Description
These air-fried sticky sweet chili chicken thighs are quick to make, yet taste restaurant-worthy with their crispy skin and caramelized glaze.
Ingredients
- 8 bone-in chicken thighs
- 1 tbsp avocado oil (substitute: canola or vegetable oil)
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- ½ cup sweet chili sauce
- 3 tbsp soy sauce (use low-sodium if preferred)
- 1 tbsp oyster sauce (or mushroom stir-fry sauce for vegetarian-friendly umami)
- 1 tbsp sesame oil
Instructions
- Preheat the air fryer to 375°F (190°C).
- Pat the chicken thighs dry with paper towels.
- Rub each thigh with avocado oil and season with garlic powder, salt, and pepper.
- Place the thighs skin-side down in the air fryer basket and cook for 15 minutes.
- While the chicken cooks, whisk together the sweet chili sauce, soy sauce, sesame oil, and oyster sauce for the glaze.
- After 15 minutes, turn the thighs skin-side up and baste generously with the glaze. Continue to roast for another 10 minutes, basting a few more times.
- Ensure the chicken reaches an internal temperature of 165°F (74°C), then broil for an additional 2–3 minutes if desired.
- Let the thighs rest for a few minutes before serving.
Notes
For less heat, choose a mild sweet chili sauce. Use tamari for gluten-free options.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Asian