Char Siu Chicken for the week
- Yield 6 servings
- Prep 10 minutes
- Cook 30 minutes
Char Siu Chicken for the week sits in the Chicken section of Regbie. The card serves 6 servings. The amounts and the method are both written on this page.
Ingredients
Yield: 6 servings
- 2½ pounds boneless, skinless chicken thighs
- 1½ teaspoons Umami Stir Fry Powder, or Diamond Crystal kosher salt
- 1 tablespoon avocado oil
- ¼ cup plum jam, or peach or apricot jam, sweetened only with fruit juice (the cook like St. Dalfour brand)
- 2 tablespoons coconut aminos
- 1½ tablespoons tomato paste
- 1½ teaspoons almond butter, or tahini
- 1 teaspoon Red Boat fish sauce
- ¼ teaspoon Chinese five spice powder
- ¼ teaspoon ground ginger
Method
Warm the oven to 400°F convection roast or 425°F conventional roast with the rack in the middle.
While the oven is heating, pat the chicken dry with paper towels and sprinkle on Umami Stir-Fry Powder or Diamond Crystal kosher salt. Tip in the avocado oil and toss well to season everything evenly.
Lay out the chicken in a single layer, smooth side down, on a wire rack in a rimmed baking sheet. (Yes, you can line the baking pan with aluminum foil if you want straightforward clean up.)
Pop the tray in the oven and bake for 15 minutes.
While the chicken is baking, make the sauce. In a small bowl, combine the jam, coconut aminos, tomato paste, almond butter, fish sauce, five spice powder, and ground ginger. Beat until smooth.
When the chicken has baked for 15 minutes, flip the chicken smooth-side up and brush ⅔ of the sauce on top of the chicken.
Roast for 5 to 7 more minutes and rotate the tray 180° before basting the chicken with the remaining sauce.
If you want it more browned, you can broil the top for an additional 2 to 3 minutes. The Char Siu Chicken is ready when the sauce is browned in parts and an instant-read meat thermometer inserted into the thickest part of the thigh reaches 170°F.
Lift from the oven, move to a cutting board, and slice up!
Cooking in an air fryer? Depending on the size of your air fryer basket, you will probably have to cook the thighs in a few batches. Lay the chicken smooth-side up in a single layer in the basket and air fry at 400°F for 10 minutes. After the 10 minutes is finished, brush the sauce on top and air fry for 2 to 5 more minutes or until the sauce is browned in parts and an instant-read meat thermometer inserted into the thickest part of the thigh reaches 170°F.
Kitchen notes
- How to store leftovers: You can store the leftover chicken in a sealed container in the fridge for up to 4 days or in the freezer for up to 3 months.
- You can cut up the leftover chicken and throw it in soups, salads, fried cauliflower rice, stir-fries—you name it!
