Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, midweek dinner asian style glazed chicken thighs. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Midweek Dinner Asian Style Glazed Chicken Thighs is one of the most well liked of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Midweek Dinner Asian Style Glazed Chicken Thighs is something which I’ve loved my entire life.
Enjoy The Season With This Light & Tasty Dish! Baked chicken thighs in Asian sauce is the easiest and most flavorful chicken dinner. It really is as simple as mixing ingredients for the sauce, pouring it over the chicken, and baking all together.
To begin with this recipe, we have to prepare a few components. You can have midweek dinner asian style glazed chicken thighs using 12 ingredients and 4 steps. Here is how you can achieve it.
Ingredients - Midweek Dinner Asian Style Glazed Chicken Thighs:
- Make ready 8 chicken thighs
- Get 1 tsp cornflour
- Take 1/2 lemon
- Prepare Red chilli to garnish
- Get Salt and pepper
- Get Marinade Ingredients
- Make ready 1/4 cup rice vinegar
- Take 3 tbsp honey
- Prepare 1/3 cup soy sauce
- Prepare 1/4 cup toasted sesame oil
- Take 3 tbsp tomato ketchup
- Get 4 cloves garlic, minced
There's honey for sweet, soy for salty, and chili sauce for hot, plus plenty of garlic. Marinate ahead of time to make dinner extra fast. The chicken thighs are baked in the oven with a sweet and sticky Asian glaze made with soy sauce, ginger, honey and sesame oil. To serve, I like to garnish with scallions and sesame seeds.
Midweek Dinner Asian Style Glazed Chicken Thighs start cooking:
- Mix together the marinade ingredients. Pour half of the mixture into a large food bag and add the chicken. Seal the bag, make sure the chicken is all covered then leave in the fridge for an hour.
- Put the chicken into a baking dish. Pour any marinade left in the bag over the chicken. Bake at 200 for 30-45 mins or until the chicken is cooked through. If the coating starts to burn at the end but the chicken isn’t cooked, lay a sheet of foil on top.
- When it’s ready, put the remaining marinade into a saucepan and let it boil for 5 minutes. Turn the heat down and add your corn flour mixed with a little water. Stir constantly as you add it and your sauce should thicken immediately. Add a squeeze of lemon and salt and pepper to taste.
- Serve topped with fresh chilli slices 🌶
You can serve these chicken thighs over brown rice or skip the rice entirely and enjoy it with my Japanese Quick Pickled Cucumbers and roasted broccoli. These Asian Chicken Thighs are a simple weeknight dinner that hits all the notes that you've come to expect from a well-balanced oven-baked chicken dish: savory, slightly sweet, tangy, and packed with umami. This evening I made "AIR FRYER ASIAN-GLAZED BONELESS CHICKEN THIGHS". In my freezer I found a bag of frozen Asian vegetable mix. I stir-fried them with a little onion and garlic and near the end added a little of the glaze sauce from the chicken thigh recipe.
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