Sticky Apricot Chicken
This crispy chicken is tossed in a glossy, sweet, and savory sauce that the whole family will love.
recipesbynani.comSticky apricot chicken is a quick and flavorful favorite in my kitchen. It combines tender golden chicken pieces with a rich sauce made from apricot preserves, garlic, ginger, and a little kick of chili paste. It is the perfect meal when you are craving something better than takeout but want to keep things simple.
Since this dish comes together in just 30 minutes, I recommend having your sauce ingredients measured and ready before you start frying the chicken. It makes the process smooth and stress free so you can get dinner on the table in no time.
🧺 Ingredients
- 1 1/2 pounds boneless skinless chicken breast, cut into 1 inch pieces
- 1 large egg
- 1/4 teaspoon garlic salt
- 1 cup cornstarch
- 1/2 cup canola oil for frying
- 1 cup apricot jam or preserves
- 1 clove garlic, minced
- 1 teaspoon ginger paste
- 2 tablespoons low sodium soy sauce
- 3 tablespoons brown sugar
- 1 tablespoon garlic chili paste (sambal oelek)
- Sliced green onions and red pepper flakes for garnish
👩🍳Instructions
- 1
Place the chicken pieces in a large plastic zip top bag and sprinkle with the garlic salt.
- 2
Crack the egg into the bag, seal it, and massage the bag until the chicken is evenly coated.
- 3
Add the cornstarch to the bag, seal it again, and shake well until every piece of chicken is thoroughly coated.
- 4
Heat the oil in a medium skillet over medium high heat. Add the chicken and cook for 7 to 8 minutes, stirring occasionally, until the pieces are browned and cooked through. Remove the chicken from the pan and set it aside on a plate.
- 5
In a medium bowl, whisk together the apricot jam, minced garlic, ginger paste, soy sauce, brown sugar, and chili garlic paste.
- 6
Pour the sauce into the same skillet and cook over medium high heat for 1 to 2 minutes until it becomes bubbly and slightly thickened.
- 7
Return the cooked chicken to the skillet and toss everything together until the chicken is completely coated in the sticky sauce. Garnish with green onions and red pepper flakes before serving.
💡 Tips
Serve this dish hot over a bed of fluffy white rice. You can store any leftovers in an airtight container in the refrigerator for up to 3 days, though the chicken is crispiest right after cooking.
Made this recipe? Let us know how it went.
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