Chinese Bbq Chicken Recipe

Make the marinade

In a medium bowl, whisk together hoisin sauce, light soy sauce, dark soy sauce, honey, brown sugar, rice wine, sesame oil, five-spice powder, minced garlic, grated ginger, and chili paste (if using) until smooth and sugar is mostly dissolved.

Prepare cornstarch slurry

In a small bowl, stir the cornstarch into 1 tablespoon water until dissolved. Set aside; this will be used to slightly thicken the basting sauce toward the end of cooking.

Prepare the chicken

Pat the chicken pieces dry with paper towels. Season lightly on both sides with salt and black pepper. If using larger pieces, score the skin lightly in two or three places to help flavors penetrate and render fat.

Marinate

Place the chicken in a resealable plastic bag or shallow dish. Pour about two-thirds of the marinade over the chicken, reserving one-third for basting and glazing. Massage the marinade into the chicken so it is well coated. Refrigerate for at least 2 hours, ideally overnight for best flavor. Reserve the leftover marinade in a covered container.

Oven-roast method (recommended)

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top. Brush or rub 1 tablespoon vegetable oil on the skin of each piece to promote crisping. Arrange chicken on the rack skin-side up, spacing pieces so air can circulate. Roast 20 minutes, then begin basting: remove pan, brush the chicken with half of the reserved marinade, return to oven and roast another 10–15 minutes until internal temperature reaches 165°F (74°C) and skin is caramelized. During the last 3–5 minutes, increase oven temperature to 450°F (230°C) or switch to broil (watch closely) to get deeper char if desired.

Stovetop + broiler / grill alternative

Heat 1 tablespoon vegetable oil in a large ovenproof skillet over medium-high heat. Sear chicken skin-side down 3–4 minutes until golden brown and fat renders. Flip and sear 2 minutes on the other side. Transfer skillet to preheated 425°F (220°C) oven and continue roasting 20–25 minutes until cooked through. For a grill: preheat to medium-high, grill skin-side down 6–8 minutes, flip and baste with reserved marinade, continue grilling covered 12–18 minutes until done, basting occasionally.

Cook and glaze (final glaze)

While chicken roasts in the final 10 minutes, pour the remaining reserved marinade into a small saucepan and bring to a simmer over medium heat for 3–4 minutes to kill bacteria. Stir in the cornstarch slurry and simmer 1 minute until glossy and slightly thickened. Brush this hot glaze over the chicken during the last 5 minutes of cooking and again immediately after you remove the chicken from the oven or grill to build a sticky lacquered finish.

Rest

Let the chicken rest for 5–8 minutes after cooking to allow juices to redistribute and the glaze to set.

Transfer chicken to a serving platter. Sprinkle with toasted sesame seeds and sliced scallions. Serve with lime wedges on the side, steamed rice, or stir-fried greens.