Char Siu Chicken
Credits to: Michelle Tam, Nom Nom Paleo
Website: https://nomnompaleo.com/char-siu-chicken
Ingredients
Boneless skinless chicken thighs
¼ cup plum jam or peach or apricot jam, sweetened only with fruit juice (St. Dalfour brand recommended)
Umami Stir-Fry Powder or Diamond Crystal kosher salt
Avocado oil
For the Char Siu Sauce:
Plum, peach or apricot jam (100% fruit)
Coconut aminos
Tomato paste (for umami and natural red hue)
Instructions
Heat the oven to 400°F convection roast or 425°F conventional roast with the rack in the middle.
Brush chicken thighs with char siu sauce.
Lay chicken smooth-side up on a baking sheet.
Bake for 5 to 7 minutes and rotate the tray 180° before basting the chicken with the remaining sauce.
If you prefer your chicken to be more browned, broil it 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.
Remove from the oven, transfer to a cutting board, and slice it all up!
Air Fryer Instructions:
Lay the chicken smooth-side up in a single layer in the basket and air fry at 400°F for 10 minutes.
After 10 minutes, brush the sauce on top and air fry for 2 to 5 more minutes or until the sauce is browned in parts and internal temperature reaches 170°F