Ingredients
- Boneless, skinless chicken thighs: 1.5 lbs
- Sweet chili sauce: 1/2 cup
- Soy sauce: 2 tablespoons
- Rice vinegar: 1 tablespoon
- Garlic, minced: 2 cloves
- Ginger, grated: 1 teaspoon
- Sesame oil: 1 teaspoon
- Cornstarch: 1 tablespoon
Instructions
- Step 1: In a bowl, whisk together the sweet chili sauce, soy sauce, rice vinegar, minced garlic, grated ginger, sesame oil, and cornstarch.
- Step 2: Add the chicken thighs to the bowl and toss to coat evenly. Marinate for at least 20 minutes, or up to 2 hours in the refrigerator.
- Step 3: Preheat your air fryer to 380°F (190°C).
- Step 4: Place the marinated chicken thighs in the air fryer basket in a single layer, being careful not to overcrowd. You may need to cook in batches.
- Step 5: Air fry for 12-15 minutes, flipping halfway through, until the chicken is cooked through and the internal temperature reaches 165°F (74°C). The sauce should be sticky and slightly caramelized.
Notes
- Leftover chicken thighs can be stored in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the chicken in the air fryer at 350°F (175°C) for a few minutes to re-crisp the sauce.
- Serve these sticky-sweet thighs over steamed rice with a sprinkle of sesame seeds and chopped green onions for a complete meal.
- Don't skip the cornstarch, it's the key to getting that signature sticky glaze on the chicken as it air fries.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American