Chinese Air Fryer Recipes

Crispy Chinese favorites with a fraction of the oil. Every recipe here is written for a US kitchen — precise steps, real heat cues, and substitutes for anything hard to find.

The air fryer is a surprisingly great tool for Chinese cooking — not for stir-fries (those need a wok and high, direct heat) but for everything crispy and roasted. It delivers the crunch of deep-frying with a fraction of the oil, and the caramelized edges of a hot oven in a fraction of the time. If you love takeout textures but not the deep-fryer mess, this is the shortcut.

What works (and what doesn’t)

Reach for the air fryer for crispy, roasted dishes: Chinese chicken wings, crispy tofu, soy-glazed salmon, sticky char siu, and the battered takeout classics like General Tso’s, orange and sesame chicken or salt and pepper shrimp. Skip it for saucy stir-fries and steamed dishes, which need a wok or a steamer.

The keys to crispy

Three rules cover almost everything: pat ingredients very dry (moisture steams instead of crisping); use a light cornstarch coating for a crunchy shell; and don’t overcrowd the basket — a single layer with space lets the hot air crisp every side. Most things cook around 400°F, and a final minute after glazing caramelizes sticky sauces beautifully. Every recipe below is written for a US kitchen, with honest substitutes for anything hard to find.