Sticky Sweet Chili Chicken Thighs in Air Fryer Recipe

Chicken thighs are a favorite cut of meat for many due to their tenderness, juiciness, and rich flavor. They have more fat than chicken breasts, which gives them the perfect balance of flavor and texture when cooked right. When paired with a sweet and spicy sticky chili glaze, they become even more irresistible. This recipe takes things up a notch by cooking the chicken thighs in an air fryer for an ultra-crispy exterior and tender, juicy interior.

Why Cook Chicken Thighs in the Air Fryer?

Before diving into the recipe, let’s quickly discuss why the air fryer is such a great method for cooking chicken thighs.

1. Crispiness: The air fryer uses hot air circulation to cook food quickly, which helps create a crispy skin while keeping the meat moist and juicy inside. The result is similar to deep-frying but with much less oil.

2. Faster Cooking: Compared to baking or pan-frying, the air fryer cooks chicken thighs more quickly, making it a great option for busy weeknights or impromptu meals.

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3. Healthier Option: By using little to no oil, you’re cutting down on fat and calories, while still achieving crispy, delicious chicken. It’s a win-win.

Step-by-Step Instructions

Step 1: Prepare the Chicken Thighs

1. Trim the Chicken: If necessary, trim any excess fat or skin from the chicken thighs. Most store-bought chicken thighs will already have the skin removed, but it’s always good to check. Trim off any extra fat so that the chicken cooks evenly.

2. Marinate the Chicken: In a bowl, combine the olive oil, garlic powder, onion powder, paprika, ginger, salt, and pepper. Coat the chicken thighs evenly with the marinade mixture. Allow the chicken to marinate for at least 15-30 minutes. For maximum flavor, you can marinate the chicken in the refrigerator for up to 2 hours.

Step 2: Prepare the Sweet Chili Sauce

1. Combine Ingredients: In a small saucepan, combine the sweet chili sauce, soy sauce, honey, rice vinegar, sriracha, minced garlic, and freshly grated ginger. Stir everything together to combine.

2. Simmer the Sauce: Heat the saucepan over medium heat and bring the sauce to a gentle simmer. Let it cook for 3-5 minutes, stirring occasionally.

3. Thicken the Sauce: Mix the cornstarch with 2 tablespoons of water in a small bowl to create a slurry. Gradually pour this into the simmering sauce, stirring constantly. Continue to cook for another 2-3 minutes until the sauce thickens to a sticky, syrup-like consistency.

4. Taste and Adjust: Taste the sauce and adjust the flavor to your liking. If you prefer it sweeter, add more honey; if you like more heat, add additional sriracha. If you prefer a tangier sauce, add more rice vinegar.

Step 3: Air Fry the Chicken Thighs

1. Preheat the Air Fryer: Preheat your air fryer to 380°F (190°C) for 3-5 minutes. Preheating ensures that the chicken thighs cook evenly and helps them get crispy.

2. Arrange the Chicken in the Air Fryer: Arrange the marinated chicken thighs in a single layer in the air fryer basket. Avoid overcrowding the basket to allow for proper air circulation. If your air fryer is smaller, you may need to cook the chicken in batches.

3. Cook the Chicken: Air fry the chicken thighs for 18-20 minutes, flipping them halfway through the cooking time to ensure they cook evenly on both sides. The chicken is done when the internal temperature reaches 165°F (74°C), and the exterior is golden brown and crispy.

4. Optional Step for Extra Crispiness: If you like your chicken extra crispy, you can spray the thighs with a little cooking spray or brush them lightly with oil halfway through cooking.

Step 4: Coat the Chicken with the Sweet Chili Sauce

1. Glaze the Chicken: Once the chicken thighs are cooked, remove them from the air fryer and place them on a plate. Drizzle the sticky sweet chili sauce generously over the chicken, making sure to coat it evenly. You can also brush the sauce on for a more controlled application.

2. Toss in Sauce (Optional): For a more evenly coated chicken, you can toss the chicken thighs in a bowl with the sauce until they are thoroughly coated.

Step 5: Garnish and Serve

1. Garnish: Sprinkle the chicken with sesame seeds and chopped green onions for an added burst of flavor and color. The sesame seeds add a subtle crunch, while the green onions provide a fresh, herbaceous contrast to the sweet and spicy glaze.

2. Serve: Serve the Sticky Sweet Chili Chicken Thighs with your choice of sides. Some great options include:

   • Steamed jasmine rice or sticky rice
   • Roasted vegetables (e.g., broccoli, carrots, or bell peppers)
   • A fresh cucumber salad or Asian-style slaw
   • Crispy fries or a side of crispy sweet potato fries

Tips for Perfect Sticky Sweet Chili Chicken Thighs

1. Use Bone-In, Skin-On Chicken Thighs for Extra Flavor: Bone-in, skin-on chicken thighs will produce even more flavor and juiciness than boneless, skinless thighs. If using bone-in chicken, increase the cooking time by 5-7 minutes, depending on thickness.

2. Double the Sauce: If you love the sticky chili sauce, consider doubling the recipe to have extra sauce for dipping or pouring over the rice.

3. Adjust the Heat: Adjust the amount of sriracha or hot sauce based on your spice tolerance. If you’re not a fan of spice, reduce the amount or omit it entirely.

4. Let the Chicken Rest: After cooking, let the chicken rest for 5 minutes before serving. This allows the juices to redistribute and keeps the meat moist.

5. Batch Cooking: If cooking for a large group, you may need to cook the chicken thighs in batches. Be sure to keep the cooked chicken warm by covering it loosely with foil or placing it in a warm oven (200°F or 93°C) while you cook the rest.

Frequently Asked Questions

1. Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but keep in mind that they will cook faster and may be less juicy than thighs. Adjust the cooking time accordingly to avoid overcooking.

2. Can I make the sauce ahead of time?

Absolutely! You can prepare the sticky sweet chili sauce ahead of time and store it in an airtight container in the refrigerator for up to a week. Reheat before using.

3. What if I don’t have an air fryer?

If you don’t have an air fryer, you can still make this recipe by baking the chicken in the oven. Preheat the oven to 400°F (200°C), and bake the chicken thighs for about 25-30 minutes, flipping halfway through. The result will be slightly different in texture but still delicious!

Conclusion

This Sticky Sweet Chili Chicken Thighs in the Air Fryer recipe is an easy, flavorful, and satisfying dish that’s perfect for any occasion. The combination of crispy chicken, a sticky, sweet, and spicy sauce, and simple ingredients makes this dish a family favorite. Whether you’re cooking for a busy weeknight dinner or impressing guests at a weekend gathering, this recipe is sure to hit the spot.

Yield: 4

Sticky Sweet Chili Chicken Thighs in Air Fryer Recipe

Print

Chicken thighs are a favorite cut of meat for many due to their tenderness, juiciness, and rich flavor. They have more fat than chicken breasts, which gives them the perfect balance of flavor and texture when cooked right. When paired with a sweet and spicy sticky chili glaze, they become even more irresistible. This recipe takes things up a notch by cooking the chicken thighs in an air fryer for an ultra-crispy exterior and tender, juicy interior.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1/4 cup sweet chili sauce
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp garlic powder
• 1/2 tsp red pepper flakes (optional, for heat)

Instructions

1. Prep the Chicken:
   Pat the chicken thighs dry with paper towels. Rub the olive oil on both sides of the thighs. Season with salt, pepper, and garlic powder.
   
2. Prepare the Sauce:
   In a small bowl, mix together the sweet chili sauce, soy sauce, honey, and red pepper flakes (if using).
   
3. Air Fry the Chicken:
   Preheat your air fryer to 380°F (193°C).
   Place the chicken thighs in the air fryer basket, skin-side down. Air fry for 18-20 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy.
   
4. Glaze the Chicken:
   In the last 5 minutes of cooking, brush the chicken with the sweet chili sauce mixture. Continue cooking until the glaze is sticky and the chicken is cooked through.
   
5. Serve:
   Remove from the air fryer and let the chicken rest for a few minutes before serving.

Notes

For extra crispy skin, ensure that the chicken thighs are fully dry before seasoning and air frying.

You can adjust the sweetness or spice level of the sauce by adding more or less honey and red pepper flakes.

If you have boneless skinless thighs, reduce the cook time by about 5 minutes.