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.
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Priviledge Masinge
[email protected]This recipe was a fail. The chicken was dry and the sauce was bland. I followed the recipe exactly, but I don't know what went wrong. I won't be making this again.
Sanjeshni Raj
[email protected]This dish was a little too sweet for my taste, but it was still good. The chicken was cooked perfectly and the sauce was flavorful. I would make it again, but I would reduce the amount of sugar in the sauce.
Ramesh Kanwar
[email protected]I'm not a big fan of chicken thighs, but I tried this recipe anyway and I was pleasantly surprised! The chicken was juicy and flavorful, and the sauce was delicious. I'll definitely be making this again.
Kenneth Harrison
[email protected]This recipe was easy to follow and the results were delicious! The chicken was cooked perfectly and the sauce was flavorful. I will definitely be making this again.
Afzal Baloch
[email protected]I've made this dish several times now and it's always a hit! The chicken is always juicy and flavorful, and the sauce is the perfect balance of sweet, sour, and savory. I highly recommend this recipe.
Abubakar Siddiq
[email protected]I made this dish for my friends last night and they loved it! The chicken was cooked perfectly and the sauce was so flavorful. I will definitely be making this again.
Junaid Hm
[email protected]This was a great recipe! The chicken was juicy and flavorful, and the sauce was delicious. I served it over rice and it was a hit with the whole family. I will definitely be making this again.
Dartanyon Evans
[email protected]I followed the recipe exactly and the chicken turned out great! The sauce was a little too sweet for my taste, but that's easily remedied. Overall, this is a great recipe that I will definitely make again.
dragos underworld
[email protected]This recipe is a keeper! The chicken was so moist and flavorful, and the sauce was the perfect combination of sweet and savory. I will definitely be making this again and again.
Gunita Lice
[email protected]I made this dish last night and it was delicious! The chicken was cooked perfectly and the sauce was so tasty. I will definitely be making this again.
Md Raju vai
[email protected]This dish was an absolute delight! The chicken thighs were juicy and flavorful, and the sauce was a perfect balance of sweet, savory, and tangy. I served it over rice, and it was a hit with the whole family. I'll definitely be making this again soon!