Too Salty!<br/><br/>Followed recipe to the letter, but from the first bite, we were shocked at how salty the dish is, If I make it again, will cut back the soy sauce by half.
Thank you Sharlene, this has become a family favorite. My kids love it! I use chicken thighs, and love the crispy skin. Sauce has a really good flavor. Some day I'll remember to get the Mirin, but I just use whatever wine is in the cupboard and it comes out great.
Thanks so much for posting. I as well couldn't find the recipe and was so happy to see it here. I do use the Chicken Thighs. It is a family favorite. Like the scallions added at the last minute and slightly wilted.
This was amazing!!! Sharlene-W, thanks for sharing this wonderful, easy and did I mention tasty recipe. Finally, not another boring chicken recipe.
I love this recipe!! I originally seen this in Cook's Country, and after misplacing the magazine was able to find it here....THANK YOU for posting this!!! My kid's (1 year and 4 years old) and husband love this. I do however use the chicken thighs and remove the skin otherwise the skin just gets soft when cooked in the juice. Thanks a million Sharlene.
Super simple to prepare, you can prepare extra servings of the sauce ahead of time, and use them whenever you make this dish. Chicken turned out glossy, and really delicious. I used chicken drumsticks with skin on, so frying time really depends on your chicken pieces. Thank you Sharlene.
Recipe saved me from one more bland chicken dinner. My chicken thighs marinated for 2 days (forgot them) and turned out tender, crispy and very flavorful.I like frying the chicken first instead of baking it for a nice change. Highly recommend this recipe. Served with jasmine rice and stirfried green beans with garlic.