Plum Wonderful Chicken

Plum sauce mixed with chili sauce, soy sauce, lemon juice, fresh ginger, and dry mustard creates a glaze that walks the line between sweet and savory with a gingery kick. It coats the chicken and caramelizes in the oven into a sticky, lacquered finish.

This recipe uses both dark meat and breast pieces, which is smart for feeding a crowd with different preferences. Browning all the chicken first in a nonstick skillet builds a flavorful crust and renders excess fat before the sauce goes on.

The sauce gets built in the same skillet after the chicken comes out. Onion, garlic, and grated ginger cook in the remaining fat, then the plum sauce mixture gets simmered briefly before going over the chicken. Basting occasionally during baking keeps the glaze layered and thick.

Chef Tips

• Sauté the ginger with the onion and garlic just until fragrant, about a minute. Overcooked ginger turns bitter and loses its bright, sharp flavor.
• Spoon the sauce over the chicken 2-3 times during baking for a glossier, more flavorful finish. Each baste adds another layer of glaze.
• Don’t cover the baking dish. An uncovered bake lets the sauce reduce and concentrate instead of steaming the chicken.
• Use skin-removed pieces as directed. The sauce sticks directly to the meat better without skin in the way.

Variations

• Spicier version: Add a tablespoon of sriracha or sambal oelek to the sauce for more heat.
• Pork chops: This plum glaze works just as well on bone-in pork chops baked the same way.