One-Pan Char Sui Chicken Recipe Is Sweet & Savory (6 Ingredients, 35 Minutes) High Protein Recipes One-Pan Recipes Asian Recipes Chicken Recipes Budget Recipes Dinner Gluten-free

Chicken thighs are always on my dinner menu, and one of my favorite meals. Chicken thighs are not only a budget-friendly ingredient, but are flavorful and forgiving if you overcook them a bit, which does happen. One of my favorite Asian sauces is char siu, so combining the two was almost a no-brainer. This one-pan char sui chicken recipe is so incredibly delicious and easy to make.

You only need to grab six ingredients from your fridge and pantry for this Asian-inspired skillet chicken recipe. Here is what you'll need for this one-pan recipe: bone-in chicken thighs, hoisin sauce, honey, low-sodium soy sauce, sherry cooking wine and five spice powder. All the ingredients are readily available on the Asian aisle of your grocery store. On a gluten-free diet? You can use tamari instead of soy sauce.

Start by mixing together the char siu sauce in a small bowl. After seasoning the chicken with salt and black pepper, it is cooked in a skillet until golden and crispy. Once the chicken is cooked through, pour in the sweet and savory sauce and let the two hang out for a minute or two. Now it's ready to be plated up and enjoyed as a high-protein dinner. Read about the health benefits of protein.

The juicy, crispy chicken thighs are delicious served over a grain to soak up the delicious char siu sauce. I served mine with quinoa, but jasmine, white or fried rice would also be a wonderful choice. Add a vegetable or crispy egg roll, and you have a complete dinner that tastes like it came from an Asian restaurant.

Fun Fact: Char sui (u before i) is a Cantonese dish usually made with roasted pork. Char siu (i before u) is the sweet and savory sauce or marinade used in the dish.

Cuisine: Asian
Prep Time: 5 minutes
Cook Time: 30 to 35 minutes
Total Time: 35 to 40 minutes
Servings: 

Ingredients

Chicken

• 4 - 6 bone-in chicken thighs
• green onions, chopped, for garnish (optional)

Char Siu Sauce

• 1/3 cup hoisin sauce
• 1/4 cup honey
• 1/4 cup low-sodium soy sauce
• 3 tablespoons sherry cooking wine
• 1 teaspoon Chinese 5 spice powder

Here's how to make it: 

1. Stir together all of the char siu sauce ingredients in a bowl. Set aside. (For a gluten-free dinner, use tamari instead of soy sauce.)
2. Pat the skin of the chicken dry with a paper towel, then season with salt and pepper on both sides.
3. Heat a drizzle of vegetable oil in a large skillet over medium heat. (I used a cast iron skillet.) Put the chicken into the hot oil, skin side down, and cook undisturbed for about 20 minutes, or until the skin is crispy and golden brown.
4. Flip the chicken over, reduce the heat a bit, and cook until the chicken is cooked through. (Chicken is cooked through at 165 degrees F internal temperature on a food thermometer, however, some say chicken thighs are best at 180 to 185 degrees F. Cooking time will vary based on how big the chicken thighs are.) Remove the chicken to a plate. (You could also leave them in the pan if you prefer.)
5. Stir the sauce, then pour it into the hot pan. Stir to combine with the chicken drippings.
6. Put the chicken back into the pan.
7. Spoon the sauce over the chicken or turn to coat both sides. (Tongs are great for this.) Cook a minute or so to thicken up the sauce a bit.
8. Serve the chicken with some of the sauce spooned over the top. Garnish with chopped green onions, if desired. Store any leftover chicken in an airtight container in the fridge and reheat in the microwave.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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