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.
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.
