Ingredients
4 boneless skinless chicken thighs
1/4 cup Thai sweet chili sauce
1 teaspoon minced garlic
1 teaspoon minced ginger
1 tablespoon soy sauce (or tamari)
1 teaspoon rice vinegar
1 teaspoon sesame oil
1/2 tablespoon brown sugar (or honey)
1/4 cup water
1 tablespoon chopped green onions
1 teaspoon sesame seeds
Instructions
Preheat oven to 375°F (190°C) or heat air fryer to 400°F (200°C).
Place chicken thighs in a baking dish or air fryer basket.
In a bowl, mix sweet chili sauce, garlic, ginger, soy sauce, rice vinegar, sesame oil, brown sugar, and water until well combined.
Pour half the sauce over the chicken; bake for 18-20 minutes or air fry for 15-17 minutes (or sear in a pan over medium heat for 5-6 minutes per side).
Pour remaining sauce over cooked chicken, simmer for 2-3 minutes until thickened.
Sprinkle with green onions and sesame seeds before serving.
Notes
For pan-searing, cook chicken in a nonstick skillet over medium-high heat until golden, then proceed with the sauce.
Sauce can be adjusted to your preferred sweetness or heat by increasing/adding chili sauce.
Store leftovers in an airtight container in the fridge for up to 3 days.
Best served with steamed jasmine rice or stir-fried vegetables.
- Prep Time: 15
- Cook Time: 20
- Category: Cozy Chicken
- Method: Baking, Air Frying, or Pan Searing
- Cuisine: Thai
Nutrition
- Serving Size: 1 chicken thigh with 2 tablespoons sauce
- Calories: 320
- Sugar: 18g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 3.5g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg