Sticky Sweet Chili Chicken Thighs
Deliciously crispy chicken thighs coated in a sweet and savory chili glaze, cooked to perfection in an air fryer.
Ingredients
For the Chicken
- 8 pieces bone-in chicken thighs Skin-on for extra crispiness
- 1 tbsp avocado oil To help season the chicken
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
For the Sticky Glaze
- 1/2 cup sweet chili sauce
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
Instructions
Preparation
- Preheat the air fryer to 375°F (190°C).
- Pat the chicken thighs dry with a paper towel to ensure a crispy chicken skin.
- Season the chicken thighs with avocado oil, garlic powder, salt, and pepper.
Cooking
- Air fry the chicken skin side down at 375 degrees for 15 minutes.
- In a separate small bowl, mix together the sweet chili sauce, soy sauce, sesame oil, and oyster sauce to create the sticky glaze.
- Baste the chicken a few times with the sticky sauce while roasting or air frying. Baste at least 3 times to get a nice coat of the glaze.
- Add another 10 minutes of cooking time to the chicken or until it reaches an internal temperature of 165°F (74°C).
- For an extra crispy finish, broil for the last 2-3 minutes of cooking, keeping a close eye to prevent burning.
- Once done, remove the chicken from the oven and let it rest for a few minutes.
Serving
- Serve your Sticky Sweet Chili Chicken Thighs over a bed of jasmine rice or with your favorite vegetable side dishes.
Notes
To store leftover chicken, let it cool completely, then place it in an airtight container in the refrigerator for about 3 to 4 days. For longer storage, freeze it wrapped tightly in foil or in a freezer-safe bag for up to 3 months.