These asian roasted chicken thighs are savory and a little sweet. The sauce can be made in just a few minutes and most of the work is done in the oven. The oven does most of the work so it’s perfect idea for a weeknight dinner!
One of my favorite cuisines of food is Asian food. I mean tacos are probably one of my favorite favorite things, but I think a close second would be Asian food. One Asian dish that I love that my Mom taught me to make is One Pot Chicken Adobo. It’s chicken braised in a soy and vinegar sauce and then traditionally eaten with rice. If I’m in the mood for chicken wings (another favorite of mine), I go for these Asian style Baked Spicy Teriyaki Chicken Wings and I actually eat that with rice too.
Rice is definitely something I have in my pantry at all times. I had some chicken thighs that needed to be eaten so that’s how I ended up making these asian roasted chicken thighs.
You will start by making your sauce and combining rice wine vinegar, soy sauce, honey, brown sugar, sesame oil, garlic, and ginger. I like to thicken my sauce so add cornstarch at this time. There’s something about a sweet and savory soy sauce that tastes better when it’s more saucy and thickens in the dish! I’m totally a sauce person. I like extra sauce with pretty much anything. That also goes for salad dressing. Don’t even get me started with how much salad dressing I like to put on my salad!
Would it be normal to eat these asian roasted chicken thighs with chopsticks?
Absolutely!
It might take forever but it’s totally possible. If you ask me, I totally dive right in because one of the things I love about roasted chicken thighs are the crispy skin!
What is your favorite side dish to eat with asian food that have a sweet and sticky sauce?
Comment below!
Ingredients
- 1/3 cup rice wine vinegar
- 1/4 cup soy sauce
- 3 tablespoons honey
- 2 tablespoons brown sugar
- 2 tablespoons sesame oil
- 4 cloves garlic
- 1 teaspoon ginger
- 1 tablespoon cornstarch
- 2 tablespoons water
- F
- or serving:
- Fresh cilantro
Instructions
- Preheat oven to 425 degrees.
- Line a large baking dish or cookie sheet with aluminum foil for easy cleanup. Place wire rack on top. Spray wire rack with nonstick spray to prevent sticking.
- Pat chicken thighs dry and set aside.
- Mix cornstarch and water in a small bowl or cup until cornstarch dissolves. Add cornstarch mixture, vinegar, soy sauce, honey, brown sugar, sesame oil, garlic, ginger to a small pot and heat to boiling. Turn off the heat and stir occasionally. After about 3-4 minutes, sauce will thicken.
- Pour 1/3 of the sauce mixture into a large bowl and add chicken and mix. Reserve the remaining sauce.
- Place chicken onto wire rack and bake for 20 minutes. Turn heat down to 400 degrees and baste with remaining sauce. Continue cooking chicken for 30 minutes, or until the chicken is fully cooked and internal temperature reaches 165 degrees.
- Serve with rice if desired.
Notes
adapted from Cafe Delites
