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Asian Chicken Thighs Recipe

Asian Chicken Thighs Recipe

A thick, tangy sauce coats 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. YIELD:5 servings


  • 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


  • 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.

Nutritional Facts

1 chicken thigh (calculated without rice): 292 calories, 14g fat (3g saturated fat), 87mg cholesterol, 396mg sodium, 15g carbohydrate (13g sugars, 0 fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat.

Reviews for Asian Chicken Thighs

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Ruthlessma User ID: 2614711 271462
Reviewed Aug. 7, 2017

"Recipes looks delicious & appreciate the helpful recommendations from other cooks. Although, this has to be the most unattractive photograph of a dish I've seen in a long time. "Looks bad, tastes good"."

dublinlab User ID: 1682119 268647
Reviewed Jun. 28, 2017

"Delicious, I used cider vinegar . Janet. VFE"

mrs._white User ID: 7182927 268319
Reviewed Jun. 23, 2017

"I loved this chicken! It was delicious and very simple to make! My son and daughter also loved it. Unfortunately my hubby didn't like it, so may not be able to make again until he goes out of town!"

nicole.doster User ID: 8949049 264650
Reviewed Apr. 13, 2017

"easy to make. Omitted the five-spice because I didn't have it on hand, but still very good!"

MarineMom_texas User ID: 31788 260740
Reviewed Feb. 3, 2017

"We had this 5 star recipe tonight and loved it. Made only a few minor changes like omitting the 5 spice powder but sprinkled a little cinnamon to replace it, used boneless thighs so they didn't have to cook quite so long, and omitted the green onions because I didn't have any. Both hubby and I gobbled this delicious chicken. We will definitely have this again. I highly recommend this recipe.

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rolorocko25 User ID: 8103226 260630
Reviewed Feb. 1, 2017

"Family love it! Super easy and yummy! Next time I will try it with chicken breast as that is what my family prefers."

Lawler67 User ID: 7440221 254523
Reviewed Sep. 23, 2016

"Great Flavor as is. My children loved it."

AKL14 User ID: 8920929 253147
Reviewed Aug. 25, 2016

"I made this recipe for my family and they truly enjoyed it. I doubled sauce recipe and paired the chicken with an Asian medley of veggies and some rice. I also did not include the 5 spice powder, but it still turned out great. My son has already requested that I make this again next week."

Peggeo User ID: 2413981 253141
Reviewed Aug. 25, 2016

"This recipe is fantastic and easy to make. I served Asian Peanut coleslaw with it."

joycerm53 User ID: 703299 252514
Reviewed Aug. 11, 2016

"This is a great recipe! Bone in chicken thighs are always on sale and this is a great way to use them. My family loves this dish . I serve these with Mushroom Fried Rice recipe from the TOH site."

LBurkey User ID: 3719865 252296
Reviewed Aug. 6, 2016

"This recipe was very good. We are trying to eat low-carb, therefore, I didn't make the rice. I did double the sauce, which wasn't really necessary without the rice, but we enjoyed it. I also omitted the Chinese five-spice powder, as I didn't have any on hand."

sjpoor User ID: 2565047 249941
Reviewed Jun. 30, 2016

"Very tasty chicken. Will definitely make again and maybe next time I will remember to put the green onions on top. Didn't miss them but will definitely try to remember to add them next time. Very easy to put together."

greatwithoutgluten User ID: 6330173 246400
Reviewed Mar. 31, 2016

"Very good easy recipe! I used chicken breasts and did not add the five spice powder and it was still very good! I plan on making these again. I loved the sweet flavor!"

vbraunie User ID: 5107640 245632
Reviewed Mar. 18, 2016

"I made exactly according to recipe, except doubled sauce. As he was eating, hubby kept telling me how good it was. Perfect amount of red pepper flakes. I would maybe not double the five spice powder. Will definitely make again. Served over brown rice."

wargofive User ID: 114241 245214
Reviewed Mar. 10, 2016

"Very good, only thing I would do different is add a tad more OJ for more orange flavor and instead of scallions on top I added toasted sesame seeds"

Rube1234 User ID: 1260707 245213
Reviewed Mar. 10, 2016

"I followed the recipe exactly and the chicken was delicious! This was an easy meal to prepare and I will make it again and again. Thanks for sharing this recipe."

MizUnikorn User ID: 6372836 245024
Reviewed Mar. 6, 2016

"I've made this many times over the past few years and it's a hit. My family loves this!"

lisahughes User ID: 8721992 244022
Reviewed Feb. 17, 2016

"This recipe it was amazing, as is! I doubled the sauce recipe, and then added it to a crockpot for a few hours just because I ended up having people eating at different times. Next time I will double the recipe for a family of five. Even my picky kids gobbled them down! The chicken just fell off the bones. The sweet and sour and spices were just perfect. I was worried the pepper flakes would make it too spicy, but it just added the right amount of flavor. My kids want me to make this again!"

mariecar6 User ID: 796757 242880
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!"

mom5 User ID: 32139 242221
Reviewed Jan. 21, 2016

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

Sandydollar34 User ID: 8702275 241987
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"

lettuceleaf User ID: 6561007 241059
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."

babyowl53 User ID: 7192496 239754
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."

JunMY User ID: 7847506 239680
Reviewed Dec. 18, 2015

"Nice effort for the recipe. Lilliamarai, Try the real Asian version. Just a little twist from this recepi.Use lime juice (2tblspoon) instead of orange juice. Ommit tomato sauce. Substitude with tamarind juice (2tblspoon) if you did not use lime juice at all. Before you fry the chicken with corn oil, oat it with 1teaspoon of tumeric powder 1teaspoon of salt. When chicken is done, scoop out the chicken. Use the same oil to cook the sauce. Remember to season the sauce with salt & sugar (up to you). Put the chicken into the sauce and stir a while. The sauce should be sweet & spicy. There are many version of Asian style. This is one of the simple ones. Hope you'll enjoy Asian food."

MY REVIEW User ID: 8488414 235921
Reviewed Oct. 29, 2015

"This is a great Asian dish. You can use the sauce with chicken, beef or pork. Add more red pepper flakes for Gen Tso of add sesame seeds for sesame chicken. Thank you so much for the recipe."

Lilliamarai User ID: 8440855 235212
Reviewed Oct. 19, 2015

"I made this for supper. My husband said he liked it but frankly I did not. I will not be making this again."

mzgrinder User ID: 6418368 232781
Reviewed Sep. 13, 2015

"quick, easy, and quite tasty. If you are going to make 5 or 6 thighs, I would at least double the sauce especially if you are going to serve with/over rice. I served with Asian fried cabbage and plain(no meat) fried rice. Was all very easy and very good."

dschultz01 User ID: 1076910 230902
Reviewed Aug. 8, 2015

"I thought this was very good, even though it was a little too spicy for my daughter. I doubled the sauce ingredients, and was glad that I did."

Rambo123 User ID: 1823048 228937
Reviewed Jul. 4, 2015

"Both my husband and I really liked chicken, I will make this again and add it to my

list of best chicken"

debstamp User ID: 6321450 228182
Reviewed Jun. 19, 2015

"Made exactly as the recipe reads and it was delicious! This one is a keeper! My husband said I could make it again any time."

kneeddough User ID: 2151451 227459
Reviewed Jun. 5, 2015

"I'm confused. This recipe was under low carb but is far from low carb. Was this misfiled on the site?"

Keycoloradomom User ID: 5770314 226502
Reviewed May. 18, 2015

"easy and tasty. Everyone loved it and will make again."

redpen User ID: 380194 226295
Reviewed May. 13, 2015

"This was great. My husband went back for thirds....then asked if he could have the last bit of chicken still left too! Served with a side of sugar snap peas and fresh fruit."

lmmanda User ID: 1101093 226293
Reviewed May. 13, 2015

"Really good chicken! I followed the recipe exactly except I reduced the red pepper flakes by half since my husband doesn't like spicy foods. The sauce was a little greasy, next time I will pour off the grease before adding the sauce and will double the sauce as other reviewers suggested."

fwc0309 User ID: 1069679 226268
Reviewed May. 13, 2015

"Phenomenal! The sauce was very good and spiced just right with just a little bit of zing with the hot pepper. We used Penzey's Chinese Five Spice Powder. We did not use but a pinch as Penzey's tends to be very potent. We will definitely make this dish again!

We served this over rice noodles which grabbed the sauce and coated them just perfect!"

heidiclark1 User ID: 2771648 226227
Reviewed May. 12, 2015

"My preschool aged children and husband liked this recipe. I doubled the sauce ingredients and made 6 thighs. I did not need the cornstarch to thicken the sauce."

Amy the Midwife User ID: 2816815 226217
Reviewed May. 12, 2015

"The only changes I made were using rice vinegar and omitting the 5 spice powder and cornstarch. As others commented, it thickened up fine without it. I also doubled the sauce, which is a MUST to pour over the rice! Everyone loved it and wanted the recipe."

MDeParis User ID: 8266281 226210
Reviewed May. 11, 2015

"Made this tonight for dinner. Followed recipe exactly . It was delicious ! Served it with "Khorr Assian rice& sides" and fresh fruit."

lauripobanz User ID: 33298 226166
Reviewed May. 10, 2015

"Excellent, my family enjoys it a lot. I too leave out the 5 spice powder. I use orange juice concentrate for the orange juice and I have no problem with it thickening up on its own. I did try cubing the chicken once, but I thought it was better when I didn't. I don't know what is so expensive about this recipe as mentioned in a previous post."

Water4Chocolate User ID: 7962831 226152
Reviewed May. 10, 2015

"Although I haven't made this yet but one very similar--many of you say you can't find the 5-spice seasoning. I have use it for 20 years and find it either in the normal spice section or the oriental and Spanish food sections of the grocery stores. Stores I purchased from (eastern US) Harris Teeter, Whole Foods, Kroger, and oriental market stores. Brands were McCormick (recent), W-F's 365, Badia & Goya in the Hispanic section. It's a better buy in the oriental and Hispanic sections. Also, the ingredients vary slightly, so read them an choose according to your personal tastes.

Hope this helps!"

Sue Zappa User ID: 1094741 222829
Reviewed Mar. 15, 2015

"Excellent & fast! After reading the reviews, I doubled the sauce ingredients. I didn't have the Chinese 5-spice powder, so substituted Chinese cinnamon. Also, we don't care for the dark meat of poultry, so I used boneless, skinless chicken breasts. It was wonderful. The only suggestion my family made was to cube the chicken. I served it with wide rice noodles. Delicious!"

laceyest User ID: 3475325 221753
Reviewed Mar. 1, 2015 Edited Mar. 25, 2017

"I made this and it was really, really good. I was missing the chinese 5 spice but found it at Amazon and have it on order.

I tried it again this time with the chinese 5 spice. Let me tell you right off that chinese 5 spice is overwhelmingly potent. Next time I make it I'm only going to give a sprinkling of the spice.
3/25/17 - I made it again tonight and left the chinese 5 spice out completely. I didn't have orange juice so I used lemon juice plus a lot of garlic. It turned out so good. I cannot rave more about the deliciousness of this recipe. Oh yes, I added 1/2 cup green pepper and 1/4 cup chopped carrots. Just stir everything in the chicken and sauce recipe together, cover and let simmer for 30 mins. Delicious."

annaf27 User ID: 5217952 221051
Reviewed Feb. 21, 2015

"I added chopped red onions & fresh minced gingerroot. So yummy! Would have liked more sauce for rice though."

LKimK77 User ID: 4952226 220722
Reviewed Feb. 17, 2015

"Everyone loved this recipe --I cooked as directed added it to the crockpot until i was finished with the rest of dinner. Served over rice and broccoli on the side. Next time i will brown the meat and add to crock pot t finish cooking. I want to add orange zest next time as Sharon said she did."

fantasticdreambird User ID: 7470348 216945
Reviewed Jan. 4, 2015

"I made enough to serve 15 and not a drop was left! It was a huge hit with everyone. They were already requesting that I make it again for them! Made me feel Fantastic : )"

friscokid User ID: 7505373 216883
Reviewed Jan. 4, 2015

"Really Good! The whole family loves this dish. I did triple the recipe as other reviewers mentioned because I was cooking 6 thighs but only used 2-1/2 times the amount of brown sugar. It was perfect. Thickened on it's own. Didn't need the cornstarch. I cooked it in the morning to the point of adding sauce and simmering for 15 minutes. Let it cool down and refrigerated then cooked for the rest of the cooking time just before dinner. I didn't use the five spice and it was great without it."

wunsagin User ID: 791731 214713
Reviewed Dec. 12, 2014

"Excellent!! Followed the recipe exactly and next time I will use BS thighs and double the sauce."

middjett User ID: 7818954 128571
Reviewed Nov. 19, 2014

"So Good! I had to use chicken legs and wings because it is what I had, and I did not skin them. But other then that I fallowed the recipe as is except in the end, I didnt need the cornstarch, it had cooked down and thickened so well on its own that no more thickening was needed. Someone posted about keeping this handy in the fridge, I agree 100%. Never again will I purchase teriyaki sauce. I can see this sauce replacing several I keep on hand, and I can see using it in oh so many various ways, to many to mention. Thank you Mr. Dave Farrington, of Midwest City, Oklahoma for this recipe. Best recipe of this nature I have found to date."

Sharon M. Albert User ID: 3557970 57564
Reviewed Nov. 14, 2014

"This was absolutely a hit!! The orange juice and the red pepper flakes made it so! I also added some fresh orange zest to the pot, and I'm looking forward to sharing this with other friends and family! Don't like the kick? just use less!"

jclayson1 User ID: 7361498 149397
Reviewed Oct. 12, 2014

"This recipe rivals any Chinese restaurant. Made with boneless chicken thighs and served on a bed of rice and oriental steamed veggies. Amazing. Definitely double the sauce, it is that good. No need to thicken."

ReneeMurby User ID: 7119369 77356
Reviewed Aug. 16, 2014

"The whole family enjoyed this simple dish. I used boneless, skinless chicken breast cut into cubes and served it over quinoa with broccoli florets as a side."

Steph1323 User ID: 7918513 64628
Reviewed Aug. 4, 2014

"Amazing - had it with mashed potatoes and oh boy, it was a true hit!"

mjlouk User ID: 1712085 128490
Reviewed Jun. 22, 2014

"I skipped the skillet part and just baked the whole thing in the oven. Really good, we all liked it!"

dancingfool User ID: 7427237 128489
Reviewed May. 24, 2014

"Absolutely wonderful!!! Will definitely make again!!!"

KatyH3 User ID: 7354323 206895
Reviewed May. 19, 2014

"The flavor was delicious and perfect with brown rice and some veggies."

zookeeperk User ID: 819663 60926
Reviewed Mar. 27, 2014

"Enjoyed this!!"

brat3628 User ID: 7556325 63704
Reviewed Feb. 6, 2014

"Excellent recipe. Will make over and over again."

BakingBuddy23 User ID: 7616783 144139
Reviewed Feb. 3, 2014

"4 thumbs up in my house!"

isseme1 User ID: 5009812 96639
Reviewed Jan. 8, 2014

"I love this recipe. It is quick and is so yummy."

keverwann User ID: 1807985 206894
Reviewed Sep. 25, 2013

"This was good, but I made it with 1 pound of cubed boneless pork, a sliced yellow onion, a sliced green bell pepper, and a sliced yellow bell pepper. I tripled the sauce ingredients except for the brown sugar (which I doubled). I let it simmer for 10 minutes instead of 30 because of the meat cube size. We had enough sauce for our rice too."

va2b User ID: 1155815 64627
Reviewed Sep. 25, 2013

"Have done this recipe twice and both times it was a BIG hit! I did this for a small group, about 30, young adults working our church 'Sports Camp' and they loved it. I did it again for the O.W.L.S. (Older Wiser Loving Saints) at church and many asked for the recipe. I couldn't find the Chinese five spice powder so we didn't use it but it had a great taste. Thank you for these wonderful recipes."

pinksuitcases User ID: 630663 129751
Reviewed Aug. 20, 2013

"Just made this two nights ago, and I'm making it again already! SO good. Better than chinese take-out and super easy. I had everything but the chinese five spice powder, so I substituted a spoon of hoison sauce like another member recommended and it was fantastic! I can't wait for dinner tonight. Ha ha."

jmkasprak User ID: 2880256 77355
Reviewed Aug. 11, 2013

"Excellent. I used the juice of a whole orange instead of the 1/3 cup water."

hbaseley User ID: 3311639 154707
Reviewed Jul. 27, 2013

"I was really surprised by how much I liked this! I usually have a "thing" about eating meat off the bone; while I started my dinner carving off the chicken, I quickly progressed to picking the thigh up for some seriously un-lady-like gnawing. It's that good.

My picky-eaters (9 and 12) ate it slowly, but didn't complain, which is highly unusual for a new flavor. I will be making this again (and again and again....)"

kvandes User ID: 5211117 144136
Reviewed Jul. 17, 2013

"Very moist chicken and tasty too! I used orange marmelade instead of orange juice. I did use the corn starch. My family loves a thick sweet sauce. This sauce would be great as an 'orange chicken' meal or to use for stir fry. The pineapple mentioned sounds like a good idea. Will have to try next time."

mjbeagles User ID: 6547836 66145
Reviewed Jul. 7, 2013

"I always prefer to use chicken thighs over chicken breasts because they are much more flavorful and moist-this recipe did not disappoint! I like a lot of vegetables, so I added some sautéed green pepper and red onion strips. It was a tad more spicy than I am used too, so I added a can of crushed pineapple with the juice, and this cut back on the heat! Otherwise, this recipe will definitely be at the front of my box, especially since my husband enjoyed it!"

applebaker User ID: 5625067 96634
Reviewed Jul. 7, 2013

"DH loved this. it was flavorful without being overly spicy. I also omitted the thickening step and did not miss it."

shawnba User ID: 2581969 149391
Reviewed Jul. 5, 2013

"I thought we would love this and was surprised that we didn't . The chicken was moist and well cooked in the stated time, but the sauce was too sweet, and the consistency of it was very unappealing. I will probably not make this again."

TESLA_26 User ID: 7319773 57563
Reviewed Jun. 29, 2013

"I get requests for this once a week. I use boneless and skinless thighs and have to cook about 6 pounds at a time. If you bake the chicken then drain 1/2 the juice/broth for best results"

bjh173rd User ID: 5730295 63703
Reviewed Jun. 28, 2013 Edited May. 14, 2015

"I will definitely make this again. I had four thighs instead of five. I won't use as much olive oil next time. I didn't have green onions but had everything else. I also agree that the cornstarch step wasn't really necessary although I did it to see what the results would be.

Update: I have made this recipe several times over the past couple years. It is one of my favorites. I usually make brown rice to go with it and steamed veggies such as broccoli or green beans. I also agree that doubling the sauce is a good idea."

la210 User ID: 793713 150172
Reviewed Jun. 28, 2013

"Made this today and it was delicious.

Like the others, no need to thicken the sauce. Think I will double the sauce next time."

TheresaW User ID: 467575 145935
Reviewed Jun. 28, 2013

"My teenage granddaughter made this with me and we both loved it! Same experience as others, though, that no thickeing was needed. Sauce simmered down to thickness without cornstarch. We will definitely make it again."

MY REVIEW User ID: 77962 129563
Reviewed Jun. 22, 2013

"Delicious! The 5-spice powder is optional but really does add to the flavor. I found that the sauce simmered down enough that I didn't need to thicken it with cornstarch."

dublinlab User ID: 1682119 96559
Reviewed Jun. 19, 2013 Edited Jun. 28, 2017

"Yummy. I thought there was lots of sauce, l didn't thicken it though. I would use half the amount of oil in the future."

jennycrocker User ID: 4981029 96557
Reviewed Jun. 18, 2013

"This is an excellent recipe! I did double the sauce, because we like to have extra to dip our egg rolls. I didn't have orange juice but actually prefer orange rum in a few other Asian recipes, and it was perfect in this. Other than that, I followed the recipe exactly. This is definitely a keeper, but when I make it in the future, I will make a popcorn style chicken, by dipping chunks of chicken in egg white and dusting with corn starch and frying until crisp and golden and then following the rest of the recipe. This will be just like the chicken you find at a mall food court or chinese buffet."

karenrusch User ID: 3366033 63702
Reviewed Jun. 14, 2013

"Wonderful! I didn't have any Chinese five-spice powder so I added a spoonful of Hoisin Sauce."

clvogt87 User ID: 7117379 96556
Reviewed Jun. 11, 2013

"I made this for the first time and me and my boyfriend loved it. I will be adding it to my go-to recipes."

debbiemoran User ID: 1295132 60924
Reviewed Jun. 6, 2013

"made it for the first time tonight and really liked it! The only thing I will do different the next time is double the sauce and thickener, cover the pan for about the first 15 minutes, add the cornstarch mix, and then leave the pan uncovered for the final 15 minutes. That might leave enough sauce to put on rice."

lobsterdude User ID: 1735114 129750
Reviewed Jun. 6, 2013

"I followed the recipe and did not like the flavor. My true test whether to make a recipe again is ask the family how they liked it. When they reply, "it was ok", that translates to me as don't make again. I really did want to like this recipe...sorry:("

bigmamacooks User ID: 2760788 150167
Reviewed Apr. 14, 2013

"Have no doubt.......this is really, really good! I served with rice and stir fried baby bok choy with radishes. Yum!"

MommyTwo User ID: 7158487 129749
Reviewed Mar. 3, 2013

"This was definitely a winnder and a hit! It was so good that I licked the plate cleaned!!! Kudos."

lori797 User ID: 7134797 60922
Reviewed Feb. 12, 2013

"I love this recipe. I make it all the time. I made it completely following the recipe the first time and loved it. From then on, I added my own twists. I cook the chicken in a pan first to get a good golden crust on it, then throw in some onions and the garlic from the recipe. Let that cook and then throw in the sauce for the recipe. I allow that to cook on its own for a bit then add the chicken and let that finish cooking. Then serve. Also, I felt the sauce was a little sweet for my taste so instead of ketchup, I used Kochu Jeng. Add a little lime on top and it's so good!"

Boo1982 User ID: 6370063 66144
Reviewed Nov. 4, 2012

"Love this recipe. A lot of flavour and taste just as good as a leftover!"

xxamberleexx User ID: 6799112 129562
Reviewed Aug. 1, 2012

"This chicken is SHOCKINGLY good. I'm usually a white meat kinda girl but had thighs that I needed to cook. I happened to have all the ingredients and ta-da... its to die for. I didn't change a thing."

marymackelberry User ID: 6462228 60887
Reviewed Jan. 20, 2012

"This is one of the best dishes I have ever made!!!! My boyfriend really enjoyed it and has asked me to make it again already and we only just had it two nights ago! It's will definitely be a regular dish where he is such a picky eater! Definitely one of my favorites!"

s_pants User ID: 174050 128408
Reviewed Dec. 10, 2011

"I thought this was good and will make it again, but I thought the flavor needed something more...maybe I'll add the Asian chili sauce like was suggested."

tara7 User ID: 1733340 57559
Reviewed Dec. 10, 2011

"This is SO good! I doubled the sauce, and that was perfect."

mtorres3 User ID: 1346747 60868
Reviewed Oct. 25, 2011

"v ery good flavor! I used boneless chicken breasts and cooked them in the crockpot for 5 hours. A definite keeper. Thanks for the recipe."

mccaam User ID: 1262697 60867
Reviewed Oct. 21, 2011

"great flavor - but double the sauce. I actually made it in a crockpot. delicious."

anniewoodfin User ID: 1208713 154706
Reviewed Sep. 28, 2011

"dynamite combination of flavors! only changes i made were adding chili garlic paste and sauteed onion. topped each serving with extra chili garlic sauce. excellent served with sauteed napa cabbage! this is a keeper!!!!"

ameeadora06 User ID: 6220497 77354
Reviewed Sep. 24, 2011

"This recipe was a great introduction to the Asian Five Spice Powder. It seems to add so many great flavors that I could never seem to capture."

faye_100 User ID: 800026 57557
Reviewed Sep. 8, 2011

"very tasty will use chicken breasts"

Cheri LW User ID: 2683752 154703
Reviewed Aug. 31, 2011

"I found this recipe over a year ago. My family loves it. I even keep the sauce recipe handy to use with a teriyaki salmon we's better than from a bottle. Yum!"

shelwee User ID: 5086815 154701
Reviewed May. 10, 2011

"The family loves this recipe. I use boneless chicken thighs and add asian chili sauce and double the sauce. Also add onions."

mattsmom08 User ID: 5980506 129558
Reviewed May. 9, 2011

"My family loved this recipe. I made it less than a week ago and am making it again because it was such a hit."

ferretmama User ID: 5740430 129557
Reviewed Mar. 29, 2011

"Made this for a lodge dinner for 50. Substituted chicken hindquarters for thighs because I needed a real he-man main dish. Doubled the sauce. Nothing but raves from both men and women. A keeper for sure."

tnewell User ID: 4626032 77304
Reviewed Feb. 16, 2011

"I've been making this for a while. It's a keeper!"

melissarecipes User ID: 4726367 144125
Reviewed Jan. 21, 2011

"The family loved this. My husband suggested using chicken breast next time."

mnmomma2 User ID: 832295 129555
Reviewed Dec. 13, 2010

"Very good! My 9 year old even liked it, said it was a keeper!!"

sunshinegosse User ID: 5637756 154671
Reviewed Nov. 28, 2010

"excellent, i used boneless, skinless chicken thighs"

lavidalori User ID: 5362122 96552
Reviewed Nov. 17, 2010

"Delicious and very easy to prepare! I used boneless chicken thighs and that sped up the cooking time a bit."

stenaebil User ID: 3726438 206893
Reviewed Aug. 25, 2010

"A huge hit with my picky kids."

01allison User ID: 1382717 64612
Reviewed Jul. 22, 2010

"Made this for my family and they wouldn't stop raving!"

shelwee User ID: 5086815 57550
Reviewed Apr. 21, 2010

"I made this last night with boneless chicken thighs. Doubled the sauce. Added asian chili sauce (we like things spicy in our family). Didn't cook as long since there was no bone. (Didn't do the cornstarch/water at end. It was already thickened). Served with stir fried vegetables and asian noodles. The family LOVED it. There was not a piece of chicken left! Definitely a new favorite!"

glyttle User ID: 4841261 154627
Reviewed Feb. 5, 2010

"So so so so good. I used rice vinegar instead of white vinegar and used frozen concentrated orange juice. I also made my own Chinese 5 spice powder with equal parts of ground cloves, ground fennel, ground anise, cinnamon, and black pepper."

karen rostad User ID: 4310458 60862
Reviewed Jan. 17, 2010

"This was so easy to make - the kitchen smelled heavenly and the end result was ever so good. This will go in my frequent flyer recipe book for sure!"

cooknbuddy User ID: 4526727 77282
Reviewed Nov. 3, 2009

"Out standing. Great flavors. Thanks."

Chickadee4242 User ID: 3936921 60861
Reviewed Jul. 3, 2009

"This has become a favorite dish in my household.  I make egg foo yong casserole along with it as a great companion side dish.  The whole house smells wonderful and my son can't wait for"

Hannah0418 User ID: 1795891 66142
Reviewed Apr. 4, 2009

"This is a hit everytime i make it. I've given it to my sister who now also makes it often. We both sometimes use chicken breasts instead of thighs."

pavel User ID: 1752329 206892
Reviewed Sep. 11, 2008

"Awesome!! Better than take-out!!

You can also cook it in the oven instead of on the stove top. I marinate the chicken thighs and bake for 1 to 1 1/2 hours, uncovered. Baste occasionally and stir in the cornstarch mixture with 15 minutes left in the cooking time."

Tingzen User ID: 540560 149373
Reviewed Aug. 29, 2008

"This is one of our very favorite recipes. We like to double the sauce ingredients and serve fresh steamed broccoli on the side."

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