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 -
0.5 teaspoon salt
05 -
0.5 teaspoon ground black pepper
→ Sticky Glaze
06 -
120 millilitres sweet chili sauce
07 -
3 tablespoons soy sauce
08 -
1 tablespoon oyster sauce
09 -
1 tablespoon sesame oil
# Instructions:
01 -
Set the air fryer or oven to 190°C. Pat chicken thighs thoroughly dry with paper towels for optimal crispy texture.
02 -
In a small bowl, combine avocado oil, garlic powder, salt, and ground black pepper. Evenly rub the mixture over all chicken thighs to coat completely.
03 -
For air fryer: place chicken skin side down and cook at 190°C for 15 minutes. For oven: arrange chicken skin side down on a parchment-lined tray and roast at 200°C for 20 minutes, then flip and roast for an additional 10 minutes until golden and skin is crisp.
04 -
While chicken cooks, whisk together sweet chili sauce, soy sauce, oyster sauce, and sesame oil in a large bowl to create the glaze.
05 -
Baste chicken generously with sticky glaze multiple times during the final 10 minutes of cooking. Continue cooking until internal temperature reaches 74°C and a glossy, caramelized coating develops.
06 -
For extra crisp skin, broil for 2–3 minutes at the end, monitoring closely to prevent burning. Remove when skin is deeply caramelized.
07 -
Allow chicken to rest for several minutes before serving. Present over jasmine rice or with steamed vegetables as desired.
# Notes:
01 -
Patting chicken dry before seasoning promotes crispness.
02 -
Broiling briefly after glazing intensifies caramelization for a stickier finish.