Title: Smothered Sweet-And-Sour Chicken
Categories: Poultry
Yield: 1 Servings

3 tb Vegetable Oil
3 lb Chicken Legs
1 lg Onion; chopped
3 tb Ketchup
2 tb Lemon Juice
2 tb Soy Sauce
2 tb Sugar
1/2 ts Pepper
1 tb Cornstarch; dissolved in
1/4 c Cold Water

In a large frying pan, heat oil over medium heat. Add chicken and cook,
turning, until golden brown, about 10 minutes. Meanwhile, in a small bowl,
combine onion, ketchup, lemon juice, soy sauce, sugar, pepper and 1/2 cup
water; blend well. Pour sweet-and-sour mixture over chicken. Cover, reduce
heat to low, and cook 20 minutes, until tender. Remove chicken. Add
cornstarch mixture to sauce. Raise heat, bring to a boil, and cook,
stirring, until sauce thickens, about 2 minutes. Pour sauce over chicken.
Posted to JEWISH-FOOD digest V97 #328 by Nancy Berry
on Dec 18, 1997