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

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4.5 105 120
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A thick, tangy sauce coats the golden brown chicken pieces. Serve them over long grain rice or with ramen noodle slaw. — Dave Farrington, Midwest City, Oklahoma
TOTAL TIME: Prep: 15 min. Cook: 50 min.
MAKES:5 servings
TOTAL TIME: Prep: 15 min. Cook: 50 min.
MAKES: 5 servings


  • 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

Nutritional Facts

1 chicken thigh (calculated without rice): 292 calories, 14g fat (3g saturated fat), 87mg cholesterol, 396mg sodium, 15g carbohydrate (13g sugars, 0 fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat.


  1. In a large skillet, heat oil over medium heat. Add chicken; cook 8-10 minutes on each side or until golden brown. 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.
  2. 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.
    Freeze option: Cool chicken. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little water if necessary.
    Yield: 5 servings.
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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Lawler67 User ID: 7440221 254523
Reviewed Sep. 23, 2016

"Great Flavor as is. My children loved it."

AKL14 User ID: 8920929 253147
Reviewed Aug. 25, 2016

"I made this recipe for my family and they truly enjoyed it. I doubled sauce recipe and paired the chicken with an Asian medley of veggies and some rice. I also did not include the 5 spice powder, but it still turned out great. My son has already requested that I make this again next week."

Peggeo User ID: 2413981 253141
Reviewed Aug. 25, 2016

"This recipe is fantastic and easy to make. I served Asian Peanut coleslaw with it."

joycerm53 User ID: 703299 252514
Reviewed Aug. 11, 2016

"This is a great recipe! Bone in chicken thighs are always on sale and this is a great way to use them. My family loves this dish . I serve these with Mushroom Fried Rice recipe from the TOH site."

LBurkey User ID: 3719865 252296
Reviewed Aug. 6, 2016

"This recipe was very good. We are trying to eat low-carb, therefore, I didn't make the rice. I did double the sauce, which wasn't really necessary without the rice, but we enjoyed it. I also omitted the Chinese five-spice powder, as I didn't have any on hand."

sjpoor User ID: 2565047 249941
Reviewed Jun. 30, 2016

"Very tasty chicken. Will definitely make again and maybe next time I will remember to put the green onions on top. Didn't miss them but will definitely try to remember to add them next time. Very easy to put together."

greatwithoutgluten User ID: 6330173 246400
Reviewed Mar. 31, 2016

"Very good easy recipe! I used chicken breasts and did not add the five spice powder and it was still very good! I plan on making these again. I loved the sweet flavor!"

vbraunie User ID: 5107640 245632
Reviewed Mar. 18, 2016

"I made exactly according to recipe, except doubled sauce. As he was eating, hubby kept telling me how good it was. Perfect amount of red pepper flakes. I would maybe not double the five spice powder. Will definitely make again. Served over brown rice."

wargofive User ID: 114241 245214
Reviewed Mar. 10, 2016

"Very good, only thing I would do different is add a tad more OJ for more orange flavor and instead of scallions on top I added toasted sesame seeds"

Rube1234 User ID: 1260707 245213
Reviewed Mar. 10, 2016

"I followed the recipe exactly and the chicken was delicious! This was an easy meal to prepare and I will make it again and again. Thanks for sharing this recipe."

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