Description
Sweet and savory sticky chicken thighs with a caramelized glaze, perfect for a quick weeknight dinner.
Ingredients
- 8 bone-in chicken thighs
- 1 tbsp avocado oil (or canola/vegetable oil)
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- ½ cup sweet chili sauce
- 3 tbsp soy sauce (low-sodium if preferred)
- 1 tbsp oyster sauce (or mushroom stir-fry sauce for vegetarian option)
- 1 tbsp sesame oil
Instructions
- Preheat the air fryer to 375°F (190°C).
- Pat the chicken thighs dry with paper towels and rub with avocado oil, then season with garlic powder, salt, and black pepper.
- Arrange the thighs skin-side down in the air fryer basket and cook for 15 minutes.
- While cooking, whisk together sweet chili sauce, soy sauce, sesame oil, and oyster sauce for the glaze.
- After 15 minutes, flip the thighs skin-side up, baste with glaze, and cook for another 10 minutes, basting once or twice.
- For an extra crisp, broil for 2–3 minutes, watching closely to prevent burning.
- Let rest for 3–5 minutes before serving.
Notes
If you don’t have sweet chili sauce, mix sriracha with honey. For a vegetarian swap, use mushroom stir-fry sauce or mushroom soy.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Asian