Char Siu Chicken


I have a friend who is Chinese, and who knows all the best places to buy Chinese barbecue pork.  If you happen to pop by on a day when he has brought some home he will always share.  There is no pretense of incorporating it into a meal, he’ll just pull it out and you all, dig in and bliss out.

Barbecue pork is one of my favourite Chinese dishes and the only other place that I tend to have it is at yum cha – which I don’t do often enough! A key ingredient in this pork dish is Char Siu sauce, which is used to marinate the meat.

I have stolen the Char Siu marinade idea to use with chicken to make a super fast super easy and super tasty meal – usually served on a soccer training night, when the older sprog comes home cold, ravenous and impatient.

You can make home made char siu sauce, but because I am going for super quick, I usually cheat and buy the sauce.


  • peanut oil for stir frying
  • 850 g chicken thighs, cut into thirds
  • 120 g Char Siu sauce
  • 1 t five spice powder
  • 7 shallots, chopped
  • 1/3 bunch corinder leaves, finely chopped
  • juice 1/2 lemon

Place chicken, sauce, five spice powder and shallots into bowl to marinate for minimum of 30 minutes.

Heat oil in wok or large non-stick frying pan, and add chicken mixture.  Cook on high heat until meat changes colour, then reduce heat to finish cooking.  Add coriander and lemon juice when you reduce the heat. Serve on rice or rice noodles, with steamed greens on the side.


About baking bohemian

My name is Jen and I am the baking bohemian. My blog identity comes from the cultural background of my mother’s family, (Bohemian), and my mother’s more left wing lifestyle (bohemian). The big ‘B’ Bohemian refers to the rich cultural heritage of our family that emigrated from Bohemia when it was still its own country (it now comprises two thirds of the Czech Republic). Food featured prominently in the family and broader social life of that part of my family. No social interaction was without sustenance, and any celebration, large or small, was an invitation to cook up a storm. My own family emigrated from the United States to Australia when I was a child. For the most part we lived with our mother, and my dad eventually moved back to the US. The little ‘b’ bohemian relates to the semi-alternative lifestyle we led with our mother. I hesitate to refer to her as a hippy, for that conjures up so many misconceptions, but certainly she was on that side of the fence. She was probably more eccentric than radical at the end of the day, but she could really cook. We always set extra plates at the dinner table because inevitably people would visit at dinner time. I started cooking when I was about eight. Cookies. Obviously I was motivated by desire! I loved cooking, I loved that the kitchen was always, in every way, the heart of the house, so I was always part of anything else that was happening while I was cooking. I loved people loving my food. With all the different things that I have done in my life and am interested in, food has remained my most consistent and enduring passion.

2 responses »

  1. That looks yum. I hate to be a stickler for detail but how much Char Siu Sauce do you add and when. I’m assuming at the marinating stage but I could be wrong.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s