Sweet-Sour Baked Chicken Legs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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