Asian Chicken Thighs

Cassie *


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!

Photo's are mine.

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


★★★★★ 9 votes

2 - 3
15 Min
50 Min
Stove Top


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5 tsp
olive oil
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
1 Tbsp
white vinegar
garlic cloves, minced
1/2 tsp
crushed red pepper flakes
1/4 tsp
chinese five-spice powder
2 tsp
2 tsp
cold water
sliced green onions
hot cooked rice, optional

How to Make Asian Chicken Thighs


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

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About Asian Chicken Thighs

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

Show 37 Comments & Reviews

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