Tender juicy chicken thighs air fried in the most delicious sticky barbecue glaze! This quick and easy air fryer char siu chicken is ready in 30 minutes! Don't have an air fryer? I share how to bake this dish below. Great as a main for the family!
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What is Char Siu Chicken?
"Char Siu" (aka "Cha Siu") in Chinese means "fork roast" in English. It's a popular BBQ pork dish from Guangdong, China. The term "char siu" usually references the pork version but char siu chicken is simply the chicken version.
Both are marinated and glazed in the same sweet, savory, sticky red sauce made of fermented red bean curd, which gives it that natural color, and a soy sauce honey mixture. Then the meat is roasted at high temperatures in the oven or air fryer.
This delicious Asian chicken dish is best served with steamed rice or plain noodles with leafy greens like cabbage. I love this easy chicken recipe and I make it all the time especially for meal prep so I can quickly whip it out to reheat for a busy week.
The homemade barbecue sauce is my mother's recipe that I am sharing with you and it's made of simple and minimal ingredients!
Ingredients & Substitutes
Please scroll down to the below Recipe card for full measurements.
Note: Most Asian grocery stores will carry these ingredients. You may find some at your select grocery store or online, like on Amazon.
- Boneless Skin-on Chicken Thighs: I prefer using chicken thighs instead of chicken breast due to the higher fat content for a juicier cut. You can also substitute with boneless skinless chicken thighs but please reduce the cooking time to 6-8 minutes since it doesn't have the protective skin layer.
- I also share how to air fry other cuts of chicken like chicken wings and chicken drumsticks in the recipe card below.
- Or substitute with boneless pork shoulder or pork butt and refer to my recipe here.
Chicken Marinade
- Red fermented bean curd: this Chinese ingredient is made of bean curd that is red in color and fermented over time. It's the key ingredient for that natural red color so you can avoid using artificial red food coloring. Most Asian grocery stores or select online retailers, like Amazon, will carry this ingredient in the sauce aisle. I don't recommend substituting with red food coloring for my recipe.
- Hoisin sauce: This adds a caramelized sweetness to our sauce. It's often used in Chinese cooking, think of it like a Chinese BBQ sauce. Do not confuse this sauce with oyster sauce despite the similar texture and color. Oyster sauce is saltier and not sweet.
- Brown sugar: The brown sugar gives the meat that sugary sweet taste and helps the skin become charred. Light or dark brown sugar both work!
- Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce. Avoid using dark soy sauce if possible.
- Honey: The honey is another helpful sweetener and helps to char the skin slightly. Avoid using any flavored honeys, like lavender honey.
- Shaoxing wine: a Chinese rice cooking wine. Or substitute with Dry Sherry. For a non-alcoholic or gluten-free version, substitute with any broth.
- Chinese Five Spice: This spice is fragrant and is commonly made with cinnamon, fennel seeds, star anise, and cloves. The fifth spice usually varies between white pepper, ginger or Sichuan peppercorns. You can find this ingredient at many Asian or Western grocers or online.
Basting Sauce
- Honey
- Hoisin
- Red fermented bean curd
Expert Tips
- Use fresh skin-on chicken thighs for a juicy cut! The skin is a protective layer that helps to keep the chicken juices inside.
- Use a fork to help smash the red fermented bean curd until most of it has dissolved with the marinade or in the basting sauce.
- Combine the marinade ingredients first before adding to the chicken for an even distribution of ingredients.
- For best results, marinate the chicken overnight.
- Air fry in small batches in a single layer and do not overlap the chicken pieces. This ensures an even cooking time and it prevents the chicken for undercooking so you can get a nice char.
- The best way to check if chicken is cooked is by using a digital instant read thermometer inserted at the thickest part of the meat and it should read 165 F. If you don't own a thermometer, you can cut into the chicken and the meat should be completely white and not translucent.
- Allow the skin to char just a bit. This gives the chicken additional flavor.
Instructions
Below are step-by-step instructions on how to make air fryer char siu chicken:
- In a large bowl, combine chicken marinade ingredients as listed. Use a fork to help you smash the fermented red bean curd. Set aside.
- Pat dry the chicken thighs with clean paper towels. Debone chicken thighs by making small sharp slits around the bone until you can easily remove it but leave the skin on. Transfer thighs to a large bowl with the marinade and submerge the thighs into it. Cover with a lid and marinate for at least 15 minutes in the fridge. For the best results, marinate overnight.
- In a separate small bowl, combine basting sauce ingredients as listed above using a fork to smash the fermented red bean curd. Set aside.
- Lightly spray the air fryer basket with cooking oil or cooking spray. Place marinated chicken skin side up in a single layer in air fryer basket. Do not overlap. You may need to air fry in small batches. Brush enough basting sauce to cover the chicken skin.
- Air fry for 9-10 minutes in total at 375 degrees F. No flipping needed. Cook until an internal temperature of 165F with a digital instant read thermometer inserted into the thickest part of the chicken thigh or until the meat is completely white and not translucent.
- The chicken should come out looking a bit charred on the edges. Remove from air fryer and let it rest for 5 minutes before slicing into pieces and enjoy!
Storage
- Leftovers will last up to 4 days stored in an airtight container in the fridge. To reheat, air fry again at 350 degrees F for 4-6 minutes until warm throughout or microwave for 1-2 minutes.
- Freezer friendly? This can be stored in a freezer friendly bag after cooling down and frozen up to 3 months or until you see freezer burn. To reheat, defrost it and reheat in the microwave or on the stovetop in a pan.
Pairing Suggestions
Air fryer char siu chicken serves well with:
- starters like egg rolls, crab rangoons, egg drop soup, hot and sour soup
- white or brown rice, cauliflower rice, fried rice, chow mein, lo mein, plain noodles, soup noodles
- cooked vegetables like bok choy, spicy garlic bok choy, choy sum, gai lan, garlic green beans or stir fried snow pea leaves.
- other protein dishes like Soy Sauce Chicken, Air Fryer Char Siu, or Chinese Roasted Pork Belly.
FAQ
This can be made in advance and stored in an airtight container in the fridge for up to 4 days. To enjoy, reheat it in the microwave or air fry at 350 F for 4-6 minutes or until hot through out.
Yes! Preheat oven to 425 F. Line a 9 x 13-inch baking sheet with aluminum foil, parchment paper or lightly grease baking sheet with oil. Place chicken skin side up on top and baste with basting sauce. Bake for 20-23 minutes on the middle wire rack. Until you reach an internal temperature of 165F with a digital instant read thermometer or until juices run clear. The skin should be slightly charred.
For this recipe, I don't advise doing that since you'll need enough of the red bean curd to offer that signature flavor and to coat the chicken pieces. Fermented red bean curd is sold at many Asian markets or even online depending on your region.
Yes, feel free to use it as a marinade for other meats. Or you can also boil and simmer the marinade over high heat until it bubbles and use as a finishing sauce.
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📖 Recipe
Quick & Easy Air Fryer Char Siu Chicken
Ingredients
- 1 lb chicken thighs bone-in, skin on
Chicken Marinade:
- ⅓ cup red fermented bean curd
- ¼ cup hoisin sauce
- ¼ cup brown sugar
- ⅓ cup regular soy sauce
- 2 tablespoon honey
- 2 tablespoon Shaoxing wine or sub with Dry Sherry wine or chicken broth for non-alcoholic version
- 1 teaspoon Chinese five spice
Basting Sauce
- 1.5 tablespoon honey
- 1 tablespoon hoisin sauce
- 1 tablespoon red fermented bean curd
Instructions
- In a large bowl, combine chicken marinade ingredients as listed. Use a fork to help you smash the fermented red bean curd. Set aside.
- Pat dry the chicken thighs with clean paper towels. Debone chicken thighs by making small sharp slits around the bone until you can easily remove it but leave the skin on. Transfer thighs to a large bowl with the marinade and submerge the thighs into it. Cover with a lid and marinate for at least 15 minutes in the fridge. For the best results, marinate overnight.
- In a separate small bowl, combine basting sauce ingredients as listed above using a fork to smash the fermented red bean curd. Set aside.
- Lightly spray the air fryer basket with cooking oil or cooking spray. Place marinated chicken skin side up in a single layer in air fryer basket. Do not overlap. You may need to air fry in small batches. Brush enough basting sauce to cover the chicken skin.
- Air fry for 9-10 minutes in total at 375 degrees F. No flipping needed. Cook until an internal temperature of 165F with a digital instant read thermometer inserted into the thickest part of the chicken thigh or until the meat is completely white and not translucent.
- The chicken should come out looking a bit charred on the edges. Remove from air fryer and let it rest for 5 minutes before slicing into pieces and enjoy!
Notes
To Bake
Preheat oven to 425 degrees F. Line baking sheet with parchment paper or lightly grease with oil. Place chicken skin side up on top and baste with basting sauce. Bake for 20 minutes. Until you reach an internal temperature of 165 degrees F with a digital instant read thermometer or until the interior meat is white and not translucent.Air Frying Instructions for Other Cuts of Chicken
- Skinless boneless chicken breast: preheat air fryer at 375 F. Air fry chicken breast for 6 minutes, flip over and air fry on the other side between 3-8 minutes until it reaches an internal temperature of 155-160 F and remove chicken from air fryer so that the residual heat can continue to cook it through. Chicken is safe to eat at 165 degrees F, but I prefer to remove my chicken from the air fryer at a slightly lower temperature so the residual heat to finish it off.
- Chicken wings: Air fry for 8 minutes at 400 degrees F on one side. Flip the wings over and air fry for 4-5 minutes on the other side. Cook until an internal temperature is 165 F or until juices run clear and meat is cooked through. If not cooked through, air fry for another minute.
- Chicken drumsticks: Air fry on one side at 375 F for 9-10 minutes and flip over and air fry for another 9-10 minutes.
Lisa
Wow, this was delicious. The family said it was as good as eating in Chinatown. Your recipes are always hits!
Christie Lai
I am so pleased to read this! Truly. Thank you so much for making so many of my recipes, Lisa! I appreciate the kind support 🙂
eliza gunawan
i Just cooked my dinner with this recipe
taste good 👍👍
thank you for share this simple recipe for a good menu
christieathome
Thank you so much for making my recipe and for sharing this kind review Eliza! So happy you enjoyed it 🙂
Billie
Wow this was incredibly tasty and packed with flavor even though I only marinated for 15 minutes! Thank you. 5 stars is not enough!
christieathome
Thanks so much Billie for your kind comment! I'm so pleased to read this!