“This is one recipe we make quite often. I found this recipe in Taste of Home. The original recipe calls for cooking in a skillet on the stove, but I also bake it in the oven. Same great tasting end result. I reduce the amount of red pepper flakes because we don't like it too hot. I serve it with rice and vegetables. The baking time may differ depending on the size of the thighs.”
READY IN:
40mins
SERVES:
4-6
YIELD:
5-6 thighs
UNITS:
US

Ingredients Nutrition

Directions

  1. Skillet Method.
  2. Brown chicken in 5 tsp of olive oil until juices run clear, about 18 to 20 minutes.
  3. Combine the warm water, brown sugar, orange juice, soya sauce, ketchup, vinegar, garlic, pepper flakes, and 5 spice powder and mix until sugar is dissolved.
  4. Pour over chicken and simmer uncovered for 30 to 35 min or until tender. Turn occasionally.
  5. Mix cornstarch and cold water, add to skillet gradually and cook until thickened, about 2 minutes.
  6. Oven Method.
  7. Brown chicken thighs in olive oil until juices run clear. Arrange chicken thighs in casserole dish.
  8. In a saucepan, mix together the warm water, brown sugar, orange juice, soya sauce, ketchup, vinegar, garlic, pepper flakes and five-spice powder until sugar melted.
  9. Mix cornstarch and water, add to liquid and heat to boiling.
  10. Pour over chicken.
  11. Bake uncovered at 350F for 40 min or until juices run clear.
  12. Baking time may depend on the size of the thighs.

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