photo by anniesnomsblog
- Ready In:
- 3hrs 20mins
- Preheat oven to 200 degrees.
- Wash chicken.
- Dry thoroughly.
- Coat chicken with flour seasoned with garlic salt, paprika and ginger.
- Arrange chicken skin side up in a single layer in baking pan.
- Roast, uncovered, for 1 hour.
- Mix other ingredients in a pot over a low flame. Pour over baked chicken when sugar has suitably melted. Bake for another 2 hours at 250 degrees or until chicken is done and delicously glazed.
- Basting and turning at least once will ensure an evenly coated glaze.
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Oh, where have you been my whole life? This chicken is sooo good. It reminds me of the type of chicken you would get at a Chinese restaurant. It has that sticky, sweet, slightly ginger flavor. Yum!! I didn't have time to let it cook for 3 hours, so I set the oven to 400 degrees and cooked uncovered for 25 minutes. Then I turned down the oven to 375, poured the sauce over the chicken, covered with aluminum foil and cooked for another 35-40 minutes. I basted several times with the sauce and it was perfect. Thank you so much for this delicious recipe!
Wow!! Wow!! This chicken is "stickin" in my cookbook! Yummy! Yummy! Now, I read through a lot of the recipes and saw that a lot of people raised the cooking temperature and I honestly don't think that's necessary. I got the feeling people were worried it wasn't cooking thoroughly and trust me it does. I suppose if you don't have the 3 hours time available kicking up the temperature would be fine. <br/><br/>I followed the recipe to a tee with one small exception...I added a sprinkle of crushed red pepper and it gave it an amazing zing! It was almost like General Tso's Chicken that you get at a Chinese Restaurant. This will be a new staple in our household. Love it!! Love it!!
We enjoyed this! I wasn't too sure if it would be too sweet or like chicken teriyaki, but it was neither. It had a very nice mild taste - not too sweet at all. The flavors are very good. I used boneless/skinless chicken breasts and prepared for the 3 hrs as suggested. For me, the sauce really reduced itself and I could've actually used more. Thank you for sharing.
Wow. Simply amazing. I had never seen a cooking method so bizarre to me that I just had to try it. I am SO happy that I did. The skin on the chicken is essential to form a leather-like seal on it so all the juices get locked in. The only changes I made were to add 1 tsp poultry seasoning to the flour and some hot sauce to the glaze. I can't wait to make this again. It may take 3 hours, yet worth every minute of the best oven chicken ever made!!!
This is probably the best chicken I have ever made! I usually HATE chicken legs, but these ones were so delicious! My kids gobbled them back too! So much flavour, so moist, and yummy! I doubled the sauce recipe and at the end I took the chicken out, dumped the sauce into a saucepan and boiled with some cornstarch and water to thicken. I made a side of rice and used the sauce on the rice. So good!
RECIPE SUBMITTED BY
<a href="http://bp-grafix.net/sitebuilder"target=new><img src="http://i72.photobucket.com/albums/i185/glittergus/icons/i.gif" border=0></a> I am a proud mother of three healthy boys aged 15,11 and 5. I'm originally from the tiny island of Bermuda and have been living in Edinburgh since July 2005. I've been collecting recipes since I was about 14 or 15 and been cooking and baking since then as well. I love all kinds of crafts also. In my spare time if I'm not in the kitchen; I crochet, make jewelry, bead, knit, sew, cross stitch, do plastic canvas and quilt. I have a short attention span, so I have plenty of different craft choices when I get bored of doing something. Oh, and I also like to read, listen to music, fiddle with any electronic gadget, collect dvd's and watch them, and I'm an internetaholic! :-) I keep a craft blog at http://hobbyzu.blogspot.com and I sell my crocheted items and patterns at http://hobbyzu.com. I keep pretty busy and being self employed gives me more time to explore cooking! :-) I'm mostly interested in cook books featuring regular old home cooking and favorites. When I moved to the UK I had to get rid of my cookbook collection. I did keep all my Bermudian cookbooks, charity cookbooks and 'The Foods of Israel Today' and Better Homes and Gardens 'Hometown Favorites'. <a href="http://bp-grafix.net/sitebuilder"target=new><img src="http://i72.photobucket.com/albums/i185/glittergus/icons/g5.gif" border=0></a> I am most passionate when it comes to my family and caring for them. Getting to feed them is an added bonus! Lucky for me, my boys are steadily growing pigs with bottomless pits for stomachs! lol :-) <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg" border="0" alt="Photobucket - Video and Image Hosting"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg" border="0" alt="Photobucket - Video and Image Hosting">