Corned Beef Topped Chicken

SERVES 6

• 6 chicken bottoms (bone in, skin on)
• ¼ cup mayonnaise
• salt and pepper, to taste
• 1 tsp paprika
• 1 tsp garlic powder
• 1 cup cornflake crumbs
• 3 Tbsp oil
• 2 large onions, diced
• 12 slices thin slices of corned beef, diced
• 1 cup sweet-and-sour duck sauce
• ¼ cup brown sugar
• 2 Tbsp yellow mustard
• 2 Tbsp soy sauce

Preheat oven to 350°F (175°C).

Lay chicken bottoms in a pan. Smear the chicken with a thick coating of mayonnaise. Season generously with salt, pepper, paprika, and garlic powder.

Coat chicken in cornflake crumbs and spray with cooking spray. Bake for 1 hour.

While the chicken is baking, heat the oil in a frying pan and sauté onions until caramelized and golden brown. Add corned beef and continue to cook for about 10 minutes. Add the remaining ingredients to make a sauce and simmer over low heat for about 15 minutes.

After an hour, remove chicken from the oven, top with the corned beef topping, and bake for another hour.