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Sticky Sriracha Air Fryer Chicken Thighs

Juicy chicken thighs get a glossy sweet-hot glaze from sriracha, sweet chilli, ketchup, soy and garlic. The final burst of higher heat caramelizes the sauce, creating bold air fryer chicken that feels indulgent but remains easy. Serve it with steamed rice.

Juicy chicken thighs get a glossy sweet-hot glaze from sriracha, sweet chilli, ketchup, soy and garlic. The final burst of higher heat caramelizes the sauce, creating bold air fryer chicken that feels indulgent but remains easy. Serve it with steamed rice.

What you'll need.

For the chicken

  • 450 g boneless chicken thighs
  • 1 tbsp soy sauce
  • 1 tsp sriracha

For the glaze

  • 2 tbsp ketchup
  • 1 tbsp sriracha
  • 1 tbsp soy sauce
  • 2 tbsp sweet chilli sauce
  • 1 tsp lemon juice
  • 2 garlic cloves, minced
  • ½ tsp smoked paprika

How to make it.

  1. Toss the chicken thighs with soy sauce and 1 teaspoon sriracha.
  2. Arrange them in one layer and air fry at 180°C (350°F) for 15 minutes, turning halfway.
  3. Mix the ketchup, remaining sriracha, soy sauce, sweet chilli, lemon juice, garlic and paprika.
  4. Coat the cooked chicken thoroughly with the glaze.
  5. Air fry at 190°C (380°F) for 5 minutes more, until sticky and caramelized.

My tips.

Line the basket appropriately and turn the chicken during the final minutes so the sugary glaze does not scorch. For a milder variation, reduce the sriracha and add more sweet chilli sauce.

Good to know.

Can I make the glaze ahead?
Yes. Refrigerate it in a covered container for up to three days.

Can I use chicken breast?
Yes, but begin checking it earlier so the lean meat stays juicy.

What should I serve with it?
Rice, cucumber salad, or steamed broccoli balance the spicy glaze.

Prep 10 min · Cook 20 min · Total 30 min · Serves 4

Nutrition.

~460 kcal · Protein 35 g · Fat 26 g · Carbs 21 g (approximate, calculated automatically)

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