Duck Sauce Chicken Recipes

SWEET AND SOUR DUCK SAUCE CHICKEN TWO WAYS

Sweet and Sour Duck Sauce Chicken Two Ways image

Two easy recipes for baked sweet and sour duck sauce chicken, made with jarred Cantonese-style duck sauce. Add pineapple and peppers if you like.

Provided by Giora Shimoni

Categories Dinner Entree Lunch Main Course

Time 1h35m

Yield 8

Number Of Ingredients 14

Ingredients

Recipe 1 -- 2-Ingredient Sweet and Sour Chicken:
1 whole chicken (approximately 3 to 3 1/2 pounds or 1.5 kilo), cut into 8 pieces
1-1/2 cups Cantonese-style duck sauce, such as Gold's
Recipe 2 -- Sweet and Sour Chicken with Peppers and Pineapple:
1 whole chicken (approximately 3 to 3 1/2 pounds or 1.5 kilo), cut into 8 pieces
Paprika
Garlic powder
Black pepper
2 to 3 tablespoons neutral-flavored oil, such as canola or sunflower
1 onion, peeled, trimmed, and thinly sliced
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 1/2 cups fresh or canned pineapple chunks (drained if canned)
1-1/2 cups Cantonese-style duck sauce, such as Gold's

Steps:

Preheat the oven to 400° F (205° C). Oil a 9x13x2-inch baking pan, or spray with non-stick cooking spray.
Arrange the chicken pieces in a single layer in the baking pan. Pour the duck sauce evenly over the chicken.
Cover the pan with foil, and bake in the preheated oven for 40 minutes. Uncover the pan, baste the chicken, and bake for another 30 to 45 minutes, or until the chicken is browned and cooked through, the juices run clear, and an instant-read thermometer inserted in thickest part of the meat registers at least 165° F (74° C). OR To Make Sweet and Sour Chicken with Peppers and Pineapple:
Preheat the oven to 400°F (205° C). Oil a 9x13x2-inch baking pan, or spray with non-stick cooking spray.
Arrange the chicken pieces in a single layer in the baking pan. Sprinkle lightly with paprika, garlic powder and black pepper. Cover the pan with foil and bake in the preheated oven for 40 minutes.
While the chicken is baking, warm the oil in a chef's pan or large skillet. Add the onions and peppers and saute just until tender, about 3 to 5 minutes. Stir in the pineapple chunks and duck sauce, and remove from the heat.
Carefully remove the pan from the oven, uncover, and pour the sauce evenly over the chicken. Return the pan to the oven, and cook uncovered for another 30 to 45 minutes, or until the chicken is browned and cooked through, the juices run clear, and an instant-read thermometer inserted in thickest part of the meat registers at least 165° F (74° C).

Nutrition Facts : Calories 739 kcal, Carbohydrate 71 g, Cholesterol 152 mg, Fiber 2 g, Protein 47 g, SaturatedFat 7 g, Sodium 590 mg, Sugar 39 g, Fat 29 g, ServingSize Serves 4, UnsaturatedFat 0 g

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