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Sticky Sweet Chili Chicken Thighs served with garnishes

Sticky Sweet Chili Chicken Thighs

Crispy air-fryer chicken thighs glazed with a sweet and sticky chili sauce, perfect for quick weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main 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
Glaze Ingredients
  • 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.

Method
 

Preparation
  1. Preheat your air fryer to 375°F (190°C) and let it heat for 3–5 minutes.
  2. Pat the thighs dry with paper towels and rub each with avocado oil. Sprinkle garlic powder, salt, and pepper evenly.
Cooking
  1. 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.
  2. While the chicken cooks, whisk the glaze: combine sweet chili sauce, soy sauce, oyster sauce, and sesame oil in a small bowl.
  3. After 15 minutes, flip the thighs skin-side up. Baste each thigh with the glaze and return to the air fryer.
  4. Continue cooking for about 10 more minutes, basting two more times during this period to build up the glaze.
  5. Check doneness with a thermometer — the thickest part should read 165°F (74°C).
  6. For extra caramelization, transfer to a rimmed baking sheet and broil for 2–3 minutes, watching closely.
  7. Remove thighs and let them rest for 3–5 minutes before serving.

Notes

Serve over jasmine rice, in a salad, or with sides like stir-fried bok choy. Leftovers can be reheated in the air fryer for best results.