Name: Sticky Sweet Chili Chicken Thighs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 8 pieces bone-in chicken thighs (For the best crispiness, use bone-in thighs.); 1 tbsp avocado oil (Can substitute with neutral oil or olive oil.); 1 tsp garlic powder; ½ tsp salt (Use low-sodium if preferred.); ½ tsp black pepper; ½ cup sweet chili sauce (Store-bought or homemade.); 3 tbsp soy sauce (Use low-sodium if preferred.); 1 tbsp oyster sauce (Replace with hoisin for vegetarian option.); 1 tbsp sesame oil (Adds nutty aroma; optional.)

I made these sticky sweet chili chicken thighs on a whim one weeknight and they instantly became the sort of dish I reach for when I want bold flavor with almost no fuss. Bone-in thighs get beautifully crispy in the air fryer, while a simple sweet-chili–soy glaze gives bright heat, salt, and caramelized shine. If you prefer a hands-off approach, there’s also a slow-cooker take you can try for lazy Sunday cooking: slow-cooker sweet chili chicken.

Why you’ll love this dish

This recipe hits several sweet spots: it’s fast (air-fryer sear and glaze in under 30 minutes), forgiving (bone-in thighs are forgiving if timing slips), and kid-friendly when you dial back the heat. The glaze balances sweet chili sauce with umami from soy and oyster sauce so each bite tastes layered without a long ingredient list. It’s perfect for weeknight dinners, casual meal prep, or when you want restaurant-style sticky chicken without leaving home.

“Sweet, sticky, and perfectly charred—this was one of the quickest weeknight wins I’ve had. My family asked for seconds.” — a weekday dinner convert

If you’re curious how this compares to a longer, slower braise, you can also peek at another slow-cooker version that leans into tender shreddable chicken: slow-cooker sweet chili chicken.

The cooking process explained

Before you start: the method is simple — dry and oil the thighs, render the skin briefly skin-side down, flip and glaze, then finish until safe internal temp is reached. The air fryer concentrates heat to crisp skin while the glaze caramelizes quickly; basting every few minutes builds up that sticky coating. If you want an extra-crisp, a short broil at the end gives a restaurant-worthy finish.

Ingredients — What you’ll need

8 bone-in chicken thighs
1 tbsp avocado oil (substitute: neutral oil or olive oil)
1 tsp garlic powder
½ tsp salt
½ tsp black pepper
½ cup sweet chili sauce (store-bought or homemade)
3 tbsp soy sauce (use low-sodium if preferred)
1 tbsp oyster sauce (for umami; replace with hoisin for vegetarian option)
1 tbsp sesame oil (adds nutty aroma; optional)

Notes: Use low-sodium soy if you’re watching salt. If you need a vegetarian glaze, swap oyster sauce for hoisin and use tofu or seitan instead of chicken.

How to make Sticky Sweet Chili Chicken Thighs

Step-by-step overview:

Preheat and prepare: warm the air fryer and dry the chicken.
Start rendering: cook skin-side down to release fat and crisp the skin.
Make the glaze: mix sweet chili, soy, oyster, and sesame.
Glaze and finish: flip, baste, and repeat until the chicken reaches 165°F (74°C).
Optional broil: a quick broil gives extra caramelization.

This short plan helps you move confidently from prep to table.

Directions — Step-by-step instructions

Preheat your air fryer to 375°F (190°C). Let it heat for 3–5 minutes.
Pat the thighs dry with paper towels. Rub each with avocado oil. Sprinkle garlic powder, salt, and pepper evenly.
Arrange thighs in the air fryer basket skin-side down. Cook at 375°F for 15 minutes to start rendering the fat and crisping the skin.
While the chicken cooks, whisk the glaze: combine sweet chili sauce, soy sauce, oyster sauce, and sesame oil in a small bowl.
After 15 minutes, flip the thighs skin-side up. Baste each thigh with the glaze. Return to the air fryer and continue cooking for about 10 more minutes. Baste two more times during this period so the glaze builds up.
Check doneness with a thermometer — the thickest part should read 165°F (74°C). If you want extra caramelization, transfer to a rimmed baking sheet and broil 2–3 minutes, watching closely to avoid burning.
Remove thighs and let them rest 3–5 minutes before serving. Serve over rice, greens, or noodles.

Safety tip: always verify the internal temperature and avoid stacking thighs in the air fryer so air can circulate.

Best ways to enjoy it

Serve these thighs over steamed jasmine rice for a classic combo. Toss with quick cucumber slaw for brightness, or pile over mixed greens with a drizzle of the reserved glaze for a hearty salad. For a lunch bowl, add pickled carrots, sliced scallions, and sesame seeds. If you want to stretch the chicken into a different dinner, shred leftovers and fold into warmed tortillas with crunchy slaw.

Pair with bold sides like stir-fried bok choy, garlic green beans, or a simple fried rice. For a creamy contrast, a mild coconut-lime rice balances the heat and sugar.

I also like to serve the chicken alongside a comforting chili on chilly nights—try pairing with this award-winning white chicken chili for a contrasting bowl-style meal.

Storage and reheating tips

Refrigerate: Cool leftovers within two hours and store in an airtight container for up to 3–4 days.
Freeze: Place cooled thighs in a single layer on a tray, freeze until firm, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Re-crisp in the air fryer at 350°F (175°C) for 4–6 minutes, or reheat covered in a 350°F oven until warmed through. Avoid microwaving if you want to keep skin texture.

Food safety: Always bring reheated chicken to 165°F before serving.

Helpful cooking tips

Dry skin = crisp skin. Pat with paper towels and let sit briefly if time allows.
Don’t overcrowd the basket. Leave space so hot air circulates. Cook in batches if needed.
Baste sparingly at first. A thin layer helps caramelize. Too much liquid early on prevents browning.
Use a probe thermometer for the most reliable doneness check.
If your sweet chili sauce is very sweet, add a splash of rice vinegar to the glaze for brightness.

Creative twists

Spicy: Add sriracha or sambal oelek to the glaze for extra heat.
Sticky-garlic: Stir in 1–2 minced cloves of garlic to the glaze for a sharper profile.
Honey-soy: Replace half the sweet chili with honey and increase lime juice for a tangy-sweet glaze.
Vegetarian swap: Use firm tofu steaks or cauliflower florets; replace oyster sauce with hoisin. For another creamy, tangy chicken alternative, experiment with flavors from this cream cheese chicken chili for inspiration.

FAQ — Helpful answers

Q: How long does this take from start to finish?
A: Active hands-on time is about 10 minutes. Total cook + rest time is roughly 28–30 minutes (including preheat and short broil if used).

Q: Can I use boneless, skinless thighs instead?
A: Yes. Reduce cooking time by 4–6 minutes and watch closely; boneless pieces cook faster and won’t have the same crisp skin finish.

Q: Is oyster sauce necessary?
A: It adds umami depth. Substitute hoisin for a vegetarian-friendly option or add a teaspoon of miso for savory complexity.

Q: Can I make the glaze ahead?
A: Absolutely. Make it up to 48 hours in advance and refrigerate. Warm slightly before brushing on to help it spread.

Q: My glaze burned under the broiler — what went wrong?
A: Sugar in the sweet chili caramelizes quickly. Keep the broiler time short (2–3 minutes) and watch constantly. If you have a dark, sugary glaze, reduce broil time or finish in the air fryer.

Conclusion

If you want a quick, sticky, and satisfying weeknight main with minimal cleanup, these air-fryer sticky sweet chili chicken thighs deliver. For another fast air-fryer take on the same flavors, see Sticky Sweet Chili Chicken Thighs in 25 minutes, and for a different home-cook version to compare textures and technique, check out Sticky Sweet Chili Chicken | Heather Likes Food.