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About ApricotKing

Since 1946, the Gonzales family has grown the rare and fabulous California Blenheim apricots. Grown on our Hollister ranch, we continue to be the farmer, pruner, dryer, packer, and seller of the vanishing Blenheim apricot. We produce the best tasting apricots in the world all "Home Grown in the Flavor Zone"!

In addition to our incredible dried apricots, be sure to discover our variety of nuts (walnuts, pistachios, almonds) and other dried fruits (peaches, pears, prunes, and more). For those who believe less is more, we have dark and delicious unsulfured dried apricots. And don't forget our sweet and tart selection of apricot jams and syrups as well as our decadent chocolate covered fruits and nuts.  Simply delicious! Everything here on the ranch is organically grown.


Patti and Gary Gonzales, Hollister, CA

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Sweet & Sour Apricot Chicken


  • 1 (3 -4 lbs) chicken cut into parts
  • 1/2 cup rice wine or white wine vinegar
  • 1/2 cup sugar
  • 3 Tbsp soy sauce
  • 2 Tbsp sherry
  • 3 Tbsp catsup
  • 2 Tbsp peanut oil
  • 6 fresh apricots, halved and pitted (about 10 oz.)
  • 2 Tbsp cornstarch
  • 1/4 cup water
  • 3 green onions, cut into 2-inch lengths, then slivered


Cut chicken parts into smaller pieces (about 2 inch), using a cleaver and whacking straight down right through the bone. Combine vinegar, sugar, soy sauce, sherry, and catsup for sauce and set aside.

In a wok or large frying pan, stir-fry chicken over high heat in oil for 10 minutes or until tender and golden brown. Add apricots and stir-fry 1 minute. Pour sauce mixture over chicken and cook, stirring until thickened. Garnish with green onion slivers. Serve with rice, if desired.

Makes 4 servings.