Asian Chicken Thighs

These have a bit of a kick to them.  I have to be honest,  this is a Taste of Home recipe.  It takes a bit of time to prep, but it is well worth it.  Good with mashed potatoes or bread. (to soak up the delicious gravy)  The recipe below has been doubled.


Serves 8


3 tablespoons + 1 teaspoon olive oil
8-10 (family pack)  bone in chicken thighs (skin removed)
2/3 cup water
1/2 cup packed brown sugar
4 tablespoons orange juice
4 tablespoons reduced-sodium soy sauce
4 tablespoons ketchup
2 tablespoons white vinegar
8 minced garlic cloves (this is what took so much time)
1  teaspoon crushed red pepper flakes
1/2 teaspoon Chinese five-spice powder
1 tablespoon + 1 teaspoon cornstarch
4 tablespoons cold water

• Heat oil in a large skillet over medium heat
• Add chicken and cook 8-10 minutes on each side (until no longer pink)
• Whisk together water, brown sugar, orange juice, soy sauce, ketchup, vinegar, garlic, pepper flakes and five-spice powder
• Pour over chicken and bring to a boil
• Reduce heat and simmer uncovered 30-35 minutes, or until chicken is fully cooked, turning occasionally
• In a small bowl, mix cornstarch and water until smooth
• Stir into pan, and bring to boil.  Cook and stir for 1 minute, or until sauce is thickened

-Queenie Cuisine