This was ok. Like others, too much corn starch.I changed things the second time around. I made the sauce as per recipe,but a bit less sugar,and mixed the water and corn starch separate, and thickened it at the end. The chicken, I used thigh meat,I like it best, I rolled the meat in corn starch, then egg(1 egg + 1 egg white) then rolled it in Panco.This results in a lighter breading but still crispy. Be careful with Panco because it browns VERY quick. So I cook it at 300-325.It browns fast,but it sort of stops and you can keep cooking it.Play around with it to get the hang of it.Panco also absorbs less oil.Came out tasty!

Reviewed On: Aug. 12, 2009