Asian Chicken Thighs Recipe

4.5 111 126
Asian Chicken Thighs Recipe
Asian Chicken Thighs Recipe photo by Taste of Home
Publisher Photo

Asian Chicken Thighs Recipe

Read Reviews
4.5 111 126
Publisher Photo
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
MAKES:
5 servings
TOTAL TIME:
Prep: 15 min. Cook: 50 min.
MAKES:
5 servings
TOTAL TIME:
Prep: 15 min. Cook: 50 min.

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

Directions

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.
Originally published as Asian Chicken Thighs in Taste of Home February/March 2005, p30

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.

  • 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.
Originally published as Asian Chicken Thighs in Taste of Home February/March 2005, p30

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Reviews forAsian 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"."

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

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

MY REVIEW
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!"

MY REVIEW
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!"

MY REVIEW
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.

Volunteer Field Editor"

MY REVIEW
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."

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

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

MY REVIEW
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."

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

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

MY REVIEW
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."

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