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
Units
Scale
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
