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Char Siu Chicken Rice Bowls – Easy Homemade Meal with Sriracha Mayo

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These char siu chicken rice bowls feature juicy, sticky roasted chicken with classic Chinese flavors, served over fluffy jasmine rice and topped with a creamy, spicy sriracha mayo. It’s a quick, comforting meal that’s easy to customize and perfect for busy weeknights or meal prep.

Ingredients

Scale
  • 1.5 lb boneless, skinless chicken thighs
  • 1/4 cup soy sauce
  • 3 tbsp honey
  • 2 tbsp hoisin sauce
  • 1 tbsp Shaoxing wine or dry sherry (optional)
  • 2 tbsp brown sugar
  • 1 tbsp oyster sauce
  • 2 cloves garlic, minced
  • 1/2 tsp five-spice powder
  • 1 tsp sesame oil
  • 1/4 tsp salt
  • 2 cups uncooked jasmine rice
  • Water (as needed for cooking rice, about 2.5 cups)
  • 1 small cucumber, thinly sliced
  • 1 medium carrot, julienned (optional)
  • 2 green onions, thinly sliced
  • Cilantro, chopped (optional)
  • 1/3 cup mayonnaise
  • 1–2 tbsp sriracha sauce
  • 1 tsp lime juice

Instructions

  1. In a large mixing bowl, whisk together soy sauce, honey, hoisin sauce, Shaoxing wine or dry sherry, brown sugar, oyster sauce, minced garlic, five-spice powder, sesame oil, and salt until smooth.
  2. Add chicken thighs to the marinade, toss to coat, cover, and refrigerate for at least 30 minutes (overnight for best flavor).
  3. Rinse jasmine rice until water runs clear. Combine with water in a rice cooker or saucepan and cook according to package instructions.
  4. Slice cucumber, julienne carrot, slice green onions, and chop cilantro if using. Set aside.
  5. Preheat oven to 425°F. Line a baking sheet with foil and place a wire rack on top. Arrange marinated chicken thighs on the rack, shaking off excess marinade (reserve marinade). Roast for 18-22 minutes, flipping halfway, until chicken is glossy, sticky, and slightly charred. Chicken is done when juices run clear and internal temp is 165°F.
  6. While chicken roasts, pour reserved marinade into a small saucepan. Bring to a boil for 1-2 minutes, then simmer until thick and syrupy. Brush cooked chicken with glaze before serving.
  7. In a small bowl, whisk together mayonnaise, sriracha, and lime juice. Adjust sriracha to taste.
  8. To assemble, scoop rice into bowls, slice roasted chicken and arrange on top. Add cucumber, carrot, green onions, and cilantro. Drizzle with sriracha mayo and sprinkle with sesame seeds if desired.

Notes

Let chicken air-dry in the fridge for 15 minutes after marinating for crispier edges. Use a wire rack for best caramelization, but roasting directly on the pan works too. Broil chicken for 1-2 minutes at the end for extra char. Make extra sriracha mayo for sandwiches or fries. For gluten-free, use tamari and check sauces. Vegetarians can swap chicken for pressed tofu.

Nutrition

Keywords: char siu chicken, rice bowl, sriracha mayo, Chinese chicken, easy dinner, meal prep, weeknight dinner, comfort food, high protein, kid friendly

Find it online: https://blairrecipes.com/char-siu-chicken-rice-bowls-easy-homemade-meal-with-sriracha-mayo/