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Duck Sauce Chicken


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Duck Sauce Chicken


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Duck Sauce Chicken

This is my famous Duck Sauce Chicken. I've literally gotten calls and numerous requests for the exact "recipe." It was the first chicken dish I learned how to cook, under the tutelage of that great chef I married. This is undoubtedly my hubby's favorite chicken. Although I've spent hours mastering fancier poultry dishes, somehow we always come back to good ol' Duck Sauce Chicken. If it weren't so quick and easy, Hubby would have to find a new favorite.


  • Prep Time : 3 min
  • Cook Time : 1 hour, 15 min
  • Ready Time : 1 hour, 18 min


4 Servings


  • 1 chicken, about 3 1/2 pounds, cut into 8 pieces
  • 1-1/4 cup Gold's Cantonese-style duck sauce (Sweet & Sour)


  1. Preheat oven to 375 degrees F. Spray a 9 x 13-inch pan with non-stick cooking spray.
  2. Rinse chicken and pat dry. Arrange in prepared pan.
  3. Pour duck sauce liberally and evenly all over chicken.
  4. Bake, uncovered, at 375 degrees for 1 hour and 15 minutes, or until skin is crispy and brown. Chicken should look slightly blackened and barbecued.

Photo credit: Melinda Strauss


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




31 Responses to Duck Sauce Chicken

  1. This is my go-to recipe for weeknight dinners. I made this for a friend of mine who just had a baby and her husband asked for the recipe! He also wanted to make sure it wasn’t too hard. Ha, easiest recipe ever!

    • lol you can not know how many new moms I have made this for BC it’s so easy and how many have called saying their husbands loved it and can they have the recipe!!!!

  2. avatar says: rd123

    can this recipe be made with dark meat boneless thighs? if so, how long would the cook time be? temperature?

    • SURE – cook at 350F and depending on thickness 10-20 minutes (10-15 for thinner) 15-20+ for thicker. Enjoy

    • avatar says: rebekah

      I wouldn’t change anything for dark meat – I think it’d be moist and flavorful. I’m using dark meat next time. Think it’d work great on salmon, too.

  3. Finally making this recipe for the first time this weekend!!! So excited to just pour duck sauce over chicken and bake. Have I been hiding under a rock???

    • LOL Mel you are too funny, uhm yeah I guess :-) I almost called my first book Duck Sauce Chicken.

  4. my family loves it when i make this recipe. its great for when you really cant think of what to make or your just really tired and want something to just shove in the oven without too much messing.

  5. Sorry Jamie, I tried this recipe and my family didn’t care for it. They thought it was too sweet. So I altered it. I sauted onions and peppers and added duck sauce to it and cooked it for 10 minutes. I then cubed both white and sweet potatoes and put them on the bottom of a roasting pan on top of which I put the chicken. I then covered the chicken and potatoes with the duck sauce and onions and peppers and then baked it covered at 350 degrees for two hours. Not only did I get a better chicken but a great side dish as well. My family loved it.

    • well thanks for your honesty and at least I am glad that it inspired you and that you shared your inspiration with us – I like how your version sounds — and a nice way to “beef” it up into an entire meal! Great to hear from you Rabbi Joel!

  6. avatar says: johnnyOh

    Stumbled across Gold’s Duck Sauce at our local salvage grocery. $1.00 a quart and looked really good. Bought all 20 jars and stashed in the pantry.
    Being a dislocated yankee southerner,this looks wonderful.
    Youse Guys, Y’all YeeHaw!

  7. I can’t even count how many times I have made this for dinner. It is absolutely a BIG winner! So easy and fast.

  8. I make this for Shabbat quite often but I sprinkle granulated garlic all over it. Mmmm…

  9. avatar says: Janet

    I’ve been making this for years. I do, however, season the chicken with powder chicken seasoning like Lipton’s kosher consommé or G Washington white packet. I also put the duck sauce on top of the chicken for the last ten or so minutes of cooking. Sometimes, I’ll place canned peach slices next to the chicken for the last ten minutes. It makes a nice side accompaniment to my dinner.

  10. Duck sauce is a definite go to. While on vacation in Caribbean had a wonderful tuna nicoise salad the dressing being made with duck sauce, ginger, garlic, sesameoil, orange juice, and any other ingredient (asian flavour) that may appeal to you. It is a definite throw in recipe and if you add a little hot sauce it becomes amazing.

    • What?!??! Totally awesome idea! I LOVE IT! Thank you SO SO much for sharing!

  11. avatar says: swartzy

    I too have been making chicken this way for years. I also season the chicken first with salt, pepper and granulated garlic.It is a family favourite.

    • It’s a universal fave! thanks for letting us know you guys like it too!

  12. avatar says: Tamar

    Do you have a recipe for duck sauce. In Israel I can’t find any. Thanks

    • They sell my favorite Gold’s Duck Sauce in Ramat Beit Shemesh (thank G-d!)– where do you live?

  13. You can get the duck sauce at Osher Ad on Beit Hadfus and Cheaperkol on Kanfei Nesharim.

  14. avatar says: Mindy

    Is this recipe successful with skinned chicken pieces? I generally do not cook chicken with the skin on.

  15. avatar says: LA

    I am only commenting as I found this recipe on `Seder night mains’. For me, it is not allowed as according to the Shulchan Aruch (and my husband & our rabbi)no roasted foods (except the zroya),and especially no roasted meat at the seder. A maybe is if it is TOTALLY covered by liquid (the sauce). Just don’t want anyone misled.

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