ASIAN CHICKEN THIGHS
The thick, tangy sauce makes this dish one of my favorite Asian chicken recipes. Serve the chicken over long grain rice or with ramen noodle slaw. -Dave Farrington, Midwest City, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 5 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 292 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 396mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges
ASIAN GLAZED CHICKEN THIGHS
Slightly spicy, but the sweetness tames the heat. Serve with rice.
Provided by Essanaye
Categories World Cuisine Recipes Asian
Time 1h40m
Yield 4
Number Of Ingredients 9
Steps:
- Whisk the vinegar, honey, soy sauce, toasted sesame oil, chili garlic sauce, garlic, and salt in a bowl until smooth. Pour half the marinade into a large plastic zipper bag; retain the other half of the sauce. Place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice.
- Preheat oven to 425 degrees F (220 degrees C).
- Pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce. Remove the chicken from the bag; discard used marinade. Place chicken thighs into a 9x13-inch baking dish, and brush with 1/3 of the thickened marinade from the saucepan.
- Bake 30 minutes, basting one more time after 10 minutes; an instant-read thermometer inserted into a chicken thigh should read 165 degrees F (75 degrees C). Let stand for 5 or 10 minutes; meanwhile, bring remaining marinade back to a boil for 1 or 2 minutes, and serve chicken with marinade. Sprinkle with green onions.
Nutrition Facts : Calories 544 calories, Carbohydrate 26.6 g, Cholesterol 142 mg, Fat 30.2 g, Fiber 0.8 g, Protein 40.6 g, SaturatedFat 6.7 g, Sodium 1852.3 mg, Sugar 22 g
ASIAN CHICKEN THIGHS
No need for take-out with this recipe! This one is for all of you that don't like to be in the kitchen but want a delicious home cooked meal with an Asian flair. It truly is so easy, fast and delicious. Serve with rice or noodles or you could cut up the chicken into bite sized pieces and serve as an appetizer. Enjoy! www.everythingtasty.blogspot.com
Provided by Everything Tasty Ki
Categories Chicken
Time 20m
Yield 2 pieces, 4-6 serving(s)
Number Of Ingredients 11
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!
ASIAN BAKED CHICKEN THIGHS
Baked chicken thighs in Asian sauce is the easiest and most flavorful chicken dinner. There is so much flavor in this Asian sauce, this will be your favorite week day and weekend meal.
Provided by lyuba
Categories Main Course
Time 50m
Number Of Ingredients 10
Steps:
- Preheat the oven to 425° and lightly grease a 9x13 baking dish.
- Place chicken thighs skin side up in the baking dish, leaving a little room in between each one.
- Whisk all ingredients for the sauce in a small mixing bowl and pour it all over the chicken. Move the chicken around a little to get sauce underneath.
- Bake for 20 minutes and flip each chicken thigh. Bake another 20 minutes and flip them back over. Bake 5-10 more minutes skin side up, until it's baked through. (Internal temperature of the chicken should reach 165°.)
- Garnish with some diced scallions and sesame seeds if you wish.
Nutrition Facts : Calories 801 kcal, Carbohydrate 27 g, Protein 49 g, Fat 55 g, SaturatedFat 14 g, Cholesterol 284 mg, Sodium 1062 mg, Fiber 1 g, Sugar 20 g, ServingSize 1 serving
ASIAN BAKED FRIED CHICKEN THIGHS
Make and share this Asian Baked Fried Chicken Thighs recipe from Food.com.
Provided by foodart
Categories Chicken Thigh & Leg
Time 2h40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Rinse the chicken and pat dry with paper towels.
- Combine in a plastic bag: sake, soy sauce, oil, ginger, garlic, and half the scallions. Add the chicken, cover, and refrigerate for at least 2 hours.
- Preheat oven to 375°.
- Spray a half baking pan with nonstick spray.
- Place panko bread crumbs in a large bowl, season with salt and pepper, and stir well to combine.
- Take chicken pieces from bag and roll and press them in the seasoned panko. Place the breaded chicken on the baking pan dish in a single layer.
- Bake for 30 minutes, turn the pieces over, and bake for 30 minute more or until cooked through.
- While chicken is baking, make the sauce:
- Whisk hoisin, chili sauce, vinegar, and 2 tablespoons soy sauce together. Place chicken in a single layer on a platter or on individual plates and drizzle with sauce and scatter over the crushed peanuts and remaining scallions.
Nutrition Facts : Calories 894.3, Fat 46.8, SaturatedFat 11.2, Cholesterol 158.2, Sodium 3194.7, Carbohydrate 66.2, Fiber 5.6, Sugar 9.4, Protein 47.8
ASIAN CHICKEN THIGHS WITH BROCCOLINI
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position a rack in the upper third of the oven; preheat to 450 degrees F. Put the chicken on a foil-lined rimmed baking sheet; drizzle with 1 teaspoon sesame oil, sprinkle with the five-spice powder and toss. Arrange skin-side up; season with salt and pepper. Roast until the chicken is cooked through and the skin is crisp, 25 minutes.
- Meanwhile, stir the hoisin sauce, brown sugar and remaining 1 teaspoon sesame oil in a small bowl. Grate 1 garlic clove into the sauce; set aside. Chop the remaining garlic. Trim the broccolini and slice lengthwise into long florets. Trim and scrub the carrots; halve or quarter lengthwise.
- Preheat the broiler. Brush half the hoisin sauce mixture on the chicken and broil until bubbling, 1 to 2 minutes. Brush with the remaining sauce and broil 1 to 2 more minutes.
- Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the broccolini, carrots and chopped garlic; season with salt and pepper. Cook, stirring, until the garlic is soft, 1 minute. Add 1/4 cup water, cover and cook until the vegetables are crisp-tender, about 4 minutes. Uncover and stir in the sesame seeds.
- Divide the chicken among plates; top with the scallion. Serve with the vegetables.
Nutrition Facts : Calories 630, Fat 36 grams, SaturatedFat 9 grams, Cholesterol 260 milligrams, Sodium 652 milligrams, Carbohydrate 24 grams, Fiber 5 grams, Protein 51 grams, Sugar 12 grams
ASIAN ESSENTIALS: SAUCY BAKED CHICKEN THIGHS
This is a fairly easy recipe to assemble and bake. As a matter of fact, if you already have the chicken thighs, you probably have the other ingredients on hand. The sauce is the star of this recipe. I usually double the sauce, and the next day drizzle some over rice. It is to-die-for. So, you ready... Let's get into the...
Provided by Andy Anderson !
Categories Chicken
Time 1h45m
Number Of Ingredients 16
Steps:
- 1. PREP/PREPARE
- 2. The absolute best pan for this recipe is cast iron. If you do not have one, just make sure that your pan is ovenproof.
- 3. If, at the end of the cooking process, the sauce still seems a bit thin, just remove the chicken, place the pan over medium heat, and stir in a tablespoon of cornstarch, or arrowroot powder. That should do the trick. To keep the starch from forming little clumps (I HATE it when that happens), first stir in a bit of water, about a tablespoon, before adding it to the sauce.
- 4. If you want the chicken to have a brown, caramelized coating, then stick it under the broiler for a minute or two. But, watch it, because sugars burn really fast, and that will give the sauce a bitter taste.
- 5. Your chicken thighs are not boneless or skinless: No worries, pull the skin off and leave the bones in. No tamari or liquid aminos: Use soy sauce; however, if you do not have low sodium, then do not salt the chicken. No fresh clover honey: Try substituting maple syrup. No apple-cider vinegar: use plain distilled white vinegar. No ginger powder: Use minced fresh, if you have it, and double the amount. No sesame oil: Just leave it out.
- 6. Gather your ingredients (mise en place).
- 7. Whisk the sauce/marinade ingredients together in a non-reactive bowl, then sprinkle a bit of salt and pepper on the chicken thighs and coat with the sauce.
- 8. Place, covered, in the refrigerator for a minimum of 1 hour, or overnight.
- 9. If you can keep the thighs in the sauce for a few hours, it will really help to develop some great flavors. My suggestion is this: If you are planning to make this recipe for dinner, then add the chicken to the sauce in the morning. That will give it a few hours and make for some mighty tasty eating.
- 10. Place a rack in the lower position and preheat the oven to 420f (215c).
- 11. Add the chicken and the sauce to an ovenproof skillet.
- 12. Add the skillet to the preheated oven.
- 13. Using a pair of tongs, flip the chicken over about every 7 minutes, until it is browned, cooked through, and the sauce begins to thicken. Mine took 35 minutes.
- 14. PLATE/PRESENT
- 15. My favorite way to serve this is family style with the chicken still in the pan (remember that the pan is hot), along with a steaming bowl of rice, freshly baked crusty bread, and Asian style condiments. Enjoy
- 16. Keep the faith, and keep cooking.
ASIAN CHICKEN THIGHS
This is another thigh recipe that is out of this world good. It's my favorite of all chicken recipes. I just stocked up on chicken thighs, and this is what the family requested. I double the batch...the recipe calls for 5 thighs, I always make at least 10 depending on how many I am feeding. I have made these to take to pot...
Provided by Cassie *
Categories Chicken
Time 1h5m
Number Of Ingredients 15
Steps:
- 1. In a large skillet, heat oil over medium heat. Add chicken; cook 8-10 minutes on each side or until no longer pink.
- 2. In a small bowl, whisk warm water, brown sugar, orange juice, soy sauce, ketchup, vinegar, garlic, pepper flakes and five-spice powder.
- 3. Pour over chicken. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until chicken is tender, turning chicken occasionally.
- 4. In a small bowl, mix cornstarch and cold water until smooth; stir into pan. Bring to a boil; cook and stir 2 minutes or until sauce is thickened. Sprinkle with green onions. If desired, serve with rice
- 5. These chicken thighs really are delicious..I hope you give them a try..
BAKED ASIAN-STYLE HONEY CHICKEN
A marinade of honey, ginger, soy sauce, onion and garlic give this chicken dish an authentic Asian flavor without a lot of fuss.
Provided by MARBALET
Categories World Cuisine Recipes Asian
Yield 5
Number Of Ingredients 7
Steps:
- To Marinate: Arrange chicken pieces in a 9x13 inch baking dish. In a small bowl combine the onion, soy sauce, ginger, garlic and honey; mix together and spoon mixture over chicken. Cover dish and refrigerate to marinate for 1 hour, turning pieces once.
- Preheat oven to 425 degrees F (220 degrees C).
- Bake chicken at 425 degrees F (220 degrees C) for 30 minutes. Turn pieces over and top with green onion, then continue baking for about 10 to 15 minutes, or until chicken is tender and cooked through and juices run clear. Serve immediately.
Nutrition Facts : Calories 620.3 calories, Carbohydrate 8.7 g, Cholesterol 204.3 mg, Fat 41.1 g, Fiber 0.3 g, Protein 51.3 g, SaturatedFat 11.7 g, Sodium 553.1 mg, Sugar 7.4 g
BAKED ASIAN CHICKEN THIGHS
Try out something new with our Baked Asian Chicken Thighs. You'll be the star of the evening for serving tender and juicy Baked Asian Chicken Thighs .
Provided by My Food and Family
Categories Vegetable Recipes
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350°F.
- Combine first 4 ingredients; reserve for later use. Cook chicken in large ovenproof skillet sprayed with cooking spray on medium heat 5 min. or until evenly browned, turning after 3 min. Remove chicken from skillet; cover to keep warm.
- Add bok choy, yellow onions and peppers to skillet; cook on medium-high heat 3 min., stirring frequently. Stir in ginger; cook 30 sec. Return chicken to skillet. Add reserved dressing mixture; cover.
- Bake 25 min. or until chicken is done (165ºF). Serve over rice, topped with green onions and nuts.
Nutrition Facts : Calories 350, Fat 14 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 90 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 23 g
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