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!

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 ...

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 ...

In this video, learn how to make Char siu, a Chinese restaurant-style pork with a sweet and sticky sauce. In the traditional preparation, long strips of seasoned pork are skewered with forks and ...

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 ...

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.

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.

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.