| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Jewish | Poultry | 1 | Servings |
INGREDIENTS
| 3 | T | Vegetable Oil |
| 3 | lb | Chicken Legs |
| 1 | Onion, chopped | |
| 3 | T | Ketchup |
| 2 | T | Lemon Juice |
| 2 | T | Soy Sauce |
| 2 | T | Sugar |
| 1/2 | t | Pepper |
| 1 | T | Cornstarch, dissolved in |
| 1/4 | c | Cold Water |
INSTRUCTIONS
In a large frying pan, heat oil over medium heat. Add chicken and cook, turning, until golden brown, about 10 minutes. Meanwhile, in a small bowl, combine onion, ketchup, lemon juice, soy sauce, sugar, pepper and 1/2 cup water; blend well. Pour sweet-and-sour mixture over chicken. Cover, reduce heat to low, and cook 20 minutes, until tender. Remove chicken. Add cornstarch mixture to sauce. Raise heat, bring to a boil, and cook, stirring, until sauce thickens, about 2 minutes. Pour sauce over chicken. Posted to JEWISH-FOOD digest V97 #328 by Nancy Berry <[email protected]> on Dec 18, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 599
Calories From Fat: 375
Total Fat: 42.4g
Cholesterol: 0mg
Sodium: 1574.6mg
Potassium: 494.4mg
Carbohydrates: 56g
Fiber: 3.3g
Sugar: 43.1g
Protein: 4.3g