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Asian-Glazed Chicken Thighs

By epicurious · From Open Recipes · 12 ingredients
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Asian-Glazed Chicken Thighs

Why it works: Sesame and ginger are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 1,531 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Asian-Glazed Chicken Thighs

Makes 4 servings

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By epicurious. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sesame + gingertop 4% of all pairs
    Smell alikemoderate
    Cooked together1,531 recipes

    Shared aroma: nonanal (fat, citrus).

  2. Orange + gingertop 4% of all pairs
    Smell alikestrong
    Cooked together1,833 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Sesame + garlictop 5% of all pairs
    Smell alikestrong
    Cooked together2,000 recipes

    Shared aroma: furaneol (caramel, strawberry).

  4. Ginger + garlictop 6% of all pairs
    Smell alikemoderate
    Cooked together6,402 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Chicken + garlictop 7% of all pairs
    Smell alikemoderate
    Cooked together10,850 recipes

    Shared aroma: 3-ethyl-2,5-dimethylpyrazine (roasted, nutty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the orange

How well each one fits the dish's main ingredients (chicken, honey, sauce, sesame, ginger, garlic, pepper):

  1. Limebetter flavor fit
  2. Lemonbetter flavor fit
  3. Avocadobetter flavor fit
  4. Orangethe original

Fit is the average pairing score against chicken, honey, sauce, sesame, ginger, garlic, pepper. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).