Bacon-Wrapped Chicken Hot Dog

Course Main Course
Cuisine American


Mayonnaise Mix

  • Mayonnaise
  • Dijon mustard
  • Black pepper
  • Cayenne pepper

Chicken Prep

  • Chicken breast split lengthwise
  • Bacon


  • O Bachan's Japanese BBQ Sauce
  • Pickled jalapenos


Mayonnaise Mix

  • Combine mayonnaise, Dijon mustard, black pepper and cayenne pepper, mix well.

Chicken Prep

  • Season chicken strip with salt, then brush with the Mayonnaise mix.
  • Wrap chicken strip with bacon. Place on a foil-lined baking sheet.
  • Cook chicken wrap in 500℉ oven for about 20 minutes.
  • Brush cooked chicken with Japanese BBQ sauce. Serve on hot dog bun with mayo mix & pickled jalapenos.

Peking BBQ Sauce

Course Sauce
Cuisine Asian, Chinese


  • 1 ½ tbsp Ketchup
  • 2 tsp Plum sauce
  • 2 tsp Chili sauce
  • 1 tsp Sweet bean or hoisin sauce
  • 1 tbsp Worcestershire
  • 1 ½ tbsp Black vinegar
  • 1 tbsp sugar
  • ½ tsp 5 Spice
  • 2 tbsp Water


  • Combine all and blend thoroughly.

Asian Sticky Ribs

Prep Time 21 days
Cook Time 1 day 2 hours 30 minutes
Course Appetizer, Main Course
Cuisine Asian, BBQ



  • ½ cup Fresh red chilies mild
  • 2 tbsp Garlic
  • 2 tbsp Ginger
  • 2 tsp Onion powder
  • 2 tsp Garlic powder
  • ½ cup Brown sugar
  • 3 tbsp Soy sauce
  • Salt
  • 2 oz Vinegar
  • 5 each Pickled garlic cloves
  • Ribs Pork or Beef, Chef's preferred

Pickled Garlic

  • 1 lb Garlic cloves
  • 1 tbsp Sea salt
  • 1 cup Vinegar
  • 1 cup Spring water
  • cup Soy sauce
  • 3 tbsp sugar
  • 1 cup Spring water
  • cup Vinegar


Pickled Garlic prep Pt. 1

  • Remove root ends of garlic, rinse and drain.
  • Add to a jar.
  • Mix water, salt, and vinegar with garlic. Let stand in a dark place at room temperature for 7 days.

Pickled Garlic prep Pt. 2

  • Bring soy sauce, sugar, and water to a boil, then add vinegar.
  • Pour off vinegar brine from garlic.
  • Add soy brine over garlic while still hot.
  • Let sit at room temp for 2 weeks or longer (the longer, the better).

Ribs prep/cook

  • Blend all ingredients until smooth.
  • Pour marinade on ribs and refrigerate overnight.
  • Wrap ribs in foil, steam in oven at 250℉ for 2 hours.
  • Reduce the remaining marinade until thick.
  • Remove ribs from oven, transfer to another sheet pan, and brush with thickened marinade.
  • Place oven on low broil, cook until browned.


Char Siu Chicken

A popular Chinese method for BBQ'ing chicken, pork, and other tasty meats
Course Main Course
Cuisine BBQ, Chinese


  • 2 Mixing bowls Medium & Large
  • 1 Food Processor something to puree garlic and ginger
  • 1 Sheet pan grate(s) that fit inside sheet pan
  • Heavy Duty Aluminum Foil
  • Assorted measuring spoons


  • 1 whole Chicken, separated or "8-part" chicken pak, or equal weight in chicken thighs only

Char Siu Dry Rub

  • 1 tsp Kosher Salt
  • 1 tsp Garlic Powder
  • 1 tsp Black Pepper
  • 1 tsp 5 Spice Powder
  • .5 tsp White Pepper

5 Spice Powder

  • 1 tbsp Cinnamon
  • 1 tbsp Clove
  • 1 tbsp Star Anise
  • 1 tbsp Szechuan Pepper
  • 1 tbsp Fennel Seed

Char Siu Wet Marinade

  • 1.5 inch Fresh Ginger Root peeled
  • 3 clove Garlic roughly chopped
  • 2-3 tbsp water
  • 3-4 tbsp Maltose substitute Golden Syrup, Honey, or Brown Sugar as a last resort
  • 2 tbsp Oyster Sauce Chef recommends "Boy In The Boat"
  • 2 tbsp Soy Sauce Chef uses low sodium
  • 1 tbsp Hoisin Sauce
  • 2 tbsp Char Siu Sauce
  • 1 tbsp Showxing Wine Substitute Dry Sherry
  • 1 tsp Sesame Seed Oil No more than a splash
  • .25-.5 cup water


  • 2 drop Red Dye adds an "authentic" color but NOT necessary
  • 1 can Pam Cooking Spray or similar product


Chicken prep

  • Separate whole chicken to breasts, thighs, wings, legs. Remove keel bone but leave bone in for parts. Do not remove skin.
  • Be sure to pat dry all chicken parts, then add Dry Rub to both sides, pat into chicken.
  • Add all parts into larger bowl.
  • Allow chicken to rest in refrigerator for an hour or more, 2 is better.

Marinade prep

  • Combine peeled and roughly chopped ginger root, garlic cloves & water and puree in processor. Add to medium bowl.
  • Add Maltose, Oyster Sauce, Soy Sauce, Hoisin Sauce, Char Siu Sauce, Showxing Wine and Sesame Seed Oil. Mix well to combine.
  • Once chicken has dry brined, add the marinade to the chicken, making sure to cover all the parts thoroughly. Once properly coated, cover with plastic wrap and return to refrigerator for 3 hours, or over-night even better, to marinate.

Let's Cook Something!

  • Preheat oven to 385°F
  • Add 1/4 - 1/2 cup water to sheet pan to prevent burning.
  • Spray pan racks with Pam. Arrange chicken on racks, and try to keep space between pieces so all the parts can get full circulation of air while roasting. Allow chicken to sit for an hour, to come to room temperature.
  • While chicken comes to room temperature, pour remaining marinade into a pot. Bring to a boil, and then lower temperature and reduce for about 20 minutes, to create the glaze.
  • Pop the chicken into the oven for about 20 minutes, until skin begins to nicely brown. Braise chicken with a coating of glaze on top.
  • Lower oven temperature to 140°F, and roast chicken for another 20 minutes or so, watching to see the skin isn't browning too much.
  • Remove chicken, flip the pieces, glaze all the bottoms of the parts, and return to the oven for another 20 minutes.
  • Glaze chicken once more, and return to oven for a final 20 minutes.
  • Allow chicken to rest after final roasting for 10-15 minutes before serving and/or processing for other recipes.
Keyword BBQ, Chineses BBQ