Everything about my friend Eileen a”h exuded life. Although it has been a number of years since her untimely passing, each time I make this chicken on the bone I think of Eileen and her glorious legacy. Thank you, Rochie, for sharing her spectacular recipe with me.
Ingredients
8 chicken bottoms
sea salt, to taste
garlic powder, to taste
onion powder, to taste
paprika, to taste
½ cup mayonnaise
½ cup cornflake crumbs
Sweet and Tangy Sauce
1 cup duck sauce
½ cup honey
3 Tbsp. yellow mustard
3 Tbsp. low sodium soy sauce
Instructions
Preheat oven to 350°F. Grease a roasting pan.
Place chicken into prepared pan. Season chicken lightly with spices. Spread mayonnaise over chicken. Sprinkle with cornflake crumbs to evenly cover.
Cover; bake on center rack for 1 hour 20 minutes.
Meanwhile, prepare the sweet and tangy sauce: In a small bowl, combine sauce ingredients.
Remove pan from oven. Pour accumulated liquid into a small bowl. (Allow liquid to cool; discard.)
Pour sauce over chicken. Return pan to oven. Bake, uncovered, for 20-30 minutes, until tender.
Note: You can also use chicken bottoms that were separated into drumsticks and thighs, as pictured.
Recipe by Between Carpools at https://betweencarpools.com/rivky-kleimans-sweet-and-sour-chicken/