Xinjiang BBQ Spice

Xinjiang (Tan Cuong) BBQ spice is a popular, aromatic dry rub used to create authentic northwestern Chinese style flame-grilled meats. It is characterized by a strong cumin-and-chili flavor profile, designed to be used on lamb, chicken, and beef. [1, 2]

Key Components & Flavors

• Signature Spices: Cumin seeds (often roughly ground), sesame seeds, chili powder/flakes, and fennel.
• Numbing Effect: Sichuan pepper powder (prickly ash powder) is typically added for a authentic mala (numbing-spicy) sensation.
• Aromatics: White pepper, garlic powder, and sometimes five-spice powder.
• Savory Base: Salt, sugar, and sometimes MSG for a savory boost. [1, 2, 3, 4, 5]

Where to Buy (Malaysia/SG)

• Old Shanghai Xinjiang Style BBQ Powder (Spicy): Often found in Asian supermarkets or online platforms.
• Tan Cuong Meat Grill Spices (35g): Commonly listed on Shopee.
• Ajishan BBQ Seasoning: Available on Lazada. [1, 2, 3, 4]

Usage Tips

• Marinate: Apply the spice mix to meat for at least 30 minutes before grilling to allow flavors to penetrate.
• Finish: Sprinkle extra spice mix over the meat during the final minute of cooking or just before serving for extra aroma. [1, 2, 3]

Homemade Recipe (Alternative)
If pre-made spice is unavailable, you can mix:

• 2 tbsp cumin powder
• 1 tbsp chili flakes
• 1 tbsp white sesame seeds
• 1 tsp Sichuan pepper powder
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp sugar [1, 2]

 

Xinjiang BBQ chicken is characterized by a bold, aromatic, and spicy rub—often called shaokao—dominated by cumin, chili, and Sichuan peppercorn, creating a smoky, numbing flavor profile. A classic mix combines 1 tbsp cumin seeds (coarsely ground), 1 tbsp chili flakes, 1 tsp ground Sichuan pepper, 1 tsp salt, and 1 tsp roasted sesame seeds. [1, 2, 3, 4, 5]

Key Xinjiang Chicken Spice Blend

• 2 tbsp Cumin Powder/Seeds: (Ground coarsely is better)
• 1 tbsp Chili Flakes/Powder: (Adjust for heat)
• 1 tbsp Ground Sichuan Peppercorn: (For the numbing "mala" effect)
• 1 tsp Garlic Powder
• 1.5 tsp Salt
• ½ tsp Five Spice Powder
• 1 tsp Sugar (Optional, for caramelization) [1, 2, 3, 4]

Usage Guidelines

1. Prepare the Chicken: Use chicken thighs or drumsticks. For a quick marinade, use 1 tbsp oil, 1 tbsp soy sauce, and 1 tsp shaoxing wine, then marinate for 1 hour.
2. Apply Spice: Before grilling or roasting, generously dust the chicken with the spice mix.
3. Cook: Grill over charcoal or bake at \(200^{\circ }C\) (\(400^{\circ }F\)) for 40-45 minutes, turning until the skin is crispy.
4. Finish: Sprinkle more spice mix on the chicken just before serving for extra flavor. [1, 2, 3, 4, 5]

Variations

• Northern-Style: Keep it simple with just cumin seeds, toasted sesame, fennel seeds, chili flakes, and salt for a clean taste.
• Air Fryer Style: Mix 2 tbsp cumin seeds, 2 tbsp Sichuan peppercorns, 1 tbsp red chili flakes, and 1 tsp fennel seeds with garlic and salt.
• Added Aroma: Use toasted Sichuan peppercorns and black peppercorns, ground together with cumin for a deeper, earthier spice blend.

https://tonyacooks.com/xinjiang-bbq-spice-mix/