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.

SONNYCHIBA
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil, and brush the foil with melted butter.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

525 calories; 42.7 g total fat; 129 mg cholesterol; 318 mg sodium. 5.1 g carbohydrates; 29.5 g protein; Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/01/2004
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 broiler 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!! Read More
(24)

Most helpful critical review

Rating: 3 stars
04/02/2004
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 the chicken just sat in it and the flavor didn't permeate the chicken. Read More
(6)
18 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
01/01/2004
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 broiler 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!! Read More
(24)
Rating: 5 stars
01/01/2004
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 broiler 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!! Read More
(24)
Rating: 5 stars
10/23/2005
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 so the sauce isn't so runny. Read More
(8)
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Rating: 3 stars
04/02/2004
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 the chicken just sat in it and the flavor didn't permeate the chicken. Read More
(6)
Rating: 4 stars
05/12/2008
Pretty good. I hate it when people change the whole recipe but I was a bit nervous about other reviews saying it was bland so I added my litle touch. I added a couple shakes of dry mustard and dill weed(maybe 1/2 tsp?)and 1/2 tsp curry paste. Could have added more curry paste as I could not taste it. I cooked in my toaster oven at 375 degrees for one hour and 5 minutes. I put over rice and spooned the cooking juices over the rice. Turned out pretty good but may try to add other ingredients next time. Give it a try. Read More
(3)
Rating: 2 stars
02/13/2006
Followed the recipe to the letter but found it to be on the bland side in spite of the horseradish & vinegar. Took way longer than 45 minutes to cook. Not sure what size leg quarters would be baked in that time frame. Read More
(2)
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Rating: 2 stars
08/25/2008
The recipe doesn't say if you need to remove the chicken skin or not. I decided to leave it on and the horseradish coating just slid off during the cooking time. The skin had a little bit of flavor but not much; the chicken meat tasted no different to me at all. Blah. Thanks anyway. Read More
(2)
Rating: 2 stars
08/01/2013
Not much taste. My wife is from Hong Kong and didn't care for it at all. Read More
(2)
Rating: 4 stars
10/05/2017
I made it but not exactly as recommended. I made it with boneless thighs in the slow cooker for 4 hours. The only thing I added to this recipe was Sriracha and garlic. Came out perfect! Read More
(1)
Rating: 4 stars
06/08/2015
Very quick and easy recipe! I made using 8 chicken thighs followed as written and turned the broiler on for an extra couple of minutes to crisp up the skin at the end. They turned out moist and delicious. The flavor was a little mild for us; I may add more horseradish or seasoning next time. Read More
(1)