Chinese Red Marinade

This is the marinade that gives Chinese BBQ its signature sticky-sweet glaze and deep mahogany color.

Soy sauce and honey form the base while five-spice powder adds warm, aromatic complexity.

Fresh ginger and garlic bring bite, chili sauce adds heat, and dry sherry rounds everything out.

Mix it in 5 minutes flat, then use it on pork for char siu, chicken thighs for the grill, or ribs for the oven.

Kitchen Tips

• Use this for pork shoulder, chicken, ribs, or even firm tofu before grilling or roasting
• Marinate for at least 2 hours, or overnight in the fridge for maximum flavor penetration
• Reserve some marinade before adding raw meat to use as a glaze while cooking (food safety!)
• Chinese five-spice powder is essential; find it in the spice aisle or Asian markets

Variations

• Add hoisin sauce for richer, deeper sweetness and authentic char siu color
• Use sriracha instead of chili sauce for different heat and garlic notes
• Double or triple the batch and store in an airtight container in the fridge for up to 2 weeks