Recipe courtesy of
Andy Liang
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Air-Fryer Chicken Char Siu with Baby Bok Choy
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- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 324
- Total Fat
- 13 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 156 milligrams
- Sodium
- 1449 milligrams
- Carbohydrates
- 20 grams
- Dietary Fiber
- 3 grams
- Sugar
- 14 grams
- Protein
- 35 grams
A Chinese barbecue restaurant’s char siu is a telltale sign of whether it is a delicious establishment. The iconic red pork shoulder strips that hang glistening on the glass wall have a well-balanced flavor of umami, salty and sweet. This version swaps out the pork shoulder with easy no-prep-needed boneless skinless chicken thighs. Coat each chicken thigh in the same marinade used for the pork without the red food coloring; dock the thighs using the tines of a fork for quicker marination. Using the air fryer is an easy method to cook the chicken thighs until charred. Serve simply with steamed white rice and sauteed bok choy.
- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 324
- Total Fat
- 13 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 156 milligrams
- Sodium
- 1449 milligrams
- Carbohydrates
- 20 grams
- Dietary Fiber
- 3 grams
- Sugar
- 14 grams
- Protein
- 35 grams
Ingredients
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Directions
- Preheat a 6-quart air fryer to 400 degrees F. Lightly season both sides of the chicken thighs with salt and poke each with a fork a few times. Whisk the bean curd, brown sugar, oyster sauce, hoisin sauce, soy sauce and five-spice powder in a medium bowl until smooth. Add the chicken and massage with the marinade until mostly absorbed. Set aside at room temperature for 10 minutes.
- Arrange the chicken in the air-fryer basket, leaving some space in between and brushing any remaining marinade on top. Air-fry, without flipping, until the chicken is cooked and charred around the edges, 12 to 14 minutes. Transfer to a cutting board and let rest 5 minutes. Cut into 1/2-inch-thick strips.
- While the chicken cooks, heat the vegetable oil and garlic in a large skillet over medium heat until the garlic turns golden, about 2 minutes. Working in batches, add the bok choy, season with 1/2 teaspoon salt and cook, tossing occasionally, until bright green and the stems are tender, about 3 minutes. Remove from the heat and set aside, covered, until ready to serve.
- Serve the chicken with the bok choy and rice.
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