Yields Makes 4 servings
AuthorMickey Strang, McKinleyville, California,
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.

How to Make It

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.

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

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.

Sweet-Sour Baked Chicken Legs

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