Total Time
Prep 10 mins
Cook 20 mins

A little different recipe, with chilis.. Use for chicken glaze, pork, anything at all!

Ingredients Nutrition


  1. Combine all ingredients in blender, puree.
  2. Pour into small saucepan and bring to boil.
  3. Reduce heat.
  4. Simmer 30 minutes or until thick and glossy.


Most Helpful

Wonderful sauce. I was out of the jar of char siu that I usually keep around and decided to see I could make it myself. I chose your recipe because it seemed to have the complexity I was after. I did a fair amount of subbing based on what I had handy - starting with a base of honey instead of the hoisin since I couldn't get that jar opened without my husband's brawn. Then I jacked up the other seasonings to compensate. I had no Thai peppers so I used some harissa that I made last week to go with Moroccan Cigars and I have to tell you - the end results were fabulous. I had done a couple of tenderloins a few days before and just sliced up the leftovers, marinated them in the char siu for an hour and quickly seared them in a cast iron skillet. I got raves from my son who manages a fine dining restaurant. Now that's a compliment worth having.

CampChatsworthCook October 05, 2009

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