Savory Air Fryer Chicken

Transform plain chicken thighs into a sweet, sticky, and flavorful treat with this super-fast air fryer char siu chicken. It mimics the beloved Chinese BBQ taste but cuts down the cooking time dramatically. You'll get that perfect glaze and char in just minutes—making it great for busy weeknights when you want something special.

I came up with this dish when my regular oven quit working during a family dinner. The air fryer totally saved us that night, and everyone loved it so much that I've never gone back to cooking it the old way.

What You'll Need

• 1 lb skin-on bone-in chicken thighs: Go for thighs that are about the same thickness so they'll cook evenly.
• ⅓ cup red fermented bean curd: This key ingredient gives your char siu that unique flavor and color you can't get any other way.
• ¼ cup hoisin sauce: Brings a rich sweetness to your marinade.
• ¼ cup brown sugar: Either light or dark works fine—it'll help everything caramelize nicely.
• ⅓ cup regular soy sauce: Forms the salty base that brings everything together.
• 2 tablespoon honey or maple syrup: Makes everything shiny and helps create that tacky coating.
• 2 tablespoon Shaoxing wine: Adds extra flavor notes and takes away any strong chicken smell.
• 1 teaspoon Chinese five spice: This spice mix pulls all the flavors into harmony.

For basting sauce

How To Make It

Mix up your marinade:

Throw all the marinade stuff in a big bowl. You'll need to mash up the red fermented bean curd with a fork until it's mostly smooth. This creates that classic char siu flavor base.

Get your chicken ready:

Wipe the chicken thighs completely dry with paper towels. This step is super important for the marinade to stick properly. Take a sharp knife and cut around the bone until you can pull it out while keeping the skin on. That skin gives you moisture and gets nice and crispy.

Soak the chicken:

Put the chicken thighs into the marinade, making sure they're fully covered. Cover the bowl and stick it in the fridge for at least 15 minutes, but leaving it overnight will make it taste way better as the flavors soak all the way through.

Whip up the basting sauce:

In another small bowl, mix together the basting sauce ingredients. Use your fork to break down the fermented bean curd until smooth. This sauce will give you that shiny coating that makes char siu look so good.

Set up for air frying:

Give your air fryer basket a light spray with cooking oil so nothing sticks. Put the chicken pieces in with the skin facing up, making sure they don't touch each other. This lets the air flow around them. Brush plenty of the basting sauce on the skin side.

Cook it right:

Set your air fryer to 375°F and cook for 9-10 minutes without turning them over. You'll know they're done when the thickest part hits 165°F on a food thermometer and there's no pink left inside. The edges should get that nice charred look like traditional char siu.

Let it sit then serve:

Let the chicken sit for 5 minutes before cutting into it. This wait time lets all the juices spread back through the meat so every bite stays juicy.

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The red fermented bean curd really makes this dish special. I can still remember when I first opened a jar and my whole family crowded around wondering about the weird smell. Now we all know it's just the signature scent of homemade char siu, and I always keep a jar in my fridge.

Oven Baking Method

Don't have an air fryer? No problem. You can make this in your regular oven too. Heat it to 425°F and cover a baking sheet with foil or parchment paper for easier cleanup. Put the chicken on it skin side up, brush on lots of sauce, and bake for 20-23 minutes on the middle rack until it reaches 165°F inside. The hotter temperature helps get that nice char while keeping the meat juicy.

Works With Other Chicken Parts

This same marinade tastes great on different chicken cuts too. For boneless chicken breasts, cook them for 6 minutes on the first side and another 3-8 minutes on the second, taking them out at 155-160°F and letting them finish cooking from their own heat. This keeps the lean meat from drying out. If you're using chicken wings, their extra fat means you can cook them at 400°F for about 12-13 minutes total, which makes the skin extra crispy while the inside stays juicy.

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What To Serve With It

Most people enjoy char siu with plain white rice and some steamed veggies for a complete meal. If you want to get fancy, try it with quick cucumber pickles and stir-fried bok choy. The sweet-savory flavor of this chicken also works great in homemade fried rice or stuffed into steamed bao buns with green onions and hoisin sauce—your guests will definitely ask for the recipe.

Keeping Leftovers

Any leftover char siu chicken can go in an airtight container in the fridge for up to 3 days. The flavor actually gets better overnight, so it tastes even more amazing the next day. For meal prep, just slice the cooled chicken and pack it with rice and veggies for easy lunches all week. You can freeze portions for up to 2 months if needed. When you want to eat it, thaw it in the fridge overnight and warm it up in the air fryer at 350°F for 3-4 minutes to get that nice outer texture back.

FAQs About the Recipe

→ How do I marinate the chicken for best results?

Mix all marinade stuff in a bowl, cover chicken thighs completely, and keep in the fridge for at least 15 minutes or leave overnight for deeper flavor.

→ Can I use different cuts of chicken?

Sure! Just change the cooking time: breast pieces need 6-12 minutes, wings take 12-13 minutes, or drumsticks need 18-20 minutes at 375°F.

→ What if I don't have an air fryer?

Pop them in the oven at 425°F for 20-23 minutes on a lined baking tray until they reach 165°F inside.

→ How do I ensure the chicken is cooked through?

Grab a meat thermometer and check the fattest part of the chicken - you want it to hit 165°F.

→ Can I prepare this dish ahead of time?

You bet, you can get the chicken soaking in marinade a day early and keep it in the fridge. Just cook it when you're ready to eat.