Real Recipes From Real Home Cooks ®

asian chicken thighs

(10 ratings)
Recipe by
Cassie *
Somewhere, PA

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.

(10 ratings)
yield 2 - 3
prep time 15 Min
cook time 50 Min
method Stove Top

Ingredients For asian chicken thighs

  • 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

How To Make asian chicken thighs

  • 1
    In a large skillet, heat oil over medium heat. Add chicken; cook 8-10 minutes on each side or until no longer pink.
  • 2
    In a small bowl, whisk warm water, brown sugar, orange juice, soy sauce, ketchup, vinegar, garlic, pepper flakes and five-spice powder.
  • 3
    Pour over chicken. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until chicken is tender, turning chicken occasionally.
  • 4
    In 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
  • 5
    These chicken thighs really are delicious..I hope you give them a try..

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