Рецепт Asian Chicken Thighs
Asian Chicken ThighsQuick, simple and tasty. Chicken infuses with delicately flavored asian-style sauce while it cooks.
Here's another ridiculously simple dinner that's full of flavor.
This chicken is a good example of how you don't have to fuss or have a zillion expensive ingredients for something to taste so darn good.
One pan, perfect flavorIt cooks quickly too. In 45 minutes or less, it's on the table. And surprise! It only uses one pan.
There was a bit of fat in the sauce after cooking--not much--but that won't happen to any real degree if skinless thighs are used. But do use bone-in pieces. The bone is necessary for some additional flavor here.
It work really well with smaller bone-in chicken breasts too, but I just didn't have them on hand. Drumsticks would be another variation. Both of these probably wouldn't produce much rendered fat in the final product since there's not a lot of sub-skin fat on those parts.
I served this with a simple meatless fried rice. Just leave out the ground beef in my Take Out Fried Rice for the perfect side.
- Asian Chicken Thighs 1 1/2 lbs bone-in chicken thighs (skinless is fine)
- 1 tbs oil
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 1/2 tsp dark sesame oil
- 1/2 tsp ginger
- 1 tbs rice vinegar (white is OK too)
Preheat oven to 375 degrees F.
Mix the brown sugar, soy sauce, sesame oil, ginger and rice vinegar in a small bowl. Stir until sugar is dissolved. Set aside.
Heat a large skillet over medium-high heat. Brush top/skin side of chicken with the 1 tbs oil.
Place chicken, skin/top side down in heated skillet. Brown for 3-5 minutes--until chicken releases freely. Turn and brown on other side. Remove to plate; drain fat from skillet and wipe with a paper towel.
Place chicken back in skillet, skin/top side up. Pour soy sauce mixture over chicken.
Bake for 25-30 minutes, or until internal temperature of chicken is 170 degrees and/or juices run clear.
Serves about 4-6
Asian Chicken Thighs
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