Shandong Chinese Chicken

9 Reviews

Prep: 10 min
Cook: 45 min
Ready In: 55 min

“A great chicken dish with a local Chinese Provincial flair. I learned this recipe while teaching English in mainland China. Serve with rice or noodles and a cole slaw or Korean kimchee. Ice cold beer is the beverage of choice with this dish.” - by SONNYCHIBA

Ingredients

2 tablespoons melted butter
1/2 cup white vinegar
1/4 cup water
1/2 cup mayonnaise
2 tablespoons prepared horseradish
1 tablespoon white sugar
3/4 teaspoon ground black pepper
1 pinch salt
4 chicken leg quarters

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Original recipe yields 4 servings

Directions

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil, and brush the foil with melted butter.
In a medium bowl, mix together the vinegar, water, mayonnaise, horseradish, sugar, salt and pepper until well blended. Coat each piece of chicken heavily with the sauce, and place onto the prepared baking sheet.
Bake, uncovered, for about 45 minutes in the preheated oven. Baste occasionally with remaining sauce. Chicken is done when the juices run clear, and the meat is no longer pink. Serve with rice or noodles.

Nutrition

Amount Per Serving (4 total)

Calories
525 cal
26%

Fat
42.7 g
66%

Carbs
5.1 g
2%

Based on a 2,000 calorie diet

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Reviews (9)

Rate This Recipe

BUNNYFUFU

Jan. 1, 2004

"I was looking for a new way to do some chicken leg quarters I had defrosted for dinner, and this was INCREDIBLE!! Needs to cook longer than 45 minutes though!! Also, browning the chicken under the bro..." See moreiler for about 5 minutes in the end gives it a nice crispness to the skin!! The sauce is WONDERFUL!! Sweet and tangy. We are going to try the same sauce for ribeye and chicken wings!!"

LINDAMDOW

Oct. 23, 2005

"very, very good! great flavor, but it did need to bake alittle longer than 45 mins. it also needs about 5 mins. under the broiler like another reviewer wrote. i may try it with a little less water ..." See moreso the sauce isn't so runny."

TARAPORTEE

Apr. 2, 2004

"I had imagined this thick sauce clinging to the meat as it baked, but it was more liquidy, almost like a braise, only not as much liquid as a braise. The sauce was fairly tasty, but it seemed like th..." See moree chicken just sat in it and the flavor didn't permeate the chicken."

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