Chinese · 400°F · 16 min
Air Fryer Sesame Chicken
Crispy cornstarch-coated chicken cubes in a savory sesame sauce in about 30 minutes, weeknight-friendly, no deep fryer.
Air Fryer Char Siu Pork
Hoisin-honey lacquer on pork shoulder strips. The air fryer gets closer to takeout char siu than a home oven usually does. Sticky edges, rosy interior, rice and greens on the side.
Shoulder over loin
Fat in the shoulder bastes as it cooks. Loin dries before the glaze sets.
Two coats of glaze
Brush midway and again at the end so the sugar caramelizes without burning in one long blast.
Rest before slicing
Five minutes on a board keeps the juices in the meat instead of on the cutting board.
Air Fryer Char Siu Pork
Prep 20 min · Cook 18 min · Total 38 min · 4 servings
Crowding. Strips need space so the sugars caramelize instead of steaming.
Step-by-step instructions
Follow each step in order. Photos show what to look for so the basket finish matches the plate.
Marinate
Mix hoisin, honey, soy sauce, wine, five-spice, garlic and sesame oil. Coat the pork strips thoroughly. Rest at least 1 hour, or overnight in the fridge for a deeper glaze.
Cook
Preheat the air fryer to 380°F (193°C). Shake off excess marinade and reserve some for brushing. Arrange the strips in a single layer.
Char siu pork strips in the air fryer basket Cook 8 minutes. Flip and brush with more marinade. Cook 8-10 minutes more until the pork reaches 145-150°F (63-66°C).
Brush a thin last coat of honey-hoisin. Cook 1-2 minutes more until the surface looks lacquered and sticky.
Lacquered char siu pork after glazing Rest 5 minutes on a board, then slice across the grain. Serve with rice and something fresh like cucumber.
