Sticky Sweet Chili Chicken Thighs Recipe

Introduction

This Sticky Sweet Chili Chicken recipe delivers tender, juicy chicken thighs coated in a flavorful, caramelized glaze. Ready in just 25 minutes, it’s a quick and delicious meal perfect for busy weeknights or when you want something tasty with minimal effort.

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 together sweet chili sauce, soy sauce, sesame oil, and oyster sauce to make the sticky glaze.
6. Step 6: Baste the chicken a few times with the sticky glaze while cooking to build a caramelized coating. Aim to baste at least three times.
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 crispy skin, broil the chicken for the last 2–3 minutes, watching carefully to prevent burning.
9. Step 9: Remove from the air fryer and let the chicken rest for a few minutes.
10. Step 10: Serve the sticky sweet chili chicken thighs over jasmine rice or alongside your favorite vegetables.

Tips & Variations

• Use boneless chicken thighs for quicker cooking and easier eating.
• For extra heat, add a dash of chili flakes or fresh chopped chili to the glaze.
• Try adding a sprinkle of toasted sesame seeds and chopped green onions as a garnish for added texture and flavor.
• If you don’t have an air fryer, you can bake the chicken in the oven at 400°F (200°C) for about 25-30 minutes, turning and basting halfway through.

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 maintain crispiness of the skin. Avoid microwaving if possible, as it may make the skin soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken thighs instead of bone-in?

Yes, boneless chicken thighs work well and will cook faster. Adjust cooking time accordingly, checking for an internal temperature of 165°F (74°C).

What can I serve with Sticky Sweet Chili Chicken?

This dish pairs beautifully with jasmine rice, steamed vegetables, or a fresh green salad. You can also serve it with noodles or roasted vegetables for a complete meal.

Sticky Sweet Chili Chicken Thighs Recipe

Print Recipe

★★★★★

4.9 from 59 reviews

This Sticky Sweet Chili Chicken recipe features tender, juicy chicken thighs with a crispy skin, coated in a flavorful and sticky sweet chili glaze. Ready in just 25 minutes using an air fryer, it’s a quick and delicious dish perfect for weeknight dinners or casual meals.

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

Ingredients

Scale 1x2x3x

Chicken

• 8 bone-in chicken thighs (boneless can be used)
• 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) and let it reach the temperature to ensure even cooking of the chicken.
2. Prepare the chicken: Pat the chicken thighs dry with paper towels to help the skin become crispy during cooking.
3. Season the chicken: Coat the chicken thighs with avocado oil, then season evenly with garlic powder, salt, and pepper.
4. Air fry the chicken: Place the chicken skin side down in the air fryer basket and cook at 375°F for 15 minutes to start cooking the chicken and crisping the skin.
5. Make the sticky glaze: In a small bowl, combine sweet chili sauce, soy sauce, oyster sauce, and sesame oil, mixing well to create a savory and sweet coating.
6. Baste the chicken: Remove the chicken briefly and baste it generously with the sticky glaze. Repeat this process at least three times during cooking to build up a caramelized, sticky layer.
7. Continue cooking: Cook the chicken for an additional 10 minutes or until it reaches an internal temperature of 165°F (74°C), ensuring it is fully cooked and safe to eat.
8. Broil for extra crispiness: For a beautifully caramelized finish, broil the chicken for 2-3 minutes, watching carefully to avoid burning and to perfect the crispy glaze.
9. Rest the chicken: Remove the chicken from the air fryer and let it rest for a few minutes to allow juices to redistribute.
10. Serve: Plate the sticky sweet chili chicken thighs over jasmine rice or with your favorite vegetables for a complete meal.

Notes

• Patting the chicken dry is crucial for crispy skin.
• Basting multiple times helps build a rich, sticky glaze.
• Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F (74°C).
• Broiling is optional but enhances the glaze and crispiness.
• Boneless thighs can be used but may require slight adjustments in cooking time.

Keywords: sticky sweet chili chicken, air fryer chicken, quick chicken recipe, chicken thighs, Asian chicken dish, sweet chili glaze