Asian Chicken Thighs


Nothing says comfort food like Chinese food. The Midnight Baker‘s soy sauce chicken is the perfect family dish, especially when hardest part is just waiting for the chicken to cook! Serve this with a side of veggie fried rice (or white rice and steamed veggies) to ensure a balanced meal. Read on below for the simple recipe.

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Serves 4-6

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)

1. Preheat oven to 375 degrees F.

2. Mix the brown sugar, soy sauce, sesame oil, ginger and rice vinegar in a small bowl. Stir until sugar is dissolved. Set aside.

3. Heat a large skillet over medium-high heat.  Brush top/skin side of chicken with the 1 tbs oil.

4. 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.

5. Place chicken back in skillet, skin/top side up. Pour soy sauce mixture over chicken.

6. Bake for 25-30 minutes, or until internal temperature of chicken is 170 degrees and/or juices run clear.

What’s your favorite one-pot chicken recipe? Share it with us in the Comments below!

The Midnight Baker is run by Judy, who lives near Woodstock (yes, that Woodstock!), and is full of her recipe and tips for delicious food. Visit her website to learn how to make everything from cheesy pretzel bites to apple pie cookies. 


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