I have made this chicken recipe with sweet and spicy sauce several times, especially when I want something quick but with an interesting flavor. The first time I tried it was one evening when I didn't feel like complicated dishes and had all the ingredients in the fridge. What I love is that you can make everything in about 40 minutes, and if you want crispy oven-baked chicken with a thick and flavorful sauce, it works very well.
Quick Info
Total time: approx. 40 minutes
Preparation time: 15-20 minutes
Baking time: 12 minutes
Servings: 3-4
Difficulty: easy-medium
Recipe type: main dish, chicken with Asian influences
Ingredients
For the chicken:
- 600 g chicken breast (skinless and boneless, cut into suitable pieces)
- 1 and 1/2 cups panko (Japanese breadcrumbs)
- 2 tablespoons flour
- 175 ml milk
- salt, pepper
For the sauce:
- 2 tablespoons raspberry jam (or apricot, or peach)
- 1 and 2/3 cups water
- 3 tablespoons hoisin sauce
- 1 tablespoon tomato paste or ketchup
- 1 tablespoon balsamic vinegar
- 2 tablespoons flour
- 2 teaspoons sesame oil
- 3 cloves garlic
- 1 tablespoon freshly grated ginger
- 1 teaspoon piri-piri flakes
For serving:
- cooked rice
- green onion
Preparation method
1. Preheat the oven to 200°C. Prepare a baking tray with parchment paper and brush the paper with olive oil.
2. Place the chicken pieces in a bowl and pour the milk over them. Let them sit for a few minutes while you prepare the rest.
3. In another bowl, mix the panko with the flour, salt, and pepper to distribute evenly.
4. Remove each piece of chicken from the milk, drain them lightly, and coat them in the panko and flour mixture until fully covered.
5. Arrange the chicken pieces on the prepared tray. Lightly brush the tops with a little olive oil.
6. Place the tray in the oven and bake the chicken for 12 minutes at 200°C. There’s no need to flip the pieces halfway through if they are arranged evenly.
7. For the sauce, in a bowl, mix: water, flour, raspberry jam, hoisin sauce, balsamic vinegar, and tomato paste/ketchup. Whisk well to avoid lumps.
8. In a wok or large skillet, heat the sesame oil over medium heat. Add the minced garlic, grated ginger, and piri-piri flakes. Stir quickly for a few seconds to release the aroma, but don’t let it burn.
9. Pour the sauce mixture over the aromatics in the wok. Continuously whisk over medium heat until the sauce starts to thicken (about 3-4 minutes).
10. Turn off the heat and add the baked chicken pieces directly into the wok over the sauce. Gently stir to coat all the chicken. Cover and let it sit for 5 minutes to absorb the flavors.
11. Serve the chicken warm, with plain rice and chopped green onion on top.
Why I make this recipe often
It’s the kind of recipe you can make with basic ingredients, plus a few Asian items that I always have in the cupboard. No frying is needed, and the chicken comes out crispy even in the oven. The sauce is thick, sweet and sour, and spicy; it doesn’t require long cooking, and it won’t separate. For someone who wants chicken with a different texture and sauce, without frying, it’s a good option.
Tips and variations
Tips
- Panko gives a crispy crust, but if you only have regular breadcrumbs, it will be okay, just less crispy.
- Don’t overdo it with the hoisin sauce, or it will overpower the other flavors.
- If the chicken is cut thicker, extend the baking time by 2-3 minutes.
Substitutions
- Raspberry jam can be swapped for apricot or peach jam. Avoid jams with large fruit pieces.
- You can replace balsamic vinegar with apple cider vinegar if you don’t have anything else.
- If you can’t find panko, you can use regular breadcrumbs, but the texture will be slightly different.
- Piri-piri flakes can be replaced with chili flakes or even a bit of fresh chili, to taste.
Variations
- For extra crunch, you can toast the panko in a dry skillet beforehand.
- The chicken can also be made from boneless thighs, but the baking time may differ.
- If you don’t want it very sweet, use only one tablespoon of jam.
Serving ideas
- With plain or basmati rice, it works well to absorb the sauce.
- Chopped green onion adds freshness, but sesame seeds work too.
- For a heartier meal, you can add sautéed broccoli or carrots on the side.
Frequently asked questions
1. Can I use another type of meat instead of chicken?
Yes, but the baking times will change. With pork or turkey cut into cubes, the baking time is similar, but make sure it’s cooked through.
2. If I don’t have hoisin sauce, what can I substitute it with?
You can try a mixture of soy sauce with a little honey and tomato paste, although the taste will be different.
3. Can the chicken be cooked in an air fryer?
Yes, it works, at 200°C for 10-12 minutes, but it’s best not to overcrowd the basket to keep the crust crispy.
4. Can I omit the jam or just use sugar?
You can use a little sugar if you don’t have jam, but the sauce will be less flavorful.
5. Can I make the sauce spicier or less spicy?
Yes, adjust the piri-piri flakes to your preference.
Nutritional values (estimated, per serving)
Calories: 400-500 kcal
Protein: 30-35 g
Carbohydrates: 40-45 g
Fats: 12-16 g
Values vary depending on how much sauce you use and if you add rice garnish. The sauce adds some sugar and carbohydrates, while panko and flour add to the calories.
Storage and reheating
It’s best to eat the chicken immediately after it’s made, as the crust softens if it sits in the sauce. If you have leftovers, store them in the fridge in a sealed container for up to 2 days. Reheat in the oven or skillet, but the crust won’t be as crispy. The sauce can be easily reheated, but it may thicken too much, so dilute it with 1-2 tablespoons of water if needed.
Quick Info
Total time: approx. 40 minutes
Preparation time: 15-20 minutes
Baking time: 12 minutes
Servings: 3-4
Difficulty: easy-medium
Recipe type: main dish, chicken with Asian influences
Ingredients
For the chicken:
- 600 g chicken breast (skinless and boneless, cut into suitable pieces)
- 1 and 1/2 cups panko (Japanese breadcrumbs)
- 2 tablespoons flour
- 175 ml milk
- salt, pepper
For the sauce:
- 2 tablespoons raspberry jam (or apricot, or peach)
- 1 and 2/3 cups water
- 3 tablespoons hoisin sauce
- 1 tablespoon tomato paste or ketchup
- 1 tablespoon balsamic vinegar
- 2 tablespoons flour
- 2 teaspoons sesame oil
- 3 cloves garlic
- 1 tablespoon freshly grated ginger
- 1 teaspoon piri-piri flakes
For serving:
- cooked rice
- green onion
Preparation method
1. Preheat the oven to 200°C. Prepare a baking tray with parchment paper and brush the paper with olive oil.
2. Place the chicken pieces in a bowl and pour the milk over them. Let them sit for a few minutes while you prepare the rest.
3. In another bowl, mix the panko with the flour, salt, and pepper to distribute evenly.
4. Remove each piece of chicken from the milk, drain them lightly, and coat them in the panko and flour mixture until fully covered.
5. Arrange the chicken pieces on the prepared tray. Lightly brush the tops with a little olive oil.
6. Place the tray in the oven and bake the chicken for 12 minutes at 200°C. There’s no need to flip the pieces halfway through if they are arranged evenly.
7. For the sauce, in a bowl, mix: water, flour, raspberry jam, hoisin sauce, balsamic vinegar, and tomato paste/ketchup. Whisk well to avoid lumps.
8. In a wok or large skillet, heat the sesame oil over medium heat. Add the minced garlic, grated ginger, and piri-piri flakes. Stir quickly for a few seconds to release the aroma, but don’t let it burn.
9. Pour the sauce mixture over the aromatics in the wok. Continuously whisk over medium heat until the sauce starts to thicken (about 3-4 minutes).
10. Turn off the heat and add the baked chicken pieces directly into the wok over the sauce. Gently stir to coat all the chicken. Cover and let it sit for 5 minutes to absorb the flavors.
11. Serve the chicken warm, with plain rice and chopped green onion on top.
Why I make this recipe often
It’s the kind of recipe you can make with basic ingredients, plus a few Asian items that I always have in the cupboard. No frying is needed, and the chicken comes out crispy even in the oven. The sauce is thick, sweet and sour, and spicy; it doesn’t require long cooking, and it won’t separate. For someone who wants chicken with a different texture and sauce, without frying, it’s a good option.
Tips and variations
Tips
- Panko gives a crispy crust, but if you only have regular breadcrumbs, it will be okay, just less crispy.
- Don’t overdo it with the hoisin sauce, or it will overpower the other flavors.
- If the chicken is cut thicker, extend the baking time by 2-3 minutes.
Substitutions
- Raspberry jam can be swapped for apricot or peach jam. Avoid jams with large fruit pieces.
- You can replace balsamic vinegar with apple cider vinegar if you don’t have anything else.
- If you can’t find panko, you can use regular breadcrumbs, but the texture will be slightly different.
- Piri-piri flakes can be replaced with chili flakes or even a bit of fresh chili, to taste.
Variations
- For extra crunch, you can toast the panko in a dry skillet beforehand.
- The chicken can also be made from boneless thighs, but the baking time may differ.
- If you don’t want it very sweet, use only one tablespoon of jam.
Serving ideas
- With plain or basmati rice, it works well to absorb the sauce.
- Chopped green onion adds freshness, but sesame seeds work too.
- For a heartier meal, you can add sautéed broccoli or carrots on the side.
Frequently asked questions
1. Can I use another type of meat instead of chicken?
Yes, but the baking times will change. With pork or turkey cut into cubes, the baking time is similar, but make sure it’s cooked through.
2. If I don’t have hoisin sauce, what can I substitute it with?
You can try a mixture of soy sauce with a little honey and tomato paste, although the taste will be different.
3. Can the chicken be cooked in an air fryer?
Yes, it works, at 200°C for 10-12 minutes, but it’s best not to overcrowd the basket to keep the crust crispy.
4. Can I omit the jam or just use sugar?
You can use a little sugar if you don’t have jam, but the sauce will be less flavorful.
5. Can I make the sauce spicier or less spicy?
Yes, adjust the piri-piri flakes to your preference.
Nutritional values (estimated, per serving)
Calories: 400-500 kcal
Protein: 30-35 g
Carbohydrates: 40-45 g
Fats: 12-16 g
Values vary depending on how much sauce you use and if you add rice garnish. The sauce adds some sugar and carbohydrates, while panko and flour add to the calories.
Storage and reheating
It’s best to eat the chicken immediately after it’s made, as the crust softens if it sits in the sauce. If you have leftovers, store them in the fridge in a sealed container for up to 2 days. Reheat in the oven or skillet, but the crust won’t be as crispy. The sauce can be easily reheated, but it may thicken too much, so dilute it with 1-2 tablespoons of water if needed.