These Sweet and Sour Chicken Chicken Thighs can be made classic sweet and sour sauce or spice them up and make them hot and sour. Cooked along with fresh vegetables for an all in one meal.
This is another favourite chicken thigh recipe of mine. I’m sure you’ve all made or tried sweet and sour chicken that uses chunks of boneless chicken. This dish is a bit of a mash-up between those delicious sweet and sour flavours, together with whole chicken pieces and hearty vegetables.
The beauty of this dish is that it can be either classic sweet and sour (and family friendly), if you make it with red bell pepper, or you can up the heat with a bit of Sambal Oelek. Or if you’re in the mood for something fiery, try a bit of hot thai red pepper and make it Hot and Sour Chicken.
My version here used a bit of those little red Thai peppers. I say a bit, because that’s all you need. Those peppers pack a lot of punch :) That said, if you’re in the mood for fiery, there’s no quicker route to that than Thai peppers. A nice compromise in the heat department is a bit of Sambal Oelek (or Asian Chili Garlic Sauce, would also work). Add in small 1/4 tsp. bits until it reaches the heat level you’re after.
If you plan on serving this with some rice, you may want to double the sauce to have lots to flavour the rice, as well.
Cook’s Notes for Sweet and Sour Chicken Thighs
You can save a step in this recipe by starting with already cooked (left-over) vegetables. Alternately, you can cook them in the microwave or boil, as detailed in the recipe. Note that when starting with whole beans and carrot chunks that they won’t cook to tender just in the sauce, so they do need to be pre-cooked just until tender, before adding them to the sauce.
Love chicken thigh recipes? Here’s more from Seasons and Suppers …
Sweet (or Hot) and Sour Chicken Thighs
- 5 bone-in/skin on chicken thighs
- 1/4 cup brown sugar packed
- 1/4 tsp salt
- 1 Tbsp ketchup
- 1 Tbsp soy sauce
- 3 Tbsp rice or cider vinegar
- 1/2 cup pineapple juice (or orange juice, chicken stock or water)
- 1 tsp cornstarch
- 1 large carrot sliced
- handful fresh or frozen green beans
- 1/2 small onion sliced
- 1/2 tsp red bell pepper diced (or 1/2 tsp. Sambal Oelek for a little heat or 1/2 a thai red pepper, finely diced for lots of heat!)
Preheat oven 375 F.
Heat a bit of oil in a frying pan over medium-high heat. Cook chicken until golden brown on both sides, about 4-5 minutes per side. Remove chicken to a baking sheet and place in preheated oven for 20 minutes.
Meanwhile, clean out the frying pan and bring an inch or so of salted water to a boil over high heat. Add the beans and carrots and cook until just tender. Drain and set aside. While vegetables are cooking, mix together all the sauce ingredients in a small bowl and set aside. (*Alternately, you could cook the vegetables in a covered bowl in the microwave, if you prefer).
Heat a bit of oil over medium heat in the frying pan. Add the onion and red pepper and cook, stirring, until just softened. Add the sauce, vegetables and cooked chicken to the pan. Allow to simmer, stirring regularly, until sauce thickens.
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!