Sweet and Sour Duck Sauce Chicken Two Ways
A simple baked chicken dish offers a sweet and sour flavor profile using readily available Cantonese-style duck sauce, with an optional addition of pineapple and peppers.
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Instructions
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Preheat oven to 400°F (205°C) and lightly oil a 9x13x2-inch baking pan.
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Arrange chicken pieces in a single layer in the pan.
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For basic preparation: Pour duck sauce evenly over the chicken. For pepper and pineapple version: Sprinkle chicken with paprika, garlic powder, and black pepper.
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Cover the pan with foil and bake for 40 minutes.
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If making the pepper and pineapple version, while chicken bakes, heat oil in a skillet. Sauté onions and peppers for 3-5 minutes until tender, then stir in pineapple and duck sauce and remove from heat.
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Uncover the chicken. If making the basic version, baste the chicken. If making the pepper and pineapple version, pour the prepared sauce over the chicken.
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Return the pan to the oven uncovered and bake for an additional 30-45 minutes, until chicken is browned and cooked through, reaching an internal temperature of at least 165°F (74°C).