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

Asian Chicken Thighs Recipe

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4.5 94
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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

Ingredients

  • 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) 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.

Directions

  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

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.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Asian Chicken Thighs

AVERAGE RATING
   (89)
RATING DISTRIBUTION
5 Star
 (71)
4 Star
 (10)
3 Star
 (4)
2 Star
 (0)
1 Star
 (4)
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MY REVIEW
Reviewed Jan. 30, 2016

"I used boneless pork chops instead. The recipe was so easy and delicious. I served it alongside Chinese-style rice. Yum!"

MY REVIEW
Reviewed Jan. 21, 2016

"Can only say wonderful! Only change made was lime juice instead of orange juice, doubled the sauce and truly enjoyed!"

MY REVIEW
Reviewed Jan. 18, 2016

"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"

MY REVIEW
Reviewed Jan. 4, 2016

"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."

MY REVIEW
Reviewed Dec. 19, 2015

"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."

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