Quick & Easy Air Fryer Char Siu Chicken

Quick & Easy Air Fryer Char Siu Chicken

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 dish for the family!

5 from 4 votes

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Prep Time 15

Cook Time 9

Total Time 24

Course Main Course

Cuisine Chinese

Servings

Calories per serving 428 kcal

Ingredients

1 lb skin-on bone-in chicken thighs

Chicken Marinade

⅓ cup red fermented bean curd
¼ cup hoisin sauce
¼ cup brown sugar light or dark brown sugar both work
⅓ cup regular soy sauce
2 tablespoon honey or maple syrup
2 tablespoon Shaoxing wine or Dry Sherry wine or chicken broth for non-alcoholic version
1 teaspoon Chinese five spice

Basting Sauce

1.5 tablespoon honey or maple syrup
1 tablespoon hoisin sauce
1 tablespoon red fermented bean curd

Instructions

In a large bowl, combine chicken marinade ingredients as listed above. 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

1. Preheat oven to 425 F.

1. Line a 9 x 13-inch baking sheet with aluminum foil, parchment paper or lightly grease baking sheet with oil.

1. Place marinated chicken skin side up on top and baste with basting sauce.

1. Bake for 20-23 minutes on the middle 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.

Air Frying 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.

Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

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