Chicken thighs are cooked in an oyster sauce and garlic sauce that is sweet and sticky. The simplest meal to prepare when unexpected dinner guests arrive. Best when accompanied by sticky white rice.
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
Ingredients
- 8 chicken thighs
- salt and pepper to taste
- 1 (10 fluid ounce) bottle oyster sauce
- ¾ cup white sugar, or more to taste
- ¼ cup water
- 2 teaspoons minced garlic
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9×13-inch baking dish.
- Season chicken thighs all over with salt and pepper; place into the prepared baking dish with the skin facing up.
- Bake in the preheated oven for 25 minutes.
- Meanwhile, mix oyster sauce, sugar, water, and garlic together in a bowl. Taste and add more sugar if not sweet enough.
- Pour sauce over chicken and continue to bake until no longer pink at the bone and the juices run clear, about 20 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts
| Calories | 580 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 158 mg |
| Dietary Fiber | 0 g |
| Protein | 34 g |
| Saturated Fat | 8 g |
| Sodium | 2057 mg |
| Sugars | 38 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
I didn’t use the entire bottle of oyster sauce. I just eyed it and tasted it to liking. It came out super good. I also used a little garlic chili oil sauce and sesame seeds.
This was fantastic. Admittedly I did modify it slightly. I used boneless skinless thighs which I seared in sesame oil first, then I deglazed the pan with some rice wine vinegar. Doing that shaved about 15 minutes off the cooking time and made it easier as a weeknight dinner. Really great recipe, very sweet. I think I might reduce the sugar to 1/2 cup next time and throw in a tsp of Huy Fong chili garlic sauce.
I made no changes….Wunderbar !!!!!!!!!!!!!!!!
This is amazing! It taste like oyster chicken at your favorite Chinese restaurant. It’s very simple to prepare. I cut the recipe in half for the four of us. I don’t always cook the chicken and then add the sauce. Sometimes to speed things up I cook it the entire time with the sauce until it cooked throughly. It’s great over Jasmine rice or with Thai fried rice, which is what I usually do for a side.
I had to add more sugar, but it was to die for!!
I have made this several times and its everyone’s favorite dish….
My wife liked it. She doesn’t like seafood. So I waited till after dinner to tell her it was oyster sauce. served over rice and alongside asparagus.
We adjusted to 2 servings and cut the sugar to 3 TBL. Used 3 thighs and left the skin on. Baked at 400* as stated. We thought it was going to be to high them but was exactly correct. Served with curly noodles, 4 Oz. Perfect and we ended up with a left over for each of us! It was delicious! Will definitely make again!
Sooooo good. I added garlic chili for heat.
I cut the recipe in half but otherwise followed exactly and found it was way too salty. I wish I had not salted the chicken thighs before baking. I think it would still be too salty but at least it would eliminate some of the saltiness. Don’t know if I will try this recipe again.
We enjoyed this very much. I left a little skin on the thighs and brushed it with olive oil so it was crispy. I used sugar to taste which was a bit less than 1/2 a cup and added a good squoosh of tube ginger. I will definitely make this again. Thanks for the recipe.
I made it as is and for the first time came out good….Was easy …And yes I will be making this again…
I will use less sugar next time but all in all it was a good recipe
This chicken was delicious and super easy to make. Following others ideas, we also used the juices after cooking to make a gravy (by whisking with corn starch while heating) and added chili garlic sauce for a little more zing. We also lowered the sugar to 1 tablespoon. The chicken turned out very moist, flavorful, and tender. Will definitely make again! P.S. just find gluten-free oyster sauce and the dish is totally gluten free!
Only fair to say that when I make new recipes, I check comments which paid off big this time. I used bone in, skin on thighs. Listened to others and cut sugar to 1/4 cup of brown & 1/4 cup white sugar. Added a tablespoon of sweet chili sauce, 2 TBLSPN of hot sweet chili sauce and a TBLSPN of ginger paste. Only made 4 thighs but full sauce recipe, plenty left over. Sauce came out as expected without thickening. Topped with toasted sesame seeds. Might try to broil briefly to finish to add extra crispness to skin. Served over rice with stir fried broccoli and onion. Will use left over sauce on some shrimp and add leftover chicken to make house riced rice. Some mentioned there is a lot of sugar in this recipe. Bear in mind there is a lot of sauce and you really don’t consume much per serving, especially when cutting back as I did, but I prefer a bit of spice and heat to sweet.
Loved this easy tasteful recipe.
Made with skinless, boneless, chicken thighs. Served with rice as there was plenty of sauce.
Next time I wont salt the chicken, is plenty in the oyster sauce other than that I will make again
This recipe is so easy and delicious. I’ve made it several times.
Loved it! The chicken was steamed instead and then simmered with the oyster sauce and garlic. I no longer added sugar. I’m gonna cook this dish again. 🙂
I really liked this, but cut sugar to a 1/3 of a cup,too much sugar in original recipe. My kids loved it , served with rice and broccoli , with toasted almonds. Great , quick during the week dinner.