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Homemade Easy Apricot Chicken Recipe photo

Easy Apricot Chicken Recipe

Crispy breaded chicken tossed in a sweet-tangy apricot sauce for an easy weeknight meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • large nonstick skillet
  • 3 freezer or resealable bags
  • Measuring cups and spoons
  • Whisk
  • Paper Towels
  • Spatula or tongs

Ingredients
  

  • 1 1/2 lb chicken breasts cut into 1-inch pieces
  • 2 eggs
  • 1/2 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp ground ginger ginger powder
  • 1/2 tsp paprika
  • 1/2 tsp black pepper
  • 3 tablespoons olive, canola, or vegetable oil plus more as needed for frying
  • 2/3 cup apricot preserves or jam
  • 3 tablespoons Asian sweet chili sauce
  • 1-2 tablespoons hot sauce I used Frank’s Original; adjust to taste
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons reduced sodium soy sauce
  • 1 teaspoon cornstarch for sauce slurry

Instructions
 

  • In a large resealable bag combine the chicken pieces and eggs; seal and turn to coat the chicken evenly.
  • In a separate large resealable bag mix the 1/2 cup flour, 1/4 cup cornstarch, salt, garlic powder, onion powder, ginger powder, paprika, and pepper.
  • Remove chicken from the egg bag and dab off excess egg with paper towels, then add the chicken to the flour mixture bag; shake and press the coating onto the chicken until well coated.
  • Heat 3 tablespoons oil in a large nonstick skillet over medium-high heat. Working in two batches, shake off excess breading and add chicken pieces in a single layer; cook 4–6 minutes, turning once, until cooked through and golden. Transfer to a paper towel-lined plate and add more oil if needed before cooking the second batch.
  • Wipe out excessive crumbs from the skillet. Whisk 1 teaspoon cornstarch with 2 tablespoons soy sauce until smooth, then add to the skillet with the apricot preserves, sweet chili sauce, hot sauce, and balsamic vinegar.
  • Bring the sauce to a simmer over medium heat, stirring frequently, and cook until slightly thickened, about 2 minutes.
  • Add the cooked chicken to the skillet and toss until pieces are well coated in the sauce. Serve immediately and garnish with green onions if desired.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • To freeze, flash-freeze cooked chicken pieces then transfer to a freezer bag; freeze sauce separately in an airtight container.
  • Thaw frozen components overnight in the refrigerator before reheating.
  • Reheat gently in a skillet with a drizzle of oil to preserve texture.
  • Avoid over-microwaving leftovers to prevent rubbery chicken.