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Chicken Recipes With Duck Sauce

Chicken with duck sauce is one of those flavor combos I always come back to when I’m craving something sweet, tangy, and savory all at once. The sticky glaze from the duck sauce clings perfectly to crispy wings, grilled thighs, or stir-fried chicken pieces. I love how quick and versatile it is—whether I’m baking, pan-searing, or tossing it in a wok. This dish brings that classic takeout-style taste right into my kitchen, and it’s perfect with rice, noodles, or fresh veggies on the side. Simple, bold, and always a crowd-pleaser.
Print Recipe
Prep Time 14 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Asian-American Fusion
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 bone-in skin-on chicken thighs
  • 1 cup duck sauce store-bought or homemade
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • Salt and pepper to taste
  • 1 tablespoon sesame seeds for garnish
  • 2 green onions thinly sliced (for garnish)

Equipment

  • Large mixing bowl
  • Baking dish or sheet pan
  • Measuring cups and spoons
  • Basting brush (optional)
  • Aluminum foil
  • Meat thermometer

Method
 

Marinate the Chicken
  1. In a large mixing bowl, combine the duck sauce, soy sauce, rice vinegar, garlic powder, ground ginger, salt, and pepper.
  2. Add the chicken thighs, ensuring they are well-coated with the marinade. Cover and refrigerate for at least 30 minutes, preferably up to 2 hours for deeper flavor.​
Preheat the Oven
  1. Preheat your oven to 375°F (190°C). Line a baking dish or sheet pan with aluminum foil for easy cleanup.​
Bake the Chicken
  1. Place the marinated chicken thighs skin-side up in the prepared baking dish. Reserve the remaining marinade. Cover the dish with foil and bake for 25 minutes.​
Baste and Continue Baking
  1. Remove the foil and baste the chicken with the reserved marinade. Return the dish to the oven and bake uncovered for an additional 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden brown.​
Garnish and Serve
  1. Once cooked, remove the chicken from the oven and let it rest for 5 minutes. Garnish with sesame seeds and sliced green onions before serving.​

Notes

These values can vary depending on the cut of chicken used (thighs vs. breasts), whether it’s skin-on or skinless, and the brand or recipe of duck sauce. If you're making your own sauce, you can adjust the sugar and sodium levels to fit your dietary needs.