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 32 reviews

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.

 
 

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