- 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 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.
Reviews forAsian Chicken Thighs
"very good and easy!"
"Excellent and easy"
"So amazing! Loved it, down to the last drop of the delicious sauce. A new family favorite. I too used apple cider vinegar because I love the depth of flavor it adds."
"Incredible! Doubled the sauce. Left out the 5 spice powder , did not have any. I will make this often. So happy and impressed with how it turned out! Thank you for a Great Recipe!"
"Make a double batch at least. These are super yummy. Making extra sauce would be a good idea also."
"Very good. I halved the red pepper but it still had quite a bite, so go easy on the red pepper if you’re not a heat lover. I did double the sauce and will definitely do that again next time."
"I made this last night. It was ok but it sure didn't look like the picture. My sauce wasn't red in color at all. It was more of a yellowish color. It might have been because I didn't have the Chinese five spice. So maybe that is what gives it the color. It wasn't bad tasting but I thought it needed something else. We did have it over rice."
"Made with boneless chicken thighs and cooked them first in my sous vide and then followed recipe exactly. DEE licious! Picky husband raved about the wonderful flavor. He even asked for leftovers in his lunch tomorrow. ;)"