Sticky Asian Chicken Thighs
Sticky Tender Asian Chicken Thighs smothered in a sweet and spicy Asian inspired sauce. Sounds amazing, doesn’t it? It should, because these Sticky Asian Chicken Thighs are juicy, tender and loaded with flavor. You can find the recipe on Chef Savvy, a food-inspired blog where you can learn to “cook like a chef”.
Kelly, from Delaware (a small Mid-Atlantic U.S. state), is a young 20-something, motivated and inspiring cook and food blogger who began her blogging journey in 2014. She graduated in 2009 with a degree in culinary arts and then spent time cooking in various restaurants within Delaware before forgoing cooking to go back to school for business administration. Her goal now is to help take the worry out of cooking and to help her readers conquer their fears in the kitchen by providing simple, easy to follow recipes that are fun to cook. Not only does she create all of the recipes on her blog, she also tests and eats them.
Now, back to the food! Chicken thighs are probably one of the most underrated parts of a chicken. It seems like everyone reaches for chicken breasts to create their favorite recipes. But the thigh, which is from the upper part of the leg, is a slightly fattier dark meat, which means it is more tender and moist and rich in flavor. The modern chicken is actually a descendant of red junglefowl hybrids, along with the grey junglefowl that was first raised thousands of years ago in northern parts of the Indian subcontinent. Chickens have had a really long time to ‘perfect’ themselves. There are depictions of them that date back to 600 BCE Babylonian carvings. Even earlier than that, however, domestication is thought to have occurred in Northern China around 8,000 BCE (which has been determined through archaeological chicken bones). Chicken was one of the most common meats available in the Middle Ages but consumption didn’t increase in the United States until World War II when there were shortages of both beef and pork. In Europe, chicken consumption overtook that of beef in 1996 (which is linked to an increased awareness of the mad cow disease). In 2003, there was an estimated population of more than 24 billion domesticated chickens. 24 billion. Wow.
For this chicken recipe, you want to make sure you brown the chicken thighs in a super hot pan before placing in the oven. Not only does it give nice caramelization, it also crisps the skin. You can use skinless chicken thighs, to cut down on the fat content you consume, but the crunch of the skin adds a nice textural element to the dish. This is really the “hardest” part of the whole recipe. The sauce, a sticky Asian style sweet sauce with a hint of spice is made from 5 fairly common ingredients. After making the sauce, you coat the chicken with it and bake in the oven. This delicious chicken recipe comes together in less than 45 minutes and is sure to please every time. Serve with a side of veggies and rice for the complete meal deal and… winner-winner, chicken dinner!
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