I took the bold, sweet-savory flavors of char siu and turned them into juicy, finger-lickin’ wings. Sticky glaze, smoky finish — these Chinese BBQ wings were a total hit. Here’s how I made them!

Char siu is a beloved staple at Chinese restaurants. And according to an expert, you can make the sweet dish at home - so ...

Note: Pulled pork goes well with just about everything, and this char siu marinade takes it to a whole new level. However, my big tip here is patience — it's a one-pot wonder — and you must ...

1/2 pound char siu, homemade or store-bought, diced into 1/4 - to 1/2 -inch pieces 1 tablespoon Shaoxing rice wine or dry sherry 1 1/2 tablespoons cornstarch dissolved in 2 tablespoons water 1.

Char siu ribs just aren’t right without that slightly gooey, impeccably shiny surface. Again, the level of delight this brings you is directly related to the quality of the ingredients.

Ahead of his “Brick & Mortar Pop Up” event to celebrate the lunar new year, Noodlecat Chef Jonathon Sawyer brings Chef Lee Anne Wong, of “Top Chef” fame, to Fox 8 News In The Morning. Chef ...

Marinate the meat in the Char Siu marinade for at least 3 hours in resealable plastic bags. (Overnight is better.) Reserve 1/2 cup of marinade to make the Char Sui glaze with honey.

From Friday Nov. 17 to Sunday Nov. 19, steaming bowls of smoked char siu (Cantonese barbecue pork) prawn noodle soup will be served inside the South Coast Plaza-based restaurant.

This is classic Chinese barbecue, and it is damn good. This char siu sauce was meant for pork, but it also works well with duck or goose—or any fatty meat. The spices, the heat, and the ...