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Asian Chicken Thighs

 Asian Chicken Thighs
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
5 ServingsPrep: 15 min. Cook: 50 min.


  • 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


  • 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

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Asian Chicken Thighs (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.