Baked Sweet And Sour Chicken Thighs Recipes

BAKED SWEET AND SOUR CHICKEN THIGHS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place eggs in a bowl. Combine cornstarch and garlic salt in a second bowl.
• Dip chicken in egg, then coat in cornstarch mixture.
• Heat oil in a skillet over medium-high heat. Brown chicken in the hot oil on all sides, sprinkling with onion salt, garlic salt, and pepper while frying, 3 to 5 minutes.
• Combine sugar, vinegar, ketchup, and soy sauce in a bowl.
• Place browned chicken in a 9x13-inch casserole dish and pour sauce over top.
• Bake in the preheated oven until chicken is no longer pink in the centers and juices run clear, 40 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

SLOW COOKER SWEET AND SOUR CHICKEN THIGHS

Steps:

• Mix 2 tablespoons cornstarch, garlic powder, and ground ginger together in a small bowl. Toss chicken thighs in cornstarch mixture until they are evenly coated.
• Heat oil in a skillet over medium-high heat. Cook chicken in the skillet until browned on all sides, 3 minutes per side. Transfer to a plate and set aside.
• Drain juice from the can of pineapple chunks into a measuring cup. You should have approximately 3/4 cup to 1 cup of juice.
• Mix 1/2 cup pineapple juice, chicken stock, rice vinegar, brown sugar, ketchup, and soy sauce together in a slow cooker. Add browned chicken pieces and stir to coat chicken with the sauce. Cook on Low for 3 1/2 hours.
• Whisk remaining 2 tablespoons cornstarch with remaining 1/4 cup pineapple juice. Stir cornstarch mixture into the slow cooker. Increase the slow cooker heat to High and add pineapple chunks and chopped red bell pepper.
• Cook on High until the sauce is bubbly and thickened and bell pepper is crisp-tender, about 30 minutes. Garnish with chopped green onion.

SWEET AND SOUR CHICKEN THIGHS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix pineapple juice, barbeque sauce, brown sugar, soy sauce, ginger, and garlic together in a small bowl. Reserve 1/2 cup for basting. Put remaining marinade in a resealable plastic bag with the chicken thighs; seal the bag. Turn to coat. Refrigerate, covered, for 8 hours or overnight. Flip the bag once halfway through if possible.
• Drain chicken, discarding used marinade.
• Bake in the preheated oven, uncovered, for 25 minutes, basting frequently with reserved marinade. Flip and continue to bake and baste until no longer pink in the centers and juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

BAKED SWEET-AND-SOUR CHICKEN

Steps:

• 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. 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.
• Heat the remaining 1 1/2 teaspoons olive oil in a large skillet over medium-high heat. Sprinkle the chicken with 1/2 teaspoon salt. 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. Place skin-side up on the baking sheet with the vegetables.
• Brush the chicken with half of the remaining sweet-and-sour sauce. Bake until a thermometer inserted into the thickest part registers 165 degrees F, 20 to 25 minutes. Divide the chicken and vegetables among plates. Serve with rice and the remaining sauce.

BAKED SWEET AND SOUR CHICKEN

Steps:

• Preheat oven to 325 degrees.
• Season chicken with salt and pepper.
• Working in two batches, toss the chicken pieces in cornstarch and then coat with the egg.
• Heat the oil over medium-high heat and again in two batches, brown the chicken, turning it so that all sides are browned but not cooked through.
• Place the chicken in a single layer in a foil lined 9x13 inch baking dish.
• Wisk together the sauce ingredients in a small bowl.
• Pour sauce evenly over the chicken and turn the chicken to ensure each piece is coated.
• Bake for 1 hour, turning the chicken every 15 minutes.

SWEET AND SOUR BAKED CHICKEN

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish (or a larger baking dish or roaster if using more chicken and doubling sauce).
• In a medium saucepan, saute the onions, green pepper and carrots for about 3 minutes; add in the fresh garlic (if using), and saute for another 3 minutes.
• Stir in the ketchup, pineapple juice, vinegar, brown sugar, soy sauce, salt, pepper and the ginger powder; stir with a spoon until all the ingredients are well mixed; bring to a light to a boil (at this point adjust all of the ingredients, adding in more to suit taste, and bring to a boil again for a couple of minutes).
• If you prefer a thicker sauce, mix cornstarch with cold water to make a thin paste, add to sauce and boil another minute.
• Add in the pineapple chunks/tidbits: set the sauce aside.
• In a large frypan, sprinkle the chicken with black pepper, and brown on both sides in oil until lightly browned (do not burn the skin!).
• Set the browned chicken pieces into the baking dish/roaster.
• Pour the sauce over the chicken; mix lightly to make sure the chicken is evenly coated with sauce.
• Bake uncovered for about 40 minutes, or until the chicken is tender and cooked.
• Serve with or over rice -- delicious!

SWEET-AND-SOUR BAKED CHICKEN

Steps:

• In a large resealable plastic bag or a glass 13x9-in. baking dish, combine first nine ingredients. Add chicken pieces; turn to coat. Cover or close bag and refrigerate 8 hours or overnight. Drain, discarding all but 1 cup marinade. Place chicken in a 15x10x1-in. baking pan; add reserved marinade. Bake, uncovered, at 350° for 1-1/4 hours or until juices run clear.