This is my go-to recipe when I want to make a chicken that is easy, flavorful, and consistently good. It’s the perfect blend of sweet and sour and always results in a moist, delicious dish.
Sweet and Sour Chicken
Recipe By Rivky Kleiman
- Cook & Prep: 2 h
- Serving: 6
-
Contains:
Ingredients (9)
Main ingredients
Start Cooking
Prepare the Chicken
-
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
-
Lay chicken pieces in a 9x13-inch pan or oven-to-tableware dish. Season lightly with onion powder, garlic powder, salt, and paprika. Cover and bake for one hour.
-
Meanwhile, mix together the cranberry sauce, duck sauce, sherry, and honey in a medium-sized bowl until relatively smooth.
-
Remove chicken from oven and toss with the cranberry mixture. Return chicken to oven and bake uncovered for an additional 45-60 minutes.
Credits
Photography: Daniel Lailah.
Food Styling: Amit Farber.
-
Sweet and Sour Chicken
Long Cooking time?
the total 2 hr cooking time at that temperature for chicken seems excessive to me. Doesn't the meat dry out?Replies:
I hear you Natalie. I have definitely done dark meat for an hour and a half. I will double check. I think the best way to make chicken, since size of pieces is such a variable that will affect the outcome, is to test it with an oven thermometer at the 1 and a half hour mark. If it's 160 you are good to go. -
Replies:
HI Rivka. I am not sure where you can find this exact ingredient in Israel. I will contact someone who would be answer that better. In the meantime, have no fear! (Not that cooking should ever instill fear.) You can substitute the sherry with a nice Cabernet, or even better, a Merlot. And if you still feel that fear, take a swig or two of them while you are cooking...
Please
Log in to post a review How'd it turn out? Write a review.
Please
Log in to ask a question How'd it turn out? Write a review.
-
Sweet and Sour Chicken
Long Cooking time?
the total 2 hr cooking time at that temperature for chicken seems excessive to me. Doesn't the meat dry out?Replies:
I hear you Natalie. I have definitely done dark meat for an hour and a half. I will double check. I think the best way to make chicken, since size of pieces is such a variable that will affect the outcome, is to test it with an oven thermometer at the 1 and a half hour mark. If it's 160 you are good to go. -
Replies:
HI Rivka. I am not sure where you can find this exact ingredient in Israel. I will contact someone who would be answer that better. In the meantime, have no fear! (Not that cooking should ever instill fear.) You can substitute the sherry with a nice Cabernet, or even better, a Merlot. And if you still feel that fear, take a swig or two of them while you are cooking...
