Friday, July 4, 2014

Oven Barbecued Sweet and Sour Chicken

I had bought a bag of chicken drummetes on sale yesterday and wanted to cook them, but in a way I hadn't done before. I had a taste for chicken, but did not want it fried or curried. I wanted something that was delicious yet healthy. So I opted to oven-fry the chicken and coat them in a sauce. After tinkering around with ingredients I already had at hand, I put a pinch of this here, a dash of that there. The result was chicken that was succulent and well seasoned on the inside, crisp in parts on the outside and coated in a delightful sauce that had some kick, but was sweet at the same time. Honestly, my taste buds were not prepared for the layers of flavor that ensued as I enjoyed the chicken. You really need to try these....


-Large baking sheet (1/2 sheet /jelly roll pan).

-Oven-safe, non-coated baking rack.

-Large bowl.

-Basting brush

-Kitchen tongs.

-Aluminium foil.

-Kitchen towels.

-Small saucepan.


-4 pounds chicken with skin on and bone in (I used drummetes).

-1/2 cup Thai sweet chilli sauce or any other sauce with a sweet and sour taste (this can be found in the ethnic aisle or Asian aisle of the grocery store next to the soy sauce).

-1/4 cup tomato ketchup (use a thick kind).

-1 tablespoon cooking oil (I used coconut oil for cooking).

-2 tablespoons honey.

-2 tablespoons soy sauce.

-1 heaped tablespoon light brown sugar.

-1'teaspoon ginger paste OR 1 teaspoon peeled and minced fresh ginger.

-1 tablespoon Worcestershire sauce.

-1 tablespoon ground mustard.

-1/4 teaspoon red pepper flakes.

-1/4 teaspoon browning caramel (optional. You can find this in the international/ethnic aisle in the section with Jamaican foods).

-1 teaspoon salt (I used Kosher salt)

-1 teaspoon freshly ground pepper.

-1 teaspoon onion powder (optional).

-1 teaspoon garlic powder (optional)

-1 medium onion, finely diced.

-2 medium cloves of garlic, minced.


-Preheat your oven to 375 degrees Fahrenheit (190 degrees Centigrade OR gas mark 5, which is moderate).

-Wash your chicken pieces, drain them and dry them thoroughly using paper towels.

-Place the chicken pieces in a large bowl and season them with salt and pepper. If you're using the onion powder and garlic powder, now is the time to add them. Toss the chicken pieces well in the seasonings.

-Arrange the seasoned chicken pieces, bone side up on an oven-safe baking rack set over a large, rimmed baking sheet that's been covered in aluminium foil. Bake the chicken for 25 minutes.

-For the sauce, in a small saucepan set on medium heat, heat up the cooking oil. Add the onions, garlic and ginger paste to sweat them (cook until tender, but not brown). Stir in the chili sauce, ketchup, honey, soy sauce, Worcestershire sauce, browning caramel (if using it), brown sugar, mustard and pepper flakes. Stir until well combined and cook until it comes to a simmer.

-Use kitchen tongs to turn the chicken over. Brush the chicken with 1/3 of the sauce. Bake for 15 minutes.

-Flip the chicken over again and brush it with another 1/3 of the sauce. Bake for 15 minutes.

-Flip the chicken one last time and brush with the remainder of the sauce. Allow to cook for 10 more minutes. Your chicken is done once the inside temperature taken using a meat thermometer reads 170 degrees Fahrenheight for chicken breasts and 180 degrees for thighs and drumsticks. The sauce should be a deep red with some parts of the skin looking charred like it was cooked on an outdoor grill.

Serving Suggestions: I served my wings up with some coleslaw (check earlier posts for this recipe and some oven baked herbed potato wedges.....HEAVEN!!!

Your house will smell AH-mazing, your stomach will be sated, your taste buds will rejoice and your family or guests will think you're a rock star !! ;)