Sticky Sweet Chili Chicken Thighs (Air Fryer)
These Sticky Sweet Chili Chicken Thighs are insanely delicious, juicy on the inside, and perfectly caramelized on the outside. Made easily in the air fryer, they’re ideal for busy weeknights when you want bold flavor with minimal prep. The sweet-and-savory glaze clings to the crispy chicken skin, making every bite irresistible.
Ingredients
Chicken
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8 bone-in, skin-on chicken thighs
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1 tablespoon avocado oil
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1 teaspoon garlic powder
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½ teaspoon salt
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½ teaspoon black pepper
Sticky Sweet Chili Glaze
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½ cup sweet chili sauce
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3 tablespoons soy sauce
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1 tablespoon oyster sauce
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1 tablespoon sesame oil
Instructions
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Preheat the Air Fryer
Preheat to 375°F (190°C). -
Prep the Chicken
Pat the chicken thighs dry with paper towels—this is key for crispy skin.
Rub with avocado oil, garlic powder, salt, and pepper. -
First Air Fry
Place chicken skin-side down in the air fryer basket.
Air fry at 375°F (190°C) for 15 minutes. -
Make the Sticky Glaze
In a small bowl, whisk together sweet chili sauce, soy sauce, oyster sauce, and sesame oil. -
Glaze & Caramelize
Flip the chicken thighs skin-side up. Baste generously with the glaze.
Continue cooking for 10 more minutes, basting 2–3 times, until beautifully caramelized and the internal temperature reaches 165°F (74°C). -
Extra Crispy Finish (Optional)
For ultra-crispy skin, broil or air fry on high for 2–3 minutes, watching closely to avoid burning. -
Rest & Serve
Remove chicken from the air fryer and let rest for a few minutes before serving.
Notes
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Dry skin = crispy skin: Don’t skip patting the chicken dry.
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Baste in layers for a thick, glossy glaze.
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Watch closely near the end—sweet sauces can burn quickly.
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Bake option: This recipe can also be baked at 400°F (205°C) if preferred.