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et’s face it—weeknights are not made for culinary masterpieces. They’re made for fast decisions, minimal cleanup, and maximum flavor with a side of “please don’t let this taste like cardboard again.” That’s where this Sweet and Sour Apricot Chicken swoops in like your favorite takeout hero—except it’s cheaper, quicker, and you get to wear fuzzy socks while making it. Bonus points for not having to tip anyone.
Now, we’re not talking about any old sweet and sour here. No radioactive red sauce or sticky gloopy sadness. This Sweet and Sour Apricot Chicken version is bold, tangy, just a little spicy (hello, sriracha), and perfectly balanced with the golden goodness of apricot jam. Yes, APRICOT JAM. Trust me—it’s like sunshine in a jar, and it plays the sweet counterpart to vinegar’s sass like they were born to dance together.
But the real secret weapon? Texture. Crispy chicken bites, seared golden, then coated in that glossy, sticky, sweet-tangy-spicy glaze that clings lovingly to every crevice. It’s the kind of dish that convinces your taste buds you’re at a bustling street market in Southeast Asia, even if you’re actually just standing barefoot in your kitchen, dodging rogue grains of rice.
Speaking of rice—this Sweet and Sour Apricot Chicken dish practically begs to be served over a little mound of glutinous rice. Not just any rice. We’re talking about the chewy, slightly sticky kind that scoops perfectly and soaks up sauce like a champ. Glutinous rice (sometimes lovingly called “sticky rice”) brings a whole new level of comfort to the plate, like a fluffy edible cushion for your chicken to lounge on.
This meal is all about contrast—sweet meets sour, tender meets crispy, spicy meets comforting. It’s the culinary version of a rom-com: dramatic highs, comforting lows, a little heat, and a happy ending that leaves you feeling full and content.
Best of all? The Sweet and Sour Apricot Chicken done in under 30 minutes. Seriously. From zero to flavor-bomb in the time it takes to scroll through your streaming options and end up watching reruns anyway. Minimal chopping, no deep-frying, and the sauce comes together in one pan with ingredients you might already have lurking in your fridge. (Yes, even that half-used bottle of apple cider vinegar you bought for a salad you never made.)
So grab your wok (or any big pan that’s ready for greatness), queue up your favorite cooking playlist, and get ready to stir-fry your way to dinner glory. Quick, easy, flavorful—and you get to lick the spoon when it’s all done. Just don’t forget to make extra. This Sweet and Sour Apricot Chicken dish has a mysterious way of disappearing before seconds are even announced.
Also, enter the Bonne Maman competition if you haven’t yet (running on Instagram and Tik Tok):
How to Enter:
– Follow @thebigtastybite
– Like and Tag 5 friends or more who would love a trendy Le Creuset kettle and a tasty Bonne Maman hamper worth R3000
– Share this post on Instagram story, adding #BonneMamanMoments and tagg @thebigtastybite
T’s & C’s apply:
Competition ends 31 August 2025
Only applies to South African residents
Winners will be announced on the @thebigtastybite social pages
For a complete list of T’s & C’s go check out www.bonnemaman2025@rialtofoods.co.za
Ingredients
Chicken
- 1 tbsp vegetable oil of choice separated
- 800 g boneless chicken thighs or chicken breast, cut into bite size pieces
- ¼ cup water
- ½ tsp baking soda
- ½ tsp salt
- 1 large egg
- ⅓ cup corn starch
Sweet and Sour Apricot Sauce
- ½ cup Sriracha Sauce regular
- ¾ cup Bonne Maman Apricot Jam high quality apricot jam
- ¼ cup apple cider vinegar or white wine vinegar
- 1 ⅓ cup water
- 2 tbsp soy sauce
- 3 tbsp corn starch
Sticky Rice
- 2 cup glutinous rice or sushi rice
- 2 ¼ cups water
Instructions
Glutinous Rice
- In a medium pot, add the glutinous rice and rinse under cold water until the water runs clear. Drain properly and add the water.
- Bring to a boil and cook, uncovered, until all the water has dissolved. Remove from the heat, cover and allow to steam for 10-15 minutes or until the sweet and sour chicken is ready.
Chicken
- In a large mixing bowl, combine the prepared chicken thighs, water, baking soda, and salt. Vigorously mix until the water is mostly absorbed by the chicken.
- Once the chicken has mostly absorbed the water, add the eggs and mix until well combined. Following, add the cornstarch and mix until evenly combined and no more dry cornstarch is visible. Finish by adding the oil and mixing until evenly combined.
Sweet and Sour Chicken
- In a medium bowl, add the Sriracha, apricot jam, vinegar, water, and soy sauce together. Whisk until well combined. Add cornstarch and mix until the corn starch has dissolved.
- Bring a large pan or skillet to a medium-high heat, add 2 tsp oil and chicken, sauté until browned, about 5 minutes. Note: if you want a crispier result, feel free to deep fry the chicken until crispy and golden.
- Remove the chicken and set aside. Add the sauce to the large pan or skillet and bring to a simmer. Cook until thickened and drop in the chicken. Mix to ensure the sauce coats all the chicken pieces. Serve as is or garnish with toasted sesame seeds or chopped spring onion.
Very tasty delicious