Sweet-Sour Baked Chicken Legs

recipe
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.

Yield:

Makes 4 servings

Recipe from

Sunset

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

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

Preparation

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.

Note:

Mickey Strang, McKinleyville, California,

Sunset

September 1998
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