Oriental Chicken Thighs
- Ready In:
- 40mins
- Ingredients:
- 12
- Yields:
-
5 thighs
- Serves:
- 4-6
ingredients
- 5-6 chicken thighs, skin removed and bone-in
- 78.78 ml warm water
- 59.14 ml brown sugar, packed
- 29.58 ml orange juice
- 29.58 ml soya sauce
- 29.58 ml ketchup
- 14.79 ml white vinegar
- 4 garlic cloves, minced
- 2.46 ml crushed red pepper flakes
- 1.23 ml Chinese five spice powder
- 9.85 ml cornstarch
- 29.58 ml cold water
directions
- Skillet Method.
- Brown chicken in 5 tsp of olive oil until juices run clear, about 18 to 20 minutes.
- Combine the warm water, brown sugar, orange juice, soya sauce, ketchup, vinegar, garlic, pepper flakes, and 5 spice powder and mix until sugar is dissolved.
- Pour over chicken and simmer uncovered for 30 to 35 min or until tender. Turn occasionally.
- Mix cornstarch and cold water, add to skillet gradually and cook until thickened, about 2 minutes.
- Oven Method.
- Brown chicken thighs in olive oil until juices run clear. Arrange chicken thighs in casserole dish.
- In a saucepan, mix together the warm water, brown sugar, orange juice, soya sauce, ketchup, vinegar, garlic, pepper flakes and five-spice powder until sugar melted.
- Mix cornstarch and water, add to liquid and heat to boiling.
- Pour over chicken.
- Bake uncovered at 350F for 40 min or until juices run clear.
- Baking time may depend on the size of the thighs.
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RECIPE SUBMITTED BY
Truffle Lady-46
Canada