This post may contain affiliate links. Please read my privacy policy.
This easy homemade char siu sauce is sweet, savory, and packed with classic Cantonese BBQ flavor. Made with soy sauce, oyster sauce, honey, and five spice, it’s glossy, sticky, and perfect for marinating pork, chicken, or even tofu.
Chinese BBQ Sauce
As you may know, I use Chinese BBQ sauce in several of my recipes, like Char Siu and Char Siu Chicken. The flavor is all about that glossy, sticky glaze you’d find on good Chinese BBQ Pork. It’s sweet, savory, and a little smoky, made with simple pantry staples like soy sauce, oyster sauce, honey, and five spice. Honestly, I think this homemade version tastes even better than bottled sauces like Lee Kum Kee, and the best part is it only takes about 10 minutes to make.
Once you have a batch ready, the possibilities are endless. Use it as a marinade for pork, chicken, or tofu, brush it over grilled meats, or stir it into quick weeknight dishes for an instant flavor boost. Check out the Delicious Ways To Use It section below for more ideas on how to bring this easy Chinese BBQ sauce into your everyday cooking.
Your New Must-Have Homemade Sauce
- Better than bottled. Skip Lee Kum Kee and other store-bought jars. This homemade version is fresher, bolder, and fully under your control.
- Sweet, savory, smoky. The classic Cantonese BBQ flavor you love, with pantry staples like soy sauce, oyster sauce, honey, and five spice.
- Versatile for everything. Use it as a marinade for pork, chicken, or tofu, brush it over grilled meats, or toss into a quick stir-fry.
- Keeps well. Make a batch and store in the fridge so you’ve always got Chinese BBQ flavor ready for easy meals.
Ingredients You’ll Need
- Soy sauce
- Oyster sauce
- Dark soy sauce
- Honey
- Five spice powder
You’ll find all the exact amounts and details in the recipe card at the bottom of this post.
Pro Tip #1: Why I Use Soy Sauce
Soy sauce is the base of this recipe and gives the sauce that savory, umami backbone. I like using Kimlan soy sauce because it’s smooth and well-balanced without being overly salty, which makes the flavor rounder and not too sharp.
Pro Tip #2: Why Oyster Sauce Matters
Oyster sauce adds depth and a subtle sweetness that balances the stronger flavors. I usually go with Lee Kum Kee oyster sauce for its rich, consistent taste. If you want a vegetarian version, swap in vegetarian oyster sauce.
Pro Tip #3: Why Dark Soy Sauce
Dark soy sauce isn’t just about taste, it’s about color. It gives the char siu sauce that deep mahogany shade you see on good BBQ pork, along with a hint of molasses-like sweetness.
Pro Tip #4: Why I Use Honey Instead Of Maltose
Traditionally, maltose is used in char siu for that glossy, sticky finish. I went with honey here because it’s easier to find and still gives you the right shine and sweetness. If you have maltose on hand, definitely use it for a more authentic glaze.
Pro Tip #5: Why Five Spice Powder is Essential
Five spice powder is the backbone of char siu flavor. It’s warm, aromatic, and instantly recognizable. The mix of star anise, cinnamon, cloves, fennel, and pepper is what makes this taste like classic Chinese BBQ instead of just a sweet soy glaze.
Pro Tip #6: Why A Pinch Of Sugar Matters
Even though honey (or maltose) adds sweetness, a touch of sugar helps smooth out the salty notes from soy and oyster sauce. It balances everything so the sauce tastes just right, glossy, sticky, and addictive.
Extra Tip: Add Sweet Soy Sauce
For an even richer flavor, stir in 1 tablespoon of sweet soy sauce. It deepens the color, adds a gentle caramel-like sweetness, and makes the sauce taste even closer to what you’d get at a really good Chinese BBQ spot.
How To Make Char Siu Sauce
Grab a small bowl, add everything in, and give it a good stir until the sauces blend together.
Set a small saucepan over medium-low heat, then pour in your sauce. Give it a gentle stir so everything blends together into a smooth, glossy sauce.
Let the sauce gently bubble until it comes to a light boil, then take it off the heat. Set it aside to cool down before using, and you’ll have a rich, glossy char siu sauce ready to go.
Delicious Ways To Use
This homemade Char Siu Sauce isn’t just for BBQ pork. It’s super versatile and adds instant flavor to almost anything. Here are some of my favorite ways to use it:
- Classic Char Siu (Chinese BBQ Pork): Brush the sauce generously over pork shoulder or pork belly, then roast or grill until caramelized and glossy. That’s the iconic Cantonese char siu you see hanging in shop windows, only better because it’s homemade.
- Char Siu Bao (BBQ Pork Buns): Use this sauce to coat chopped BBQ pork for steamed or baked buns. It gives the filling that glossy, flavorful coating and just the right balance of sweet and savory that makes every bite so good.
- Grilled or Air Fryer Char Siu Chicken: Marinate chicken thighs or wings in the sauce for a few hours, then grill or air fry until golden and sticky. It’s smoky, juicy, and perfect for weeknight dinners.
- Tofu Or Veggie Stir-Fry: Brush the sauce over pan-fried tofu or mix it into your favorite veggies like bok choy, mushrooms, or broccoli for a quick, flavor-packed meal.
- Glaze For Meats Or Seafood: Use it as a finishing glaze for ribs, shrimp, or salmon. Brush it on during the last few minutes of cooking to get that shiny, caramelized coating.
- Rice Bowl Sauce: Drizzle a spoonful over steamed rice, a fried egg, and some stir-fried greens. It’s simple, comforting, and full of flavor.
Frequently Asked Questions
If you don’t have Shaoxing wine, you can use dry sherry or skip it altogether. The sauce will still taste great, just slightly less complex.
Yes! This sauce actually tastes even better after sitting for a day because the flavors have more time to blend. Just store it in a sealed jar in the fridge and it’ll be ready whenever you need a quick glaze or marinade.
Let the sauce cool completely before storing. Keep it in a clean, airtight jar or container in the fridge. It’ll stay fresh for about 1 to 2 weeks. When you’re ready to use it again, just reheat gently over low heat until warm and glossy again. If it thickens too much, add a splash of water and stir until smooth.
Yes. Pour it into small containers or ice cube trays and freeze for up to 2 months. When you’re ready to use, thaw in the fridge or warm gently over low heat.
This recipe makes 1/2 cup (120ml) and contains 317 calories.
Other Sauce Recipes You Might Like
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Char Siu Sauce
Ingredients
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoons dark soy sauce
- 2 tablespoons Shaoxing wine
- 2 tablespoons honey, or maltose
- 2 teaspoons sesame oil
- ½ teaspoon five spice powder
- ½ teaspoon white pepper powder
- 2 teaspoons sugar
- 1 tablespoon sweet soy sauce, or Kecap Manis, optional
Instructions
- Mix all the ingredients in a small bowl and set aside.
- Heat a saucepan over medium to low heat. Stir in the sauce and blend well.
- Once the sauce starts to bubble and boil, remove the saucepan from the heat and let it cool.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
