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Get ready for super sticky sweet chili chicken thighs straight from your air fryer. This is everything that's crave-able after a long day. You get tender meat, super crackly skin, all covered in a finger-licking sweet sauce. Want something big on flavor and easy on effort? Try this and shake up your usual chicken routine with zero hassle.
Every time I serve these up on family movie night, not a single scrap survives. That gooey glaze turns my kids into sneaky ninjas—trying to snag extras before I can even get the plates to the table.
Irresistible Ingredients
- Sweet chili sauce: Brings bold sweet heat and that sticky finish Pick one that lists both chili and garlic high up in its contents
- Sesame oil: For warm nutty depth Toasted is the way to go for bigger flavor
- Oyster sauce: Adds savory richness plus shiny coating Get a thick one that doesn't drip off your spoon
- Soy sauce: Gives the perfect salty hit Go with low sodium if that's your thing
- Pepper: Peps up the mix with gentle heat Fresh ground makes everything pop
- Salt: Pulls every flavor out Kosher is easiest to toss on evenly
- Garlic powder: Loads up the taste in a snap Fine powder sticks best for even seasoning
- Avocado oil: Keeps your skin ultra crispy thanks to its high smoke point If you can, snag cold-pressed
- Bone in chicken thighs: The juicy star Look for plump, pink pieces for the tastiest bite
Simple Step-by-Step
- Serving:
- Give those chicken thighs at least three minutes to rest then enjoy 'em hot over some jasmine rice or favorite veggies Add fresh chilis if you want more spicy kick
- Broiling for Crispiness:
- If baking, crank up your broiler for the last bit Watch closely and take them out when the skin is bubbling and sticky gold
- Glazing the Chicken:
- Lather a thick layer of sticky glaze on the chicken Put back in the fryer or oven Brush glaze at least two more times, every few minutes, so you get that gorgeous caramel coat Finish up when the chicken hits 165 degrees inside
- Making the Sticky Glaze:
- Whisk up sweet chili, soy, oyster, and sesame oil in a bowl till you have a shiny thick sauce ready to slather
- Cooking the Chicken:
- Lay the chicken in your air fryer basket skin down or use a tray lined with parchment spaced apart Air fry at 375 for 15 minutes or oven bake at 400 for 20
- Season the Chicken:
- Rub the thighs all over with avocado oil, garlic powder, salt, and pepper Make sure every part is covered well
- Preparing the Chicken Thighs:
- Blot the chicken with paper towels so it's super dry This helps the skin get really crackly and lets seasonings stick right on
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Honestly, the glaze is it for me. The way the sweet chili sauce bubbles up and turns super rich in the oven? Magic. My youngest once tried licking the baking tray because she couldn't wait to eat. Every time, that smell fills my house and it's instant memories of cozy hangs with family.
How To Store Leftovers
Pop leftovers into a well-sealed container and stash in the fridge up to three days. The glaze thickens as it cools. Use your oven or air fryer to reheat so the skin crisps up again. Skip the microwave if you want to keep things crunchy.
Swap Outs
You can trade in boneless thighs or swap drumsticks—just change up your cooking time a bit. If you're short on avocado oil, go for canola or even a light olive oil. Gluten free? Grab tamari instead of soy sauce and double check your sweet chili sauce ingredients.
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What To Serve With It
These sticky chili thighs go amazing with jasmine or brown rice for a cozy meal. Want brightness? Add quick cucumber salad or some steamed broccoli. Top with sesame seeds and chopped cilantro for a dish that looks restaurant-style fancy.
Behind The Flavors
Sticky chili sauces like this riff on Asian flavors, blending Thai chili sweetness and tricks handed down at family tables across Asia. That punchy sweet-spicy stickiness is totally classic, and the air fryer puts it on the table fast without losing any tradition.
Common Questions
- → What's the trick to getting the skin crispy?
Start by drying off your chicken well before you season it. Broiling right at the end really helps crisp up and glaze the skin.
- → Can I swap in boneless chicken thighs?
For sure! Just cut back the cook time for boneless ones so they don't dry out, whether you're baking or using the air fryer.
- → What sides go great with these thighs?
Bok choy, broccoli, or other stir-fried or roasted veggies are awesome, and jasmine rice is always a hit.
- → Can I prep the chili glaze ahead of time?
Absolutely, just mix up the sweet chili sauce and keep it in the fridge. It'll stay good for up to three days.
- → Should I flip the chicken while it's cooking?
Yep—flipping helps melt the fat evenly and lets the skin get crispy everywhere. Baste with more glaze after flipping for a sticky finish.
- → How spicy does this turn out?
The sweet chili sauce only gives a mild kick. If you want it hotter or milder, just tweak the amount or kind of chili sauce you use.