Oriental Chicken Thighs

• 5 -6 chicken thighs, skin removed and bone-in
• 1/3 cup warm water
• 1/4 cup brown sugar, packed
• 2 tablespoons orange juice
• 2 tablespoons soya sauce
• 2 tablespoons ketchup
• 1 tablespoon white vinegar
• 4 garlic cloves, minced
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon Chinese five spice powder
• 2 teaspoons cornstarch
• 2 tablespoons cold water

1. Skillet Method.
2. Brown chicken in 5 tsp of olive oil until juices run clear, about 18 to 20 minutes.
3. Combine the warm water, brown sugar, orange juice, soya sauce, ketchup, vinegar, garlic, pepper flakes, and 5 spice powder and mix until sugar is dissolved.
4. Pour over chicken and simmer uncovered for 30 to 35 min or until tender. Turn occasionally.
5. Mix cornstarch and cold water, add to skillet gradually and cook until thickened, about 2 minutes.
6. Oven Method.
7. Brown chicken thighs in olive oil until juices run clear. Arrange chicken thighs in casserole dish.
8. In a saucepan, mix together the warm water, brown sugar, orange juice, soya sauce, ketchup, vinegar, garlic, pepper flakes and five-spice powder until sugar melted.
9. Mix cornstarch and water, add to liquid and heat to boiling.
10. Pour over chicken.
11. Bake uncovered at 350F for 40 min or until juices run clear.
12. Baking time may depend on the size of the thighs.

chicken, water, brown sugar, orange juice, soya sauce, ketchup, white vinegar, garlic, red pepper, spice powder, cornstarch, cold water

Taken from www.food.com/recipe/oriental-chicken-thighs-392175 (may not work)