This Char Siu Chicken has recently become one of my favorite recipes — it’s juicy, sticky-sweet, and packed with that classic sweet-savory Chinese BBQ flavor. Chinese BBQ Pork (or Char Siu Pork) is one of my favorite dishes of all-time and I can attest that this chicken recipe is just as good.
The best part is that this char siu chicken recipe is made right in the air fryer, so it’s quick, mess-free, and ready in just 20 minutes.
What is Char Siu Chicken?
If you’ve ever had Chinese BBQ pork, you’ve probably had char siu — a Cantonese-style roast that’s famous for its deep caramelized glaze and sweet-savory flavor.
This char siu chicken version takes all those same classic flavors — soy sauce, hoisin, Shaoxing wine, brown sugar, and five spice — and gives it a quicker, weeknight-friendly spin using chicken thighs. The result is a delicious, tender, and flavorful chicken that’s perfect with rice and veggies.
Why You’ll Love This Char Siu Chicken
- Quick and easy: The air fryer makes this char siu chicken recipe ready in just 20 minutes from start to finish.
- Incredible flavor: Sweet, salty, garlicky, and packed with umami — this char siu chicken thigh is bold and comforting.
- Juicy texture: Using bone-in, skin-on chicken keeps every bite tender with perfectly crispy skin.
- Family favorite: Your family will be reaching for seconds and even thirds (if there is any left)!
- Versatile: You can serve it with rice, noodles, or even shredded in sandwiches or wraps.
Equipment You’ll Need
- Air fryer
- Mixing bowls
- Whisk
- Cutting board and sharp knife
- Tongs or spatula
Ingredients for Char Siu Chicken
- Chicken thighs: Bone-in and skin-on chicken thighs stay juicy and flavorful while crisping beautifully in the air fryer. You can use boneless, skinless chicken thighs as well but it will lose a bit of flavor.
- Soy sauce: Adds a rich, salty base to balance the sweetness of the sauce.
- Hoisin sauce: Gives that signature sweet and savory Chinese BBQ flavor.
- Shaoxing wine: Adds depth and complexity; you can substitute with chicken broth if needed.
- Brown sugar: Helps caramelize the glaze and adds sweetness.
- Garlic: Adds a punch of aroma and flavor to the marinade.
- Ginger: Balances the richness with a little heat and freshness.
- Chinese five spice powder: Brings warmth and that distinct char siu flavor.
- Salt: Enhances all the savory notes in the dish.
- Red food coloring: Optional, but gives that traditional BBQ-style red tint.
- White rice: Perfect for soaking up the extra sauce.
- Veggies: Adds freshness and balance to the meal.
Customizations
- Protein swap: Use chicken breast instead of thighs, just adjust the cooking time so it doesn’t dry out.
- No air fryer: You can bake or pan-fry instead (see below for details).
- Extra glaze: Double the marinade and simmer the extra on the stove for a few minutes to use as a sauce drizzle.
- Spice it up: Add a dash of chili oil or sriracha for a spicy kick.
How to Make Char Siu Chicken
Prep the Chicken
Using a sharp knife, carefully debone the chicken thighs and trim any excess fat while keeping the skin intact.
Pat each piece dry with paper towels — this helps the skin get extra crispy later.
Make the Marinade
In a bowl, whisk together soy sauce, hoisin sauce, Shaoxing wine (or chicken broth), brown sugar, garlic, ginger, Chinese five spice powder, salt, and red food coloring if you’re using it.
Reserve about ¼ cup of this mixture for basting later.
Marinate
Place the chicken thighs in a large bowl and pour the remaining marinade over them. Toss well to coat evenly, then cover and refrigerate for at least 20 minutes — or up to overnight if you want the flavors to really soak in.
Air Fry the Char Siu Chicken
Preheat your air fryer to 425°F. Working in batches if needed, arrange the chicken thighs skin side down in a single layer.
Air fry for 8 minutes, then brush both sides with the reserved marinade.
Flip so the skin side is facing up and cook for another 5–8 minutes, until the chicken reaches 165°F internally and the skin turns golden, caramelized, and crispy.
Rest and Serve
Transfer the chicken to a plate and let it rest for 5 minutes before slicing.
Serve over steamed white rice with your favorite veggies for a complete meal.
Alternate Cooking Methods
Pan-fry the chicken on each side for 5–7 minutes until the internal temperature reaches 165°F.
Bake the chicken in the oven at 400°F for 26–32 minutes, until cooked through and golden.
Storage
This char siu chicken recipe is great for meal prep! Store leftover char siu chicken in an airtight container in the fridge for up to 3 days.
Tips To Make the Perfect Char Siu Chicken
- Pat dry before marinating: Dry skin helps the marinade stick and crisp up in the air fryer.
- Don’t skip the resting time: Resting lets the juices redistribute so your char siu chicken stays tender.
- Use the reserved marinade: Brushing midway through cooking gives that beautiful, sticky glaze.
Frequently Asked Questions (FAQs)
I don’t have an air fryer! What are other cooking methods?
You can easily bake or pan-fry this char siu chicken. Bake at 400°F for 26–32 minutes, or pan-fry on medium-high heat for 5–7 minutes per side until the internal temperature reaches 165°F.
Can I use chicken breast instead of chicken thighs?
Yes! Just make sure to reduce the cooking time slightly so the chicken breast doesn’t dry out.
Can I use boneless, skinless chicken thighs?
Absolutely. I like skin-on for the extra flavor and crispiness, but boneless, skinless thighs work great too.
What is the red coloring for?
The red food coloring mimics the traditional Chinese BBQ look, which traditionally comes from red fermented bean curd. It’s totally optional, but adds that signature char siu color.
Can I make this Char Siu Chicken ahead of time?
Yes! You can marinate the chicken up to 24 hours ahead or cook it fully and reheat later — it's great for meal prep!
How can I make the glaze even stickier?
Add the marinade to a small pot over medium-low heat and reduce the sauce for a few mins until it becomes thickened. This can be used as extra sauce for the chicken.
Related Recipes You’ll Love
- Honey Butter Chicken
- Gochujang Chicken Thighs
- Teriyaki Chicken
- Hot Honey Sriracha Chicken
- Soy Sauce Chicken
Char Siu Chicken
Equipment
Ingredients
Main Ingredients
- 2.5 pounds chicken thighs bone-in and skin-on
- 5 tablespoon soy sauce
- ¼ cup hoisin sauce
- 2 tablespoon Shaoxing wine or chicken broth
- 2 tablespoon brown sugar
- 3 cloves garlic grated
- 1 inch ginger grated
- 1 teaspoon Chinese five spice powder
- ¼ teaspoon salt
- ½ teaspoon red food coloring optional
To Serve
- White rice
- Veggies
Instructions
- Using a sharp knife, carefully debone the chicken thighs and trim excess fat while keeping the skin intact. Pat each piece dry with paper towels to help the skin crisp up later.2.5 pounds chicken thighs
- In a bowl, whisk together the soy sauce, hoisin sauce, Shaoxing wine (or chicken broth), brown sugar, grated garlic, grated ginger, Chinese five spice powder, salt, and red food coloring (if using). Set aside about ¼ cup of the mixture for basting.5 tablespoon soy sauce, ¼ cup hoisin sauce, 2 tablespoon Shaoxing wine, 2 tablespoon brown sugar, 3 cloves garlic, 1 inch ginger, 1 teaspoon Chinese five spice powder, ¼ teaspoon salt, ½ teaspoon red food coloring
- Place the chicken thighs in a large bowl and pour the remaining marinade over them. Toss to coat evenly, then cover and refrigerate for at least 20 minutes (up to overnight for deeper flavor).
- Preheat your air fryer to 425°F. Working in batches if needed, arrange the chicken thighs skin side down in a single layer. Air fry for 8 minutes, then brush both sides with the reserved marinade. Flip the chicken so the skin side faces up and cook for another 5–8 minutes, until the chicken is cooked through (165°F internally) and the skin turns golden and crispy.For alternate cooking methods, see recipes notes below.
- Transfer the chicken to a plate and let it rest for 5 minutes before slicing. Serve over steamed white rice with your favorite veggies.White rice, Veggies
Notes
- Pan-fry the chicken on each side for 5-7 mins. Make sure the internal temperature reaches 165F.
- Bake the chicken in the oven at 400F for 26-32 mins. Make sure the internal temperature reaches 165F.
Leave a Reply