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.

Yield: Makes 4 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 228
  • Calories from fat: 23%
  • Protein: 32g
  • Fat: 5.9g
  • Saturated fat: 1.5g
  • Carbohydrate: 14g
  • Fiber: 1.2g
  • Sodium: 563mg
  • Cholesterol: 121mg


  • 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. 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. 2. Pull skin and fat off chicken and discard. Rinse chicken; lay in casserole.
  3. 3. Mix mirin, vinegar, cornstarch, oyster sauce, tamari, and ginger. Pour evenly over chicken.
  4. 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. 5. Sprinkle with green onion.
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