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Sweet-Sour Baked Chicken Legs





Yields
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.

 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
Step 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.

Step 2
2

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

Step 3
3

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

Step 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.

Step 5
5

Sprinkle with green onion.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories228
% Daily Value *
Total Fat 5.9g8%

Saturated Fat 1.5g8%
Cholesterol 121mg41%
Sodium 563mg25%
Total Carbohydrate 14g6%

Dietary Fiber 1.2g5%
Protein 32g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.