Asian Chicken Thighs Recipe

4.5 125 139
Asian Chicken Thighs Recipe
Asian Chicken Thighs Recipe photo by Taste of Home
Publisher Photo

Asian Chicken Thighs Recipe

Read Reviews
4.5 125 139
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.

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  • 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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MY REVIEW
LYNN3029 User ID: 8496179 286761
Reviewed Apr. 16, 2018

"I followed the recipe, but doubled the meat and tripled the sauce. I used chicken breasts plus thighs and it turned out beautifully red and so delicious. You could skip browning the meat because I don't think this could be less attractive or delicious."

MY REVIEW
mkfrazier User ID: 4922365 284269
Reviewed Feb. 25, 2018

"Delicious, although I didn't have/make 5-spice seasoning, but it was still excellent. Also, I used 1/3 cup orange juice instead of water for extra flavor. It's a keeper!"

MY REVIEW
JGa2595176 User ID: 496732 283912
Reviewed Feb. 19, 2018

"What a hit! I doubled the sauce, and I was glad I did, as it was delicious. Will be making again."

MY REVIEW
EHENSEL User ID: 2614533 283627
Reviewed Feb. 12, 2018

"very good and easy!"

MY REVIEW
buttermilk maid User ID: 2350303 283449
Reviewed Feb. 9, 2018

"Excellent and easy"

MY REVIEW
dylan's mama User ID: 4441033 283337
Reviewed Feb. 7, 2018

"So amazing! Loved it, down to the last drop of the delicious sauce. A new family favorite. I too used apple cider vinegar because I love the depth of flavor it adds."

MY REVIEW
karen User ID: 9421239 283310
Reviewed Feb. 6, 2018

"Incredible! Doubled the sauce. Left out the 5 spice powder , did not have any. I will make this often. So happy and impressed with how it turned out! Thank you for a Great Recipe!"

MY REVIEW
caaverill User ID: 4603355 283082
Reviewed Feb. 2, 2018

"Make a double batch at least. These are super yummy. Making extra sauce would be a good idea also."

MY REVIEW
whee User ID: 6035974 282579
Reviewed Jan. 24, 2018

"Very good. I halved the red pepper but it still had quite a bite, so go easy on the red pepper if you’re not a heat lover. I did double the sauce and will definitely do that again next time."

MY REVIEW
lor726 User ID: 6883529 282554
Reviewed Jan. 23, 2018

"I made this last night. It was ok but it sure didn't look like the picture. My sauce wasn't red in color at all. It was more of a yellowish color. It might have been because I didn't have the Chinese five spice. So maybe that is what gives it the color. It wasn't bad tasting but I thought it needed something else. We did have it over rice."

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