Description
A delightful recipe for sticky sweet chili chicken thighs, perfectly cooked in an air fryer for a juicy and crispy experience.
Ingredients
- 8 bone-in chicken thighs
- 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
- Preheat the air fryer to 375°F (190°C).
- Pat the chicken thighs dry using a paper towel to ensure a crispy chicken skin.
- Season the chicken thighs with avocado oil, garlic powder, salt, and pepper.
- Air fry the chicken, skin side down, for 15 minutes.
- Mix together the sweet chili sauce, soy sauce, oyster sauce, and sesame oil in a separate small bowl for the sticky glaze.
- Baste the chicken thighs with the sticky sauce a few times while cooking, ideally three times.
- Add an additional 10 minutes to cooking time, or until the internal temperature reaches 165°F (74°C).
- Broil for the last 2-3 minutes for an extra crispy finish, keeping a close watch to prevent burning.
- Remove the chicken from the air fryer and let it rest for a few minutes before serving.
- Serve over jasmine rice or alongside your favorite vegetable side dishes.
Notes
For a spicier flavor, consider adding sriracha or cayenne to the glaze. Quality chicken thighs enhance flavor and juiciness.
