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Sticky Sweet Chili Chicken

A refined dish featuring crispy chicken thighs with a sweet and savory glaze, perfect for both weeknight dinners and special occasions.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 pieces
Course: Dinner, Main Course
Cuisine: Asian, Fusion
Calories: 350
Ingredients Method Notes

Ingredients
  

Chicken Ingredients
  • 8 pieces bone-in chicken thighs or boneless chicken thighs
  • 1 tablespoon avocado oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
Glaze Ingredients
  • 1/2 cup sweet chili sauce
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon sesame oil

Method
 

Preparation
  1. Preheat the air fryer to 375 F (190 C).
  2. Pat the chicken thighs dry with a paper towel.
  3. Season the chicken with avocado oil, garlic powder, salt, and pepper.
Cooking
  1. Air fry the chicken skin side down for 15 minutes.
  2. For the sticky glaze, mix sweet chili sauce, soy sauce, sesame oil, and oyster sauce in a separate bowl.
  3. Baste the chicken with the sticky glaze several times while cooking.
  4. Cook for an additional 10 minutes or until the chicken reaches an internal temperature of 165 F (74 C).
  5. For extra crispiness, broil for 2-3 minutes at the end.
Serving
  1. Let the chicken rest for a few minutes before serving over jasmine rice or with vegetables.

Notes

Cool completely before storing. Place in an airtight container and refrigerate for up to 3 days. Reheat gently in a low oven (300 F / 150 C) until warmed through. For longer storage, glaze and cooked chicken can be frozen for up to 2 months; thaw overnight in the refrigerator before reheating. For best results: dry the skin thoroughly, baste lightly and often, and use a thermometer to ensure perfect doneness.