Easy Apricot Chicken Recipe

There’s something irresistibly comforting about sweet-and-tangy glazed chicken that comes together in a flash. This Easy Apricot Chicken Recipe is built around tender chicken pieces coated in a light, crisp batter, then tossed in a glossy apricot sauce with a gentle heat and savory depth. It’s weeknight-friendly, crowd-pleasing, and just the sort of simple, flavorful recipe you’ll tuck into your regular rotation.

This Easy Apricot Chicken Recipe uses a few pantry staples—apricot preserves, Asian sweet chili sauce, soy sauce, and a touch of balsamic—to create a sauce that clings beautifully to bite-sized pieces of chicken. The exterior crisps up quickly in a skillet, and the sauce finishes the job, turning each piece into a succulent, sticky morsel. Serve it over rice, alongside steamed vegetables, or tuck it into wraps for a fast, tasty meal.

Why you’ll love this recipe

• Quick: Most of the work is assembly and a short pan-fry — ready in about 30 minutes.
• Flexible: Use olive, canola, or vegetable oil depending on what you have on hand.
• Balanced flavors: Sweet apricot and chili sauce, a touch of heat from hot sauce, and savory soy and balsamic notes.
• Kid-friendly: The sweetness makes it popular with picky eaters, and you can easily adjust the heat.

Ingredients

Make sure you have the following on hand. These are the exact amounts used in the recipe.

• 1 ½ lbs. chicken breasts, cut into 1″ pieces
• 2 eggs
• 1/2 cup flour
• 1/4 cup cornstarch
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp ginger powder
• 1/2 tsp paprika
• 1/2 tsp pepper
• 3 tablespoons olive, canola or vegetable oil, plus more as needed
• 2/3 cup apricot preserves/jam
• 3 tablespoons Asian sweet chili sauce
• 1–2 tablespoons hot sauce (I used Frank’s Original Hot Sauce), more or less to taste
• 2 tablespoons balsamic vinegar
• 2 tablespoons reduced sodium soy sauce
• 1 teaspoon cornstarch

Equipment

• Large mixing bowls
• Whisk or fork
• Large skillet or frying pan
• Tongs or slotted spoon
• Small bowl for sauce slurry
• Parchment or paper towels for resting

Prep tips

• Cut the chicken into uniform 1-inch pieces so they cook evenly and quickly.
• Measure the flour and cornstarch in advance to speed the assembly.
• Adjust the hot sauce amount to suit your family’s heat tolerance — 1 tablespoon for mild, 2 if you like a noticeable kick.

Step-by-step instructions

Below are clear, step-by-step directions that follow the original order of the recipe and match the ingredient list exactly. Read through them once, then cook along.

1. Prep the chicken. Cut 1 ½ lbs. chicken breasts into 1-inch pieces. Pat the pieces dry with paper towels to remove excess moisture — this helps the coating stick and the chicken crisp.
2. Set up the dredge and egg wash. In a shallow bowl or dish, crack and whisk 2 eggs until smooth. In another shallow bowl, combine 1/2 cup flour, 1/4 cup cornstarch, 1 tsp salt, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp ginger powder, 1/2 tsp paprika, and 1/2 tsp pepper. Whisk the dry mixture so the spices are evenly distributed.
3. Coat the chicken. Working in batches if needed, dip each chicken piece first into the egg, letting excess drip off, then into the flour mixture, pressing gently so the coating adheres. Place coated pieces on a tray or plate while you finish the rest.
4. Heat the oil. Pour 3 tablespoons olive, canola, or vegetable oil into a large skillet and warm over medium-high heat. If your skillet is small, fry in batches to avoid overcrowding; crowded pans steam the chicken instead of crisping it.
5. Pan-fry the chicken. Carefully add the coated chicken pieces to the hot oil in a single layer, leaving space between pieces. Fry until golden brown on the first side, about 2–3 minutes, then flip and cook the second side for another 2–3 minutes. Use tongs or a slotted spoon to transfer the cooked pieces to a paper towel-lined plate. Add more oil to the skillet between batches if necessary so each batch fries in hot oil.
6. Combine the sauce ingredients. While the chicken finishes frying, prepare the sauce in a medium bowl. Stir together 2/3 cup apricot preserves/jam, 3 tablespoons Asian sweet chili sauce, 1–2 tablespoons hot sauce (adjust to taste), 2 tablespoons balsamic vinegar, and 2 tablespoons reduced sodium soy sauce until smooth.
7. Make the cornstarch slurry. In a small bowl, blend 1 teaspoon cornstarch with 1–2 tablespoons cold water, stirring until the slurry is completely smooth. This will thicken the sauce without lumps.
8. Heat and combine the sauce in the skillet. After the last batch of chicken is done and removed, reduce the skillet heat to medium-low. Pour the apricot mixture into the skillet and warm briefly, stirring, until it begins to bubble gently. Give the cornstarch slurry a quick stir and add it to the simmering sauce. Cook, stirring constantly, until the sauce thickens and becomes glossy — about 1 minute. If the sauce becomes too thick, add a splash of water to reach your desired consistency.
9. Toss the chicken in the sauce. Return the fried chicken pieces to the skillet and toss thoroughly so each piece is coated in the apricot glaze. Heat for another minute just to marry the flavors and ensure the chicken is hot through.
10. Serve immediately. Transfer the glazed chicken to a serving platter. Serve over steamed rice, cauliflower rice, or alongside roasted vegetables. Garnish with sliced green onions or sesame seeds if you like.

Serving suggestions and variations

• Serve over jasmine or basmati rice to soak up the sauce.
• For a lighter plate, spoon the glazed chicken over steamed broccoli and snap peas.
• Turn this into a wrap by rolling the glazed chicken into warmed flatbreads or tortillas with shredded lettuce and thinly sliced cucumbers.
• For extra crunch, garnish with toasted sesame seeds or chopped roasted peanuts.
• Swap the hot sauce for sriracha or a chili-garlic paste for a different kind of heat, keeping the same quantity.

Make-ahead and storage

You can fry the chicken and store it separately from the sauce in airtight containers in the refrigerator for up to 3 days. Reheat the sauce gently in a skillet, add the chicken, and toss to recoat just before serving so the coating stays crisp.

Tips for success

• Don’t overcrowd the pan when frying. Working in batches ensures a golden crust.
• Keep the oil hot between batches; if it cools too much, the coating will absorb oil and become soggy.
• Make sure the cornstarch slurry is lump-free before adding to the sauce to avoid grainy texture.
• Adjust the sweet and spicy balance by tasting the warmed sauce before adding the slurry — add more preserves for sweetness or more hot sauce for heat.

Common questions

Can I bake instead of frying? Yes. Place the coated chicken on a parchment-lined baking sheet, spray lightly with oil, and bake at 425°F (220°C) for 12–15 minutes, flipping halfway, until golden and cooked through. Then toss with warmed sauce.

Is there a gluten-free option? To make this version gluten-free, swap the all-purpose flour for a gluten-free flour blend and use gluten-free soy sauce (tamari). Keep the cornstarch as-is.

How spicy is the finished dish? The recipe calls for 1–2 tablespoons of hot sauce so you can control the heat. Start with 1 tablespoon for mild heat and increase if you prefer more kick.

Final thoughts

This Easy Apricot Chicken Recipe strikes a lovely balance between sweet, savory, and tangy, with a texture that’s crispy outside and tender inside. It’s an adaptable, fast-cooking meal that feels special without demanding much time or fuss. Give it a try on a busy weeknight when you want something comforting and flavorful with minimal effort.

Happy cooking — enjoy your meal!