If you’re searching for a dinner that balances heat, sweet, and stick-to-your-fingers satisfaction, look no further than these Sticky Sweet Chili Chicken Thighs in Air Fryer. Each bite bursts with caramelized glaze and tender, juicy chicken—plus, it’s done in about 25 minutes thanks to the magic of the air fryer!
Why You’ll Love This Recipe
- Ultra-Crispy Skin, Effortlessly: The air fryer delivers perfectly crisp, golden chicken skin without the mess or extra oil.
- Sweet, Tangy, and Sticky: The homemade sweet chili glaze caramelizes into a finger-licking coating with a kick of heat—seriously addictive!
- Faster Than Takeout: From prep to plate in about 25 minutes, dinner is ready before you’d even decide on delivery.
- Foolproof and Flexible: This recipe works beautifully with what you have, and the sauce doubles as a dip or drizzle for just about anything.
Ingredients You’ll Need
The magic of these Sticky Sweet Chili Chicken Thighs in Air Fryer is in the simplicity—every ingredient brings craveable flavor and ensures your dinner looks and tastes like a special treat. Let’s break down what makes each piece so key!
- Bone-in chicken thighs: These stay extra juicy in the air fryer and are perfect for soaking up all that sticky sweet glaze.
- Avocado oil: A high-smoke point oil that encourages that irresistible, golden crispy skin (and doesn’t burn at air fryer temps).
- Garlic powder: Adds subtle warmth and depth—you get garlicky goodness without peeling or mincing.
- Salt & Pepper: The essential backbone for seasoning, pulling extra flavor from every bite.
- Sweet chili sauce: The star of your glaze, providing a balance of heat and sweetness with every brush.
- Soy sauce: Gives a salty, umami lift that brings the glaze to life and deepens its color.
- Oyster sauce: Adds body, complexity, and that “can’t-put-your-finger-on-it” savoriness.
- Sesame oil: Just a dash transforms the glaze with toasty, nutty undertones—don’t skip it!
Variations
What makes these Sticky Sweet Chili Chicken Thighs in Air Fryer so fun is how easy they are to make your own. Whether you need to swap out ingredients or want to adjust the flavor profile, there’s plenty of room to get creative without compromising the wow factor.
- Boneless Chicken Thighs: Swap bone-in for boneless to cut down on cook time and create perfect bite-sized pieces for meal prep or lunchboxes.
- Spicier Glaze: Add a squirt of Sriracha or a sprinkle of red pepper flakes to the glaze if you like an extra fiery finish.
- Gluten-Free Option: Use gluten-free tamari instead of soy sauce and make sure your sweet chili sauce is gluten-free.
- Honey-Lime Twist: Stir in a tablespoon of honey and a squeeze of lime juice for a tangy-sweet punch that brightens up every bite.
How to Make Sticky Sweet Chili Chicken Thighs in Air Fryer
Step 1: Preheat the Air Fryer & Prep the Chicken
Set your air fryer to 375°F (190°C) and let it heat up while you prep. Pat your bone-in chicken thighs very dry with a paper towel—a little extra effort here ensures the skin turns crackly and crisp! Rub the chicken all over with avocado oil, then season on both sides with garlic powder, salt, and pepper for a base layer of flavor.
Step 2: Start Cooking (Skin Side Down First!)
Arrange the chicken thighs skin side down in a single layer in your air fryer basket, making sure they aren’t crowded. Air fry for 15 minutes to get that golden, rendered skin started and let the fat do its magic for juicy results later.
Step 3: Make the Sticky Chili Glaze
While the chicken is cooking, whisk together the sweet chili sauce, soy sauce, oyster sauce, and sesame oil in a small bowl. This punchy, shiny glaze comes together in seconds and smells absolutely incredible—just wait for it to hit the hot chicken!
Step 4: Baste and Glaze for Max Flavor
After the first 15 minutes, flip the thighs so the skin faces up. Generously brush on the sticky glaze. Air fry for 10 more minutes, pausing 2-3 times to baste again. This repeated brushing not only infuses the chicken with bold flavor but also helps that sauce caramelize and coat in gorgeous, glossy layers.
Step 5: Optional—Crisp and Caramelize!
For the ultimate finish, broil the chicken in your oven for 2-3 minutes right at the end. This step is optional, but if you’re after that restaurant-style, lacquered skin, it’s totally worth the extra 3 minutes—just watch closely to avoid burning!
Step 6: Let Rest and Serve with Style
When the thighs hit 165°F (74°C) internally and look beautifully sticky-sweet, remove from the air fryer and let them rest for a couple minutes. This quick rest lets the juices settle and makes every bite more succulent. Arrange over rice or next to colorful veggies, and you’re ready to wow everyone at the table with your Sticky Sweet Chili Chicken Thighs in Air Fryer!
Pro Tips for Making Sticky Sweet Chili Chicken Thighs in Air Fryer
- Blotting Is Everything: The drier the chicken skin before air frying, the crispier the results—take an extra minute to pat thoroughly with paper towels and thank yourself later!
- Baste, Baste, Baste: Don’t be shy about reapplying that sticky glaze. Multiple brushes during the last minutes add layers of flavor and help achieve that dreamy caramelized effect.
- Mind the Air Fryer Basket: Avoid overcrowding so the air can circulate around each thigh. If necessary, cook in batches for the best texture.
- Thermometer Check: For food safety and juicy chicken, always make sure the thighs hit 165°F (74°C) at the thickest point before serving.
How to Serve Sticky Sweet Chili Chicken Thighs in Air Fryer
Garnishes
A scatter of sliced scallions or a shower of sesame seeds really makes your Sticky Sweet Chili Chicken Thighs in Air Fryer look restaurant-worthy. Fresh cilantro gives an herbal pop, and a squeeze of lime over the top makes the flavors sing.
Side Dishes
Serve these with fluffy jasmine rice, coconut rice, or even a simple mound of quinoa to soak up every drop of sauce. They’re also delicious alongside crisp roasted broccoli, baby bok choy, or a rainbow cabbage slaw for fresh crunch.
Creative Ways to Present
Try slicing the chicken and piling it into lettuce cups for finger food, or topping a fresh noodle bowl with juicy glazed pieces. For a party platter, arrange on a board with extra sweet chili sauce for dipping—watch them disappear!
Make Ahead and Storage
Storing Leftovers
Pop any leftover Sticky Sweet Chili Chicken Thighs in Air Fryer into an airtight container and store in the refrigerator for up to 4 days. The flavor deepens overnight, making tomorrow’s lunch especially good!
Freezing
These chicken thighs freeze beautifully. Cool them completely, then wrap each thigh individually or arrange in a single layer in a freezer bag. Freeze for up to 3 months. Let them thaw in the fridge overnight before reheating for best results.
Reheating
For the crispiest skin, pop reheated thighs back into the air fryer at 350°F for 5-7 minutes or until sizzling and hot. You can also reheat in the oven or microwave, but the air fryer truly revives the texture.
FAQs
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Can I use boneless chicken thighs instead of bone-in?
Absolutely! Boneless thighs work great and will cook a bit more quickly, so start checking for doneness around the 15-minute mark after glazing. Just be sure not to overcook, and keep an eye on the gorgeous caramelization.
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Is there a substitute for oyster sauce in the glaze?
If you don’t have oyster sauce or wish to make it shellfish-free, hoisin sauce or a little extra soy sauce with a dash of brown sugar will do the trick—just taste and tweak to match your preferences.
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How do I know when the chicken is fully cooked in the air fryer?
The best method is to use a meat thermometer. The chicken is safe and juicy when it reaches 165°F (74°C) at its thickest part. The juices should run clear and the skin will look deeply golden and sticky.
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Can I make Sticky Sweet Chili Chicken Thighs in Air Fryer ahead for a party?
Definitely! Air fry and glaze the chicken up to a day ahead, then re-warm in the air fryer or oven before serving. Brush with a little extra glaze right before serving to freshen up the shine and flavor.
Final Thoughts
If you’re craving a weeknight dinner that feels special but is blissfully easy, Sticky Sweet Chili Chicken Thighs in Air Fryer are ready to steal the show. Don’t be surprised if this sticky, bold, joyfully messy meal becomes a new family favorite—give it a try and get ready for sticky fingers and big smiles all around!
PrintSticky Sweet Chili Chicken Thighs in Air Fryer Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 8 chicken thighs
- Category: Air Frying
- Method: Air Frying
- Cuisine: Asian
Description
These Sticky Sweet Chili Chicken Thighs are a flavorful and easy-to-make dish that is perfect for a quick dinner. The chicken thighs are seasoned and air-fried to crispy perfection, then coated in a sticky glaze for a delicious finish.
Ingredients
Chicken Thighs:
- 8 bone-in chicken thighs
- 1 tablespoon avocado oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Sticky Glaze:
- 1/2 cup sweet chili sauce
- 3 tablespoon of soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
Instructions
- Preheat the air fryer: Preheat the air fryer to 375°F (190°C).
- Prepare the chicken thighs: Pat the chicken thighs dry with a paper towel and season with avocado oil, garlic powder, salt, and pepper.
- Air fry the chicken: Air fry the chicken skin side down at 375 degrees for 15 minutes.
- Make the Sticky Glaze: Mix sweet chili sauce, soy sauce, oyster sauce, and sesame oil in a bowl.
- Baste the chicken: Baste the chicken with the sticky sauce while air frying, ensuring it caramelizes. Repeat at least 3 times.
- Continue cooking: Cook the chicken for another 10 minutes or until it reaches an internal temperature of 165°F (74°C).
- Broil for crispiness: Broil the chicken for 2-3 minutes for a crispy finish, watching closely to prevent burning.
- Rest and serve: Let the chicken rest for a few minutes before serving over rice or with vegetables.
Notes
- For oven cooking, line a baking tray with parchment paper and roast the chicken skin side down at 400 degrees for 20 minutes, then flip and roast for 10 more minutes.
- To ensure crispiness, pat the chicken dry with a paper towel before cooking.
- For extra caramelization, broil the chicken for 2 minutes at the end of cooking.
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 290
- Sugar: 9g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 4.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.5g
- Protein: 21g
- Cholesterol: 115mg