Air Fryer Char Siu Chicken (VIDEO)

Air Fryer Char Siu Chicken in the air fryer.

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Air Fryer Char Siu Chicken (VIDEO)

If you love the classic flavors of Char Siu Chicken but want to make it in the air fryer for the easiest meal ever, this Air Fryer Char Siu Chicken recipe is for you!

Prep Time1

Cook Time10

Course: Main Course

Cuisine: Chinese

Servings:

Author: Chris Joe

Equipment

Air Fryer

Ingredients

Chicken and Marinade

2 lbs boneless skinless chicken thighs
2 tbsp oyster Sauce
2 tbsp light soy sauce
2 tbsp hoisin sauce
2 tbsp brown Sugar
1 tbsp garlic powder
1 tsp kosher salt
1 tsp five spice powder
2 tbsp shaoxing wine
1 tbsp fermented bean curd + 1 tbsp bean curd liquid
½ tsp red gel food coloring

Glaze

2 tbsp Honey
2 tbsp Maltose
1/2 cup boiling hot water

Instructions

In a large bowl combine oyster sauce, light soy sauce, hoisin sauce, brown sugar, garlic powder, kosher salt, five spice powder, Shaoxing wine, fermented bean curd and the liquid, and red gel food coloring. Mix until the marinade is smooth.
Add the chicken to the bowl and mix to cover completely in the marinade. Cover and let it marinate in the fridge for at least 1 hour or preferably overnight for best results.
In a small bowl, mix together honey, maltose, and the boiling water. Mix until combined and set aside.
Spray the air fryer basket with a netural oil spray. Lay the chicken down in a single layer and air fry for 5-7 minutes at 400F. Baste with the excess marinade, flip the chicken and baste the other side then air fry fro another 5-6 mintues or until the chicken reads 155F internal temperature on a thermometer.
Transfer the chicken to a cutting board and let rest for 5 minutes to allow the carryover heat bring the chicken to 165F internal temperature before slicing.

Notes

Gel Food Coloring - To get the deep red color, it's a known secret that restaurants will use red gel food coloring. I recommend wearing disposable gloves when mixing the chicken in the marinade, as the red will stain your fingers. Alternatively, you can skip the food coloring and the chicken will still taste great!

Adjust the Cooking Time for the Size to the Chicken - Depending on how large the chicken thighs are, you may need to adjust the time after the first flip to ensure that the chicken is cooked to an internal temperature of 165F. I noticed that it takes me between 5-7 minutes after the first flip. I aim for a finished temperature of 155-160F before removing the chicken and letting it rest on a cutting board for 5 minutes. The carryover heat will bring the internal temperature to 165F.

Storage and Reheating – Store any leftover Char Siu Chicken in an airtight container in the refrigerator for up to 3-4 days. You can reheat the chicken in the microwave for 45 seconds – 1 minute until warm.

Make Ahead - If you want to make this ahead of time, I recommend only marinating it in advance. You can marinate the chicken 24-48 hours before cooking – keep it in an airtight container in the refrigerator until ready to cook.

Nutrition