busy weeknights or last-minute family gatherings. Whether you’re feeding a crowd or just craving something flavorful and comforting, the sticky-sweet glaze and tender chicken make it a reliable crowd-pleaser that never disappoints. Plus, it’s flexible enough to work with leftovers—just reheat and serve with steamed rice or noodles, and it’ll still shine.
❓ Frequently Asked Questions About Char Siew Chicken (Char Siu Kway Teow)
What is the secret to achieving that perfect crispy skin on char siew chicken?
The key to a perfectly crispy char siew chicken lies in a few steps: first, pat the chicken pieces dry thoroughly to remove excess moisture, then season them lightly with salt and a pinch of sugar. Before frying, coat the chicken in a thin layer of cornstarch or rice flour mixed with a little oil to create a barrier that prevents moisture from escaping and ensures even browning. Finally, fry the chicken in batches at medium-high heat until golden and crispy, then rest it before slicing.
Can I use frozen char siew chicken instead of fresh?
Yes, you can use frozen char siew chicken, but ensure it’s thawed completely before cooking. Thawing helps prevent sticking and ensures even cooking. If using a frozen piece, pat it dry and trim any excess fat before frying. The texture may be slightly different, but the flavor remains intact. For best results, use a mix of fresh and frozen pieces if available.
How do I make char siew chicken sauce without using soy sauce?
If you prefer to avoid soy sauce, you can substitute it with a blend of ingredients like hoisin sauce (half the amount) mixed with a little oyster sauce, a splash of apple cider vinegar, and a pinch of sugar for sweetness. For a deeper umami flavor, add mushroom powder or fish sauce (if not avoiding fish). You can also use a sesame paste combined with a touch of maple syrup or brown sugar for a nutty, slightly sweet sauce.
Why does my char siew chicken turn out rubbery instead of tender?
Rubbery char siew chicken often happens due to overcooking or using chicken that’s too old. To prevent this, marinate the chicken in a mix of soy sauce, cornstarch, and a little sugar for at least 30 minutes before frying. Cook it in medium-high heat and avoid overcrowding the pan—frying in smaller batches ensures even cooking. If the chicken is already tough, consider brining it in a saltwater solution for 15–20 minutes before frying to tenderize it.
What’s the best way to reheat char siew chicken for a quick meal?
For reheating, the best method is lightly pan-frying or air-frying to restore crispiness. Heat a small amount of oil in a pan over medium heat, add the sliced chicken, and cook for 2–3 minutes per side until heated through and slightly crispy again. If using an air fryer, spray the chicken lightly with oil and reheat at 375°F (190°C) for 3–4 minutes, shaking halfway. Avoid microwaving directly, as it can make the chicken soggy.
