Description
A delicious and easy recipe for Sticky Sweet Chili Chicken Thighs cooked in an air fryer, boasting a crispy exterior and a flavorful sticky glaze.
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 with 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 at 375 degrees for 15 minutes.
- In a separate small bowl, mix together the sweet chili sauce, soy sauce, sesame oil, and oyster sauce to create the sticky glaze.
- Baste the chicken a few times with the sticky sauce while roasting or air frying to achieve a caramelized finish.
- Add an additional 10 minutes of cooking time or until the chicken reaches an internal temperature of 165°F (74°C).
- For an extra crispy finish, broil for the last 2-3 minutes of cooking, keeping a close eye to ensure that the chicken skin becomes beautifully caramelized.
- Once done, remove the chicken from the air fryer and let it rest for a few minutes.
- Serve your Sticky Sweet Chili Chicken Thighs over a bed of jasmine rice or with your favorite vegetable side dishes.
Notes
Drying the chicken thoroughly is essential for achieving crispy skin. Adjust seasoning to taste and experiment with the glaze by adding lime juice or chili flakes for extra flavor.
