Asian Chicken Thighs Recipe

Asian Chicken Thighs Recipe Asian Chicken Thighs Recipe photo by Taste of Home Rating 5

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

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Asian Chicken Thighs Recipe
  • Prep: 15 min. Cook: 50 min.
  • Yield: 5 Servings
15 50 65

Ingredients

  • 5 teaspoons olive oil
  • 5 bone-in chicken thighs (about 1-3/4 pounds), skin removed
  • 1/3 cup water
  • 1/4 cup packed brown sugar
  • 2 tablespoons orange juice
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons ketchup
  • 1 tablespoon white vinegar
  • 4 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon Chinese five-spice powder
  • 2 teaspoons cornstarch
  • 2 tablespoons cold water
  • Sliced green onions
  • Hot cooked rice, optional

Directions

  • In a large skillet, heat oil over medium heat. Add chicken; cook 8-10 minutes on each side or until no longer pink. In a small bowl, whisk water, brown sugar, orange juice, soy sauce, ketchup, vinegar, garlic, pepper flakes and five-spice powder. Pour over chicken. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until chicken is tender, turning chicken occasionally.
  • In a small bowl, mix cornstarch and cold water until smooth; stir into pan. Bring to a boil; cook and stir 1 minute or until sauce is thickened. Sprinkle with green onions. If desired, serve with rice. Yield: 5 servings.

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.

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Reviews for Asian Chicken Thighs

Asian Chicken Thighs Recipe

Asian Chicken Thighs

Tell us what you think of this recipe.
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(1-10) of 37 reviews

Reviewed on Jun. 18, 2013 by jennycrocker

This is an excellent recipe! I did double the sauce, because we like to have extra to dip our egg rolls. I didn't have orange juice but actually prefer orange rum in a few other Asian recipes, and it was perfect in this. Other than that, I followed the recipe exactly. This is definitely a keeper, but when I make it in the future, I will make a popcorn style chicken, by dipping chunks of chicken in egg white and dusting with corn starch and frying until crisp and golden and then following the rest of the recipe. This will be just like the chicken you find at a mall food court or chinese buffet.

Reviewed on Jun. 14, 2013 by karenrusch

Wonderful! I didn't have any Chinese five-spice powder so I added a spoonful of Hoisin Sauce.

Reviewed on Jun. 11, 2013 by clvogt87

I made this for the first time and me and my boyfriend loved it. I will be adding it to my go-to recipes.

Reviewed on Jun. 06, 2013 by debbiemoran

made it for the first time tonight and really liked it! The only thing I will do different the next time is double the sauce and thickener, cover the pan for about the first 15 minutes, add the cornstarch mix, and then leave the pan uncovered for the final 15 minutes. That might leave enough sauce to put on rice.

Reviewed on Jun. 06, 2013 by lobsterdude

I followed the recipe and did not like the flavor. My true test whether to make a recipe again is ask the family how they liked it. When they reply, "it was ok", that translates to me as don't make again. I really did want to like this recipe...sorry:(

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.

 
 
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