Easy Apricot Chicken
The ultimate comfort food, Easy Apricot Chicken is a sweet and savory dish that will satisfy your cravings. Tender chicken coated in a rich apricot sauce makes for an easy weeknight dinner. Try it tonight!
Equipment
- Wooden Spoon
- Skillet
- Saucepan
- Whisk
Ingredients
- 1.5 lbs chicken breasts cut into 1" pieces
- 2 eggs
- 0.5 cup flour
- 0.25 cup cornstarch
- 1 tsp salt EACH, garlic powder, onion powder
- 0.5 tsp ginger powder EACH, paprika, pepper
- 3 tablespoons olive oil plus more as needed
- ⅔ cup apricot preserves/jam
- 3 tablespoons Asian sweet chili sauce
- 1-2 tablespoons hot sauce (to taste)
- 2 tablespoons balsamic vinegar
- 2 tablespoons reduced sodium soy sauce
- 1 teaspoon cornstarch
Instructions
- Start by preparing the chicken. In a freezer bag, combine the chicken pieces with the eggs. Seal the bag and shake it gently to ensure the chicken is evenly coated with the eggs. This will help the coating stick later.
- Next, in another large freezer bag, mix together the flour, cornstarch, and all the seasonings: salt, garlic powder, onion powder, ginger powder, paprika, and pepper. This mixture will give your chicken a flavorful crust.
- Remove the chicken from the egg bag, and dab off any excess with paper towels. Transfer the chicken to the flour mixture bag and shake well until all pieces are coated. Press the coating into the chicken to ensure it sticks properly.
- Heat a generous amount of oil over medium-high heat in a nonstick skillet. Make sure the oil is hot enough before adding the chicken. You can test this by dropping a small piece of chicken in; if it sizzles, you’re good to go.
- Working in batches, add the coated chicken to the hot oil in a single layer. Don’t overcrowd the pan, as this will cause the chicken to steam instead of fry. Cook for about 4 to 6 minutes, flipping halfway through, until the chicken is golden brown and cooked through.
- Once cooked, remove the chicken from the skillet and place it on a paper towel-lined plate to absorb any excess oil. If needed, add a little more oil to the skillet for the second batch.
- After all the chicken is cooked, wipe out the skillet to remove any leftover bits. In the same skillet, whisk together the cornstarch and soy sauce until smooth. This will be the base for your sauce.
- Add the apricot preserves, Asian sweet chili sauce, balsamic vinegar, and the hot sauce, stirring well to combine. Bring the mixture to a simmer, stirring often until it thickens, about 2 minutes.
- Finally, return the cooked chicken to the skillet, tossing it in the sauce until all pieces are well coated. If you like, garnish with sliced green onions for an added fresh touch.
- Serve the Easy Apricot Chicken immediately and enjoy the delicious flavors!
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezing: Cook the chicken as directed, cool it, and flash freeze on a baking sheet. Once solid, transfer to a freezer bag and label for up to 3 months.
- Reheating: Reheat in the microwave cautiously to avoid rubbery chicken. Heat in short increments.
- Pairings: Serve with fluffy rice, steamed vegetables, or a fresh salad for a complete meal.
- Variations: Try adding different vegetables or using different sauces for a twist on the classic recipe.