I made this for my 5 year old because he loves"Chinese chicken" as he calls it. It turned out very well, I did not use the chiles but did use red pepper flakes, use 1/2 brown sugar and 1/2 white sugar and reduced the amount to 1/2 cup total. It turned out awesome! Added steamed broccoli and basmati rice for a complete meal, family loved it, this one is a keeper. Also used boneless skinless chicken thighs for juicier chicken. Only gave 4 stars because it still came out a tad bit too salty for my taste, but will tweak recipe when I make it again.
The batter is 5-star, but sadly the sauce isn't. When I first made it, the cornstarch wouldn't dissolve in the broth. So I dumped it and instead used part of the liquid to make a cornstarch slurry. That solved the lumps-of-cornstarch problem. However, I wish I had read Midwest Maven's review and lowered the total content of cornstarch because I felt the sauce was on the too-thick side. However, I have to reiterate the great nature of the chicken coating: it really sealed in the juices and is a winner. ZWT6
As previously noted, the proper way to handle the cornstarch is to mix it with the quarter-cup of water and add this to the sauce last, while the mix is in a gentle boil. Also, ours came out too salty, though that could be our fault for not using low-sodium soy sauce and chicken broth. The glaze came out smooth and beautiful, and aside from saltiness, was very good. Made for Zaar World Tour.
This glorious food was our savior for dinner over the weekend. We adored this, and found it perfect! I had no problems with the cornstarch making a mess, I just kept whisking until the sauce was smooth, and set it aside. The rest was perfect, and so happy I didn't have to go outside to get food! This was a real joy to put together, and didn't change anything. Perfect, loved it! Made for *Everyday is a Holiday* February 2010
This tasted great and I would definitely make it again, but I did have a problem with the sauce. I had to make the sauce 3 times before it turned out as not a lumpy mess. I'm not sure if the amounts are off, but I would recommend boiling the chicken broth alone and then adding the cold water mixed with cornstarch to that. This is what I did, but I reduced the cornstarch to 1/4c. and dissolved it in the 1/4c. water. This worked beautifully, made a smooth sauce, and thickened it to the same consistency I've seen when I've ordered this dish out. I also added some thawed out broccoli to the dish at the end to get some yummy veggies in there. Except for the one little hiccup, we loved this chicken, thanks. Made this for the 8th Annual Photo Swap.