Asian Chicken Thighs
The thick, tangy sauce makes this dish one of my favorite Asian chicken recipes. Serve the chicken over long grain rice or with ramen noodle slaw. —Dave Farrington, Midwest City, Oklahoma
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
Reviews
I love Asian flavors and this recipe did not disappoint. I followed the recipe but I did substitute Sweet Baby Ray's Sweet Red Chili sauce for the ketchup. I just don't care for ketchup except on fries or meatloaf...LOL. I will add some fresh pineapple chunks and maybe some sweet peppers for texture next time but overall, this is a keeper as written!
This is perhaps one of my most favorite recipes. The flavor is outstanding...and the leftovers are so versatile! I use the leftover chicken in my homemade fried rice. I double the recipe and quadruple the sauce.
This is an awesome recipe! flavors are right on...I would double the sauce recipe next time I make it, so there is more to put on the rice. I didn't have Chinese five-spice, so I looked it up and made my own...
yummy, yummy. Used boneless, skinless thighs. Didn't have 5-spice. Turned out great and will make again. Thanks for the recipe.
Like some of the other reviewers, I was missing a few ingredients. Didn't have any chicken so we used hamburger, didn't have any orange juice so I used tomato juice, didn't have reduced sodium soy sauce so used regular soy sauce, didn't have any Chinese five spice powder so I found five spices in my cabinet and use them instead, didn't have any rice so used linguine. All in all, it was a truly wonderful recipe and my family will enjoy Asian chicken thighs on a regular basis from now on.
I have made this dish several times and I think it gets better each time. I use BS thighs, omit the green onions and double the sauce. We love wings, I may try those next.
Made this last night and it was fabulous! Even my guy, who has never eaten chicken thighs and did not want to, loved it and rated about it. I did not have the 5-spice or the red pepper flakes but substituted some chili power and extra black pepper and it was still great. We dont like really spicy foods so next time I may add 1/2 the red papper flakes or a dash of the 5-spice if I can find it to see if that changes anything. This is just great and I am adding to my rotation recipe list!!
My absolute favorite when I want oriental food at home! I always double the sauce and usually have it over cauliflower rice instead of long-grain.
This was so good!
The best sauce ever!! I enjoy trying lots of recipes and trying to find good recipes for all cuts of chicken. I will use this recipe from now on for thighs. I am also thinking about trying it for wings.