Tender Asian Chicken Thighs Recipes

STICKY ASIAN CHICKEN THIGHS

Steps:

• Preheat the oven to 400°F. Add oil to a large skillet and heat on high heat. Season the chicken thighs with salt and pepper.
• Once the pan is nice and hot add in the chicken skin side down. Cook until the outside is crisp and caramelized, 3-4 minutes on each side.
• Meanwhile whisk together, soy sauce, sweet chili sauce, Sriracha, ginger, brown sugar, vinegar and garlic.
• Add the sauce to the pan with the chicken and turn off the heat. Place in the oven and cook until the chicken reaches 165 degrees. This takes about 25-30 minutes.
• Serve while hot with sesame seeds and parsley for garnish, if desired.

ASIAN CHICKEN THIGHS

Steps:

• In a large skillet, heat oil over medium heat. Add chicken; cook until golden brown, 8-10 minutes on each side. 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, until chicken is tender, 30-35 minutes, turning chicken occasionally., In a small bowl, mix cornstarch and cold water until smooth; stir into pan. Bring to a boil; cook and stir until sauce is thickened, about 1 minute. 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.

CRISPY AND TENDER BAKED CHICKEN THIGHS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
• Arrange chicken thighs on prepared baking sheet.
• Combine garlic salt, onion salt, oregano, thyme, paprika, and pepper together in a small container with a lid. Close the lid and shake container until spices are thoroughly mixed. Sprinkle spice mixture liberally over chicken thighs.
• Bake chicken in the preheated oven until skin is crispy, thighs are no longer pink at the bone, and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

ASIAN CHICKEN THIGHS

Steps:

• Combine the soy sauce, sugar, chicken broth, vinegar, garlic, ginger, sesame oil, and red pepper flakes in a large zip lock bag. Mix until well combined. Add the chicken thighs to the marinade, seal the bag, and place in the refrigerator for up to 4 hours.
• Heat a large skillet over medium/high heat and coat with cooking spray.
• Once the pan is hot, add the chicken thighs, 3-4 at a time, and cook for 4-5 minutes on each side or until the chicken is cooked through. Don't move the chicken once you put it in the pan, let it get nice and brown on one side before you turn it over. Remove the chicken to a serving platter.
• Pour the remaining marinade in the hot pan and cook down for about 5 minutes until slightly thickened. Strain the sauce in a sieve and pour over the chicken. Sprinkle with sesame seeds and/or the chopped scallions.
• Note: Tamari is a type of soy sauce that his a richer flavor. Once you try Tamari, you won't buy any other soy sauce again!

TENDER ASIAN CHICKEN THIGHS

Steps:

• In a skillet, brown chicken over medium heat in oil for 18-20 minutes or until juices run clear.
• Combine the next nine ingredients (from warm water to five-spice powder).
• Stir until sugar is dissolved.
• Pour over the chicken and bring to a boil.
• Reduce heat, simmer, uncovered, for 30-35 minutes or until chicken is tender, turning occasionally.
• Combine cornstarch and cold water until smooth and gradually stir into skillet.
• Bring to a boil, cook and stir for 2 minutes or until thickened.
• Serve with rice if desired.
• Garnish with green onions.