Oh, where have you been my whole life? This chicken is sooo good. It reminds me of the type of chicken you would get at a Chinese restaurant. It has that sticky, sweet, slightly ginger flavor. Yum!! I didn't have time to let it cook for 3 hours, so I set the oven to 400 degrees and cooked uncovered for 25 minutes. Then I turned down the oven to 375, poured the sauce over the chicken, covered with aluminum foil and cooked for another 35-40 minutes. I basted several times with the sauce and it was perfect. Thank you so much for this delicious recipe!
Wow!! Wow!! This chicken is "stickin" in my cookbook! Yummy! Yummy! Now, I read through a lot of the recipes and saw that a lot of people raised the cooking temperature and I honestly don't think that's necessary. I got the feeling people were worried it wasn't cooking thoroughly and trust me it does. I suppose if you don't have the 3 hours time available kicking up the temperature would be fine.
I followed the recipe to a tee with one small exception...I added a sprinkle of crushed red pepper and it gave it an amazing zing! It was almost like General Tso's Chicken that you get at a Chinese Restaurant. This will be a new staple in our household. Love it!! Love it!!
We enjoyed this! I wasn't too sure if it would be too sweet or like chicken teriyaki, but it was neither. It had a very nice mild taste - not too sweet at all. The flavors are very good. I used boneless/skinless chicken breasts and prepared for the 3 hrs as suggested. For me, the sauce really reduced itself and I could've actually used more. Thank you for sharing.
Made almost as posted. Only deviations: Cooked 1 hour on 250, 1 hour on 300, last 30 minutes at 350. Wasn't sure when it was cooked. Came out deliciously glazed and moist. Definitely going on roatation! Thanks.
This is probably the best chicken I have ever made! I usually HATE chicken legs, but these ones were so delicious! My kids gobbled them back too! So much flavour, so moist, and yummy! I doubled the sauce recipe and at the end I took the chicken out, dumped the sauce into a saucepan and boiled with some cornstarch and water to thicken. I made a side of rice and used the sauce on the rice. So good!
Wow. Simply amazing. I had never seen a cooking method so bizarre to me that I just had to try it. I am SO happy that I did. The skin on the chicken is essential to form a leather-like seal on it so all the juices get locked in. The only changes I made were to add 1 tsp poultry seasoning to the flour and some hot sauce to the glaze. I can't wait to make this again. It may take 3 hours, yet worth every minute of the best oven chicken ever made!!!
Simply fabulous. We made the whole batch for just the two of us and then shredded the leftovers for sandwiches later in the week! Loved all the flavours, the slight hint of ginger was just great. Lovely, moist and sweet!
We made this last night for dinner and it was delicious!! We did think it took awhile to cook, but it was definitely worth the wait. We will be making this again!
oh my yum. I'll admit, I'm a boneless skinless chicken breast kind of person, so when my husband brought home thighs I searched for a recipe that would not end up greasy, and this is the one I tried. The long, slow cooking time takes away the 'greasiness' of the thighs, and the flavor is awesome. For once I followed the recipe exactly, and was very pleased with the outcome. Yes, it's sweet, similar to sesame chicken in a way, but oh so good. I think you could cut back on the sugar a little if you felt the need, but it's wonderful just the way it is.
Delicious. I skipped the paprika because I hadn't realized I'd run out, used drumsticks, and cooked at the higher temp. The only thing we didn't love about the recipe is that although as a glaze, the sauce is wonderful; it doesn't work on it's own -- too sweet. We threw away leftover sauce. Next time I might try halving the sugar and the water, and add a bit of ginger into the sauce. But it was wonderful as is!