Dig into this oven barbecued sweet and sour chicken – a saucy dinner!
3- to 3 1/2-pound cut-up broiler-fryer chicken
cup chili sauce
tablespoons soy sauce
teaspoon ground mustard (dry)
teaspoon prepared horseradish
teaspoon red pepper sauce
If the chicken is frozen, place it in the refrigerator the night before you plan to use it or for at least 12 hours. Cut and discard fat from chicken with kitchen scissors or knife. Rinse chicken under cold water, and pat dry with paper towels.
Heat the oven to 375°.
Place the chicken, skin sides down, in a single layer in the ungreased pan. Cover with aluminum foil and bake 30 minutes.
While the chicken is baking, mix the chili sauce, honey, soy sauce, mustard, horseradish and pepper sauce in a small bowl. Remove chicken from oven, and turn pieces over with tongs. Pour sauce over chicken, spooning sauce over chicken pieces
if necessary to coat them completely.
Continue baking uncovered about 30 minutes longer or until juice of chicken is no longer pink when you cut into the center of the thickest pieces. Spoon remaining sauce over chicken before serving.
13x9-inch rectangular pan
To save time, omit sauce ingredients and use 1 cup purchased barbecue sauce.
When handling uncooked poultry, be sure to keep your hands, utensils and countertops soap-and-hot-water clean. When cleaning up after working with raw poultry, be sure to use disposable paper towels.
To retain juices and keep chicken from becoming dry, turn pieces with tongs instead of a fork.
The sauce is added the last 30 minutes. For uniform flavor and juiciness, be certain all pieces of chicken are coated with sauce.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.