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Preheat the oven to 425Â° F (220Â° C/Gas 7). In a pie pan or a wide, shallow bowl combine flour, paprika, salt and pepper. Put the chicken in the flour mixture, turning to coat thoroughly. Or combine the flour and seasonings in a paper bag or plastic food storage bag.Add chicken pieces a few at a time; shake gently to coat. Put butter in a shallow baking pan; place it in the preheated oven.When the butter has melted, arrange chicken in the baking pan in a single layer, skin side down. Bake for 30 minutes; turn and bake 15 minutes longer, or until chicken is tender and done.r combine the flour and seasonings in a paper bag or plastic food storage bag. Add chicken pieces a few at a time; shake gently to coat. Put butter in a shallow baking pan; place it in the preheated oven. When the butter has melted, arrange chicken in the baking pan in a single layer, skin side down.
1 Heat 1 tablespoon of the vegetable oil in a wok or large saucepan over high heat until it starts to smoke. 2  Add the chicken and stir-fry for 4 to 5 minutes, or until browned. 3  Transfer this and all juices to a warm plate. 4  Heat the remaining vegetable oil in the wok or pan over high heat. In another medium bowl, combine the chicken broth, water, sesame oil and ground black pepper with the remaining sugar, vinegar and soy sauce. 2  In a separate small bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well. 3  Set aside.