Asian Chicken Thighs 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.

Reviewed on Sep. 28, 2011 by anniewoodfin

dynamite combination of flavors! only changes i made were adding chili garlic paste and sauteed onion. topped each serving with extra chili garlic sauce. excellent served with sauteed napa cabbage! this is a keeper!!!!

Reviewed on Sep. 24, 2011 by ameeadora06

This recipe was a great introduction to the Asian Five Spice Powder. It seems to add so many great flavors that I could never seem to capture.

Reviewed on Sep. 08, 2011 by faye_100

very tasty will use chicken breasts

Reviewed on Aug. 31, 2011 by Cheri LW

I found this recipe over a year ago. My family loves it. I even keep the sauce recipe handy to use with a teriyaki salmon we make...it's better than from a bottle. Yum!

Reviewed on May. 10, 2011 by shelwee

The family loves this recipe. I use boneless chicken thighs and add asian chili sauce and double the sauce. Also add onions.

Reviewed on May. 09, 2011 by mattsmom08

My family loved this recipe. I made it less than a week ago and am making it again because it was such a hit.

Reviewed on Mar. 29, 2011 by ferretmama

Made this for a lodge dinner for 50. Substituted chicken hindquarters for thighs because I needed a real he-man main dish. Doubled the sauce. Nothing but raves from both men and women. A keeper for sure.

Reviewed on Feb. 16, 2011 by tnewell

I've been making this for a while. It's a keeper!

Reviewed on Jan. 21, 2011 by melissarecipes

The family loved this. My husband suggested using chicken breast next time.

Reviewed on Dec. 13, 2010 by mnmomma2

Very good! My 9 year old even liked it, said it was a keeper!!

Reviewed on Nov. 28, 2010 by sunshinegosse

excellent, i used boneless, skinless chicken thighs

Reviewed on Nov. 17, 2010 by lavidalori

Delicious and very easy to prepare! I used boneless chicken thighs and that sped up the cooking time a bit.

Reviewed on Aug. 25, 2010 by stenaebil

A huge hit with my picky kids.

Reviewed on Jul. 22, 2010 by 01allison

Made this for my family and they wouldn't stop raving!

Reviewed on Apr. 21, 2010 by shelwee

I made this last night with boneless chicken thighs. Doubled the sauce. Added asian chili sauce (we like things spicy in our family). Didn't cook as long since there was no bone. (Didn't do the cornstarch/water at end. It was already thickened). Served with stir fried vegetables and asian noodles. The family LOVED it. There was not a piece of chicken left! Definitely a new favorite!

Reviewed on Feb. 05, 2010 by glyttle

So so so so good. I used rice vinegar instead of white vinegar and used frozen concentrated orange juice. I also made my own Chinese 5 spice powder with equal parts of ground cloves, ground fennel, ground anise, cinnamon, and black pepper.

Reviewed on Jan. 17, 2010 by karen rostad

This was so easy to make - the kitchen smelled heavenly and the end result was ever so good. This will go in my frequent flyer recipe book for sure!

Reviewed on Nov. 03, 2009 by cooknbuddy

Out standing. Great flavors. Thanks.

Reviewed on Jul. 03, 2009 by Chickadee4242

This has become a favorite dish in my household.  I make egg foo yong casserole along with it as a great companion side dish.  The whole house smells wonderful and my son can't wait for dinner...lol.

Reviewed on Apr. 04, 2009 by Hannah0418

This is a hit everytime i make it. I've given it to my sister who now also makes it often. We both sometimes use chicken breasts instead of thighs.

Reviewed on Sep. 11, 2008 by pavel

Awesome!! Better than take-out!!

You can also cook it in the oven instead of on the stove top. I marinate the chicken thighs and bake for 1 to 1 1/2 hours, uncovered. Baste occasionally and stir in the cornstarch mixture with 15 minutes left in the cooking time.

Reviewed on Aug. 29, 2008 by Tingzen

This is one of our very favorite recipes. We like to double the sauce ingredients and serve fresh steamed broccoli on the side.