Baked Sweet-and-Sour Chicken Recipe

Name: Baked Sweet-and-Sour Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons ketchup; 2 tablespoons orange marmalade or apricot preserves; 2 teaspoons low-sodium soy sauce; 2 teaspoons balsamic vinegar; 1 1 -inch piece ginger, peeled and finely grated; Large pinch of cayenne pepper (optional); 2 bell peppers (1 red, 1 yellow), quartered lengthwise; 1 bunch scallions, cut into 3-inch pieces; 3 teaspoons extra-virgin olive oil; Kosher salt; 8 skin-on, bone-in chicken thighs (3 to 3 3/4 pounds); Cooked white rice, for serving (optional)

Servings: persons

3 tablespoons ketchup
2 tablespoons orange marmalade or apricot preserves
2 teaspoons low-sodium soy sauce
2 teaspoons balsamic vinegar
1 1 -inch piece ginger, peeled and finely grated
Large pinch of cayenne pepper (optional)
2 bell peppers (1 red, 1 yellow), quartered lengthwise
1 bunch scallions, cut into 3-inch pieces
3 teaspoons extra-virgin olive oil
Kosher salt
8 skin-on, bone-in chicken thighs (3 to 3 3/4 pounds)
Cooked white rice, for serving (optional)

1
Preheat the oven to 450 degrees F. Make the sweet-and-sour sauce: Whisk the ketchup, marmalade, soy sauce, vinegar, ginger and cayenne in a small bowl.
2
Put the bell peppers and scallions on a rimmed baking sheet and toss with 2 tablespoons of the prepared sauce, 1 1/2 teaspoons olive oil and a pinch of salt.
3
Heat the remaining 1 1/2 teaspoons olive oil in a large skillet over medium-high heat.
4
Sprinkle the chicken with 1/2 teaspoon salt.
5
Working in batches, add the chicken to the skillet skin-side down and cook, undisturbed, until the skin is golden and slightly crisp, about 4 minutes.
6
Place skin-side up on the baking sheet with the vegetables.
7
Brush the chicken with half of the remaining sweet-and-sour sauce.
8
Bake until a thermometer inserted into the thickest part registers 165 degrees F, 20 to 25 minutes.
9
Divide the chicken and vegetables among plates.
10
Serve with rice and the remaining sauce.
11
Per serving: Calories 542; Fat 32 g (Saturated 8 g); Cholesterol 168 mg; Sodium 618 mg; Carbohydrate 16 g; Fiber 2 g; Protein 47 g
12
Photograph by Christopher Testani

439

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons ketchup, 2 tablespoons orange marmalade or apricot preserves, 2 teaspoons low-sodium soy sauce, 2 teaspoons balsamic vinegar, and more.

Yes, Baked Sweet-and-Sour Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Sweet-and-Sour Chicken

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