Read reviews (32)
Rate recipe
A thick, tangy sauce coats the golden chicken pieces. Serve them over long grain rice or with ramen noodle slaw. — Dave Farrington, Midwest City, Oklahoma
This recipe is:
Contest Winning
Diabetic Friendly
Nutritional Facts 1 chicken thigh (calculated without rice) equals 292 calories, 14 g fat (3 g saturated fat), 87 mg cholesterol, 396 mg sodium, 15 g carbohydrate, trace fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat.
Originally published as Asian Chicken Thighs in Taste of Home February/March 2005, p30
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Apr. 14, 2013 by bigmamacooks
Have no doubt.......this is really, really good! I served with rice and stir fried baby bok choy with radishes. Yum!
Reviewed on Mar. 03, 2013 by MommyTwo
This was definitely a winnder and a hit! It was so good that I licked the plate cleaned!!! Kudos.
Reviewed on Feb. 12, 2013 by lori797
I love this recipe. I make it all the time. I made it completely following the recipe the first time and loved it. From then on, I added my own twists. I cook the chicken in a pan first to get a good golden crust on it, then throw in some onions and the garlic from the recipe. Let that cook and then throw in the sauce for the recipe. I allow that to cook on its own for a bit then add the chicken and let that finish cooking. Then serve. Also, I felt the sauce was a little sweet for my taste so instead of ketchup, I used Kochu Jeng. Add a little lime on top and it's so good!
Reviewed on Nov. 04, 2012 by Boo1982
Love this recipe. A lot of flavour and taste just as good as a leftover!
Reviewed on Aug. 01, 2012 by xxamberleexx
This chicken is SHOCKINGLY good. I'm usually a white meat kinda girl but had thighs that I needed to cook. I happened to have all the ingredients and ta-da... its to die for. I didn't change a thing.
Reviewed on Jan. 20, 2012 by marymackelberry
This is one of the best dishes I have ever made!!!! My boyfriend really enjoyed it and has asked me to make it again already and we only just had it two nights ago! It's will definitely be a regular dish where he is such a picky eater! Definitely one of my favorites!
Reviewed on Dec. 10, 2011 by s_pants
I thought this was good and will make it again, but I thought the flavor needed something more...maybe I'll add the Asian chili sauce like was suggested.
Reviewed on Dec. 10, 2011 by tara7
This is SO good! I doubled the sauce, and that was perfect.
Reviewed on Oct. 25, 2011 by mtorres3
v ery good flavor! I used boneless chicken breasts and cooked them in the crockpot for 5 hours. A definite keeper. Thanks for the recipe.
Reviewed on Oct. 21, 2011 by mccaam
great flavor - but double the sauce. I actually made it in a crockpot. delicious.
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013