Air Fryer Thai Sweet Chili Chicken
Why this recipe works
- Crisp before saucing: Cornflour helps the chicken develop golden, lightly crisp edges in the air fryer before it meets the glaze.
- Sweetness in check: Lime juice and fish sauce cut through the sweet chilli sauce, giving the glaze a brighter, more savoury finish.
- Fast weeknight method: Small pieces of boneless chicken cook quickly, while the sauce comes together in a bowl as the air fryer does the main work.
Get the most out of this recipe
Texture tips
- Sauce just before serving: Toss the chicken with the glaze at the end so the coating stays as crisp as possible.
- Use a single layer: Give the chicken space in the air fryer basket; crowded pieces steam rather than crisp.
- Choose thighs for juiciness: Boneless thighs are more forgiving than breast and stay tender through the high-heat air-frying step.
Common mistakes
- Overfilling the basket: Cook in batches if needed; the chicken needs airflow to brown properly.
- Overheating the glaze: Keep the pan on low heat when adding the sauce, as sweet chilli sauce can catch quickly and taste bitter.
- Overcooking chicken breast: If using breast instead of thighs, reduce the cooking time slightly and check early for doneness.
Ingredient notes
- Chicken thighs work best: Thigh meat has enough fat to stay juicy while still browning well in the air fryer.
- Adjust the lime: Add lime to taste if the sauce feels too sweet or needs a fresher finish.
- Season carefully: Fish sauce is salty, so taste the glaze before adding any extra sea salt.
Make-ahead tips
- Prep the sauce early: The garlic, lime, fish sauce and sweet chilli sauce can be mixed ahead and kept chilled until cooking.
- Reheat for the best texture: Reheat leftovers in the air fryer at 190°C (375°F) until piping hot; the microwave will soften the coating.
Equipment you'll need
Ingredients
Instructions
- Cut the chicken thighs into bite-size pieces and pat dry. Toss with the cornflour and a pinch of fine sea salt (if using) until evenly coated.
- Preheat the air fryer to 200°C (390°F). Drizzle the chicken with the vegetable oil, then air fry for 14 to 16 minutes, shaking the basket halfway, until deeply golden and cooked through.
- While the chicken cooks, finely grate the garlic and slice the spring onion. In a mixing bowl, whisk together the sweet chilli sauce, lime juice and fish sauce.
- Tip the hot chicken into a large frying pan over low heat and pour in the sauce. Toss for 1 to 2 minutes until sticky and clinging, then scatter over the spring onion and sesame seeds and serve straight away.
Recipe notes
Tips
- For the crispest finish, keep the chicken in a single layer in the air fryer and cook in batches if needed.
- Warm the sauce gently when tossing; high heat can make sweet chilli sauce catch and turn bitter.
- If serving to anyone pregnant, elderly, or immunocompromised, ensure the chicken is piping hot and cooked through with no pink remaining.
Substitutions
- Replace Chicken thighs with Chicken breast for a leaner result; reduce the air-frying time by 2 to 3 minutes and keep an eye on browning.
- Replace Sesame seeds with Roasted peanuts for a nuttier crunch.
Storage
- Refrigerate up to 3 days
- Cool, then refrigerate in a sealed container. Reheat in the air fryer at 190°C (375°F) for 6 to 8 minutes until piping hot; the coating will be crispest if reheated in the air fryer rather than the microwave.
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Recipe overview
- Servings: 3 servings
- Total time: 35min (15min active)
- Difficulty: Easy
- Cuisine: Thai
-
Allergens:
Sesame
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