Made a double batch this morning for the kids who attend my Family Garden Camp. They devoured the 2 loaves! Hardly a crumb left!

Reviewed On: Aug. 23, 2011

Thanks for posting this recipe! I have to say: my rating is for what I made -- which was not this exact dish, but one inspired by it. Had to make variations allowing for what our freezer/pantry held, but this was a forgiving recipe. Used 4 drumsticks and 2 bone/skinless thighs. Subbed fresh grated ginger (which I sauteed at beginning w/ garlic and onions), and 1/2 lime thinly sliced. Used large can of pineapples instead of peaches which seemed to go very well with the Asian flavors. Decided to broil the drumsticks for a few minutes while the sauce was simmering down, and I'm glad I did as it added a nice color and texture to the skin. Next time I'd marinate the chicken in the juice from the can of pineapples (plus a little soy sauce, and maybe garlic and ginger)...if I plan ahead!

Reviewed On: Aug. 19, 2011

Per other reviews, I doubled the onion and halved the egg and these turned out great! Didn't need 1/2 cup oil; I used maybe 1/4 cup canola oil (didn't have peanut and wanted to let our one-year-old try some anyway) in an electric, non-stick skillet and VOILA! Crispy and delish!

Reviewed On: Nov. 15, 2010