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Love this recipe - I've been making it for years. I usually double the sauce and put a 1/2 cup aside. Whisk in a tbsp of corn starch to the remaining sauce and pour over chicken for the last 15-20 mins of cook time to thicken.
I retried this recipe again, but this time I quadrupled the sauce and after it was done, I cut the chicken into bite sized pieces and served it over white rice... delicious!
I made the recipe as instructed but needed to spice it up a bit (we're kinda spicy people by nature) so I added 1 tbsp of ground ginger, 2 cloves minced garlic, 1/2 tsp brown sugar, 1/4 cup boiling water and a little more soy sauce then the recipe listed. I marinated the chicken in a zip-lock back for roughly 2 hours. I grilled the chicken (rather then baking) and coated them with sauce as frequently as needed. I served the chicken with a mixed vegetable fried rice. My husband and I thought it was absolutely delicious and I know I will be using this recipe again & again. I promise to post a photo of your Cantonese Chicken as soon as I am able. Thank you Dorel for posting this recipe. Kindest regards, Carla
Reminds me of some very 1950's meals my mother fed us children way back when. Very mild sauce. Very easy and quick to make with tender results.
Good recipe .. I didn't use the honey because my husband doesn't like it .. Next time, I will add some dijon mustard to the marinade! Thanks for posting