Kittencal's Baked Sweet & Sour Chicken Thighs
February 16, 2014
"This is made using one and a half amounts of my #recipe26 or even better, instead of the extra half of my sauce recipe, prepare only one recipe of my sauce and combine it with half a 375 mL bottle of purchased Thai Sweet & Spicy Sauce, I purchase mine at M&M's and for those living in Canada you will know that store name, but that sauce is readily available anywhere, the sauce is similar in color and texture to my Chinese Sweet and Sour Sauce, but beware the Thai sauce is quite spicy and shouldn't be served to kids! Surprisingly this goes really great with homemade mac and cheese, but cooked white rice works good also. This is a very easy recipe to make but there are three separate steps, making the sauce, browning the chicken and sauteeing the onion and bell pepper. If your thighs are smaller you can fit twelve in the pan or you can reduce amount if you like. My photo shows the chicken before oven cooking. This is really good!!"
- Serving Size: 1 (417.2 g)
- Calories 842.8
- Total Fat - 62.9 g
- Saturated Fat - 16.9 g
- Cholesterol - 370.4 mg
- Sodium - 292.8 mg
- Total Carbohydrate - 4.2 g
- Dietary Fiber - 0.7 g
- Sugars - 1.6 g
- Protein - 61.8 g
- Calcium - 37.7 mg
- Iron - 2.7 mg
- Vitamin C - 27 mg
- Thiamin - 0.3 mg
Grease a 13 x 9 inch baking pan.
Preheat oven to 350 degrees F. Set oven rack to lowest position.
Prepare 1 1/2 recipe of my Chinese sweet and sour sauce, or just one recipe and mix with prepared Thai Sweet and Spicy sauce; set the sauce aside.
Season thighs skin-side only with seasoned salt, pepper and garlic powder.
Heat oil in a skillet over medium-high heat. Brown the skin-side ONLY until well browned (about 3 minutes). Remove the thighs to a plate or bowl.
To the same skillet add in onion and bell pepper; saute until softened (about 3 minutes). Add in garlic, cook 1 minute.
Transfer and spread veggie mixture into bottom of the baking dish, then pour HALF of the sauce into the pan, then place the chicken thighs skin-side up into the pan. Lastly, pour remaining sauce over the top.
Bake uncovered for 40-45 minutes or until chicken is completely cooked through.
Serve with mac and cheese or cooked white rice.
Tips & Variations
No special items needed.