Easy Chinese BBQ
Looking for an easy and delicious Chinese BBQ recipe to try at home? Look no further than this Easy Homemade Chinese BBQ "Cha Siu Style Kebab" recipe! This recipe combines classic Asian flavors like soy sauce, garlic, and oyster sauce to create a delisous marinade perfect for any meat you prefer.
Ingredients
- 1 kg chicken breast , chicken thigh, beef, pork, or any meat of preference, cut it into bite-sized cubes about 1-½ inches.
For the BBQ sauce:
- 4 tablespoons hoisin sauce
- 3 tablespoons oyster sauce
- 3 tablespoons Shaoxing wine or rice wine vinegar
- 3 tablespoons honey
- 1 tablespoon light brown sugar
- 3 tablespoons low sodium soy sauce
- 1 tablespoon mushroom-flavored dark soy sauce or dark soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon ground cayenne pepper or red pepper flakes
- 1 teaspoon five-spice powder
- 1 teaspoon granulated garlic powder
- 3 tablespoons peanut oil or canola oil
- ½ thumb size ginger , minced
- 5 cloves garlic , minced
- 2 tablespoons ketchup
Instructions
To marinate the meat:
- In a small bowl, combine all ingredients for the Chinese BBQ sauce except the peanut oil, ginger, and garlic.
- In a saucepan, heat peanut oil over medium heat, and add ginger and garlic. Cook and stir until fragrant; add the Chinese BBQ sauce. Cook and stir until the texture becomes smooth, about 1 to 2 minutes. Transfer the sauce to a bowl to cool.
- Add meat to a ziplock bag and pour ⅔ of the Chinese BBQ sauce. Press the air out of the bag and seal it. Give the bag a good massage so that the sauce covers the meat evenly. Let it marinate in the fridge for 2 hours or up to 24 hours.
- Save the rest of the sauce in an airtight container and place it in the fridge. (You'll use it for the glaze later).
To prepare Chinese BBQ:
- Using bamboo skewers, soak 6 skewers in water for 15 to 30 minutes or longer to prevent burning.
- Transfer the meat to a plate and discard the marinade. Thread the meat onto the bamboo or metal skewers.
Gas Grill:
- Lightly oil the grill and preheat on medium-high heat. Once your grill is nice and hot, place the skewers on the grill and grill until nicely charred on the bottom, about 2 to 3 minutes.
- Brush glaze on the meat. Turn the meat to cook the other side and grill for another 2 to 3 minutes or desired doneness.
Charcoal Grill:
- Clean and lightly oil the grill grate. When adding the charcoal, pile the charcoal on 1 side. You will use both indirect and direct grilling for the meat skewers. Let the coals burn until they are covered with gray ash.*(The fire is hot when you can hold your hand over the grill for no longer than 5 seconds).
- Once your grill is nice and hot, place meat skewers on the direct heat and, close the lid, cook until nicely charred on the bottom, about 2 to 3 minutes.
- Brush glaze on the meat. Turn the meat to cook on the other side. Close the lid and let cook for another 2 to 3 minutes or desired doneness.
- If the meat is getting burned, move the skewers to the other side of the grill (the one with no coals under it) and close the lid. Keep cooking over indirect heat until cooked through Serve warm. Enjoy!
Notes
How to Store & Re-Heat
Make-Ahead
How to Freeze
To store leftover Chinese BBQ, place it in an airtight container and refrigerate it promptly. It can be stored in the refrigerator for 3-4 days. To reheat, you can use a microwave, oven, or stovetop. In the microwave, heat it in short intervals, checking and stirring to ensure even heating.
In the oven, cover the BBQ with foil and warm it at a low temperature to prevent overcooking. On the stovetop, reheat in a pan over medium heat with a little oil or sauce to keep it moist. Be cautious not to overheat to maintain the desired texture and flavor. Enjoy your reheated Chinese BBQ!
The Chinese BBQ kebab can be made and stored in the refrigerator for up to 24 hours before grilling. To make the kebabs ahead of time, prepare the marinade and marinate the meat for at least 2 hours or up to 24 hours in the refrigerator. Thread the meat onto the skewers and store them in an airtight container or resealable plastic bag in the refrigerator until ready to grill.
When you're ready to grill, remove the kebabs from the refrigerator and let them come to room temperature for 15-30 minutes before grilling. This will ensure that the meat cooks evenly and stays juicy. Once grilled, the kebabs can be served immediately or stored in the refrigerator for up to 3 days.
To freeze the Chinese BBQ kebab, let it cool to room temperature after grilling. Remove the meat from the skewers and place it in an airtight or resealable plastic bag. Seal the container or bag and remove as much air as possible. Label the container or bag with the date and store it in the freezer for up to 2 months. To thaw the kebab, remove it from the freezer and place it in the refrigerator overnight. Once thawed, the kebab can be reheated in the microwave, oven, or grill.
Nutrition Facts
Easy Chinese BBQ
Amount per Serving
Calories
2084
% Daily Value*
Fat
76
g
117
%
Saturated Fat
14
g
88
%
Trans Fat
0.1
g
Polyunsaturated Fat
21
g
Monounsaturated Fat
30
g
Cholesterol
642
mg
214
%
Sodium
6689
mg
291
%
Potassium
4355
mg
124
%
Carbohydrates
121
g
40
%
Fiber
4
g
17
%
Sugar
88
g
98
%
Protein
224
g
448
%
Vitamin A
1304
IU
26
%
Vitamin C
21
mg
25
%
Calcium
186
mg
19
%
Iron
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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