Asian Bbq Recipes

ASIAN BBQ WINGS

Steps:

• Rinse the chicken wings with cold water and pat dry with paper towels. Set aside.
• Get a big bowl, marinate the chicken wings with all the ingredients. Mix to make sure the wings are nicely coated with the seasonings.
• Cover up the bowl and put in the fridge overnight.
• Fire the grill the next day. Grill the wings until they turn golden brown and nicely charred on both sides. Serve immediately.

ASIAN-INSPIRED BBQ CHICKEN

Steps:

• In a medium bowl, mix together all of the ingredients except for the chicken and scallions. Set ¼ cup of the marinade aside and cover (you'll use this later for the sauce), then place the rest in a zip-lock freezer bag with the chicken thighs. Be sure the chicken is evenly coated with the marinade, then place the bag in the refrigerator (in a bowl in case of leakage); let marinate for 3-4 hours.
• Preheat grill to high heat.
• Grease the grill. (Lightly dip a wad of paper towels in vegetable oil; then, using tongs, carefully rub the towels over the grates several times until glossy and coated.) Place the chicken on the grill; cover and cook 3-5 minutes on each side, or until nicely browned and done. Transfer the chicken to a serving platter, then top with the reserved marinade and sliced scallions.

ASIAN BARBECUE SAUCE

Steps:

• Stir together all ingredients except sugar in a bowl.
• Cook sugar in a dry heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Tilt pan and carefully pour in hoisin mixture (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved and sauce is thickened, 6 to 8 minutes. Cool to room temperature. Serve with shrimp, swordfish, pork, or chicken.
• Our two favorite brands are Koon Chun and Lee Kum Kee, both from Hong Kong. We found them in New York's Chinatown, but they're also available by mail order from Uwajimaya (800-889-1928).

CHINESE BARBEQUE PORK (CHAR SIU)

Steps:

• Place soy sauce, honey, rice wine, hoisin sauce, ketchup, brown sugar, garlic, five-spice powder, black pepper, cayenne pepper, and curing salt in a saucepan. Bring to a boil on high heat; reduce heat to medium-high. Cook for 1 minute. Remove from heat. Cool to room temperature.
• Cut pork roast in half lengthwise. Cut each half again lengthwise forming 4 long, thick pieces of pork.
• Transfer cooled sauce to a large mixing bowl. Stir in red food coloring. Place pork sections into sauce and coat each piece. Cover with plastic wrap and refrigerate 4 to 12 hours.
• Preheat grill for medium heat, 275 to 300 degrees F (135 to 150 degrees C) and lightly oil the grate. Line a baking sheet with parchment paper.
• Remove sections of pork from marinade and let excess drip off. Place on prepared baking sheet. Sprinkle with kosher salt to taste.
• Transfer pork sections to grate over indirect heat on prepared grill. Cover and cook about 45 minutes. Brush with marinade; turn. Continue cooking until an instant-read thermometer inserted into the center reads 185 and 190 degrees F, about 1 hour and 15 minutes more. Do not use any more marinade on cooked meat until after you boil it.
• Place leftover marinade in saucepan; bring to a boil; let simmer 1 minutes. Remove from heat. Now you can use it to brush over the cooked pork.

ASIAN BARBECUED PORK LOIN

Steps:

• Sprinkle pork roast with garlic salt and pepper. Place in a shallow roasting pan lined with heavy-duty foil. Bake, uncovered, at 350° for 50 minutes. , Meanwhile, in a small saucepan, saute onion in butter until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until sauce is reduced to 3/4 cup, about 20-25 minutes, stirring often. , Brush sauce over pork. Bake 10-15 minutes longer or until a thermometer reads 145°. Let stand for 10 minutes before slicing.

STICKY CHINESE BBQ CHICKEN RECIPE BY TASTY

Steps:

• Season the chicken with salt and pepper.
• Cut into bite-size chunks.
• Dunk each chicken piece in the egg yolk, followed by the cornflour. Set aside.
• Heat the oil in a deep saucepan until it reaches 190°C (375°F).
• Carefully fry the chicken pieces for around 5-6 minutes, until crispy, slightly golden in colour and cooked throughout.
• Drain onto a plate covered in kitchen roll.
• In a large saucepan over a medium heat, add 1 tablespoon of oil and fry the onions and peppers for 2-3 minutes.
• Stir in the soy sauce, red wine vinegar, tomato paste, sugar, and chicken stock. Cook for a further 2 minutes.
• Add in cornflour paste.
• Mix until the sauce has thickened.
• Stir in the pineapple and chicken until evenly coated with the sauce.
• Serve with rice.
• Enjoy!

CHINESE BARBECUED PORK

Steps:

• Preheat Oven To 350.
• Combine soy sauce, wine, sugar, honey, food coloring, cinnamon and garlic in a large bowl.
• Add meat to marinade making sure it is coated with marinade.
• Cover and refrigerate for at least an hour, overnight is better turning meat occasionally.
• Place meat on a wire rack over a baking pan along with marinade.
• Bake 45 minutes turning and basting frequently with marinade.
• Let meat rest for 15 minutes before slicing.

ASIAN BBQ SAUCE

Steps:

• Whisk the ketchup, mustard, brown sugar, vinegar, ginger, green onions , cayenne, soy sauce, and sesame oil in a medium saucepan. Bring to a simmer, stirring occasionally, and remove the pan from the heat.
• Let the sauce cool to room temperature, then use toward the end of barbecuing, applying the sauce with a basting brush and serving extra sauce on the side.

ASIAN BBQ RIBS

Steps:

• preheat oven to 275.
• place ribs in a large baking pan.
• mix remainder of ingredients in a seperate bowl and pour over ribs.
• refrigerate for 1 hour.
• bake for 1 hour.
• turn heat to 375 and bake for 45 minutes or add to grill and grill until done.
• plate and enjoy.

CHINESE-STYLE BARBECUED DUCK

Steps:

• Prick the skin of the duck all over with a fork, particularly around the breast. Combine the hoisin, soy sauce, mirin, honey, sesame oil, chili oil, garlic and ginger in a small saucepan over low heat. Simmer slowly for 5 minutes. Place the duck in a shallow dish, add half of the hoisin mixture and turn to coat well. Marinate several hours or overnight, turning the duck frequently.
• Preheat the oven to 425 degrees. Place the duck on a rack in a shallow roasting pan and cover with aluminum foil. Discard the marinade from the duck. Roast for 30 minutes. Remove the foil and prick the duck again.
• Continue roasting, uncovered, until the juices run slightly pink when pricked in the thickest part of the thigh, about 30 minutes longer. Let stand for 10 minutes. Stir the orange juice into the remaining hoisin mixture. Carve the duck and serve, passing the sauce for dipping.