I actually followed the advice of number of reviewers. The one review that struck me is the one whereby fresh minced ginger and fish sauce were added. I did double the recipe sauce. However, I left out the olive oil, and kept in the sesame oil. Sesame oil is phenomenal in Asian cooking--it's a staple in my house. (You must purchase at an Asian Market-like store. Incredibly cheap and you get 8 times more than you get at a chain grocer. The main grocery chains will gouge you on price. I pay $12 bucks for a 56 oz. can!) Anyhow, I added a Tbl. of fresh minced ginger, 1 rounded tsp. of red pepper flakes, and 1 Tbl. of fish sauce. I also used 3 Tbl. brown sugar instead of honey. But honey is great too. I also pre-wok fried the whole chicken in Olive Oil before putting it in the crock pot. I stuffed it with 1/2 of a fresh lemon, some fresh leeks for a mild onion flavor, and fresh cilantro. I also added 1 tsp. of ground pepper to the doubled sauce. OMG! To die for delicious! I served it next to a lg. serving of mushroom and crab fried rice (I keep all of these foody things on hand), and egg rolls with Sweet & Sour sauce or Hoisen Sauce. Buy the egg rolls at the Asian Market too (36 homemade pork egg rolls frozen is $7 bucks!). Thanks for everyone's suggestions. My friends still ask me for this recipe for dinner parties or work events. It's a knockout recipe!

Reviewed On: Sep. 28, 2009