Sticky Sweet Chili Chicken Thighs in the Air Fryer
These Sticky Sweet Chili Chicken Thighs are insanely delicious, juicy on the inside, and perfectly caramelized on the outside. Made with simple ingredients and a bold, sticky glaze, this recipe is perfect for busy weeknights when you want big flavor with minimal effort. You can make them in the air fryer or oven, but the air fryer gives the best crispy skin!
Ingredients
Chicken
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8 bone-in chicken thighs
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1 tbsp avocado oil
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1 tsp garlic powder
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½ tsp salt
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½ tsp black pepper
Sticky Sweet Chili Glaze
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½ cup sweet chili sauce
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3 tbsp soy sauce
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1 tbsp oyster sauce
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1 tbsp sesame oil
Instructions
Preheat your air fryer to 375°F (190°C).
Pat the chicken thighs dry with paper towels. This step is essential for achieving crispy skin.
Rub the chicken thighs with avocado oil, garlic powder, salt, and pepper until evenly coated.
Place the chicken skin-side down in the air fryer basket.
Air fry at 375°F (190°C) for 15 minutes.
In a small bowl, mix together sweet chili sauce, soy sauce, oyster sauce, and sesame oil.
Flip the chicken and baste generously with the sticky glaze.
Continue cooking for 10 more minutes, basting at least 3 times, until the chicken is caramelized and reaches an internal temperature of 165°F (74°C).
For extra crispy skin, broil for the final 2–3 minutes, watching closely to avoid burning.
Remove chicken from the air fryer and let rest for a few minutes.
Serve over jasmine rice or alongside your favorite vegetables.
Notes
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Dry skin = crispy skin — don’t skip patting the chicken dry.
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Baste multiple times to build layers of sticky, glossy flavor.
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If using boneless thighs, reduce cooking time by 3–5 minutes.
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Add red pepper flakes or sriracha for extra heat