Oriental Chicken Thighs Recipe


  • Chicken
  • 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


  1. 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.
  2. 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)
  3. 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.
  4. Serve sauce over chicken garnished with sliced green onion slices.
  5. I served this recipe over long grain white rice – I think it would also be very good over hash browns.