Asian Chicken Thighs Recipe
Asian Chicken Thighs Recipe
- 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
- 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.
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.
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.
Reviews for Asian Chicken Thighs
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"I used boneless pork chops instead. The recipe was so easy and delicious. I served it alongside Chinese-style rice. Yum!"
"Can only say wonderful! Only change made was lime juice instead of orange juice, doubled the sauce and truly enjoyed!"
"Smells awesome! Cant wait to try it! Thats was great. I tripled the recipe so there was decent amount of sauce. I think boneless would end up dry just dont eat the skin"
"This was good and we enjoyed the flavor, but I would use boneless skinless chicken thighs next time and perhaps double the sauce ingredients as there wasn't much sauce."
"Did any one even try this recipe as is for the first time. I think it is good just the way it is except perhaps for those who don't like it so spicy....use a bit less red pepper flakes."
"Nice effort for the recipe. Lilliamarai, Try the real Asian version. Just a little twist from this recepi.Use lime juice (2tblspoon) instead of orange juice. Ommit tomato sauce. Substitude with tamarind juice (2tblspoon) if you did not use lime juice at all. Before you fry the chicken with corn oil, oat it with 1teaspoon of tumeric powder 1teaspoon of salt. When chicken is done, scoop out the chicken. Use the same oil to cook the sauce. Remember to season the sauce with salt & sugar (up to you). Put the chicken into the sauce and stir a while. The sauce should be sweet & spicy. There are many version of Asian style. This is one of the simple ones. Hope you'll enjoy Asian food."
"This is a great Asian dish. You can use the sauce with chicken, beef or pork. Add more red pepper flakes for Gen Tso of add sesame seeds for sesame chicken. Thank you so much for the recipe."
"I made this for supper. My husband said he liked it but frankly I did not. I will not be making this again."
"Quick, easy, and quite tasty. If you are going to make 5 or 6 thighs, I would at least double the sauce especially if you are going to serve with/over rice. I served with Asian fried cabbage and plain(no meat) fried rice. Was all very easy and very good."
"I thought this was very good, even though it was a little too spicy for my daughter. I doubled the sauce ingredients, and was glad that I did."
"Both my husband and I really liked chicken, I will make this again and add it to mylist of best chicken"
"Made exactly as the recipe reads and it was delicious! This one is a keeper! My husband said I could make it again any time."
"I'm confused. This recipe was under low carb but is far from low carb. Was this misfiled on the site?"
"Easy and tasty. Everyone loved it and will make again."
"This was great. My husband went back for thirds....then asked if he could have the last bit of chicken still left too! Served with a side of sugar snap peas and fresh fruit."
"Really good chicken! I followed the recipe exactly except I reduced the red pepper flakes by half since my husband doesn't like spicy foods. The sauce was a little greasy, next time I will pour off the grease before adding the sauce and will double the sauce as other reviewers suggested."
"Phenomenal! The sauce was very good and spiced just right with just a little bit of zing with the hot pepper. We used Penzey's Chinese Five Spice Powder. We did not use but a pinch as Penzey's tends to be very potent. We will definitely make this dish again!We served this over rice noodles which grabbed the sauce and coated them just perfect!"
"My preschool aged children and husband liked this recipe. I doubled the sauce ingredients and made 6 thighs. I did not need the cornstarch to thicken the sauce."
"The only changes I made were using rice vinegar and omitting the 5 spice powder and cornstarch. As others commented, it thickened up fine without it. I also doubled the sauce, which is a MUST to pour over the rice! Everyone loved it and wanted the recipe."
"Made this tonight for dinner. Followed recipe exactly . It was delicious ! Served it with "Khorr Assian rice& sides" and fresh fruit."
"Excellent, my family enjoys it a lot. I too leave out the 5 spice powder. I use orange juice concentrate for the orange juice and I have no problem with it thickening up on its own. I did try cubing the chicken once, but I thought it was better when I didn't. I don't know what is so expensive about this recipe as mentioned in a previous post."
"Although I haven't made this yet but one very similar--many of you say you can't find the 5-spice seasoning. I have use it for 20 years and find it either in the normal spice section or the oriental and Spanish food sections of the grocery stores. Stores I purchased from (eastern US) Harris Teeter, Whole Foods, Kroger, and oriental market stores. Brands were McCormick (recent), W-F's 365, Badia & Goya in the Hispanic section. It's a better buy in the oriental and Hispanic sections. Also, the ingredients vary slightly, so read them an choose according to your personal tastes.Hope this helps!"
"Based on the review I will leave this one for those with more money than taste buds."
"Excellent & fast! After reading the reviews, I doubled the sauce ingredients. I didn't have the Chinese 5-spice powder, so substituted Chinese cinnamon. Also, we don't care for the dark meat of poultry, so I used boneless, skinless chicken breasts. It was wonderful. The only suggestion my family made was to cube the chicken. I served it with wide rice noodles. Delicious!"
"I made this and it was really, really good. I was missing the chinese 5 spice but found it at Amazon and have it on order."
"I added chopped red onions & fresh minced gingerroot. So yummy! Would have liked more sauce for rice though."
"Everyone loved this recipe --I cooked as directed added it to the crockpot until i was finished with the rest of dinner. Served over rice and broccoli on the side. Next time i will brown the meat and add to crock pot t finish cooking. I want to add orange zest next time as Sharon said she did."
"I made enough to serve 15 and not a drop was left! It was a huge hit with everyone. They were already requesting that I make it again for them! Made me feel Fantastic : )"
"Really Good! The whole family loves this dish. I did triple the recipe as other reviewers mentioned because I was cooking 6 thighs but only used 2-1/2 times the amount of brown sugar. It was perfect. Thickened on it's own. Didn't need the cornstarch. I cooked it in the morning to the point of adding sauce and simmering for 15 minutes. Let it cool down and refrigerated then cooked for the rest of the cooking time just before dinner. I didn't use the five spice and it was great without it."
"Excellent!! Followed the recipe exactly and next time I will use BS thighs and double the sauce."
"So Good! I had to use chicken legs and wings because it is what I had, and I did not skin them. But other then that I fallowed the recipe as is except in the end, I didnt need the cornstarch, it had cooked down and thickened so well on its own that no more thickening was needed. Someone posted about keeping this handy in the fridge, I agree 100%. Never again will I purchase teriyaki sauce. I can see this sauce replacing several I keep on hand, and I can see using it in oh so many various ways, to many to mention. Thank you Mr. Dave Farrington, of Midwest City, Oklahoma for this recipe. Best recipe of this nature I have found to date."
"This was absolutely a hit!! The orange juice and the red pepper flakes made it so! I also added some fresh orange zest to the pot, and I'm looking forward to sharing this with other friends and family! Don't like the kick? just use less!"
"This recipe rivals any Chinese restaurant. Made with boneless chicken thighs and served on a bed of rice and oriental steamed veggies. Amazing. Definitely double the sauce, it is that good. No need to thicken."
"The whole family enjoyed this simple dish. I used boneless, skinless chicken breast cut into cubes and served it over quinoa with broccoli florets as a side."
"Amazing - had it with mashed potatoes and oh boy, it was a true hit!"
"I skipped the skillet part and just baked the whole thing in the oven. Really good, we all liked it!"
"Absolutely wonderful!!! Will definitely make again!!!"
"The flavor was delicious and perfect with brown rice and some veggies."
"Excellent recipe. Will make over and over again."
"4 thumbs up in my house!"
"I love this recipe. It is quick and is so yummy."
"This was good, but I made it with 1 pound of cubed boneless pork, a sliced yellow onion, a sliced green bell pepper, and a sliced yellow bell pepper. I tripled the sauce ingredients except for the brown sugar (which I doubled). I let it simmer for 10 minutes instead of 30 because of the meat cube size. We had enough sauce for our rice too."
"Have done this recipe twice and both times it was a BIG hit! I did this for a small group, about 30, young adults working our church 'Sports Camp' and they loved it. I did it again for the O.W.L.S. (Older Wiser Loving Saints) at church and many asked for the recipe. I couldn't find the Chinese five spice powder so we didn't use it but it had a great taste. Thank you for these wonderful recipes."
"Just made this two nights ago, and I'm making it again already! SO good. Better than chinese take-out and super easy. I had everything but the chinese five spice powder, so I substituted a spoon of hoison sauce like another member recommended and it was fantastic! I can't wait for dinner tonight. Ha ha."
"Excellent. I used the juice of a whole orange instead of the 1/3 cup water."
"I was really surprised by how much I liked this! I usually have a "thing" about eating meat off the bone; while I started my dinner carving off the chicken, I quickly progressed to picking the thigh up for some seriously un-lady-like gnawing. It's that good.My picky-eaters (9 and 12) ate it slowly, but didn't complain, which is highly unusual for a new flavor. I will be making this again (and again and again....)"
"Very moist chicken and tasty too! I used orange marmelade instead of orange juice. I did use the corn starch. My family loves a thick sweet sauce. This sauce would be great as an 'orange chicken' meal or to use for stir fry. The pineapple mentioned sounds like a good idea. Will have to try next time."
"I always prefer to use chicken thighs over chicken breasts because they are much more flavorful and moist-this recipe did not disappoint! I like a lot of vegetables, so I added some sautéed green pepper and red onion strips. It was a tad more spicy than I am used too, so I added a can of crushed pineapple with the juice, and this cut back on the heat! Otherwise, this recipe will definitely be at the front of my box, especially since my husband enjoyed it!"
"DH loved this. it was flavorful without being overly spicy. I also omitted the thickening step and did not miss it."
"I thought we would love this and was surprised that we didn't . The chicken was moist and well cooked in the stated time, but the sauce was too sweet, and the consistency of it was very unappealing. I will probably not make this again."
"I get requests for this once a week. I use boneless and skinless thighs and have to cook about 6 pounds at a time. If you bake the chicken then drain 1/2 the juice/broth for best results"
"I will definitely make this again. I had four thighs instead of five. I won't use as much olive oil next time. I didn't have green onions but had everything else. I also agree that the cornstarch step wasn't really necessary although I did it to see what the results would be.Update: I have made this recipe several times over the past couple years. It is one of my favorites. I usually make brown rice to go with it and steamed veggies such as broccoli or green beans. I also agree that doubling the sauce is a good idea."
"Made this today and it was delicious.Like the others, no need to thicken the sauce. Think I will double the sauce next time."
"My teenage granddaughter made this with me and we both loved it! Same experience as others, though, that no thickeing was needed. Sauce simmered down to thickness without cornstarch. We will definitely make it again."
"Delicious! The 5-spice powder is optional but really does add to the flavor. I found that the sauce simmered down enough that I didn't need to thicken it with cornstarch."
"Yummy. I thought there was lots of sauce, l didn't thicken it though. I would use half the amount of oil in the future."
"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."
"Wonderful! I didn't have any Chinese five-spice powder so I added a spoonful of Hoisin Sauce."
"I made this for the first time and me and my boyfriend loved it. I will be adding it to my go-to recipes."
"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."
"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:("
"Have no doubt.......this is really, really good! I served with rice and stir fried baby bok choy with radishes. Yum!"
"This was definitely a winnder and a hit! It was so good that I licked the plate cleaned!!! Kudos."
"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!"
"Love this recipe. A lot of flavour and taste just as good as a leftover!"
"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."
"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!"
"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."
"This is SO good! I doubled the sauce, and that was perfect."
"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."
"great flavor - but double the sauce. I actually made it in a crockpot. delicious."
"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!!!!"
"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."
"very tasty will use chicken breasts"
"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!"
"The family loves this recipe. I use boneless chicken thighs and add asian chili sauce and double the sauce. Also add onions."
"My family loved this recipe. I made it less than a week ago and am making it again because it was such a hit."
"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."
"I've been making this for a while. It's a keeper!"
"The family loved this. My husband suggested using chicken breast next time."
"Very good! My 9 year old even liked it, said it was a keeper!!"
"excellent, i used boneless, skinless chicken thighs"
"Delicious and very easy to prepare! I used boneless chicken thighs and that sped up the cooking time a bit."
"A huge hit with my picky kids."
"Made this for my family and they wouldn't stop raving!"
"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!"
"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."
"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!"
"Out standing. Great flavors. Thanks."
"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."
"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."
"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."
"This is one of our very favorite recipes. We like to double the sauce ingredients and serve fresh steamed broccoli on the side."
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.