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Easy Apricot Chicken Recipe

Tender breaded chicken tossed in a sweet-savory apricot glaze for a quick, family-friendly dinner.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 1 1/2 lb chicken breasts cut into 1" 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 use Frank’s Original or to taste
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons reduced-sodium soy sauce
  • 1 teaspoon cornstarch for slurry

Instructions

  • In a large freezer or zip-top bag, combine the chicken pieces and eggs; seal and shake to coat the chicken evenly.
  • In a second large bag, mix the 1/2 cup flour, 1/4 cup cornstarch, salt, garlic powder, onion powder, ginger, 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; seal and shake, pressing the coating onto the chicken until well coated.
  • Heat 2–3 tablespoons oil in a large nonstick skillet over medium-high heat. Working in two batches, shake off excess coating and add chicken 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 for the second batch.
  • Wipe out the skillet and whisk 1 teaspoon cornstarch with 2 tablespoons soy sauce until smooth. Add the slurry, apricot preserves, sweet chili sauce, hot sauce, and balsamic vinegar to the skillet.
  • Bring the sauce to a simmer, stirring often, and cook until slightly thickened, about 2 minutes.
  • Add the cooked chicken to the skillet and toss to coat thoroughly in the sauce; heat through and serve immediately.

Equipment

  • large nonstick skillet
  • two large freezer or zip-top bags
  • Mixing Bowl
  • Whisk
  • Paper Towels
  • Slotted spoon or tongs

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • To freeze, flash-freeze cooked chicken on a baking sheet, then transfer to a freezer bag and freeze up to 3 months.
  • Store sauce separately in a freezer-safe container before freezing.
  • Thaw frozen components overnight in the refrigerator before reheating.
  • Reheat gently in a skillet with a drizzle of oil for best texture.
  • Microwave reheating in short intervals prevents overcooking.