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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.
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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.
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