Sticky Sweet Chili Chicken Thighs
Enjoy the crispy and juicy Sticky Sweet Chili Chicken Thighs made effortlessly in the air fryer with a flavorful glaze of sweet chili, soy, and oyster sauces.
Ingredients
Main Ingredients
- 8 pieces bone-in chicken thighs
- 1 tbsp avocado oil
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp pepper
Sticky Glaze
- ½ 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 air frying for a caramelized finish.
- Add another 10 minutes of cooking time or until the chicken 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.
Notes
Make sure to dry the chicken thighs well before cooking for crispy skin. Adjust the glaze's sweetness by varying the amount of sweet chili sauce. Basting builds flavor and gives a caramelized finish.