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
Deeeelicious! A little too sweet for my wife's diabetes.. So next Im going to cut back on the sugar. And my granddaughter found it too spicy. Think I'll leave out the red chillies next time. But every one cleaned their plates.
This was amazing! I will definitely make this again.
I made this recipe last night. It was delicious and I will make this again. The sauce is so tasty that I will try it on pork chops next. I used Swerve 0 calorie brown sugar to make this lower carb. i used rice wine vinegar instead of white vinegar and I reduced red pepper flakes to 1/4 tsp which is just enough heat for me. I finally got to use my Chinese five spice! Great recipe!
I replaced the white vinegar with rice vinegar and left out the red pepper flakes. It was easy to make and will be a regular in my home menu. I think it would pair well with a ginger lime rice or something with bright flavors like that.
This recipe has become a family favorite and pairs well with sous vide cooking. The chicken thighs can be sous vide cooked for 1.5 hours at 165. They are then easily browned in a skillet, removed and the sauce added. Once the sauce comes to a boil, add the cornstarch/water mix and once the sauce thickens, put the chicken back in and serve. Cuts down on the final prep time. Love it!
I have made this several times and shocked I haven't previously reviewed. I make it exactly as written which is quite unusual for me. Bone in skinless thighs are perfect for this recipe , and I highly recommend sticking to that. A close second is boneless, skinless thighs. I do not recommend chicken breasts because the texture is not a moist. Volunteer Food Editor
I made this for my wife and I per recipe. Served over rice and with stir fried vegetables. It was great, and easy to make.
This is one of the best chicken recipes I have ever made...The balance of flavors was perfect - tangy, sweet, salty, and slightly spicy. I browned my chicken and put it in a freezer bag with the sauce so that the only thing I had to do was simmer the ingredients in a pan. Such an easy, delicious meal. This will be a new go-to meal for me.
Easy to make and my family LOVED it. Best combination you could wish for.
This is my FAVORITE chicken recipe ever! I don't typically even like chicken but this recipe I make quite often, a new staple in our family. Even my teen son LOVES the tangy- sweet perfectly balanced flavor.! A definite must try once- you'll be hooked!