OVEN-"FRIED" CHICKEN THIGHS
These oven-"fried" chicken thighs are a perfect go-to dinner. They are budget friendly and can be turned into a compete meal served over rice, quinoa, or a fresh salad.
Provided by Lauren Magenta
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking pan with parchment paper.
- Combine flour, 1 pinch cayenne, 1 pinch garlic powder, salt, and pepper in a shallow bowl.
- Whisk eggs in a second bowl.
- Combine panko bread crumbs with 1 pinch cayenne, 1 pinch garlic powder, salt, and pepper in another shallow bowl.
- Dip chicken thighs into the flour mixture, followed by beaten eggs, and then into the panko mixture. Transfer to the prepared pan.
- Bake in the preheated oven until coating is golden and chicken thighs are no longer pink in the centers, about 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 454.1 calories, Carbohydrate 63 g, Cholesterol 151.4 mg, Fat 14.5 g, Fiber 1.4 g, Protein 24.9 g, SaturatedFat 3.9 g, Sodium 418.7 mg, Sugar 0.4 g
ASIAN GLAZED CHICKEN THIGHS
Slightly spicy, but the sweetness tames the heat. Serve with rice.
Provided by Essanaye
Categories World Cuisine Recipes Asian
Time 1h40m
Yield 4
Number Of Ingredients 9
Steps:
- Whisk the vinegar, honey, soy sauce, toasted sesame oil, chili garlic sauce, garlic, and salt in a bowl until smooth. Pour half the marinade into a large plastic zipper bag; retain the other half of the sauce. Place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice.
- Preheat oven to 425 degrees F (220 degrees C).
- Pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce. Remove the chicken from the bag; discard used marinade. Place chicken thighs into a 9x13-inch baking dish, and brush with 1/3 of the thickened marinade from the saucepan.
- Bake 30 minutes, basting one more time after 10 minutes; an instant-read thermometer inserted into a chicken thigh should read 165 degrees F (75 degrees C). Let stand for 5 or 10 minutes; meanwhile, bring remaining marinade back to a boil for 1 or 2 minutes, and serve chicken with marinade. Sprinkle with green onions.
Nutrition Facts : Calories 544 calories, Carbohydrate 26.6 g, Cholesterol 142 mg, Fat 30.2 g, Fiber 0.8 g, Protein 40.6 g, SaturatedFat 6.7 g, Sodium 1852.3 mg, Sugar 22 g
BAKED CHICKEN THIGHS, ASIAN-STYLE
This is kind of a sweet-sour flavor. Serve with rice and a vegie. Leftover meat is good for a salad.
Provided by Mikekey *
Categories Chicken
Time 3h5m
Number Of Ingredients 10
Steps:
- 1. Mix all ingredients except chicken, cornstarch and water, thoroughly in a bowl.
- 2. Place chicken in a gallon-sized zipper plastic bag and pour marinade over chicken. Seal bag and marinate in refrigerator for 2 hours (or longer), turning over bag a couple of times during this time.
- 3. Preheat oven to 350F. Line a rimmed baking sheet with parchment paper.
- 4. Remove thighs from marinade (reserving marinade) and place thighs skin side down on baking sheet. Bake 20 minutes. Turn chicken over, skin side up, and brush with some marinade. Bake another 25 minutes.
- 5. Pour remaining marinade into a small saucepan and bring to a boil.
- 6. Dissolve cornstarch in water and stir into marinade. Simmer marinade for 5 minutes.
- 7. Serve chicken with some of the sauce drizzled over each piece.
ASIAN BAKED FRIED CHICKEN THIGHS
Make and share this Asian Baked Fried Chicken Thighs recipe from Food.com.
Provided by foodart
Categories Chicken Thigh & Leg
Time 2h40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Rinse the chicken and pat dry with paper towels.
- Combine in a plastic bag: sake, soy sauce, oil, ginger, garlic, and half the scallions. Add the chicken, cover, and refrigerate for at least 2 hours.
- Preheat oven to 375°.
- Spray a half baking pan with nonstick spray.
- Place panko bread crumbs in a large bowl, season with salt and pepper, and stir well to combine.
- Take chicken pieces from bag and roll and press them in the seasoned panko. Place the breaded chicken on the baking pan dish in a single layer.
- Bake for 30 minutes, turn the pieces over, and bake for 30 minute more or until cooked through.
- While chicken is baking, make the sauce:
- Whisk hoisin, chili sauce, vinegar, and 2 tablespoons soy sauce together. Place chicken in a single layer on a platter or on individual plates and drizzle with sauce and scatter over the crushed peanuts and remaining scallions.
Nutrition Facts : Calories 894.3, Fat 46.8, SaturatedFat 11.2, Cholesterol 158.2, Sodium 3194.7, Carbohydrate 66.2, Fiber 5.6, Sugar 9.4, Protein 47.8
ASIAN CHICKEN THIGHS
The thick, tangy sauce makes this dish one of my favorite Asian chicken recipes. Serve the chicken over long grain rice or with ramen noodle slaw. -Dave Farrington, Midwest City, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 5 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, heat oil over medium heat. Add chicken; cook until golden brown, 8-10 minutes on each side. In a small bowl, whisk water, brown sugar, orange juice, soy sauce, ketchup, vinegar, garlic, pepper flakes and five-spice powder. Pour over chicken. Bring to a boil. Reduce heat; simmer, uncovered, until chicken is tender, 30-35 minutes, turning chicken occasionally., In a small bowl, mix cornstarch and cold water until smooth; stir into pan. Bring to a boil; cook and stir until sauce is thickened, about 1 minute. Sprinkle with green onions. If desired, serve with rice. Freeze option: Cool chicken. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 292 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 396mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges
More about "asian baked fried chicken thighs recipes"
ROASTED ASIAN GLAZED CHICKEN THIGHS - CAFE DELITES
From cafedelites.com
5/5 (20)Calories 328 per servingEstimated Reading Time 3 mins
- Whisk the vinegar, soy sauce, honey, brown sugar, sesame oil, garlic and ginger together in a small saucepan over medium heat. Bring to a rolling boil; reduce heat to low and allow to simmer for about 5 minutes while stirring occasionally until sauce thickens. Take off heat and allow to cool slightly. Place chicken thighs into an oven proof pan/skillet or baking dish. Pour 2/3 of the sauce mixture over the chicken, rotating each thigh until evenly covered. Rotate the chicken to be skin side down, and bake for 30 minutes. Turn thighs and continue to bake until beginning to brown on the skin (about another 15 minutes). At this point, start steaming your bok choy (or any other vegetable), to your desired texture (crunchy, soft, etc).
- Change oven settings to grill/broil on medium heat and grill until the skin changes to deep golden in colour (about 5 minutes).
KOREAN FRIED CHICKEN (DAKGANGJEONG) - THE WOKS OF LIFE
From thewoksoflife.com
4.9/5 (28)Total Time 1 hr 45 minsCategory ChickenCalories 652 per serving
- Add the chicken to a large mixing bowl along with the salt, white pepper, ginger, sesame oil, and 2 tablespoons of water. Mix thoroughly and set aside for 15 minutes.
- Heat 4-5 cups of oil in a deep pot to 325°F/163°C. The oil should ideally fill the pot about halfway, so hot oil won’t overflow or splatter too much while frying.
- In a saucepan over medium low heat, add 2 tablespoons vegetable oil, along with the shallot, garlic, and dried chili peppers (if using, for optional spice). Cook for 3-4 minutes, stirring occasionally, or until the shallots are translucent. If using the dried chili peppers, you can de-seed them and chop them, or simply chop and include the seeds for an extra spicy kick. If you’d like to keep your sauce more mild, omit them entirely.
- For the second and final fry, bring the oil temperature up to 375°F/190°C. Fry the chicken in batches—1 minute for bone-in pieces and 30 seconds for boneless pieces. Drain on a cooling rack.
ASIAN BAKED CHICKEN THIGHS - SUCH A FALVORFUL AND EASY …
From willcookforsmiles.com
Ratings 1Calories 801 per servingCategory Main Course
- Whisk all ingredients for the sauce in a small mixing bowl and pour it all over the chicken. Move the chicken around a little to get sauce underneath.
- Bake for 20 minutes and flip each chicken thigh. Bake another 20 minutes and flip them back over. Bake 5-10 more minutes skin side up, until it’s baked through. (Internal temperature of the chicken should reach 165°.)
EASY OVEN BAKED ASIAN DRY RUB CHICKEN - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (3)Total Time 12 hrs 30 minsCategory Chicken And PoultryCalories 255 per serving
- Combine all the spices to make the dry rub. There is enough dry rub to make 12 chicken thighs, so you can either save half of the dry rub for another time, or double the amount of chicken used.
- Rinse the chicken and pat dry with a paper towel. Use half of the dry rub for 6 chicken thighs, ensuring you get an even coating of spices all over the chicken. Cover with plastic wrap and marinate in the refrigerator overnight (or at least 6 hours).
- After the chicken is done marinating, preheat the oven to 400 degrees F. Transfer the chicken to a cast iron skillet or baking dish and roast for 15 minutes.
- Use a spoon or brush to baste the chicken with any drippings at the bottom of the skillet/baking dish.
CRISPY FRIED CHICKEN THIGHS | YELLOWBLISSROAD.COM
From yellowblissroad.com
JAPANESE FRIED CHICKEN (KARAAGE CHICKEN) - RECIPETIN JAPAN
From japan.recipetineats.com
ASIAN OVEN-FRIED CHICKEN - WOK & SKILLET
From wokandskillet.com
THAI CHICKEN THIGHS - DAMN DELICIOUS
From damndelicious.net
STICKY BAKED CHICKEN THIGHS | RECIPETIN EATS
From recipetineats.com
HOW TO MAKE STICKY ASIAN GLAZED CHICKEN | THE RECIPE …
From therecipecritic.com
GRILLED CHICKEN THIGHS WITH QUICK AND EASY MARINADE RECIPE
From bonappetit.com
EASY BONELESS ASIAN CHICKEN THIGHS - CITRINELIVING
From citrineliving.com
CRISPY AIR FRYER ASIAN CHICKEN THIGHS - THE ROASTED ROOT
From theroastedroot.net
PAN FRIED CHICKEN THIGHS (SO JUICY!) - WHOLESOME YUM
From wholesomeyum.com
ASIAN BAKED BONELESS CHICKEN THIGHS - THE ROASTED ROOT
From theroastedroot.net
66 HEALTHY CHICKEN RECIPES FOR EASY WEEKNIGHT DINNERS - EAT THIS …
From eatthis.com
BAKED ASIAN CHICKEN THIGHS RECIPE | SLIMFAST
From slimfast.com
WE MAKE BAKED CHICKEN RECIPES SIMPLE WITH THIS STEP-BY-STEP …
From bhg.com
24 AROMATIC ASIAN CHICKEN THIGH RECIPES – HAPPY MUNCHER
From happymuncher.com
INA GARTEN’S 10 BEST RECIPES, ACCORDING TO HER BIGGEST FAN
From simplyrecipes.com
CRISPY OVEN FRIED CHICKEN THIGHS | EXTRA JUICY MEAT - THE BIG …
From thebigmansworld.com
You'll also love