Easy Air Fryer Char Siu Chicken (30 Minutes)

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• 1 lb skin-on bone-in chicken thighs
  Ingredient note

  Source: 1 lb skin-on bone-in chicken thighs
• ⅓ cup + 1 tbsp red fermented bean curd
  Ingredient note

  Source: ⅓ cup red fermented bean curd; Source: 1 tbsp red fermented bean curd
• ¼ cup + 1 tbsp hoisin sauce
  Ingredient note

  Source: ¼ cup hoisin sauce; Source: 1 tbsp hoisin sauce
• ¼ cup brown sugar
  Ingredient note

  Source: ¼ cup brown sugar
• ⅓ cup regular soy sauce (or light soy sauce)
  Ingredient note

  Source: ⅓ cup regular soy sauce (or light soy sauce)
• 2 tbsp + 1.5 tbsp honey ()
  Ingredient note

  Source: 2 tbsp honey (); Source: 1.5 tbsp honey ()
• 2 tbsp Shaoxing wine (or dry sherry)
  Ingredient note

  Source: 2 tbsp Shaoxing wine (or dry sherry)
• 1 tsp Chinese five spice
  Ingredient note

  Source: 1 tsp Chinese five spice

1. In a large bowl, combine all the chicken marinade ingredients. Use a fork to mash the red fermented bean curd until mostly smooth. Set aside.
2. Pat the chicken thighs dry with paper towels. Debone each thigh by making small cuts around the bone with a sharp knife until it can be removed, keeping the skin intact. Add the chicken to the marinade and coat well. Cover and marinate in the refrigerator for at least 15 minutes or overnight for deeper flavor.
3. In a small bowl, combine the basting sauce ingredients. Mash the bean curd with a fork until mostly smooth. Set aside.
4. Lightly spray the air fryer basket with cooking oil. Place the marinated chicken skin-side up in a single layer without overlapping, working in batches if needed. Brush the skin generously with the basting sauce.
5. Air fry at 375°F for 9-10 minutes without flipping, until the glaze is caramelized with slightly charred edges and the thickest part of the chicken reaches 165°F with an instant-read thermometer.
6. Remove the chicken from the air fryer and let it rest for 5 minutes before slicing and serving.