Sticky Sweet Chili Chicken Thighs Recipe

Introduction

This Sticky Sweet Chili Chicken is a quick and flavorful dish that’s ready in just 25 minutes. Crispy on the outside and tender inside, it’s coated with a deliciously sticky glaze that combines sweet chili and savory sauces for a perfect balance.

Ingredients

• 8 bone-in chicken thighs (boneless can be used)
• 1 tbsp avocado oil
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp pepper
• ½ cup sweet chili sauce
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp sesame oil

Instructions

1. Step 1: Preheat the air fryer to 375°F (190°C).
2. Step 2: Pat the chicken thighs dry with a paper towel to ensure crispy skin.
3. Step 3: Season the chicken thighs with avocado oil, garlic powder, salt, and pepper.
4. Step 4: Air fry the chicken skin side down at 375°F for 15 minutes.
5. Step 5: In a small bowl, mix sweet chili sauce, soy sauce, sesame oil, and oyster sauce to make the sticky glaze.
6. Step 6: Baste the chicken several times with the sticky sauce while air frying to get a caramelized coating; aim for at least 3 bastes.
7. Step 7: Continue cooking the chicken for an additional 10 minutes or until it reaches an internal temperature of 165°F (74°C).
8. Step 8: For extra crispiness, broil the chicken for the last 2-3 minutes—watch closely to avoid burning and to caramelize the skin.
9. Step 9: Remove the chicken and let it rest for a few minutes before serving.
10. Step 10: Serve over jasmine rice or with your favorite vegetable sides.

Tips & Variations

• For a gluten-free option, use tamari instead of soy sauce and check that oyster sauce is gluten-free.
• Using boneless chicken thighs will reduce cooking time slightly; adjust accordingly and check doneness.
• Adding a sprinkle of toasted sesame seeds or chopped green onions on top enhances texture and presentation.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or air fryer to preserve crispiness. Avoid microwaving if possible, as it can make the skin soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without an air fryer?

Yes, you can bake the chicken in a preheated oven at 400°F (200°C) for about 25-30 minutes, turning and basting with the glaze halfway through.

Is this dish spicy?

The sweetness of the chili sauce balances any heat, so the dish is mildly spicy. You can add more chili or chili flakes if you prefer extra heat.

Sticky Sweet Chili Chicken Thighs Recipe

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4.5 from 128 reviews

This Sticky Sweet Chili Chicken recipe features tender bone-in chicken thighs coated in a flavorful and caramelized sweet chili glaze. Cooked in an air fryer for a crispy skin and finished under the broiler, it’s a quick and delicious dish ready in just 25 minutes, perfect for a weeknight dinner.

• Author: Cleo
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 8 servings 1x
• Category: Main Dish
• Method: Air Frying
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Chicken

• 8 bone-in chicken thighs (can use boneless)
• 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

1. Preheat the Air Fryer: Set your air fryer to 375°F (190°C) to prepare for cooking the chicken, ensuring an even and hot environment for crisping the skin.
2. Prepare the Chicken: Pat the chicken thighs dry with a paper towel to help the skin crisp up during cooking. This step is crucial to avoid soggy skin.
3. Season the Chicken: Coat the chicken thighs evenly with avocado oil, then sprinkle garlic powder, salt, and pepper to season thoroughly and enhance flavor.
4. Air Fry the Chicken: Place the chicken skin side down in the air fryer basket and cook at 375°F for 15 minutes. This will start the cooking process and help develop a crispy skin.
5. Make the Sticky Glaze: While the chicken cooks, mix sweet chili sauce, soy sauce, oyster sauce, and sesame oil in a small bowl until well combined to create a flavorful glaze.
6. Baste the Chicken: Every few minutes during cooking, baste the chicken with the sticky glaze. Doing this at least three times helps caramelize the skin and build a delicious sticky coating.
7. Continue Cooking: Add 10 more minutes of cooking time or until the chicken’s internal temperature reaches 165°F (74°C), ensuring it is fully cooked and safe to eat.
8. Broil for Crispy Finish: For an extra crispy and caramelized skin, broil the chicken for the last 2-3 minutes. Watch closely to prevent burning and achieve the perfect finish.
9. Rest the Chicken: Remove the chicken from the air fryer and let it rest for a few minutes. Resting helps redistribute juices, making the chicken more tender and flavorful.
10. Serve: Serve the sticky sweet chili chicken thighs over jasmine rice or alongside your favorite vegetable sides for a complete and satisfying meal.

Notes

• You can substitute boneless chicken thighs for quicker cooking, but bone-in provides more flavor and juiciness.
• Patting chicken dry before cooking is essential for crispiness.
• Basting multiple times during cooking builds a rich, sticky glaze; do not skip this step.
• Use a meat thermometer to ensure chicken is cooked to a safe internal temperature of 165°F (74°C).
• Broiling at the end is optional but highly recommended for a beautifully caramelized finish.
• Serve with jasmine rice or steamed vegetables to balance the rich flavors.

Keywords: Sticky Sweet Chili Chicken, air fryer chicken thighs, sticky chicken recipe, quick chicken dinner, Asian chicken glaze