Name: Baked Sweet-and-Sour Chicken
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 3 tablespoons ketchup; 2 tablespoons orange marmalade or apricot preserves; 2 teaspoons low-sodium soy sauce; 2 teaspoons balsamic vinegar; One 1-inch piece ginger, peeled and finely grated; Large pinch of cayenne pepper (optional); 2 bell peppers (1 red, 1 yellow), quartered lengthwise and seeded; 1 bunch scallions, cut into 3-inch pieces; 3 teaspoons extra-virgin olive oil; Kosher salt; 8 skin-on, bone-in chicken thighs (3 to 3 3/4 pounds); Cooked white rice, for serving (optional)

Directions

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22m Easy 98%

CLASS

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.