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Chinese Takeaway Style Char Siu With Garlic Chilli Sauce Recipe
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Char Siu with Garlic Chilli Sauce (Chinese Takeaway Style)

Wok on and recreate a hot and flavourful takeaway pork stir fry at home with this tasty char siu with garlic chilli sauce recipe.
Course Main Course
Cuisine Chinese, British Chinese, American Chinese, Scottish Chinese, Chinese Takeaway Style
Keyword char siu, garlic chilli
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 1 portion

Equipment

  • 1 Wok or Large Frying Pan

Ingredients

Sauce

  • 200 millilitres light chicken stock or water
  • 3 tablespoons caster sugar
  • 1 tablespoon dark brown sugar
  • 10 millilitres distilled clear malt vinegar
  • 1/4 teaspoon beetroot powder, mixed with 1 tablespoon water

Stir Fry

  • 1 tablespoon sunflower oil
  • 1/2 onion, sliced
  • 1/4 red pepper, deseeded and roughly chopped
  • 1/4 green pepper, deseeded and roughly chopped
  • 1/4 carrot, thinly sliced
  • 12 slices cooked char siu
  • pinch white pepper
  • 1/4 teaspoon MSG
  • 1 tablespoon hot bean sauce
  • 2 tablespoons chopped garlic in oil
  • 1/4 teaspoon dark soy sauce
  • 1 tablespoon potato starch, mixed with 2 tablespoons water
  • 1 spring onion, sliced
  • 2 teaspoons rice wine
  • 1 red chilli, sliced

Instructions

Sauce

  • In a pot, add 200 millilitres light chicken stock or water, 3 tablespoons caster sugar, 1 tablespoon dark brown sugar, 10 millilitres distilled clear malt vinegar and 1/4 teaspoon beetroot powder, mixed with 1 tablespoon water. Mix well, bring to the boil, reduce the heat to low and simmer for 3 minutes. Set aside.

Stir Fry

  • Heat a wok or large frying pan over medium-high heat. Add 1 tablespoon sunflower oil, 1/2 onion, sliced, 1/4 red pepper, deseeded and roughly chopped, 1/4 green pepper, deseeded and roughly chopped and 1/4 carrot, thinly sliced and 12 slices cooked char siu . Stir fry for 1 minute. Add pinch white pepper and 1/4 teaspoon MSG and mix well. Add 2 tablespoons chopped garlic in oil, 1 tablespoon hot bean sauce and 1/4 teaspoon dark soy sauce. Add the prepared sweet and sour sauce, mix well and simmer for 2 minutes until the sauce reduces slightly.
  • Slowly add 1 tablespoon potato starch, mixed with 2 tablespoons water, stirring well until the sauce reaches the desired consistency (you may not need all of the mix). Finish with 1 spring onion, sliced, 2 teaspoons rice wine and 1 red chilli, sliced, mix well once more and serve.