Chicken Thigh Spareribs(well, sort of, lol)

Total Time
Prep 5 mins
Cook 35 mins

We love this chicken recipe. I don't know who it's from, but it's on a worn piece of paper in my recipe box. Very tasty, and so easy. The sauce gets thick and coats the chicken so nicely. You can control the heat by increasing or decreasing the amount of pepper flakes. I also like to add more garlic, about 5 cloves total. Great with rice and a steamed veggie, and the kids like it too.

Ingredients Nutrition


  1. In a large skillet, heat oil.
  2. Add chicken and brown on both sides, for about 6-7 minutes.
  3. Set aside cornstarch and the 1 tbsp water.
  4. In a mixing bowl, combine remaining ingredients and add to the chicken in the skillet.
  5. Bring to a boil, cover and reduce heat, simmer for 20 minutes.
  6. In a small bowl, combine the tbsp of water and the cornstarch, add to the chicken and cook until the sauce thickens and coats the chicken pieces.
Most Helpful

This is fantastic, and even if the list of the ingredients is long, you probably have it all in your kitchen. I cut up a whole chicken, as that is what I had and made it with that, bones in, because I was too lazy to take them out! Fantastic! Makes a lot of really tasty sauce too, plenty to put over rice and maybe broccoli. Tastes rather Asian to me, no doubt because of the ginger. This is a definite, easy, winner! Would be good with just a heap of wings too, or any other pieces you would have.

Kasha February 01, 2004

This recipe is a winner. I made it exactly as stated using boneless, skinless chicken thights. The recipe is so easy and tastes so good. I will be making again. Thanks for posting this recipe. Do you have any more worn pieces of paper in your recipe box!!!!!!! I also want to add that the leftover sauce is absolutely delicious the next day on oven barbecued chicken wings recipe 20960.

Nancy Ann March 13, 2009

Very nice recipe with an Asian flair. I made the recipe a little different, but I'm sure the results are similar. I substituted apple sauce for the apple juice, tomato sauce for the ketchup, and eliminated the cornstarch and water called for at the end of the recipe. I seared my thighs on my stovetop grill, just to brown. Then I put them in my crockpot, made up the sauce with my substitutions, and poured it over the thighs. I let it all simmer on high in the crockpot for around 4 hours. The sauce thickened up nicely without the cornstarch. Will use this recipe again. Would be lovely over just about any type of meat.

Pam N. April 14, 2004