Chinese Barbecue Sauce – P.F. Chang’s China Bistro Recipe

Barbecue Sauce Main pic

The Best Barbecue Sauce

This Chinese Barbecue Sauce is based on P.F. Chang’s recipe which is used in several different menu items, including: Spare Ribs, Pork Medallion and their Barbecue Chicken Salad.  I’ve taken the exact Restaurant size recipe and dumbed it down to a house hold portion.  And when I said this recipe is “based” on the Corporate recipe, I mean, it’s more or less the exact same one, only I cut the sugar in half.

The Barbecue Sauce Breakdown

Chang’s makes 5 gallons of this sauce at a time and 2 1/2 gallons of it is sugar.  That’s just ridiculous.  Half of their recommended sugar amount still gets you a fantastic BBQ sauce.  So rest assured, knowing now, that you have everything you need to know about the China Bistro’s Barbecue Sauce Recipe!

I’ve also got their Spare Rib Recipe and their Northern Style Short Ribs Ribs recipe already filmed and posted below.  And if you’re interested in my Oven Baked Ribs, those are listed here as well.

CLICK HERE for Barbecue Spare Ribs
CLICK HERE for Northern Style Short Ribs

CLICK HERE for Oven Baked Ribs

Chinese Barbecue Sauce Ingredients:

1 qt Ketchup
1 cup Hoisin Sauce
1 cup Plum Sauce
2 cup Sugar
1/4 tsp Five Spice Powder
1/4 tsp Baking Soda

This recipe makes 2 quarts of Chinese Barbecue Sauce.

Rice Noodle Spring Rolls

Rice Noodle Spring Rolls

So what’s the difference between an Egg Roll and a Spring Roll and why do people confuse Summer Rolls with Spring Rolls?  Well, I think the main thing to look at is that they are all rolled in a wrapper with vegetables and they are all fried.  Except for the Summer Roll, which is a Korean Roll many confuse for the Spring Roll but Spring Rolls are fried!  The easiest way to remember is this: Egg Rolls are bigger, Spring Rolls are small and Summer Rolls are soft and see through.  The best part is, you can put anything you want in any of them.  Sure there’s a few traditions but you literally could go breakfast burrito in any one of these rolls if you really wanted to.

Rice Noodle Spring Roll Ingredients:Kikkoman-Tempura-Dipping-Sauce1

1 qt boiling water
2 Rice noodles
1 Nori Sheet
Cilantro, freshly chopped
1 Garlic Clove, chopped
2 tbsp Cooking Oil
8 oz Ground Pork, cooked
Salt and Pepper too taste
2 tbsp Tempura Dipping Sauce (1 part ea. Soy, Sugar, Water, White Vinegar)
1 pkg Spring Roll Wrappers
1/4 cup Water for wetting Wrappers
Oil for Frying

Boil water and Poor over Rice Noodle in a separate bowl.  Let it sit for 5 minutes then strain and add 1 tbsp cooking oil to prevent sticking.  Cut Nori into fours then stack and cut with scissors into shoe string slices.  Chop Cilantro and Garlic.  Cook pork with 1 tbsp of cooking oil and add garlic half way through cooking and salt and pepper to taste.  Combine the Rice Noodle with cut Nori, Cilantro, Pork and Tempura Dipping Sauce and mix thoroughly.  Add 2 to 3 tbsp of the mixed Rice Noodle Ingredients to the center of 1 Spring Roll Wrapper.  Starting with the back corner, fold over the top and tuck the ingredients back so they are snug.  Fold the left and right sides in at 90 degree angles and roll forward half way.  Wet the last corner with a finger dab of water in an envelope fashion, then complete the rolling and apply light pressure in the center of the roll to ensure it won’t come apart in the fryer.  Fry at 350 degrees for approximately 3 minutes.  Let them cool on Paper towels before serving with Sweet and Sour or Orange Chili Sauce.

Perfect Tempura Everytime

Tempura is Touchy!

Lets nail down the issues most people have with making Tempura, starting with buying it in a box.  For the most part, you’re just buying a box of flour with a fancy picture on the front that shows you how good it could look if you buy their product.  But does that make sense?  You’ve got flour at home in your kitchen, right?  Oh, maybe you need the directions on the back of the box.  Wait, that doesn’t make sense either because you’ve got the web at your finger tips.  You can just look it up.  So here we are, you and I, and we’re going to get through this together.

Tempura in a Box

Soda Water or Club SodaThe truth is that no matter what the contents of that Tempura box are, flour, corn starch or whatever, the box directions are WRONG!  Sure they give you a few pointers from step 1 to 3 but they don’t talk about a few key issues you will have if you don’t mix it in the right order, if you just use regular tap water or if you don’t keep your batter ice cold.  That’s right.  If you ignore any one of these 3 things, your Tempura is not going to turn out right.

Tempura Ingredients:

1 egg yoke
1 cup Tonic or Seltzer Water, Carbanated is the key
1 cup Flour

  • Mix the ingredients in a bowl over the top of another bowl full of ice water
  • Stir the liquids first, then add the flour and don’t over mix; leave it lumpy
  • Use ice cold Tonic or Seltzer water, not Tap, to get the batter to poof up

Watch the video tutorial and follow these simple instructions and you will have perfect Tempura, every single time.