The tantalizing smell of sticky sweet chili chicken fills the air, making your mouth water in anticipation. This recipe delivers perfectly cooked chicken thighs in just 30 minutes, featuring a sweet and savory glaze that’s too delicious to resist. The air fryer helps achieve that desirable crispy skin while locking in the moisture for juicy chicken.
This dish is perfect for anyone looking for a quick weeknight dinner or a flavorful dish to impress guests on weekends. You can make the glaze ahead of time and even store leftovers in the fridge for a couple of days.
Why You’ll Love This Recipe
- The chicken skin turns crispy while remaining juicy on the inside.
- A flavorful sticky glaze comes together in just a few minutes.
- The air fryer cooks the chicken quickly, saving valuable time.
- It’s versatile—pair it with rice or your favorite veggies.
What You’ll Need
Gather the following ingredients to make this delicious dish:
For the Chicken
- 8 bone-in chicken thighs, skin-on
- 1 tbsp avocado oil
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp pepper
For the Sticky Glaze
- ½ cup sweet chili sauce
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
Use olive oil if avocado is unavailable.
Substitutions & Swaps
- Bone-in chicken thighs: Skinless thighs or chicken breasts
- Sweet chili sauce: Honey mixed with sriracha
- Soy sauce: Tamari for a gluten-free option
- Oyster sauce: Soy sauce or hoisin sauce for a vegetarian version
How to Make It
Start cooking your Sticky Sweet Chili Chicken Thighs in the air fryer with these simple steps:
Preheat
Preheat the air fryer to 375°F (190°C) to ensure even cooking.
Pat dry
Pat the chicken thighs dry with a paper towel to ensure crispy chicken skin.
Season
Season the chicken thighs with avocado oil, garlic powder, salt, and pepper to enhance the flavor.
Air fry
Air fry the chicken skin side down at 375 degrees for 15 minutes. This will help render the fat and crisp up the skin.
Prepare glaze
In a separate small bowl, mix together sweet chili sauce, soy sauce, sesame oil, and oyster sauce to create a coating for the chicken.
Baste
Baste the chicken a few times with the sticky sauce while cooking to achieve a caramelized finish. Aim to baste at least three times for the best flavor.
Continue cooking
Add another 10 minutes of cooking time or until the chicken reaches an internal temperature of 165°F (74°C).
Broil
For an extra crispy finish, broil for the last 2-3 minutes of cooking. Monitor closely to prevent burning and to ensure a beautiful glaze.
Rest
Once done, remove the chicken from the air fryer and let it rest for a few minutes to maintain juiciness.
Serve
Serve your sticky sweet chili chicken thighs over a bed of jasmine rice or with your favorite vegetable side dishes for a complete meal.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, freeze for up to 2 months.
Reheat: Microwave for 2-3 minutes or until heated through.
Tips for Best Results
- Make sure to pat the chicken dry for maximum crispiness.
- Don’t skip the basting; it helps develop a rich flavor and texture.
- Check the chicken’s internal temperature with a meat thermometer.
- For even cooking, avoid overcrowding the air fryer basket.
Serving Suggestions
- Serve with coconut jasmine rice for a tropical twist.
- Pair with steamed broccoli or snap peas for a healthy balance.
- Ideal for weekday dinners or casual get-togethers with friends.
