Recipe by Essanaye
"Slightly spicy, but the sweetness tames the heat. Serve with rice."
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soy sauce (such as Silver Swan®)
Asian (toasted) sesame oil
Asian chili garlic sauce
salt to taste
skinless, boneless chicken thighs
chopped green onion
This is my new go-to meal to cook when I am delivering a meal to someone else. I make it with brown rice (throw in a couple of chicken bouillon cubes with the rice water and finish with fresh parsley. I use chicken thigh fillets--skinless and boneless. I also have made this so often that I don't waste the precious sauce by marinating the meat at all! I baste the meat a few times and save the yummy asian sauce to drizzle over the rice. This is seriously the best chicken recipe I've ever made! Enjoy!
Amazing!!! The only change I made was to reduce the oil by half - because its such a strong flavor. I cut up 6 chicken breasts into small pieces and marinated for the night. I transferred chicken to a frying pan with a slotted spoon and cooked it on high. I made a second batch of marinade and boiled that in a pan. I then added some cornstarch/water mix to the marinade to thicken. Once the chicken started to brown, I poured the marinade over it and let it simmer for 5 mins. Served over rice ---- AMAZING! Thanks for sharing this.
NO need to double the sauce, just reserve the marinate and pour into a sauce pan making sure you boil 5 minutes. Use some cornstarch to thicken if needed. Spoon 1/3 of the sauce over the chicken before baking. No need to discard the marinate when you can just use as the sauce. Also can cut back on the Sesame oil ( I used slightly less than 1/4 cup). Did not find this very spicy. I marinated in the fridge for 24 hours and yum the meat really absorbed the flavor. Popped it in the oven the following night and it was a fast and easy meal. Used legs and thighs that I skinned removing as much fat as I could. Just make sure you bring the sauce back to a boil for 1 to 2 minutes after chicken is done. There will be sauce from the cooked chicken left in the casserole dish which you can use for extra sauce. Served it over sticky rice with green peas. Will definately make again. Thank you for a delicious recipe Essanaye.
Very good! I used apple cider vinegar instead of the rice vinegar which give it a sweeter taste but helped cool the spicy ingredients. Made an island rice with coconut milk, peas, lime juice and cilantro. Good combination. Will definitely make this recipe again.
I doubled the sauce recipe and otherwise cooked it exactly as the recipe reads. It was delicious! We loved having the extra sauce to eat over sticky rice. Served the chicken and rice with an oriental green salad and will definately keep this in my "favorites" file.
Very tasty! I used regular chicken thighs instead and I cooked for 30 mins on 350, basted the chicken and cooked for another 20 mins. It had a wonderful golden color. I served it with chicken fried rice & steamed broccoli. I will make this again!
Just made this tonight, and it turned out pretty nicely. It is quite spicy, so if you're spice-phobic, you can cut it in half. Not sure if it was the particular oil I used, but it's flavor overpowered the other ingredients in the marinade so I would recommend a bit less or non-toasted oil. I also cooked the marinade longer on very low heat while the chicken was in the oven so it could caramelize a bit more. Used drumsticks and thighs. Yum!
I didn't have asian chili garlic sauce but went ahead and made this and sub'd hoisin sauce instead and it tasted great. I doubled the sauce for dipping both the chicken and veggies I made.
* Percent Daily Values are based on a 2,000 calorie diet.
Asian Glazed Chicken Thighs
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 272
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