Char siu translates literally as “fork burn/roast”, an ancient method of fire-roasting wild boar. While most modern Chinese BBQ uses domestic pork (and lots of red food coloring), the flavors are also well suited to chicken. Here I have marinated chicken pieces in a mixture of fermented soy, sherry, hoisin, 5-spice, local raw honey, chili … Continue reading Chicken Char Siu