Chinese Style Chicken Thighs Recipes

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STICKY CHINESE CHICKEN TRAYBAKE



Sticky Chinese chicken traybake image

Flavoured with honey, hoisin sauce and Chinese five-spice, this one-pan chicken dish makes a cheap and easy midweek family meal

Provided by Emily Kydd

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 10

8 chicken thighs, skin on and bone in
4 tbsp hoisin sauce
2 tsp sesame oil
2 tbsp clear honey
1 ½ tsp Chinese five-spice powder
thumb-sized knob of ginger, grated
2 garlic cloves, grated
bunch spring onions, chopped
50g cashew nuts, toasted
cooked brown rice, to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Arrange the chicken thighs in a large roasting tin and slash the skin 2-3 times on each thigh. Mix together the hoisin, sesame oil, honey, five-spice, ginger, garlic and some seasoning. Pour over the chicken and toss to coat - you could now marinate the chicken for 2 hrs, or overnight if you have time. Roast, skin-side up, for 35 mins, basting at least once.
  • Stir through the cashew nuts and sprinkle the spring onions over the chicken. Return to the oven for 5 mins, then serve with brown rice.

Nutrition Facts : Calories 450 calories, Fat 27 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 32 grams protein, Sodium 1 milligram of sodium

ASIAN CHICKEN THIGHS



Asian Chicken Thighs image

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

6 -7 boneless skinless chicken thighs
1/4 cup tamari soy sauce
2 tablespoons brown sugar
2 tablespoons chicken stock
2 tablespoons rice wine vinegar or 2 tablespoons dry sherry
1/2 teaspoon sesame oil
2 garlic cloves, minced
1 teaspoon fresh ginger, finely grated
1/4 teaspoon red pepper flakes
2 teaspoons sesame seeds (optional)
1/4 cup chopped scallion

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 GLAZED CHICKEN THIGHS



Asian Glazed Chicken Thighs image

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

½ cup rice vinegar
5 tablespoons honey
⅓ cup soy sauce (such as Silver Swan®)
¼ cup Asian (toasted) sesame oil
3 tablespoons Asian chili garlic sauce
3 tablespoons minced garlic
salt to taste
8 skinless, boneless chicken thighs
1 tablespoon chopped green onion

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



Asian Chicken Thighs image

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

5 teaspoons olive oil
5 bone-in chicken thighs (about 1-3/4 pounds), skin removed
1/3 cup water
1/4 cup packed brown sugar
2 tablespoons orange juice
2 tablespoons reduced-sodium soy sauce
2 tablespoons ketchup
1 tablespoon white vinegar
4 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon Chinese five-spice powder
2 teaspoons cornstarch
2 tablespoons cold water
Sliced green onions
Hot cooked rice, optional

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-INSPIRED BBQ CHICKEN



Asian-Inspired BBQ Chicken image

Think of this dish as Chicken Teriyaki with a South Asian flair, or India meets the other flavors of Asia.

Provided by Jennifer Segal

Categories     Dinner

Time 30m

Yield 4

Number Of Ingredients 11

¼ cup plus 2 tablespoons dark brown sugar, packed
¼ cup plus 2 tablespoons soy sauce
3 tablespoons fresh lime juice, from 2-3 limes
1½ tablespoons vegetable oil
½ teaspoon Asian sesame oil
¾ teaspoon Garam Masala (substitute curry powder if you can't find it)
3 cloves garlic, minced
1½ teaspoons fresh grated ginger
½ teaspoon cayenne pepper (use less if you don't like heat)
8 skinless, boneless chicken thighs
2 scallions light and dark green parts only, thinly sliced

Steps:

  • In a medium bowl, mix together all of the ingredients except for the chicken and scallions. Set ¼ cup of the marinade aside and cover (you'll use this later for the sauce), then place the rest in a zip-lock freezer bag with the chicken thighs. Be sure the chicken is evenly coated with the marinade, then place the bag in the refrigerator (in a bowl in case of leakage); let marinate for 3-4 hours.
  • Preheat grill to high heat.
  • Grease the grill. (Lightly dip a wad of paper towels in vegetable oil; then, using tongs, carefully rub the towels over the grates several times until glossy and coated.) Place the chicken on the grill; cover and cook 3-5 minutes on each side, or until nicely browned and done. Transfer the chicken to a serving platter, then top with the reserved marinade and sliced scallions.

Nutrition Facts : Calories 653, Fat 44g, Carbohydrate 26g, Protein 39g, SaturatedFat 11g, Sugar 21g, Fiber 1g, Sodium 1536mg, Cholesterol 222mg

STICKY ASIAN CHICKEN THIGHS



Sticky Asian Chicken Thighs image

Sticky Tender Asian Chicken Thighs smothered in a sweet and spicy Asian inspired sauce. Juicy, tender and loaded with flavor!

Provided by Kelley Simmons

Categories     Main Course

Time 45m

Number Of Ingredients 11

1 tablespoon oil
4 chicken thighs (bone in and skin on)
3 tablespoons low sodium soy sauce
3 tablespoons sweet chili sauce
1/2 tablespoon sriracha
1/2 teaspoon ginger (minced)
1 teaspoon light brown sugar (packed)
1 teaspoon rice wine vinegar
1 garlic clove (minced)
sesame seeds for garnish (if desired)
parsley for garnish (if desired)

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.

Nutrition Facts : Calories 317 kcal, Carbohydrate 9 g, Protein 19 g, Fat 22 g, SaturatedFat 5 g, Cholesterol 111 mg, Sodium 658 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving

CHINESE-STYLE CHICKEN THIGHS



Chinese-Style Chicken Thighs image

Make and share this Chinese-Style Chicken Thighs recipe from Food.com.

Provided by cuisinebymae

Categories     Chicken

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 9

6 bone-in skinless chicken thighs, fat removed
2 teaspoons vegetable oil
3 tablespoons orange juice
3 tablespoons soy sauce
3 tablespoons cider vinegar
1 tablespoon sugar
1 clove minced garlic
2 teaspoons cornstarch
1 tablespoon water

Steps:

  • Preheat oven to 375 degrees F.
  • Arrange chicken in a single layer in a glass baking dish.
  • Combine oil, orange juice, soy sauce, vinegar, sugar, and garlic.
  • Pour over chicken.
  • Bake, uncovered, 45 minutes to 1 hour, until chicken is done.
  • Transfer chicken to a serving platter.
  • Combine cornstarch and water.
  • Add to juices in baking dish.
  • Stir to mix.
  • Return to oven.
  • Cook until thickened and bubbly, stirring occasionally.
  • Spoon over chicken.

CHINESE LEMON CHICKEN



Chinese Lemon Chicken image

This scrumptious Chinese Lemon Chicken has an incredibly tasty and crispy coating, served with a delicious lemon sauce and is ready in just 30 minutes! This is a classic Chinese takeout recipe, but can be easily made at home!

Provided by Joanna Cismaru

Categories     Dinner     Main Course

Time 30m

Number Of Ingredients 15

3 large chicken breasts (boneless, skinless)
2 large eggs
½ teaspoon salt
½ teaspoon black pepper
2 tablespoon olive oil
½ cup cornstarch
¼ cup all-purpose flour
2 tablespoon butter (unsalted)
½ cup lemon juice (freshly squeezed)
¼ cup sugar (granulated)
⅔ cup chicken broth (low sodium)
¼ teaspoon salt
1 tablespoon cornstarch
2 green onions (chopped)
1 lemon (cut in wedges)

Steps:

  • Butterfly the chicken breasts: Slice the chicken breasts in half lengthwise (butterflied) to get two thinner pieces from each breast.
  • Prepare the dredge: Combine the eggs with salt and pepper in a shallow bowl. In another bowl combine the ½ cup cornstarch with the flour and mix well.
  • Dredge the chicken: Dredge the chicken through the egg first, then through the flour mixture.
  • Fry chicken in batches: Heat the olive oil in a large skillet over medium heat. Add the chicken to the skillet, as many as you can fit, and fry for 3 to 4 minutes on each side or until golden and crispy. Transfer the chicken to a paper towel lined plate and repeat with remaining chicken.
  • Make the lemon sauce: Drain any leftover oil from the skillet. Add the butter to the skillet and melt. Add the lemon juice, sugar, chicken broth, ¼ tsp salt and 1 tbsp of cornstarch. Whisk everything well together and cook until the sauce has thickened and is smooth.
  • Finish the dish and serve: Slice the chicken into thin strips and pour lemon sauce over. Serve with rice.

Nutrition Facts : ServingSize 1 chicken piece, Calories 255 kcal, Carbohydrate 27 g, Protein 16 g, Fat 9 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 108 mg, Sodium 391 mg, Fiber 1 g, Sugar 9 g

ASIAN CHICKEN THIGHS WITH BROCCOLINI



Asian Chicken Thighs with Broccolini image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

8 skin-on, bone-in chicken thighs (about 6 ounces each)
2 teaspoons toasted sesame oil
1/4 teaspoon five-spice powder
Kosher salt and freshly ground pepper
1/4 cup hoisin sauce
1 tablespoon packed light or dark brown sugar
3 cloves garlic
2 small bunches broccolini
1 bunch baby carrots, greens trimmed
1 tablespoon vegetable oil
2 teaspoons toasted sesame seeds
1 scallion, thinly sliced

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

CHINESE-STYLE ROAST CHICKEN THIGHS



Chinese-Style Roast Chicken Thighs image

Yield Serves 2

Number Of Ingredients 8

2 garlic cloves, chopped
a 1-inch cube of peeled fresh gingerroot, quartered
2 tablespoons soy sauce
1 tablespoon cider vinegar
2 teaspoons honey
1/4 teaspoon aniseed
1/4 teaspoon salt
1 pound chicken thighs

Steps:

  • In a blender purée the garlic and the gingerroot with the soy sauce, the vinegar, the honey, the aniseed, and the salt. In a resealable plastic bag combine the marinade with the chicken thighs and let the chicken marinate at room temperature for 15 minutes. Arrange the chicken on the rack of a foil-lined broiler pan, discarding the marinade, and roast it in the middle of a preheated 425°F. oven for 20 to 25 minutes, or until it is cooked through.

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