Asian Sweet and Spicy Sticky Chicken Thighs

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4 people
Adjust the amount of Asian Chili Garlic sauce to your heat tolerance. If you don't have Asian Chili Garlic sauce on hand, you could substitute 1-2 Tbsp. ketchup or tomato paste mixed with 1/8-1/4 tsp. red pepper flakes. Nice served with rice and a green vegetable, such as bok choy, snap peas or steamed broccoli.
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  • 1-2 Tbsp olive oil
  • 5-6 bone-in or boneless chicken thighs skin on or removed
  • 2/3 cup water or chicken broth
  • 1/2 cup brown sugar packed
  • 1/4 cup orange juice (freshly squeezed is best if you can)
  • 1/4 cup reduced-sodium soy sauce
  • 1-2 tsp Asian Chili Garlic sauce
  • 2 Tbsp white or rice vinegar
  • For garnish: Sliced green onions, sesame seeds and orange zest


  • In a bowl, combine the water/broth, brown sugar, orange juice, soy sauce, Asian Chili Garlic sauce and vinegar. Stir to combine. Set aside.
  • Heat olive oil in a large skillet over medium heat. Dry chicken thighs and season with a bit of salt and pepper. Place in hot skillet, skin-side down if using skin-on, and cook until golden brown, about 8-10 minutes. Flip and cook the other side for another 8 minutes or so. Remove chicken to a plate and discard any oil/fat in the pan.
  • Add sauce to pan and bring to a light boil. Return chicken to pan and reduce heat to medium-low. Cook, flipping chicken occasionally, until cooked through and sauce thickens and becomes syrupy, about 30-35 minutes.
  • Serve garnished with sesame seeds, sliced green onions and orange zest. Nice with rice.


Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!

Nutrition Information:

Calories: 318kcal | Carbohydrates: 29g | Protein: 28g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 134mg | Sodium: 666mg | Potassium: 442mg | Sugar: 28g | Vitamin A: 65IU | Vitamin C: 7.8mg | Calcium: 38mg | Iron: 1.7mg