Ingredients
- Sweet & sour sauce (a double recipe of Kittencal's Chinese Sweet and Sour Sauce - see recipe link in Description, or half 375 mL bottle of Thai sweet & spicy sauce)
- Oil (canola or vegetable oil)
- 5 pounds chicken thighs (12 thighs, bone-in and skin-on)
- Seasoned salt
- Garlic powder
- Ground black pepper
- 1 medium yellow onion, chopped
- 1 medium red bell pepper (seeded and chopped)
- 2 to 3 garlic cloves, minced
How to Make
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Step 1: Grease a 13 x 9 inch baking pan.
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Step 2: Preheat oven to 350 degrees F. Set oven rack to lowest position.
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Step 3: 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.
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Step 4: Season thighs skin-side only with seasoned salt, pepper and garlic powder.
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Step 5: 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.
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Step 6: To the same skillet add in onion and bell pepper; saute until softened (about 3 minutes). Add in garlic, cook 1 minute.
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Step 7: 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.
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Step 8: Bake uncovered for 40-45 minutes or until chicken is completely cooked through.
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Step 9: Serve with mac and cheese or cooked white rice.
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Step 10: Delicious!
We hope you enjoy this recipe!
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