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When you want something that's both easy and totally crave-worthy, Air Fryer Sweet Chili Chicken with Brussels Sprouts hits the spot. You'll get super juicy chicken pieces smothered in a sticky, sweet chili glaze. The Brussels sprouts end up so crunchy you might even convert veggie skeptics. The prep work is quick—you'll have dinner sorted fast and folks will think you worked way harder than you did. This has become my standby whenever I want a healthy meal but don't want to babysit the stove all night.
The first time I made this, it was a wild evening—hungry family, everyone tired and cranky. Now it's one of those happy meals we actually look forward to since it brings tasty results and zero stress.
Tasty Ingredients
- Boneless skinless chicken breasts: Go for ones that are firm and plump, that way you get the juiciest bite
- Brussels sprouts: Use small, firm sprouts, slice them in half for even cooking
- Olive oil: This gives a subtle richness and lets things get crispy in the air fryer
- Honey: Optional, but makes everything extra sticky and sweet if that's your thing
- Rice vinegar: Bright and tangy, this cuts through the sweetness of the sauce
- Garlic powder: Adds warmth and deeper flavors, so make sure it still smells fresh
- Ground ginger: Gives a hint of spice and lovely aroma, fresh powder is best
- Soy sauce: Makes things savory, try low salt if you don't want it too salty
- Sweet chili sauce: Makes the chicken sticky and glossy, aim for one without a lot of weird stuff on the label
- Salt and pepper: For seasoning—taste as you go, since the soy sauce adds salt too
Simple Cooking Steps
- Rest and Serve:
- Let the chicken sit for a few before cutting. Plate it up with those crispy sprouts. Drizzle any glaze left in your basket right over for extra yum.
- Air Fry the Sprouts:
- Add the sprouts once the chicken’s just nearly done. Cook for eight to ten minutes, shaking once midway. They're perfect when golden and a little crunchy.
- Prepare the Brussels Sprouts:
- While chicken's frying, toss your halved sprouts with oil, salt, and pepper. Coat them so they crisp, but don’t drench ’em.
- Cook the Chicken:
- Put the sauced chicken in the air fryer in a single layer. Set for twelve to fifteen minutes. Flip sides halfway in. Look for caramelization and juicy texture. The inside should hit one sixty five degrees Fahrenheit.
- Marinate the Chicken:
- Sprinkle your chicken with just a bit of salt and pepper. Dip the pieces into the sauce so they're fully coated. You'll get lots of flavor throughout.
- Make the Sauce:
- Mix together olive oil, soy sauce, honey, rice vinegar, sweet chili sauce, garlic powder, and ginger in a bowl. Whisk it until smooth. This is the powerhouse of flavor.
- Preheat the Air Fryer:
- Turn your air fryer on to three seventy five Fahrenheit before you start. You want it hot so everything gets crunchy right away.
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The crispy, caramelized bits on those sprouts are always the best part! Honestly, even my die-hard veggie haters have been converted by this dish. It keeps turning up on our table because everyone now asks for it.
Storing Leftovers
Let everything cool all the way before packing into containers with tight lids. Keep chicken and sprouts in separate containers to help each stay fresh. Pop them back in the air fryer for a quick reheat so things stay crisp. Skip the microwave unless you want mushy food.
Ingredient Swaps
Want richer or juicier chicken? Switch to chicken thighs. Like a plant-based version? Press tofu cubes dry, then use those. Swap maple syrup in if you're out of honey, and reach for tamari instead of soy sauce for gluten free.
Ways to Serve
This is awesome on its own, but if you're extra hungry, toss it over some cooked rice or quinoa. Extra sweet chili sauce on the table lets everyone sauce up as much as they want. Try a sprinkle of green onions or some sesame seeds—they’re a fun finishing touch.
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Inspiration & Food Roots
Sweet chili sauce is a favorite in Southeast Asian kitchens—it's tasty and just a little spicy. You'll spot it everywhere from street carts in Thailand to home kitchens in Vietnam. I tossed it with Brussels sprouts for a little fusion fun—so you end up with a meal that's both bold and comforting.
Frequently Asked Questions About Recipes
- → How do I make sure my chicken doesn’t dry out?
Make sure you slather on the marinade so the chicken holds onto its juices. Only cook until the inside hits 165°F (74°C) and you'll have juicy meat every time.
- → Is it alright to use chicken thighs instead of breasts?
Yep, boneless thighs turn out super moist and pack more flavor. Just keep an eye on cook time since thicker pieces might need a little extra.
- → What’s the trick for super crispy Brussels sprouts?
Give those sprouts a good toss in olive oil and make sure they aren’t crowded in the basket. Halfway through, give it a shake so everything cooks up evenly.
- → Can I make it hotter if I want more spice?
Add some sriracha or red pepper flakes to the chili sauce to kick up the heat without losing the sweetness.
- → What are some other proteins I could try with this?
Pork tenderloin or tofu work great here too. Just change the cook time depending on what you’re using so everything cooks through nicely.
- → Should Brussels sprouts be cooked first before air frying?
Nope, all you have to do is cut them in half and toss in oil. The air fryer handles the rest, giving you crispy edges and soft centers in no time.