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Asian Chicken Thighs Recipe


A delicious thick, tangy sauce coats the golden brown chicken pieces. Serve them over long grain rice or with ramen noodle slaw. Enjoy!

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Rate this recipe 4.4/5 (38 Votes)


  • 5 teaspoons olive oil
  • 5 chicken thighs, bone-in, skin removed (about 1-3/4 pounds)
  • 1/3 cup water
  • 1/4 cup brown sugar, packed
  • 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


Servings 5
Adapted from


Step 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.

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.

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