Sweet-Sour Baked Chicken Legs

Mickey Strang cooks with what she has on hand. One day she paired an orange and some chicken with Asian seasonings. The resulting citrusy sweet-sour sauce enhances the chicken and goes well with rice.
Makes 4 servings


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1 orange (1/2 lb.)
4 whole chicken legs with thighs (about 2 1/3 lb. total)
1/4 cup mirin (rice wine) or 1/4 cup cream sherry plus 1 tablespoon sugar
1/4 cup rice vinegar
1 tablespoon cornstarch
1 tablespoon oyster sauce
1 tablespoon tamari or soy sauce
1 tablespoon minced fresh ginger
2 tablespoons sliced green onion


1. Slice orange crosswise into 1/4-inch-thick rounds; discard seeds. Line a shallow 2 1/2- to 3-quart casserole with orange slices.

2. Pull skin and fat off chicken and discard. Rinse chicken; lay in casserole.

3. Mix mirin, vinegar, cornstarch, oyster sauce, tamari, and ginger. Pour evenly over chicken.

4. Bake, uncovered, in a 375° oven, basting occasionally with pan juices, until chicken is no longer pink at bone (cut to test), 50 to 60 minutes.

5. Sprinkle with green onion.

Created date

October 2003

Nutritional Information

Calories 228
Caloriesfromfat 23 %
Protein 32 g
Fat 5.9 g
Satfat 1.5 g
Carbohydrate 14 g
Fiber 1.2 g
Sodium 563 mg
Cholesterol 121 mg