Rhubarb and Honey Chicken
The sauce on this honey chicken is like a sweet-tart spin on teriyaki. Everyone who has tried it raves about it—even my husband, who’s not usually a rhubarb lover. —Rachel Beach, Whitley City, Kentucky
Ingredients
- 1-1/4 cups all-purpose flour
- 1 tablespoon poultry seasoning
- 1 large egg
- 1 cup 2% milk
- 1 broiler/fryer chicken (3 to 4 pounds), cut up
- 1/4 cup canola oil
- honey-rhubarb sauce:
- 1/4 cup cornstarch
- 1-3/4 cups cold water, divided
- 1/2 cup packed brown sugar
- 1/2 cup honey
- 3 tablespoons soy sauce
- 1-1/2 cups chopped fresh or frozen rhubarb
- 2 tablespoons chopped onion
- 2 garlic cloves, peeled
Directions
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1Preheat oven to 400°. Combine flour and poultry seasoning. In another bowl, whisk egg and milk. Dip chicken, 1 piece at a time, into flour mixture, then into egg mixture; coat again with flour mixture.
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2In a large skillet, heat oil over medium-high heat. Brown chicken on both sides. Place in a greased 13x9-in. baking dish.
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3For sauce, combine cornstarch and 1-1/2 cups cold water in a large saucepan until smooth; stir in brown sugar, honey and soy sauce. Pulse rhubarb, onion, garlic and remaining water in a food processor until blended. Stir into cornstarch mixture. Bring to a boil over medium heat; cook and stir until thickened, 2-3 minutes. Pour over chicken.
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4Bake, uncovered, until a thermometer inserted into a thigh reads 170°, 35-40 minutes.
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