Why This Sweet Chili Chicken Is Perfect for Weeknight Dinners

I love this Sweet Chili Chicken because it’s one of those recipes that I can eat when I need something quick on the weeknights but still want something delicious. The sweet chili sauce does a lot of the work in the glaze. It brings a sticky, sweet, and spicy flavor profile, while the soy sauce and oyster sauce deepens the marinade’s flavors and makes it taste savory, umami, and slightly sweet. Additionally, I also love to use chicken thighs for this recipe because they still remain super juicy, even in the high heat of the air fryer. By the time the chicken is done cooking, the outside is sticky, sweet, and salty while the inside is still juicy. Additionally, when you serve this Sweet Chili Chicken over a warm bowl of rice, the heat makes the sauce slightly spread over the rice, so even the rice is tasty!

How the Air Fryer Builds Flavor and Texture

In my opinion, the air fryer is one of my favorite and most important kitchen appliances. This is because the heat circulates evenly around the chicken, which causes the chicken’s exterior to caramelize evenly while the inside stays tender. Baking the chicken is a good method of cooking, but I personally like those charred bits that gives the chicken extra flavor! Using the air fryer creates that signature charred finish without needing to cook the sauce and chicken in a separate pan. Also, letting the chicken rest briefly before slicing allows the juices to stay locked in so each piece stays moist instead of losing all the moisture if you cut it straight out the air fryer.

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What You’ll Need To Make Sweet Chili Chicken

Chicken & Marinade

• 16 oz boneless, skin on chicken thighs
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1½ tbsp sweet chili sauce

Optional Serving

• Steamed rice

Optional Garnish

• Sesame seeds
• Sliced cucumbers

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How to Make Sweet Chili Chicken

Combine the chicken thighs with soy sauce, oyster sauce, sesame oil, and chili sauce and marinate for at least 15 minutes.

Lightly spray the air fryer basket with oil so the chicken does not stick. Place the marinated chicken thighs in the basket in a single layer.

Cook at 350°F (175°C) for about 12 minutes until the chicken is cooked through and the exterior looks slightly caramelized.

Slice the chicken into thin pieces.

Serve the sliced chicken over a bowl of rice. Optionally garnish with sesame seeds and serve with fresh cucumbers.

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Tips and Variations

If you like your chicken extra charred, cook the chicken at 400°F (190°C) until those edges get that char you’re looking for.

This Sweet Chili Chicken has a nice balance of spice, but if you would like a stronger chili flavor, add a tablespoon of chili flakes to the marinade.

To get that ultra crispy skin, air fry the chicken skin side up so the fat renders properly.

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Frequently Asked Questions

Can I use boneless skinless chicken thighs?

Absolutely! I personally use skin-on chicken thighs because I think it holds the marinade better, but this Sweet Chili Chicken tastes just as good without the skin too!

Why marinate the chicken first instead of making the sauce in the pan?

I think the marinade penetrates the meat better than just a sauce on the outside. It also creates a sticky glaze on the outside that is hard to replicate if you were to cook the sauce separately.

Can I make this ahead of time?

This meal is perfect for meal prep! You can make this ahead of time and store in an airtight container for up to 5 days.

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What to Make Next

If you want more chicken recipes, try my Crispy Honey Garlic Chicken!

Craving a stir fry instead? You’ll love my Garlic Chicken Stir Fry!

Looking for another meal prep idea? Try my Mongolian Ground Beef!