If you’re looking for a chicken dish that’s tender, juicy and loaded with flavor, look to Asian chicken thigh recipes. This recipe in particular is a great choice for anytime-meals. The dish comes together in under an hour and doesn’t require any marinating time. These Asian chicken thighs call upon bone-in chicken thighs, which become only more tender as they simmer.
The chicken isn’t the only reason this is one of our favorite Asian recipes. Let’s take a moment and talk about the sauce. It’s a simple sauce made with pantry staples, but it becomes rich and complex as it reduces. The thick, sticky sauce clings to the chicken, coating coats each bite. It’s tangy, sweet, salty, savory and slightly spicy. It’s so good that you may want to double the sauce amount to ensure plenty to go around.
Ingredients for Asian Chicken Thighs
- Bone-in chicken thighs: Bone-in chicken thighs are definitely the way to go with this recipe. The bones regulate the temperature of the thighs as they cook, ensuring the meat stays nice and juicy. They take a little longer to cook than boneless thighs, but it’s well worth it. We remove the skin before cooking—it gets a little soggy as it simmers in a sauce—but you can leave it on if you prefer.
- Soy sauce: This umami-rich ingredient adds salt and boosts the sauce’s savory flavors.
- Brown sugar: Molasses-rich brown sugar caramelizes as the sauce simmers, giving the sauce a gorgeous, glossy sheen.
- Orange juice: Orange juice adds complexity to this savory sauce. It adds a pleasant tanginess that balances the sauce’s sweet flavors.
- Chinese five-spice powder: If you don’t have this spice on the shelf, you may have the individual components that make up homemade Chinese five-spice.
- White vinegar: We use white vinegar because most home cooks have it in the pantry. Feel free to swap in rice vinegar (a vinegar commonly used in Asian cuisine).
- Cornstarch: Cornstarch is a gluten-free thickener. It transforms the sauce into a sticky, glazed coating for the chicken thighs.
Directions
Step 1: Brown the chicken
In a large skillet, heat the olive oil over medium heat. Add the chicken thighs, and cook until golden brown, 8 to 10 minutes on each side.
Editor’s Tip: The chicken won’t be fully cooked at this point, but that’s OK! It will finish cooking as it simmers in the sauce.
Step 2: Make the sauce
In a small bowl, whisk the water, brown sugar, orange juice, soy sauce, ketchup, vinegar, garlic, crushed red pepper flakes and five-spice powder.
Step 3: Simmer the chicken
Pour the sauce over the chicken in the skillet. Bring the sauce to a boil. Then, reduce the heat. Simmer, uncovered, until the chicken is tender and cooked to at least 165°F, 30 to 35 minutes, turning the chicken occasionally.
Editor’s Tip: The official temperature of cooked chicken is 165°. However, we find that chicken dark meat is more tender when cooked to 175° or higher.
Step 4: Thicken the sauce
In a small bowl, whisk the cornstarch and cold water until smooth. Stir the cornstarch slurry into the skillet. Bring the mixture to a boil. Cook and stir until sauce is thickened, about one minute. Sprinkle with green onions. If desired, serve with rice.
Editor’s Tip: The sauce will naturally thicken as it reduces. We add the cornstarch to turn it into a glaze that clings to each chicken thigh. If you prefer a looser, saucier consistency, feel free to skip the cornstarch. You can also whisk in a little water to loosen the sauce as needed.
Recipe Variations
- Make it spicier: Add extra crushed red pepper flakes or chili sauce to amp up the spice. Or drizzle the finished chicken with chili oil or Sriracha chili sauce.
- Add vegetables: We like to serve Asian chicken thigh recipes with a side of vegetables, but you can make this a one-pot meal. After browning the chicken, add chopped vegetables, such as bell peppers or carrots, to the skillet, and cook until tender-crisp.
- Make it with pineapple: For a sweet finish, add drained pineapple tidbits to the sauce after adding the cornstarch.
- Use gluten-free ingredients: Soy sauce contains gluten, but you can make gluten-free Asian chicken thighs using a soy sauce alternative, such as tamari or coconut aminos. (Just make sure that your other ingredients are certified gluten-free.)
How to Store Asian Chicken Thighs
Asian chicken thigh recipes taste best fresh, but you can store leftovers in an airtight container in the refrigerator for three to four days. Reheat the thighs slowly in a covered skillet, stirring occasionally, until a thermometer inserted in the chicken reads 165°, adding a little water if needed.
Can you freeze Asian chicken thighs?
When freezing cooked chicken thighs, we recommend removing the chicken from the bone first. They will freeze fine as-is, but chicken bones take up valuable space in the freezer! First, let the cooked chicken cool, then transfer to freezer-safe containers. Store in the freezer for up to four months. To use, partially thaw in the refrigerator overnight, and reheat as directed above.
Asian Chicken Thighs Tips
Can you bake Asian chicken thighs?
Yes, you can bake Asian chicken thighs instead of simmering them on the stovetop. Brown the chicken as directed, using an oven-safe skillet like a cast-iron pan. Add the sauce to the skillet, then transfer it to the oven. How long to bake chicken thighs depends on the oven temperature, but they should be finished in about 25 to 30 minutes in a 400° oven.
Why are chicken thighs better than breasts?
Chicken thighs are better than breasts in this recipe because they’re more flavorful. They also stay juicy and tender during a longer cook time. You can substitute chicken breasts in most Asian chicken thigh recipes, but you’ll want to adjust the cook time as needed. The breasts cook much quicker, especially if you use boneless skinless chicken breasts.
What do you serve with Asian chicken thighs?
Asian chicken thigh recipes are often prepared along with white rice, sushi rice or noodles. Serve with your favorite vegetable side dishes: steamed broccoli, bok choy or a crunchy ramen salad. Emulate the takeout experience by serving with easy fried rice (or low-carb cauliflower fried rice) and a few appetizers, such as pork and vegetable spring rolls, chicken pot stickers or California sushi rolls.
