Clinton Kelly's Sweet and Sour Chicken

By 1buttons

Ingredients

• 1 Whole Chicken (cut into 8 pieces; breast split)
• Salt
• freshly cracked Black Pepper
• Vegetable Oil
• 1 13-ounce jar Orange Marmalade
• 3 tablespoons Soy Sauce
• 3 tablespoons BBQ Sauce
• 3 tablespoons Rice Vinegar
• 1/2 cup Water
• 2 teaspoons Red Chile Flakes
• 1 inch Fresh Ginger (peeled and sliced into coins)
• 1 bunch Scallions (divided; 1/2 roughly chopped; 1/2 sliced on bias)

Details

Servings 1
Adapted from abc.go.com

Preparation

Step 1

1 Whole Chicken (cut into 8 pieces; breast split)
Salt
freshly cracked Black Pepper
Vegetable Oil

Season chicken liberally with salt and pepper. Heat a large skillet with a few tablespoons of vegetable oil over medium-high. Sear the chicken on all sides until golden, working in batches. Transfer to a slow cooker.

1 13-ounce jar Orange Marmalade
3 tablespoons Soy Sauce
3 tablespoons BBQ Sauce
3 tablespoons Rice Vinegar
1/2 cup Water
2 teaspoons Red Chile Flakes
1 inch Fresh Ginger (peeled and sliced into coins)

Combine the remaining ingredients, excluding sliced scallions, in a bowl and whisk to combine. Pour over the chicken and cook for 2 to 3 hours on high or 5 to 6 hours on low.

1 bunch Scallions (divided; 1/2 roughly chopped; 1/2 sliced on bias)

Serve chicken with sauce over rice. Garnish with sliced scallions.

Helpful Tips:
1. You can season the chicken the night before without worrying about drawing out moisture.
2. You can make this recipe into a quesadilla recipe by shredding the chicken and adding pineapple and avocado.