Air Fryer Sweet Chili Chicken Thighs
Why this recipe works
- Crisp edges, sticky glaze: Air-frying renders the skin and crisps the edges before the chicken is coated, so the glaze stays glossy rather than steaming the meat.
- Sweetness with lift: Lime juice cuts through the sweet chilli sauce and sesame oil, keeping the glaze bright rather than heavy.
- Fast weeknight method: The sauce simmers while the chicken cooks, keeping the active work low and the total time comfortably under an hour.
Get the most out of this recipe
Adjust the heat
- For a milder glaze: Use a gentler sweet chilli sauce or swap to sweet and sour sauce for a tangier coating with less chilli heat.
- For more heat: Choose a hotter sweet chilli sauce or finish with sliced fresh chilli if you want a sharper kick.
- Keep it balanced: Add citrus to taste at the end if the glaze feels too sweet or heavy.
Texture tips
- Crispier skin: Pat the chicken dry thoroughly before air-frying, then finish skin-side up for the final few minutes.
- Glaze after cooking: Toss the chicken with the warm sauce only once it is cooked through, so the skin keeps some texture under the sticky coating.
Common mistakes
- Avoid crowding the basket: Leave space around the thighs so hot air can circulate; cook in batches if needed.
- Watch the glaze: The sweet chilli sauce can catch if exposed to high heat for too long, so keep the sauce separate until the chicken is ready to toss.
Make-ahead tips
- Prep ahead: Slice the spring onions, grate the garlic and mix the sauce ingredients ahead so the cooking is mostly hands-off.
- Reheat for best texture: Reheat leftovers in the air fryer at 180°C (355°F) until piping hot, then warm any extra sauce separately and toss through just before serving.
Equipment you'll need
Ingredients
Instructions
- Pat the chicken thighs dry with kitchen paper. Peel and finely grate the garlic. Thinly slice the spring onions, keeping a small handful back for serving.
- Heat the air fryer to 200°C (390°F). Arrange the chicken thighs in the basket skin-side down and air-fry for 10 minutes, then turn. Air-fry for 10 to 14 minutes more, until crisp at the edges and cooked through.
- While the chicken cooks, warm the sweet chili sauce, soy sauce, lime juice and toasted sesame oil in a small saucepan over medium heat. Stir in the garlic and simmer for 2 minutes until glossy. Take off the heat and stir in most of the spring onions.
- Tip the hot chicken into a large bowl and pour over the warm sauce. Toss until well coated, then sprinkle with sesame seeds and the reserved spring onions. Serve immediately while sticky and hot.
Recipe notes
Tips
- For crispier skin, air-fry the thighs skin-side up for the final 3 to 4 minutes, keeping an eye on the glaze so it does not catch when tossed.
- If cooking in batches, keep the first batch warm on a plate in a low oven at 120°C (250°F) while you finish the rest, then toss everything with the sauce at the end.
Substitutions
- Replace Lime with Lemon for a brighter, more floral citrus note.
- Replace Soy sauce with Light soy sauce for a lighter, saltier glaze.
- Replace Sweet chili sauce with Sweet and sour sauce for a tangier, less chilli-forward coating.
Storage
- Refrigerate up to 3 days
- Cool, then refrigerate in a sealed container. Reheat in the air fryer at 180°C (355°F) for 6 to 8 minutes until piping hot; warm any leftover sauce gently in a saucepan and toss through just before serving.
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Recipe overview
- Servings: 4 servings
- Total time: 35min (12min active)
- Difficulty: Easy
- Cuisine: Fusion
-
Allergens:
Sesame Soybeans
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