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2 1/2 to 3 lb. cut up frying
chicken, skinned
3/4 c. catsup
2 Tbsp. cornstarch
3 Tbsp. brown sugar
2 Tbsp. vinegar
2 Tbsp. Worcestershire sauce
1 tsp. salt
2 tsp. prepared mustard
1/2 tsp. chili powder
1 small onion, chopped

Combine catsup, cornstarch, brown sugar, vinegar,
Worcestershire sauce, salt, prepared mustard, chili powder and
onion in a 2-cup glass measure. Microwave (High), uncovered, 3
to 3 1/2 minutes or until mixture boils and thickens, stirring
Arrange chicken in 12 x 8-inch glass baking dish with
larger pieces placed toward edge. Spoon sauce over chicken.
Cover with waxed paper.
Microwave (High) 25 to 30 minutes or until chicken is
tender, rotating dish 2 or 3 times.

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