This amazing char siu chicken recipe will satisfy your Chinese food cravings. It is super quick and easy to make – thanks to the air fryer, and it only requires minimal ingredients you probably already have in your pantry. You can have it on the table in no time at all!
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Char Siu Chicken Introduction
The chicken is marinated in char siu sauce, which is a mixture of hoisin sauce, soy sauce, honey, five-spice powder, and sesame oil. It's then grilled or roasted to perfection until the skin is crisp and the meat is cooked through.
If you've never had char siu chicken before, you're in for a treat! This dish is popular in Chinese cuisine and is often served as an appetizer or main course. It's usually made with pork tenderloin or pork belly, but chicken makes a delicious alternative.
Why you will love this char siu chicken recipe
- Quick and Convenient: This Char Siu Chicken recipe is perfect for those who love Chinese cuisine but don't have much time. It's ready in just 30 minutes using an air fryer, making it a speedy alternative to traditional methods.
- Minimal Ingredients: This recipe uses pantry staples like hoisin sauce, soy sauce, honey, and five-spice powder, so it doesn't require a trip to a specialty store. It's accessible for a last-minute dinner idea.
- Flavorful and Versatile: The marinade gives the chicken a rich, barbecue-like flavor that's both sweet and savory. Plus, the char siu chicken recipe is adaptable to various cuts of chicken, ensuring it can easily fit into any meal plan or dietary preference.
What is Char Siu Chicken (aka Chinese BBQ Chicken)?
Have you ever had Chinese BBQ pork? It is called char siu pork. This Chinese chicken recipe has a very similar flavor to char siu pork.
The best part of this dish is that it doesn’t need to be marinated overnight. I personally do not have the time to marinate meat, so I like to use simple recipes like this Juicy Orange Chicken. I am a mom of 2, and I have an insanely busy schedule. However, if you want to marinate the night before, power to you. Marinated chicken thighs will always taste better!
In my experience, chicken thighs are the best protein to cook in the air fryer. They always come out juicy and full of flavor. I highly recommend using boneless skinless chicken thighs for this recipe. However, you could also use chicken breasts if that's what you prefer.
The key to this dish is the char siu marinade. It's what gives the chicken its signature bold flavor and helps to tenderize the meat. The leftover marinade can also be basted to create a beautiful, caramelized crust on the chicken. This recipe really deserves a 10 out of 10!
How to Make Char Siu Chicken in the Air Fryer
- Preheat your air fryer to 375 degrees.
- In a large bowl, combine all the ingredients above.
- Mix in your boneless chicken thighs.
- Line the chicken thighs on your tray. The chicken thighs will shrink a bit. You can line them up close to each other.
- Air fry for 25 minutes. Flipping the boneless thighs halfway. Flip again and broil for the last 2 minutes to get that crispy skin and beautiful red color. Make sure the internal temperature is 165 degrees.
- Serve chicken thighs and enjoy!
Char Siu Chicken Oven Instructions
No air fryer? No problem! Oven-roasted chicken char siu is equally good!
You must adjust the cooking time to 40-45 minutes at 375 degrees F, flipping halfway. Broil at the last 2 minutes to achieve the best result of a beautiful crust on the skin.
Char Siu Chicken Ingredients & Substitutions
- Boneless skinless chicken thighs – You can use any cut of chicken pieces for this recipe. If you wish to use chicken breasts instead of chicken thighs, buy the bone-in with skin to prevent drying out your chicken. You can even use chicken drumsticks or chicken wings if that's all you have. Always pat your chicken with paper towels to remove excess moisture.
- Hoisin sauce – There are no substitutions for this. It's crucial for that sweet and salty flavor we want in any chicken char siu sauce or pork char siu sauce. For the best flavors, I recommend using a good quality hoisin sauce, which you can find in any Asian grocery store.
- Soy sauce – Some use dark soy sauce for a nice color. Tamari for my gluten-free friend.
- Honey – You can use any sweetener you want, like brown sugar. My preference for all my recipes will always be honey.
- Ginger, garlic, and green onion – This is my holy trinity of aromatics. You will notice that this is pretty much my base.
- Sesame oil – Love this ingredient. It gives this dish a nutty taste. So delicious.
- Seasonings: Chinese 5-Spice powder, salt and pepper
Equipment
Here's what you need to make char siu chicken:
- Air fryer
- Or oven
- Large bowl for mixing
- Cutting board and knife
What do you eat Char Siu Chicken with?
You will love this with freshly made rice with some steamed leafy greens like bok choy or lo mein noodles.
Storing Char Siu Chicken
To ensure your delicious Char Siu Chicken retains its flavor and texture, proper storage is key. Once the chicken has cooled to room temperature, transfer it to an airtight container. If you have a large quantity, consider dividing it into smaller portions. The chicken can be stored in the refrigerator for up to 3-4 days. For longer storage, you can freeze the chicken. Wrap each piece individually in plastic wrap, then place them in a freezer bag, squeezing out as much air as possible before sealing. Frozen Char Siu Chicken can last for up to 3 months. Always label your containers with the date, so you know how long the chicken has been stored.
Reheating Char Siu Chicken
The key to reheating your Char Siu Chicken is to preserve its moisture and ensure it heats through evenly. There are a couple of methods you can use:
- In the Microwave: Place the chicken in a microwave-safe dish and cover it with a damp paper towel to prevent it from drying out. Heat on high for 1-2 minutes, or until the chicken is heated through. Be cautious of overheating, as it can make the chicken tough.
- In the Oven or Air Fryer: Preheat your oven or air fryer to 350°F (175°C). If using the oven, place the chicken on a baking sheet lined with parchment paper and cover with foil to keep the moisture in. Heat for about 10-15 minutes, or until thoroughly warmed. If using the air fryer, the chicken might reheat more quickly, so start checking for readiness after 5 minutes.
- On the Stove: For a quick reheat, you can use a skillet on the stove. Simply add a small amount of water or chicken broth to the skillet and place the chicken in it. Cover and heat over a medium-low flame, flipping the chicken halfway through, for about 5-10 minutes or until it's heated through. The liquid will help keep the chicken moist.
Additional Tips:
- Avoid reheating the chicken multiple times, as this can lead to loss of flavor and a higher risk of foodborne illnesses.
- If you've frozen your Char Siu Chicken, let it thaw in the refrigerator overnight before reheating to ensure even warming.
By following these storage and reheating instructions, you can enjoy your Char Siu Chicken as if it was just made, maintaining its succulence and savory flavors.
Char Siu Chicken - FAQs
Although char siu and hoisin sauce are both sweet and sticky, they are not the same. Hoisin sauce, a molasses-thick sauce, is made from soybeans, sugar, garlic, vinegar, and spices and is used as a dipping sauce or marinade in Chinese cuisine. On the other hand, char siu is a mixture of hoisin sauce, honey, and Chinese five-spice powder. This gives it a more complex flavor that is perfect for grilling or roasting meats.
Yes, you can substitute dark soy sauce for regular in Char Siu Chicken. Dark soy sauce will give a richer color and a slightly different taste, but it's a common variation that works well with the flavors of hoisin sauce, honey, and Chinese five-spice powder.
To make baked Char Siu Chicken, preheat your oven to 375 degrees F. Prepare the chicken with the marinade as directed, then bake it for 40-45 minutes, flipping halfway through. For a caramelized crust, broil the chicken for the last 2 minutes of cooking. Ensure the internal temperature reaches at least 165 degrees F.
You can creatively use leftover Char Siu Chicken in various dishes. It's delicious when sliced and added to fried rice, wrapped in tortillas for a fusion-style taco, or even tossed into a salad for added protein. The flavorful chicken adds a tasty twist to these dishes.
You can use leftover Char Siu sauce as a glaze for other meats, a stir-fry sauce, or even as a flavorful addition to fried rice. Its sweet and savory profile makes it versatile for enhancing a variety of dishes, adding a garlicky Chinese barbecued pork flavor to your meals.
Absolutely! Char Siu Chicken is a fantastic addition to fried rice. Dice the cooked chicken into small pieces and stir it into your fried rice towards the end of the cooking process. This will infuse the rice with the chicken's savory and slightly sweet flavors, creating a delicious and satisfying meal.
Char Siu Chicken (Chinese BBQ Chicken) Air Fryer
Ingredients
Method
- Preheat your air fryer to 375 degrees – air fry
- In a large bowl, combine all the ingredients above.
- Mix in your boneless chicken thighs.
- Line the chicken thighs on your tray. The chicken thighs will shrink a bit. You can line them up close to each other.
- Air fry for 25 minutes. Flipping the boneless thighs halfway. Flip again and broil for the last 2 minutes to get that crispy skin and beautiful red color. Make sure the internal temperature is 165 degrees.
- Serve chicken thighs and enjoy!
Notes
Tried this recipe?
Let us know how it was!I hope this authentic Char Siu Chicken recipe becomes a new favorite for you!
Hana says
😋😋😋
Laura says
I look forward to trying this recipe. I find it humorous that you say to flip the chicken a 2nd time to crisp the skin when you say to use skinless thighs. uhhh?
Carmen Spillette says
the recipe calls for boneless not skinless. If you use skinless then its fine.
Florence says
Is chinese 5 spice different from the ordinary 5 spice i see on the supermarket?
Lucy says
Made this last night and it was very delicious!! Even my picky toddlers enjoyed it. Can’t wait to try more of your recipes!
Carmen says
Yay! That is so good to hear. It is the best when you don't have to cook 3 different dishes in 1 night. Thank you!
Jordan says
Making these right now. Few questions as they broil in the oven. Recipe calls for separation of green and white part of onion but doesn’t say what to do with the two separate parts. I’ve saved the green for garnish.
Images show skin on boneless thighs and recipe calls for boneless. Left me scratching my head at the “crisp the skin” part. Might want to update the images or title/ directions.
Giving them a flip and another 5 under the broiler to get them crisped up.
Cheers!
Carmen says
Hi Jordan, Thanks for making this! Makes me happy. Boneless Chicken doesn't mean skinless - it only means boneless. However, you can use both skinless boneless and or boneless chicken. You do you. I like the skin on my chicken with this recipe. It holds a ton of flavor. As for the green onions, yes, the white part is for the chicken itself, and the green part is for garnish. Thanks again, Carmen
Joyce K says
This recipe for Char Siu Chicken confuses me: in the ingredients and substitutions list, you mention brown sugar is a must, dry bay leaves, don't use rice vinegar... those ingredients are NOT listed as being in the recipe. What?!?
Carmen says
Hi, I am so sorry. It was a technical issue. It should be correct on the Ingredients and Substitutions. Again, my apologies for the confusion.