Sweet and Sour Baked Chicken

Sweet and Sour Baked Chicken combines tender, crispy chicken with a tangy glaze of soy sauce, ketchup, and apricot jam, making every bite a flavorful delight. It's easy to whip up and sure to impress!

Course Main Course

Cuisine Chinese

Keyword baked chicken, comfort food, easy dinner, sweet and sour, weeknight meal

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 360kcal

Author Liza A

Ingredients

1 ½ lbs boneless skinless chicken thighs, diced
3 tbsp cornstarch
1 egg beaten
2 tbsp vegetable oil
½ onion diced
½ red bell pepper diced
½ green pepper diced

Sauce

¼ cup soy sauce
¼ cup tomato ketchup
3 tbsp apricot jam orange or ginger marmalade (I used pineapple jam)
2 tbsp cider vinegar
1 clove garlic minced
1 tsp fresh ginger finely grated

Instructions

Preheat the oven to 350ºF.
Whisk sauce ingredients together until blended; set aside.
Toss the chicken with the cornstarch until thoroughly coated and then toss with the egg.
Heat a sauté pan over high heat and add the oil. Add the chicken and sauté for about 3 minutes or until browned. Add the sauce and stir well to coat.
Remove the pan from the heat and place in the oven (or transfer the chicken and sauce to an ovenproof baking dish) and bake uncovered for about 20 minutes, stirring occasionally.
Add the onion and peppers halfway through cooking, stirring to coat with the sauce. Serve immediately.

Notes

Recipe source: Food Network

Nutrition