Speedy Air Fryer Chicken

This speedy air fryer char siu chicken turns plain chicken thighs into a gooey, caramelized treat that captures the magic of traditional Chinese barbecue. You'll get that amazing glaze and taste in just minutes thanks to your air fryer, making this normally lengthy dish totally doable on busy nights.

I came up with this dish when my normal oven conked out during a family dinner. My air fryer totally saved the day, and everyone loved it so much that I've stuck with this method ever since.

What You'll Need

• 1 lb skin-on bone-in chicken thighs: Look for ones with similar thickness so they cook evenly.
• ⅓ cup red fermented bean curd: This must-have item brings the real char siu color and flavor to your dish.
• ¼ cup hoisin sauce: Gives your marinade that sweet richness.
• ¼ cup brown sugar: Either light or dark works fine, helping everything caramelize nicely.
• ⅓ cup regular soy sauce: Forms the salty base for your marinade.
• 2 tablespoon honey or maple syrup: Creates that shiny finish and sticky texture.
• 2 tablespoon Shaoxing wine: Adds depth and cuts through any strong chicken flavor.
• 1 teaspoon Chinese five spice: The fragrant mix that pulls everything together.

For basting sauce

How To Make It

Mix your marinade:

Throw all marinade stuff in a big bowl. You'll need to mash up the red fermented bean curd chunks with a fork until it's mostly smooth. This gives you that true char siu taste.

Get your chicken ready:

Dry your chicken thighs completely with paper towels. This step really matters for the marinade to stick properly. Take a sharp knife and carefully cut around the bone until you can pull it out while keeping the skin in place. The skin keeps everything juicy and gets crispy too.

Soak the chicken:

Put your chicken completely in the marinade, making sure it covers every part. 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 sink into the meat.

Fix up the basting sauce:

In another small bowl, mix together everything for the basting sauce. Use your fork to break down the fermented bean curd until it's smooth. This sauce will give your chicken that gorgeous shiny coating that makes char siu famous.

Set up your air fryer:

Give your air fryer basket a quick spray with cooking oil so nothing sticks. Put the chicken pieces skin-up in one layer. Don't stack them or they won't cook right. Brush lots of the basting sauce on the skin.

Cook it up:

Set your air fryer to 375°F and cook for 9-10 minutes without turning the chicken. It's done when the thickest part hits 165°F on a meat thermometer and there's no pink left. The edges should have that awesome char that looks like restaurant-style char siu.

Let it settle:

Wait 5 minutes before cutting into it. This waiting time lets all the juices spread back through the meat so every bite stays super moist.

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That red fermented bean curd really makes this dish stand out. I can still picture everyone in my family crowding around when I first opened a jar, all wondering about that weird smell. Now we all know it as the key to homemade char siu, and I always keep it stocked in my fridge.

Regular Oven Option

Don't worry if you don't have an air fryer. Heat your oven to 425°F and cover a baking sheet with foil or parchment to make cleanup easier. Put your marinated chicken skin-up, brush it well with sauce, and bake about 20-23 minutes on the middle rack until it reaches 165°F inside. The hotter temp helps get that nice char while keeping everything juicy inside.

Works With Other Chicken Parts

You can use this same marinade with different chicken cuts too. For boneless chicken breasts, cook them for 6 minutes on one side and 3-8 minutes on the other, taking them out at 155-160°F to let them finish cooking from residual heat. This keeps the lean meat from getting dry. Chicken wings do great at 400°F for about 12-13 minutes total because their higher fat content makes the skin super crispy while the meat stays juicy.

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What To Serve With It

Most folks eat char siu with plain white rice and some steamed veggies for a complete meal. To fancy things up, try adding quick pickled cucumbers and a simple bok choy stir-fry. This sweet and savory chicken also tastes amazing mixed into fried rice or stuffed into soft bao buns with green onions and hoisin sauce for a starter that'll wow your friends.

Saving Leftovers

Keep any extra char siu chicken in a sealed container in your fridge for up to 3 days. It actually tastes even better the next day as the flavors get stronger overnight. For easy meal prep, slice the chicken once it's cool and pack it with rice and veggies for grab-and-go lunches all week. You can freeze portions for up to 2 months too. Just thaw 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.

Common Recipe Questions

→ How do I marinate the chicken for best results?

Mix all marinade stuff in a bowl, make sure chicken thighs are fully covered, and let them sit in the fridge for at least 15 minutes or keep them there overnight for the tastiest results.

→ Can I use different cuts of chicken?

Sure thing! Just change your cooking time: chicken breasts need about 6-12 minutes, wings take 12-13 minutes, and drumsticks need around 18-20 minutes at 375°F.

→ What if I don't have an air fryer?

No problem. Just heat your oven to 425°F and cook for 20-23 minutes on a sheet pan with liner until the meat reaches 165°F inside.

→ How do I ensure the chicken is cooked through?

Grab a meat thermometer and stick it in the fattest part of your chicken. You want it to hit 165°F to know it's safe to eat.

→ Can I prepare this dish ahead of time?

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