Glazed Asian-Style Chicken Thighs (Print Version)

# Ingredients:

→ For the Chicken

01 - 6 bone-in chicken thighs
02 - 1 tbsp avocado oil
03 - 1 tsp lemon pepper
04 - 1 tsp garlic powder
05 - 1/2 tsp salt
06 - 1/2 tsp pepper

→ For the Sticky Glaze

07 - 1/2 cup sweet chili sauce
08 - 3 tbsp of soy sauce
09 - 1 tbsp oyster sauce
10 - 1 tbsp sesame oil

# Instructions:

01 - Begin by preheating your air fryer or oven to 375°F (190°C). This ensures the chicken will start cooking immediately when placed inside, helping to create that crispy exterior.
02 - Pat the chicken thighs thoroughly dry with paper towels. This is a crucial step for achieving crispy skin, as excess moisture will create steam instead of allowing the skin to crisp up.
03 - In a small bowl, combine the avocado oil, lemon pepper, garlic powder, salt, and pepper, mixing well to create your seasoning blend. Rub this mixture all over the chicken thighs, making sure to get some under the skin and on all sides for maximum flavor.
04 - If using an air fryer, place the seasoned chicken thighs skin-side down in the air fryer basket, making sure not to overcrowd them. Air fry at 375°F for 15 minutes.
05 - If using an oven, line a baking tray with parchment paper and place the chicken thighs skin-side down. Roast at 400°F for 20 minutes, then flip the thighs and roast for an additional 10 minutes until the skin becomes crispy.
06 - While the chicken is cooking, make your sticky glaze. In a large bowl, whisk together the sweet chili sauce, soy sauce, oyster sauce, and sesame oil until well combined.
07 - After the initial cooking period, brush the chicken thighs generously with the sticky glaze. Return them to the air fryer or oven and continue cooking, basting with more glaze every few minutes. Repeat this basting process about 4 times to build up a thick, sticky coating on the chicken.
08 - Continue cooking for another 10 minutes or until the chicken reaches an internal temperature of 165°F (74°C) when tested with a meat thermometer. The glaze should be caramelized and the chicken skin should look glossy and sticky.
09 - For an extra crispy, caramelized finish, switch your oven to broil (or use the broil function on your air fryer if available) for the final 2-3 minutes of cooking. Watch closely to prevent burning – you just want to get that perfect sticky, caramelized exterior.
10 - Remove the chicken from the air fryer or oven and let it rest for a few minutes before serving. This allows the juices to redistribute throughout the meat. Serve over jasmine rice or with your favorite sides, and drizzle any remaining glaze over the top for extra flavor.

# Notes:

01 - For the crispiest skin, make sure to thoroughly pat the chicken dry before seasoning.
02 - Don't skip the broiling step if possible - those extra few minutes create the perfect caramelized glaze.
03 - Sweet chili sauce varies in spiciness by brand. Adjust according to your heat preference.
04 - This chicken pairs perfectly with jasmine rice, which soaks up the delicious sticky sauce.

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