Let me guess—you love Char Siu, that glossy, sweet-savory Chinese BBQ pork hanging in restaurant windows… but you assume it’s complicated, requires secret equipment, or at least a very serious chef hat. Nope. Grab your air fryer and relax. This Air Fryer Char Siu is juicy, caramelized, sticky in all the right ways, and totally doable on a busy mom-wife-grandmom schedule.
It’s one of those recipes that makes people think you worked really hard. We won’t correct them.
Why This Recipe Is Awesome
- Big restaurant flavor at home. Sweet, savory, smoky, and sticky.
- Air fryer magic. No grill, no oven, no stress.
- Meal-prep friendly. Great for rice bowls, noodles, or bao.
- Family-approved. Sweet enough for kids, savory enough for adults.
- Looks fancy, effort is not. My favorite kind of recipe.
Honestly, this is one of those “why didn’t I try this sooner?” dishes.
Ingredients You’ll Need
For the Pork
- 1½–2 lbs pork shoulder, pork butt, or pork tenderloin
- 1 tablespoon oil (for brushing)
For the Char Siu Marinade
- ¼ cup hoisin sauce
- 3 tablespoons honey or brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon five-spice powder
- 3 cloves garlic, minced
- 1 teaspoon grated ginger
- Optional: a few drops red food coloring (purely for that classic look, totally optional)
For Glazing
- Extra honey or reserved marinade (boiled first for safety)
Step-by-Step Instructions
- Prep the pork.
Slice pork into long strips, about 1½–2 inches thick. This shape cooks evenly and gives you maximum caramelized edges. - Make the marinade.
In a bowl, whisk together hoisin sauce, honey, soy sauce, oyster sauce, Shaoxing wine, five-spice powder, garlic, and ginger. Taste it—sweet, salty, and aromatic is the goal. - Marinate like you mean it.
Add pork to the marinade and coat well. Cover and refrigerate for at least 4 hours, overnight if you can. Longer = deeper flavor. - Preheat the air fryer.
Set to 380°F (193°C) and preheat for 3–5 minutes. This helps create that signature charred edge. - Arrange the pork.
Line the basket with foil or parchment. Place pork in a single layer, leaving space between pieces. Brush lightly with oil. - Air fry the pork.
Cook for 10 minutes, then flip and brush with more marinade. Cook another 8–10 minutes until cooked through and caramelized. - Glaze for shine.
Brush with honey or boiled leftover marinade and air fry 2–3 more minutes for that glossy, sticky finish. - Rest and slice.
Let pork rest for 5 minutes, then slice thinly across the grain. - Serve and admire.
Serve over rice, noodles, or just eat it straight off the cutting board. No judgment.
Common Mistakes to Avoid
- Skipping the marinade time. Char siu needs time to soak up flavor.
- Overcrowding the basket. Crowded pork steams instead of caramelizes.
- Using raw marinade as glaze. Always boil it first—food safety matters.
- Cooking too hot too fast. Sugar burns quickly, so keep an eye on it.
- Slicing too soon. Resting keeps it juicy.
Thinking “eh, close enough” with char siu usually ends in dry pork. Don’t rush it.
Alternatives & Substitutions
- No Shaoxing wine? Use dry sherry or even apple juice in a pinch.
- No hoisin sauce? Mix soy sauce, honey, and a little peanut butter (sounds weird, works).
- Lean option: Pork tenderloin works great, just reduce cook time slightly.
- Spicier version: Add chili oil or a pinch of white pepper.
- No pork? Chicken thighs work beautifully with the same marinade.
IMO, pork shoulder gives the juiciest results, but tenderloin is great for weeknights.
Tips for Perfect Air Fryer Char Siu
- Line your basket. Sugar drips = sticky cleanup.
- Flip and glaze halfway. Builds layers of flavor.
- Use a thermometer. Pork should hit 145°F (63°C) internally.
- Don’t skip the final glaze. That shine is half the charm.
- Cook in batches if needed. Crispy edges > convenience.
Bold tip: Slightly charring the edges is not a mistake—it’s flavor.
For more pork cooking tips, don’t miss my Ultimate Air Fryer Pork Recipes Guide.
FAQ (Frequently Asked Questions)
Does it really taste like restaurant char siu?
Shockingly close. Maybe even better because it’s fresh.
Can I make this ahead of time?
Yes! Reheat in the air fryer for 3–4 minutes and it’s perfect again.
Is red food coloring necessary?
Not at all. It’s just for looks. Flavor doesn’t change.
Can I freeze it?
Absolutely. Freeze cooked slices for up to 2 months.
Is this kid-friendly?
Very. Sweet, savory, and not spicy unless you make it that way.
What should I serve it with?
Steamed rice, fried rice, noodles, or tucked into bao buns.
Final Thoughts
This Air Fryer Char Siu (Chinese BBQ Pork) is sticky, sweet, savory, and ridiculously satisfying—and you didn’t even turn on the oven. It’s perfect for weeknight dinners, meal prep, or showing off just a little at family gatherings.
Make it once, and suddenly you’re the person everyone asks, “Can you make that pork again?” And honestly? That’s a title worth keeping. 🥢🥩
