Lee Kum Kee Char Siu Sauce 397g

Char Siu Sauce

Lee Kum Kee Char Siu Sauce 397g is a rich, sweet and savoury Chinese barbecue sauce traditionally used for making Cantonese-style char siu pork. Deep red in colour with a glossy finish, it combines soy sauce, fermented flavours, garlic, and warming spices to create the distinctive sticky coating associated with classic Chinese barbecue dishes.

The sauce has a balanced flavour profile with sweetness, umami depth, and a gentle savoury richness that works beautifully as a marinade, glaze, stir fry sauce, or dipping sauce. At i4C, we love using Lee Kum Kee Char Siu Sauce for sticky pork belly, roasted chicken thighs, noodle dishes, and crispy tofu where you want that unmistakable takeaway-style flavour with very little effort.

It caramelises particularly well during roasting or grilling, helping create lacquered, glossy finishes on meat and vegetables. Beyond traditional char siu pork, it pairs naturally with duck, chicken, mushrooms, aubergine, rice dishes, bao buns, and noodle recipes. It also works brilliantly mixed with honey, sesame oil, garlic, or hoisin sauce for layered marinades and glazes.

This is one of those store cupboard sauces that instantly brings depth and familiarity to quick midweek meals as well as more impressive sharing dishes.

Key Features:

• 397g authentic Cantonese-style char siu sauce.
• Sweet, savoury, and umami-rich flavour.
• Ideal for marinades, glazes, stir fries, and dipping sauces.
• Creates glossy roasted finishes when cooked.
• Suitable for pork, chicken, duck, tofu, and vegetables.
• Traditional Chinese barbecue flavour.
• Easy way to recreate takeaway-style dishes.
• Well suited to noodles, rice bowls, and bao buns.

Recipe Inspiration:

• Marinate pork shoulder or pork belly overnight in Lee Kum Kee Char Siu Sauce before roasting for classic sticky Chinese barbecue pork.
• Brush the sauce over grilled chicken thighs with sesame seeds and spring onions for an easy traybake-style dinner.
• Toss roasted aubergine and mushrooms in char siu sauce before serving with steamed rice and pak choi.
• Use it as a glaze for crispy tofu bao buns topped with pickled cucumber, chilli oil, and shredded cabbage.

What is char siu sauce traditionally used for?

Char siu sauce is traditionally used in Cantonese cooking to marinate and glaze roasted pork, creating the glossy, sweet-savoury barbecue flavour found in Chinese barbecue dishes. It is also commonly used for roasted poultry and noodle dishes.

Why does char siu pork have its distinctive red colour?

Traditional char siu sauces often contain red fermented bean curd or colouring ingredients which help create the signature deep red glaze associated with Cantonese barbecue pork. The colour intensifies during roasting and caramelisation.

Can char siu sauce be used as a stir fry sauce?

Yes. Char siu sauce works particularly well in stir fries because it combines sweetness, savoury depth, and seasoning in one ingredient. It pairs especially well with noodles, peppers, onions, mushrooms, and quick-cooked meats.

Ingredients:

Sugar, Water, Salt, Honey, Fermented Soybean Paste (Water, Salt, SOYBEANS, WHEAT Flour), Soy Sauce (Water, Salt, SOYBEANS, WHEAT Flour), Modified Corn Starch, Dehydrated Garlic, Spices, Acidity Regulator E260.

Allergens highlighted in BOLD.

Please be aware that ingredients, including allergens, are subject to change. At Infusions4chefs, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.