Sticky Sweet Chili Chicken Thighs (Print Version)
# Ingredients:
→ Chicken
01 -
8 bone-in chicken thighs
→ Seasoning
02 -
1 tablespoon avocado oil
03 -
1 teaspoon garlic powder
04 -
1/2 teaspoon salt
05 -
1/2 teaspoon ground black pepper
→ Sticky Glaze
06 -
1/2 cup sweet chili sauce
07 -
3 tablespoons soy sauce
08 -
1 tablespoon oyster sauce
09 -
1 tablespoon toasted sesame oil
# Instructions:
01 -
Preheat air fryer or oven to 375°F. Pat chicken thighs dry thoroughly using paper towels to ensure the skin achieves maximum crispiness.
02 -
In a small bowl, mix avocado oil, garlic powder, salt, and ground black pepper. Evenly coat each chicken thigh on all sides with the seasoning blend.
03 -
For air fryer: arrange chicken thighs skin side down in the basket and cook at 375°F for 15 minutes. For oven: place chicken skin side down on a parchment-lined tray and roast at 400°F for 20 minutes, then flip each piece and roast an additional 10 minutes until the skin is crisp and golden.
04 -
While the chicken cooks, combine sweet chili sauce, soy sauce, oyster sauce, and toasted sesame oil in a bowl, whisking until uniformly blended and glossy.
05 -
Brush the chicken with a generous amount of sticky glaze. Continue cooking, basting at least two more times during the final 10 minutes to achieve a glossy, caramelized coating. Ensure the internal temperature of the chicken reaches 165°F.
06 -
If using the oven, finish under a high broiler for 2–3 minutes, watching closely, until the glaze is bubbling and the skin is deeply caramelized.
07 -
Let the chicken rest for at least 3 minutes before serving. Plate hot over jasmine rice or alongside steamed vegetables, garnishing with fresh herbs or chilis as desired.
# Notes:
01 -
Pat chicken very dry before seasoning for the crispiest skin.
02 -
Repeated basting builds a flavorful, lacquered glaze.
03 -
Allow the chicken to rest before slicing to retain moisture and ensure the glaze adheres.