Asian Chicken Thighs

Cassie *

By
@1lovetocook1x

This is another thigh recipe that is out of this world good. It's my favorite of all chicken recipes.

I just stocked up on chicken thighs, and this is what the family requested. I double the batch...the recipe calls for 5 thighs, I always make at least 10 depending on how many I am feeding.

I have made these to take to pot luck many times, and everyone just raves over them, fighting over the last one in the pot..lol!

Photo's are mine.

Originally published as Asian Chicken Thighs in my Taste of Home February/March 2005 issue.


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Rating:
★★★★★ 9 votes
Comments:
Serves:
2 - 3
Prep:
15 Min
Cook:
50 Min
Method:
Stove Top

Ingredients

5 tsp
olive oil
5
bone-in chicken thighs (about 1-3/4 pounds), skin removed
1/3 c
warm water
1/4 c
packed brown sugar
2 Tbsp
orange juice
2 Tbsp
reduced-sodium soy sauce
2 Tbsp
ketchup
1 Tbsp
white vinegar
4
garlic cloves, minced
1/2 tsp
crushed red pepper flakes
1/4 tsp
chinese five-spice powder
2 tsp
cornstarch
2 tsp
cold water
sliced green onions
hot cooked rice, optional

Step-By-Step

Step 1 Direction Photo

1In a large skillet, heat oil over medium heat. Add chicken; cook 8-10 minutes on each side or until no longer pink.

Step 2 Direction Photo

2In a small bowl, whisk warm water, brown sugar, orange juice, soy sauce, ketchup, vinegar, garlic, pepper flakes and five-spice powder.

Step 3 Direction Photo

3Pour over chicken. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until chicken is tender, turning chicken occasionally.

Step 4 Direction Photo

4In a small bowl, mix cornstarch and cold water until smooth; stir into pan. Bring to a boil; cook and stir 2 minutes or until sauce is thickened. Sprinkle with green onions. If desired, serve with rice

Step 5 Direction Photo

5These chicken thighs really are delicious..I hope you give them a try..

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian