Plum Wonderful Chicken

Recipe by taylortwo
READY IN: 1hr 30mins


  • 2 12 - 3
    lbs meaty skinless chicken pieces (i use thighs and legs on the bone)
  • 2
    tablespoons vegetable oil
  • 14
    cup onion, chopped
  • 3
    garlic cloves, minced
  • 1
    teaspoon fresh gingerroot, grated
  • for the sauce
  • 13
    cup chinese plum sauce (half an 8 1/2 ounce jar, I use Lee Kum Kee brand duck or plum sauce)
  • 14
    cup frozen lemonade concentrate (I know, I know, I was thinking the same thing but just trust me)
  • 14
    cup asian chile sauce with garlic (I use Kame brand chili with garlic sauce)
  • 2
    tablespoons soy sauce (I use Kikkoman brand)
  • 1
    tablespoon lemon juice
  • 1
    teaspoon mustard powder (I use Coleman's brand English mustard powder)
  • For the garnish
  • green onion, thinly sliced


  • Over medium heat in a large skillet, brown chicken in hot oil for about 10 minutes.
  • Remove chicken and place in 3-quart baking dish.
  • Reserve some of the drippings.
  • Drain off all but 1 tablespoon of the fat drippings left in the skillet.
  • Add onion, garlic, and gingerroot.
  • Cook until this mixture is tender and soft.
  • Combine the rest of the ingredients and carefully add to the onion mixture.
  • Bring to boiling and then reduce the heat and simmer, covered, for about 5 minutes.
  • Carefully pour this mixture over the chicken in the baking dish.
  • Bake, uncovered, at 350°F, spooning sauce over chicken occasionally, for 45-55 minutes until the chicken is done.
  • Garnish with the green onions.
  • *We like our dark meat chicken to be falling off the bone tender, so I usually depart from the original recipe by lowering the heat and cooking for a much longer time. The meat is so soft then and that's how we like it.