This is just one of my mum’s simple, delicious home-cooked recipes. I grew up eating this and it’s one of my favourite dishes. Using Lee Kum Kee cha siu sauce is definitely a short cut to make a delicious home cooked meal.






Skill level

Average: 3 (69 votes)


  • 16 chicken mid wings
  • 50 ml soy sauce
  • 300 g char siu sauce
  • 1-2 tbsp vegetable oil
  • 20 g ginger, peeled and finely chopped
  • 20 g garlic cloves, peeled and finely chopped
  • steamed rice, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Serves 4 as a snack

Marinating time: 20 minutes

  1. Place the wings in a large bowl, add the soy sauce and cha siu sauce, toss to combine and stand for 15–20 minutes.
  2. Heat the oil in a large frying pan over medium–high heat. Add the ginger and garlic and stir for 1 minute or until fragrant. Add the wings and cook until golden on both sides. Add 100-150 ml water, cover with a lid, reduce the heat to low and simmer for 10 minutes or until the sauce has thickened and the wings are nicely glazed. Serve with steamed rice.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.