Cantonese Chicken Recipe
Ingredients
| Fryer chicken | 1 Large | |
| Catsup | 1/2 Cup (16 tbs) | |
| Honey | 3 Tablespoon | |
| Soy sauce | 3 Tablespoon | |
| Lemon juice | 2 Tablespoon | |
| Cornstarch | 1 Tablespoon | |
| Water | 2 Tablespoon | |
| Papaya | 1 | |
| Lime | 1 |
Directions
Arrange chicken pieces in a single layer, skin side up, in a large baking pan (about 9 by 13 inches).
Mix together catsup, honey, soy, and lemon juice and pour over chicken pieces.
Let marinate for 2 hours or longer.
Cover pan with foil and bake in a moderately hot oven (375°) for 30 minutes.
Uncover pan; baste with sauce and continue baking for 30 minutes longer, or until chicken is tender.
Pour off pan juices into a pan and bring to a boil; mix together cornstarch and water and stir in, cooking until the sauce is thickened.
Arrange chicken on a serving dish and spoon on sauce.
Peel papaya, halve, and scoop out seeds; slice fruit and arrange around chicken.
Garnish with wedges of lime
Mix together catsup, honey, soy, and lemon juice and pour over chicken pieces.
Let marinate for 2 hours or longer.
Cover pan with foil and bake in a moderately hot oven (375°) for 30 minutes.
Uncover pan; baste with sauce and continue baking for 30 minutes longer, or until chicken is tender.
Pour off pan juices into a pan and bring to a boil; mix together cornstarch and water and stir in, cooking until the sauce is thickened.
Arrange chicken on a serving dish and spoon on sauce.
Peel papaya, halve, and scoop out seeds; slice fruit and arrange around chicken.
Garnish with wedges of lime
Chef
