Char Siu Chicken
Directions
- 1Dice your cucumbers and pat dry.
- 2In a bowl, combine soy sauce, hoisin sauce, honey, minced garlic, rice wine, sesame oil, five spice powder, water, and salt and pepper to taste.
- 3Add your chicken thighs into the bowl, poke holes in the chicken using a fork, and mix well.
- 4In a bowl, combine your diced cucumbers with salt, ginger, minced garlic, rice vinegar, soy sauce, sesame oil, honey, chili oil, and sesame seeds and mix well.
- 5Place your marinated chicken on parchment baking paper and place it into an air fryer.
- 6Add the remaining sauce on top of the chicken.
- 7Cook in your air fryer at 380 degrees Fahrenheit for around 19 minutes, flipping it halfway in between, or until golden brown.
- 8Remove the cooked chicken and cut it into slices.
- 9In a meal prep container, add your steamed rice, chicken, and cucumber salad.
Ingredients
- 12 oz boneless, skinless chicken thigh, raw
- 3 tbsp soy sauce
- 3 tbsp hoisin sauce
- 1.5 tbsp honey
- 2 tsp minced garlic
- 1 tbsp clear rice wine
- 1 tsp sesame oil
- 0.5 tsp five spice powder
- 3 tbsp water
- salt
- pepper
- 1.5 cups cooked rice
- 2.5 cups sliced Persian cucumber
- 0.25 tsp salt
- 0.25 tsp ginger
- 0.25 tsp minced garlic
- 2 tbsp rice vinegar
- 0.5 tbsp soy sauce
- 0.5 tbsp sesame oil
- 0.5 tbsp honey
- 2 tsp chili oil
- 1 tbsp sesame seed
Equipment
knifecutting boardbowlforkair fryerparchment baking papermeal prep container
Tips
- Use chicken thighs over breasts for a juicier result.
- When meal prepping to reheat, put salad and meat into separate ziploc bags to avoid getting the rice soggy.
- When ready to eat, microwave rice with a wet paper towel first to steam it, then add meat and microwave until warm, and finally add veggies on top to preserve crunch.
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