Air Fryer Charsiu Chicken with Soy Cucumber Salad

Air fryer char siu chicken with soy cucumber salad is a dish that reminds me of those wonderful weekend markets in Southeast Asia, where the smell of grilled, glazed meats hangs enticingly in the air.

While traditional char siu is usually made with pork and roasted in a large oven, using chicken thighs in an air fryer is a brilliant modern twist. It delivers that same sticky, sweet, and savoury finish in a fraction of the time, making it feel like a bit of a culinary magic trick.

The secret to this recipe is the marinade, which uses hoisin and oyster sauce to create that deep, umami richness and iconic glossy coat. I have found that chicken thighs are the perfect choice here because they stay incredibly succulent under the intense heat of the air fryer, while the sugar in the glaze caramelises beautifully to give you those charred, professional-looking edges.

It is a fantastic way to get big, bold flavours without having to spend hours hovering over a hot stove.

I love the contrast provided by the soy cucumber salad. By salting the cucumbers first, you draw out the excess moisture, ensuring they stay exceptionally crisp even after they are tossed in the zingy rice vinegar and garlic dressing.

The heat from the fresh chilli and the fragrance of the coriander cut through the richness of the chicken perfectly, making every mouthful feel balanced and bright.

This has quickly become one of my favourite “fakeaway” meals for a busy evening. It looks stunning on the plate with a sprinkle of toasted sesame seeds and tastes just as good as anything you would find in a high-end roasted meat shop. Served with a bowl of steamed rice, it is a complete, flavour-packed meal that always feels like a special treat.

Air Fryer Charsiu Chicken with Soy Cucumber Salad

This Air Fryer Charsiu Chicken is tender, flavorful, and coated in a sweet-savory marinade. Paired with a refreshing soy cucumber salad, it makes a light yet satisfying meal. Using the air fryer gives the chicken a beautifully caramelized exterior without the need for deep frying, making it healthier and quicker to prepare.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 20 minutes mins

Total Time 55 minutes mins

Servings: 4 people

Course: Salad, Side Dish

Cuisine: Asian Fusion, Chinese

Ingredients Method Video Notes

Ingredients

  

Chicken Marinade

• 750 g deboned chicken thighs uncooked
• 3 tbsp hoisin sauce
• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tsp sesame oil
• 1 tbsp sugar
• 1/3 tsp ground white pepper
• 2 cloves garlic minced

Soy Cucumber Salad

• 1 packet mini cucumbers cut into 2-inch pieces (or 1 large cucumber, cubed)
• 2 tbsp salt
• 3 tbsp seasoned rice vinegar
• 2 tsp sugar
• 1 tbsp soy sauce
• 2 cloves garlic finely chopped
• 1/2 fresh red chili deseeded and finely chopped
• 5 sprigs coriander finely chopped
• 1 tbsp roasted white sesame seeds

Method

 

Marinate the Chicken

1. In a bowl, mix all chicken marinade ingredients.
2. Coat the chicken evenly with the marinade.
3. Refrigerate for at least 30 minutes.

Prepare the Cucumber Salad

1. Sprinkle salt over cucumber pieces and leave for 20 minutes to draw out excess water.
2. Rinse the cucumbers, pat dry, then mix with soy sauce, rice vinegar, garlic, chili, coriander, and sugar.
3. Garnish with roasted sesame seeds and set aside.

Cook the Chicken

1. Preheat the air fryer to 200°C.
2. Arrange the marinated chicken evenly in the air fryer basket.
3. Cook for 18–20 minutes until fully cooked and caramelized, turning halfway if needed.

Serve

1. Plate the chicken alongside the soy cucumber salad. Serve immediately.

Video

Notes

• Adjust chili in the salad to taste for more or less heat.
• Can serve with steamed rice or noodles for a complete meal.
• For extra caramelization, brush the chicken with a little extra hoisin sauce halfway through cooking.