Air Fryer Char Siu Lamb: Tender, Sticky, Speedy Dinner (Print Version)

Air Fryer Char Siu Lamb offers juicy, sweet-savory bites with minimal fuss. Get that classic BBQ flavor in a quick, weeknight-friendly recipe.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Cantonese, Asian Fusion
Dietary: Dairy-Free

# Ingredients:

→ Main Attraction: Lamb & Prep

01 - 1.5 lbs boneless lamb shoulder or leg, cut into 1.5-inch cubes
02 - 2 tbsp neutral oil (like canola or vegetable) for air fryer basket

→ Sticky Char Siu Marinade

03 - 1/4 cup honey
04 - 1/4 cup hoisin sauce
05 - 2 tbsp light soy sauce (or tamari for GF)
06 - 1 tbsp Shaoxing wine (or dry sherry)
07 - 2 cloves garlic, minced
08 - 1 inch fresh ginger, grated
09 - 1/2 tsp red food coloring (optional, for classic color)

→ Finishing Touches & Garnish

10 - 1 tsp sesame oil
11 - 2 green onions, thinly sliced
12 - 1 tbsp sesame seeds

→ Serving Suggestions

13 - Steamed jasmine rice
14 - Stir-fried bok choy or gai lan
15 - Lettuce cups

# Instructions:

01 - First things first, get your lamb ready. I usually grab a boneless shoulder, about 1.5 pounds, and cut it into roughly 1.5-inch cubes. Try to keep them somewhat uniform so they cook evenly – this is where I always mess up if I'm rushing! Trim any really large chunks of fat, but leave a little for flavor and juiciness. You want that perfect balance, not too lean, not too fatty. It should feel smooth and ready for soaking up all that goodness.
02 - Now for the magic! In a medium bowl, whisk together the honey, hoisin sauce, soy sauce, Shaoxing wine, minced garlic, grated ginger, and a tiny dash of red food coloring if you're using it. This is where you'll start smelling that incredible Char Siu aroma taking over your kitchen. Give it a good whisk until everything is totally combined. Taste it, honestly! Adjust if you want it a little sweeter or saltier. This is your chance to make it yours.
03 - Add your prepared lamb cubes to the marinade, making sure every single piece is coated thoroughly. This step is crucial for flavor penetration! I usually use my hands (gloves if you want to avoid red fingers!) to really work it in. Cover the bowl tightly with plastic wrap and pop it in the fridge. I recommend at least 4 hours, but honestly, overnight (8-12 hours) is where the real magic happens. I've tried 2 hours, and it worked... kinda, but the depth wasn't there!
04 - When you're ready to cook, preheat your air fryer to 375°F (190°C). Don't skip this! A preheated air fryer ensures a nice, even crisp and helps prevent the lamb from sticking. While it's preheating, take your lamb out of the fridge and let it sit at room temperature for about 15-20 minutes. This helps it cook more evenly, too. You'll start to notice the marinade has thickened a bit, coating the lamb beautifully.
05 - Arrange the marinated lamb in a single layer in your air fryer basket, making sure not to overcrowd it. You might need to do this in batches, and honestly, don't try to cram it all in at once; it just steams instead of crisps. Air fry for 10 minutes, then flip the pieces. Continue to air fry for another 10-15 minutes, or until the lamb is tender, slightly charred at the edges, and cooked through. I usually do a quick temperature check to make sure it's at least 145°F (63°C) for medium-rare.
06 - While the lamb is cooking, you can take any leftover marinade, boil it down on the stovetop for a few minutes until it thickens into a glossy glaze. Once the lamb is done, transfer it to a serving plate. Drizzle with a little sesame oil, sprinkle with fresh chopped green onions and sesame seeds. The aroma at this point is just incredible – sweet, smoky, and savory! It should look beautifully caramelized and sticky. Dig in, friend!

# Notes:

01 - Don't rush the marinade, honestly. I tried once, and the flavor just wasn't as deep – it needs that time to truly sink in, especially with lamb.
02 - Leftovers keep beautifully in an airtight container for up to 3 days in the fridge. Reheat gently in the air fryer to keep that slight crisp, not the microwave, trust me.
03 - No lamb shoulder? Pork belly or even chicken thighs work a charm with this marinade. I've done it, and while different, it's still delicious!
04 - Serve this with a simple steamed jasmine rice and some quickly stir-fried bok choy. The freshness cuts through the richness of the lamb so perfectly.

# Equipment Needed:

01 - Air fryer
02 - large mixing bowl
03 - whisk
04 - tongs
05 - cutting board
06 - sharp knife

# Nutrition (Per Serving):

Calories: 450-550 kcal
Total Fat: 25-35g
Total Carbohydrate: 30-40g
Protein: 35-45g

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