Air Fryer Char Siu Chicken

This Air Fryer Char Siu Chicken tastes like it just came off the grill, with a beautifully caramelized glaze and crispy skin. Marinating the chicken before cooking allows it to soak up all the authentic char siu flavors, while the air fryer does most of the work. It is also macro-friendly since it’s made with chicken thighs, making it a great option for a high-protein meal. If you are looking for more macro-friendly Chinese-inspired recipes, this Air Fryer Char Siu Chicken is a must-try.

Why You’ll Love This Air Fryer Char Siu Chicken

Authentic char siu flavors: This recipe captures the sweet, savory, and aromatic flavors of traditional Chinese BBQ

Quick and easy: Prep is minimal, and the air fryer cooks the chicken in about 10–12 minutes.

Juicy with crispy skin: Using skin-on chicken thighs keeps the meat tender and juicy while the air fryer creates a crispy skin.

Perfect for meal prep: Make a batch ahead of time and enjoy it throughout the week.

Origin

Char siu means “fork roasted,” and it is a classic Cantonese dish origanted in Southern China. Long strips of pork are marinated in a combination of ingredients, including hoisin sauce, five-spice powder, Shaoxing wine, and fermented bean curd, then roasted over a fire. Pork is typically the traditional choice, but this recipe uses chicken instead.

Ingredients

• 1 pound chicken thighs, skin-on
  • Juicy protein that crisps up nicely in the air fryer
• 1½ tablespoons hoisin sauce
  • Thick, sweet sauce that gives it the signature char siu flavor
• 1 tablespoon honey
  • Adds sweetness
• 2 tablespoons soy sauce
  • Adds saltiness and umami
• ½ tablespoon Shaoxing wine
  • Adds depth and the authentic char siu flavor
• 2 garlic cloves, minced
  • Fragrant aromatic
• 1 teaspoon Chinese five-spice powder
  • Distinctive spice mix that gives the signature warm char siu flavor
• 1 tablespoon red fermented bean curd, plus a little of its liquid
  • Adds a savory and funky depth
• 3–4 drops red gel food coloring (optional)
  • Gives it the signature red color

Click on the images for the direct link to the ingredients/tools I used:

Instructions

In a medium bowl, whisk together the hoisin sauce, honey, soy sauce, Shaoxing wine, minced garlic, Chinese five-spice powder, fermented bean curd, and red food coloring (if using).

Add the chicken thighs and coat them evenly in the marinade. Marinate for at least 20 minutes.

Lightly spray the air fryer basket with oil. Arrange the chicken skin-side down and air fry at 380°F for 10–12 minutes, flipping halfway through so the skin is facing up. Continue cooking until the chicken reaches an internal temperature of 165°F.

Let the chicken rest for 5 minutes before slicing.

Serve over steamed rice with your favorite vegetables, and enjoy!

Air Fryer Char Siu Chicken Tips

Marinade longer: The longer you marinate the chicken, the more deeply the flavors will penetrate.

Flipping halfway through cooking: Start by air-frying with the skin side down, then flip so the skin side is up.

Let the chicken rest before slicing: Resting the chicken for a few minutes will allow the juices to redistribute, which keeps the meat tender.

Saving marinade: Reserve some of the marinade and brush it onto the skin during the last few minutes of cooking.

Ingredient Substitution

Chicken thighs → Chicken drumsticks

Hoisin sauce → Oyster sauce mixed with a little honey

Honey → Brown sugar or granulated sugar

Shaoxing wine → Dry sherry or mirin

Chinese five-spice powder → A blend of star anise, cinnamon, cloves, fennel seeds, and Sichuan peppercorns, or omit if unavailable

Red fermented bean curd → Miso paste for added savory depth.

Red gel food coloring → Optional; omit without changing the flavor

Storage Tips

Refrigerator: Store leftover chicken in an airtight container for up to 3-4 days.

Freezer: Store in a freezer-safe bag or container for up to 2-3 months.

Meal Prep: Slice the chicken ahead of time and serve with rice and your veggies of choice.

Frequently Asked Questions

Can I use chicken breast instead of chicken thighs?
Yes, you can use chicken breast, but chicken thighs are recommended because they stay juicier and more tender in the air fryer.

Can I make char siu chicken without red food coloring?
Absolutely. Red food coloring is only used to give char siu its traditional bright red appearance.

Can I use regular fermented bean curd instead of red fermented bean curd?
Yes, you can use regular fermented bean curd, but red fermented bean curd gives char siu its traditional color and deeper flavor.

Why is my char siu chicken not turning red?
The red color comes mostly from red fermented bean curd and optional food coloring. Without food coloring, the chicken will still have the same delicious flavor but may appear more golden brown.

How do I know when the chicken is done?
The chicken is ready when the thickest part reaches an internal temperature of 165°F.

What to Serve with Air Fryer Char Siu Chicken

Steamed jasmine rice → The classic pairing that soaks up the sweet and savory char siu glaze.

Stir-fried vegetables → Pair with bok choy, Chinese broccoli, or mixed vegetables.

Asian cucumber salad → A refreshing, crunchy side that balances the rich and savory chicken.

Noodles → Slice the chicken and serve it over stir-fry noodles.

Common Mistakes

Skipping the fermented bean curd → Fermented bean curd adds the signature savory depth and traditional char siu flavor.

Starting with the skin-side up → Start cooking skin-side down so the chicken cooks evenly, then flip halfway through to crisp and caramelize the skin.

Not letting the chicken rest → Cutting into the chicken immediately after cooking can cause the juices to run out. Let it rest for a few minutes to keep it juicy.

Adding food coloring for flavor → Red food coloring is only for appearance and does not change the taste. It can be skipped if you prefer a more natural-looking char siu chicken.

If you enjoyed this air fryer char siu chicken recipe, you might also like my air fryer bang bang salmon bowl or my air fryer Korean chicken thighs.

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