5 bone-in chicken thighs (skin removed and trimmed)
5 teaspoons olive oil
Green onions for garnish (optional)
1/3 cup warm water
¼ cup brown sugar (packed)
2 tablespoons orange juice
2 tablespoons soy sauce
2 tablespoons ketchup
1 tablespoon white vinegar
4 garlic cloves (crushed and minced)
½ teaspoon red pepper flakes
¼ teaspoon Chinese five spice powder
2 teaspoons cornstarch
2 tablespoons cold water
In a medium size bowl mix all the sauce ingredients together except for the cornstarch, and 2 tablespoons of cold water; stir mixture until sugar is dissolved.
In a large skillet using the olive oil lightly brown the chicken on both sides. Pour the sauce over the chicken, reduce heat to a high simmer, cover and cook turning chicken occasionally until chicken is done. (About 30 minutes – 185F)
Dissolve the cornstarch in cold water, remove the chicken to a serving platter, and stir the cornstarch mixture into the sauce; continue cooking until sauce has thickened.
Serve sauce over chicken garnished with sliced green onion slices.
I served this recipe over long grain white rice – I think it would also be very good over hash browns.