Sticky Apricot Poultry

By Roger Rizzo 29 July, 2026 4 mins read 11 Views

Sticky apricot chicken is crispy, saucy, and loaded with sweet and savory flavor. Golden chicken pieces are tossed in a glossy apricot sauce with garlic, ginger, soy sauce, and a touch of chili paste. Ready in just 30 minutes!

Skillet with sticky apricot chicken cooked and ready to eat.

The Sauce is the Whole Point

Sticky and Glossy: Apricot preserves create a thick sauce that clings to every crispy piece.
Better Than Takeout: You get a bold, sweet, and savory flavored dish in just 30 minutes.
Not Too Spicy: Chili garlic paste balances the sweetness without adding much heat.

Sticky Apricot Chicken Ingredients

Chicken: Boneless skinless chicken thighs can also be used!
Oil: Use canola oil or vegetable oil.
Cornstarch: The secret to coated chicken that absorbs the sauce!

Overhead shot of labeled sauce ingredients.

Apricot Jam: Use a good quality jar of apricot jam or preserves.
Ginger Paste: I love using jarred ginger paste in sauces! Feel free to use freshly grated ginger if you prefer.
Garlic Chili Paste: I use the brand Sambal Oelek with the green lid! It doesn’t make it spicy; my kids don’t know it’s in there. It completes the flavors in the sauce!

How to Make Sticky Apricot Chicken

This sticky apricot chicken comes together quickly, so have the sauce ingredients ready to go before you start frying the chicken. When it’s ready, I recommend serving it with white rice, Air Fryer Green Beans, and crispy egg rolls.

Coat: Add the chicken pieces and garlic salt to a large zip-top bag. Crack the egg over the chicken, seal the bag, and massage it until the chicken is evenly coated.
Add: Pour the cornstarch into the bag. Seal and shake well until every piece is completely coated.
Cook: Heat the oil in a medium skillet over medium high heat. Add the chicken and cook for 7–8 minutes, stirring occasionally, until browned and cooked through. Transfer it to a plate and set aside.
Sticky Sauce: Whisk together the apricot jam, garlic, ginger paste, soy sauce, brown sugar, and chili garlic paste.
Thicken the Sauce: Pour the sauce into the pan and cook over medium high heat for 1–2 minutes, until bubbly and slightly thickened.
Coat and Serve: Return the chicken to the skillet and toss until completely coated in the sauce. Garnish sticky apricot chicken with sliced green onions and red pepper flakes, then serve over rice.

Looking down in to an open ziplock back with cornstarch and chicken pieces.

Coated chicken pieces cooking in a skillet.

Alyssa’s Pro Tip

Use a Ziploc Bag: Trust me on this! The BEST and easiest way to coat the chicken with cornstarch is with a Ziploc bag. Shake well to separate and coat each piece of chicken.

Must Have Tools For This Recipe

Large Ziploc Bag: Makes it easy to evenly coat every piece of chicken.
Large Skillet: Gives the chicken enough room to brown.
Whisk: Smoothly combines the apricot sauce ingredients.

Sticky Apricot Chicken

Crispy chicken tossed in a sticky, sweet, and savory apricot sauce with garlic, ginger, and chili paste.

Course Dinner

Cuisine American, Asian American

Keyword sticky apricot chicken recipe, sweet apricot chicken

Prep Time 15

Cook Time 15

Total Time 30

Servings Servings

Calories 769kcal

Author Alyssa Rivers

Ingredients

Chicken

1½ pounds boneless skinless chicken breast cut into 1 inch pieces
1 large egg
¼ teaspoon garlic salt
1 cup cornstarch
½ cup canola oil for frying

Apricot Sauce

1 cup apricot jam or preserves
1 clove minced garlic
1 teaspoon ginger paste
2 tablespoons low-sodium soy sauce
3 tablespoons brown sugar
1 tablespoon garlic chili paste sambal oelek
sliced green onions and red pepper flakes optional for garnish

Instructions

Place 1½ pounds boneless skinless chicken breast pieces in a large Ziploc bag. Sprinkle the chicken with ¼ teaspoon garlic salt. Crack 1 large egg on top of the chicken and massage it in with your hand to coat the chicken.
Add 1 cup cornstarch on top of the chicken. Seal the bag and shake to coat the chicken well.
In a medium-sized skillet over medium-high heat, add ½ cup canola oil. Add the coated chicken and cook 7-8 minutes, or until cooked through and browned. Remove the chicken from the skillet and set aside.
In a medium-sized bowl, whisk together 1 cup apricot jam or preserves, 1 clove minced garlic, 1 teaspoon ginger paste, 2 tablespoons low-sodium soy sauce, 3 tablespoons brown sugar, and 1 tablespoon garlic chili paste.
Returning to the skillet, add the sauce. Heat over medium-high heat for 1-2 minutes until the sauce is bubbly and slightly thickened.
Add the cooked chicken back to the skillet. Toss the chicken in the sauce to coat the chicken well. Garnish with sliced green onions and red pepper flakes, if desired. Serve over rice and enjoy!

Notes

Leftover and Reheating Instructions

Storage: Store leftovers in an airtight container and refrigerate for 3-4 days.
To Reheat: Reheat leftover portions of chicken in the microwave for 1-2 minutes or until warmed through.