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Sticky Sweet Chili Chicken

Sticky Sweet Chili Chicken: 8 thighs, amazing glaze


  • Author: Jannet Lisa
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Low-Carb

Description

Sticky sweet chili chicken thighs are a flavorful dish made with a sweet and savory glaze. This recipe uses an air fryer for crispy skin and juicy meat, perfect for a quick weeknight dinner.


Ingredients

Scale
  • 8 bone-in chicken thighs
  • 1 tablespoon avocado oil
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ cup sweet chili sauce
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon sesame oil

Instructions

  1. Preheat your air fryer to 375°F (190°C). Pat the chicken thighs dry with paper towels.
  2. Season the chicken thighs with avocado oil, garlic powder, salt, and pepper.
  3. Place chicken thighs skin side down in the air fryer and cook for 15 minutes.
  4. In a small bowl, whisk together sweet chili sauce, soy sauce, oyster sauce, and sesame oil to create the sticky glaze.
  5. Flip the chicken and baste generously with the sticky glaze.
  6. Continue cooking for an additional 10 minutes, basting at least twice more, until the chicken reaches an internal temperature of 165°F (74°C).
  7. For extra crispiness, broil for the last 2-3 minutes, watching closely to prevent burning.
  8. Let the chicken rest for a few minutes before serving over jasmine rice or with your favorite sides.

Notes

  • This recipe can be made in a conventional oven by baking at 400°F for 25 minutes, then glazing and baking for another 10-15 minutes.
  • Boneless chicken thighs can be used, but reduce cooking time.
  • Oyster sauce can be substituted with soy sauce and brown sugar/honey if unavailable.
  • The glaze can be prepared up to 3 days in advance.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Family Dinner
  • Method: Air Fryer
  • Cuisine: Asian Fusion

Nutrition

  • Serving Size: 2 chicken thighs
  • Calories: 320
  • Fat: 22 g
  • Carbohydrates: 12 g
  • Protein: 18 g

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