Sticky Sweet Chili Chicken (Print Version)
# Ingredients:
01 -
6 bone-in chicken thighs
02 -
1 tablespoon avocado oil
03 -
1 teaspoon lemon pepper
04 -
1 teaspoon garlic powder
05 -
1/2 teaspoon salt
06 -
1/2 teaspoon black pepper
→ Sticky Glaze
07 -
1/2 cup sweet chili sauce
08 -
3 tablespoons soy sauce
09 -
1 tablespoon oyster sauce
10 -
1 tablespoon sesame oil
# Instructions:
01 -
Preheat your oven or air fryer to 375°F (190°C). Pat the chicken thighs dry with a paper towel to ensure crispy skin.
02 -
In a small bowl, mix avocado oil, lemon pepper, garlic powder, salt, and black pepper. Rub the seasoning mix all over the chicken thighs, ensuring an even coating.
03 -
Air fry: Cook the chicken skin side down at 375°F (190°C) for 15 minutes. Oven: Line a baking tray with parchment paper and roast the chicken skin side down at 400°F (200°C) for 20 minutes. Flip and roast an additional 10 minutes until the skin is crispy.
04 -
While the chicken is cooking, whisk together sweet chili sauce, soy sauce, sesame oil, and oyster sauce in a large bowl.
05 -
Baste the chicken multiple times with the sticky sauce while cooking to ensure it becomes caramelized. Add 10 minutes of cooking time or until the chicken reaches an internal temperature of 165°F (74°C).
06 -
For a crispy finish, broil the chicken for the last 2-3 minutes of cooking. Monitor closely to prevent burning, ensuring the skin becomes caramelized.
07 -
Let the chicken rest for a few minutes after cooking. Serve over jasmine rice or with your favorite side dishes.
# Notes:
01 -
Ensure the chicken is patted dry to achieve crispy skin.
02 -
Broil for extra caramelization during the final stage of cooking.