Sticky Sweet Chili Chicken Thighs in Air Fryer
I first made these Sticky Sweet Chili Chicken Thighs when I wanted takeout flavors without the delivery wait. The air fryer gives the skin a crisp, crackling edge while the sweet chili glaze turns into a sticky, caramelized coating—perfect for weeknight dinners, meal prep, or casual dinner guests. If you like a little sweet heat and a quick clean-up, this recipe hits the spot.
Why you’ll love this dish
This recipe balances three big wins: crispy air-fried skin, an easy pantry glaze, and fast hands-off cooking. Bone-in thighs stay juicier than breasts, the air fryer concentrates heat so you get crisp texture without deep-frying, and the sweet chili + soy + oyster sauce combo gives savory depth with neon-bright sweetness. Make it for busy weeknights, potlucks, or whenever you want something satisfying that’s also fridge-friendly for leftovers.
"Crunchy skin, glossy sticky glaze, and just the right kick—my kids asked for seconds!"
If you enjoy pairing sticky chicken with a sweet-crisp side, try my air fryer banana chips recipe for a playful contrast.
Step-by-step overview
This is what happens from start to finish:
- Preheat the air fryer so the skin starts crisping immediately.
- Pat and season bone-in thighs for a dry, flavorful surface.
- Air fry skin-side down to render fat, then flip and finish cooking.
- Whisk a simple sweet chili glaze and baste the thighs several times so it caramelizes.
- Finish to 165°F (74°C), rest briefly, then serve over rice or greens.
If you want a glaze that leans more tropical in flavor, it pairs well with the brown sugar pineapple vibe from this pineapple chicken idea.
What you’ll need
- 8 bone-in chicken thighs
- 1 tbsp avocado oil (substitute: neutral oil or olive oil)
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- ½ cup sweet chili sauce (store-bought or homemade)
- 3 tbsp soy sauce (use low-sodium if preferred)
- 1 tbsp oyster sauce (for umami; replace with hoisin for vegetarian option)
- 1 tbsp sesame oil (adds nutty aroma; optional)
Small notes: If you’re avoiding oyster sauce, increase soy + a splash of maple or honey to maintain sweetness. For a gluten-free version use tamari instead of soy sauce.
Step-by-step instructions
- Preheat the air fryer to 375°F (190°C). Give it 3–5 minutes so it’s hot when the chicken goes in.
- Pat the chicken thighs very dry with paper towels. Dry skin = crispy skin.
- Rub each thigh with avocado oil. Sprinkle garlic powder, salt, and pepper evenly over both sides.
- Place thighs skin-side down in a single layer in the air fryer basket. Cook at 375°F for 15 minutes to start rendering the fat.
- Meanwhile, make the sticky glaze: whisk together sweet chili sauce, soy sauce, oyster sauce, and sesame oil in a small bowl.
- After 15 minutes, flip the thighs skin-side up. Baste each thigh with glaze. Return to the air fryer.
- Continue cooking for about 10 more minutes, basting two more times (roughly every 3–4 minutes) so the glaze layers and caramelizes. Cook until the thickest part reaches 165°F (74°C).
- For an extra-crisp, deeply caramelized finish, broil under your oven’s broiler for 2–3 minutes—watch closely to avoid burning. (If your air fryer has a high-heat setting, you can use that instead.)
- Remove thighs and let rest 3–5 minutes before serving. Resting lets juices redistribute and the glaze tack up.
Always use an instant-read thermometer near the bone to confirm doneness—visual cues can be misleading with dark meat.
Serving suggestions
- Serve over steamed jasmine rice or coconut rice to soak up the glaze.
- Add quick sides: steamed broccoli, sautéed bok choy, or a crisp cucumber salad for freshness.
- For a fuller bowl, mound rice, slice the thigh meat off the bone, and add pickled carrots, scallions, and sesame seeds.
- If you like “sweet + savory” combos, these thighs match nicely with a warm grain bowl like a grilled chicken and sweet potato bowl—try the flavor profile from this grilled chicken sweet potato bowl for inspiration.
Storage and reheating tips
- Refrigerate cooked chicken in an airtight container within 2 hours. Keep up to 3–4 days.
- To freeze, wrap thighs individually in foil and freeze in a sealed bag for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheat in a 350°F oven or air fryer for best texture—about 8–12 minutes from chilled, checking internal temp reaches 165°F. Microwaving works but will soften the skin and glaze.
Safe handling: always discard any leftover glaze that touched raw chicken; reserve a small portion of glaze before basting if you want a clean sauce for serving.
Helpful cooking tips
- Patting skin dry is the single most important step for crispiness.
- Don’t overcrowd the basket—work in batches if needed so air circulates.
- Baste several times, but wait a few minutes between baste cycles so the glaze sets rather than pools.
- If your glaze darkens quickly, lower the temperature slightly and extend time—sugar burns fast at high heat.
- Use an instant-read thermometer to avoid overcooking; thighs are more forgiving than breasts but still benefit from precise timing.
If you like making sweet treats and air-fryer desserts alongside mains, check out these air fryer cinnamon sugar donuts for an easy finish.
Recipe variations
- Honey-Garlic Twist: Replace sweet chili sauce with ¼ cup honey + ¼ cup sriracha for a sticky, spicy honey glaze.
- Citrus-Soy Glaze: Add 1 tbsp lime juice and a teaspoon of grated ginger to brighten the sauce.
- Low-sugar: Use a low-sugar sweet chili sauce or thin the glaze with undiluted tomato paste + a sugar substitute; glaze will be less glossy.
- Crisp-skin bake: If you don’t have an air fryer, roast at 425°F on a wire rack for 30–35 minutes, basting toward the end.
Common questions
Q: Can I use boneless thighs or chicken breasts instead?
A: Yes—boneless thighs cook faster (reduce time by ~6–8 minutes). Chicken breasts will dry out more easily; lower temperature slightly and monitor with a thermometer (165°F target).
Q: How long does preparation take?
A: Active prep is about 10–15 minutes (patting, seasoning, mixing glaze). Total cook time is ~25 minutes, so plan ~40 minutes end-to-end.
Q: Is oyster sauce necessary?
A: It adds umami and depth. Substitute with hoisin or a touch of mushroom soy for a vegetarian/seafood-free option.
Q: Can I make the glaze ahead?
A: Yes—store in the fridge up to 3 days. Warm slightly before basting so it spreads easily.
Q: Why baste multiple times?
A: Layering the glaze builds that sticky, lacquered finish. Thin coats set faster and reduce burning risk.
Conclusion
This sticky sweet chili air-fryer chicken delivers fast, craveable dinner with minimal fuss—crispy skin, juicy meat, and a glossy glaze that clings to every bite. For a quick visual guide to technique, watch this video walkthrough of sticky sweet chili chicken thighs. If you want another take on glazed chicken in an air fryer, see the recipe roundup at Foody Schmoody’s Asian-glazed chicken thighs post for inspiration.
Sticky Sweet Chili Chicken Thighs
Ingredients
Chicken Thighs Ingredients
- 8 pieces bone-in chicken thighs
- 1 tbsp avocado oil substitute: neutral oil or olive oil
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
Glaze Ingredients
- ½ cup sweet chili sauce store-bought or homemade
- 3 tbsp soy sauce use low-sodium if preferred
- 1 tbsp oyster sauce for umami; replace with hoisin for vegetarian option
- 1 tbsp sesame oil adds nutty aroma; optional
Instructions
Preparation
- Preheat the air fryer to 375°F (190°C) for 3–5 minutes.
- Pat the chicken thighs very dry with paper towels.
- Rub each thigh with avocado oil and sprinkle garlic powder, salt, and pepper evenly over both sides.
Cooking
- Place thighs skin-side down in a single layer in the air fryer basket. Cook at 375°F for 15 minutes.
- Meanwhile, whisk together sweet chili sauce, soy sauce, oyster sauce, and sesame oil in a small bowl to make the sticky glaze.
- After 15 minutes, flip the thighs skin-side up and baste each thigh with glaze.
- Continue cooking for about 10 more minutes, basting two more times (roughly every 3–4 minutes) until the thickest part reaches 165°F (74°C).
- For an extra-crisp finish, broil under the oven's broiler for 2–3 minutes, watching closely to avoid burning.
Serving
- Remove thighs and let rest for 3–5 minutes before serving.
- Serve over steamed jasmine rice or coconut rice to soak up the glaze.
- Add quick sides like steamed broccoli, sautéed bok choy, or a crisp cucumber salad.
