Sweet and spicy Asian BBQ chicken is a recipe I had kept around for almost 2 decades for good reason.
In case you do not know me at all, I am a huge Ohio State Buckeye fan. You can thank my undergraduate career at this university for such a passion. My years in Columbus are something I wouldn’t trade for the world. Which is why 10 years later I am happily back living here!
This recipe has nostalgic qualities for me dating back to those undergraduate years because I was first introduced to this dish by a former roommate. I do not recall there ever being a specific recipe for it and as a result I have since recreated it several times. yet still failed to ever write anything down.
Here it is at last! But feel free to taste test and adjust the ingredients to match the desires of your taste buds, as I know nostalgic taste buds can sometimes be misleading. And of course I suggest serving it rice and steamed broccoli!
Post updated 8/11/20, photo above is the original.
- 1 lb. chicken breasts, cut into bite-sized pieces
- 1 cup ketchup
- 3 Tbsp soy sauce
- 1/4 cup brown sugar
- 1/2 small white onion, diced
- 1 tsp crushed red pepper, optional
- In a medium bowl, mix the sauce ingredients together then add the chicken.
- Let marinade at room temperature for 30 minutes.
- Spray a 7 x 11 inch baking dish with nonstick cooking spray and pour in the chicken and all of the sauce.
- Cover with foil and bake at 350 degrees for 30 minutes.
- Uncover and cook for another 15 minutes, or until cooked through.
Source: The Spiffy Cookie original