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Sweet-Sour Baked Chicken Legs

Yield Makes 4 servings
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.