Sooooo good! I added 1 1/2 tsp baking powder to the flour mixture the second time I made this, and it made a huge difference - makes for a more substantial coating. Self-rising flour would yield the same result. The amount of cornstarch is perfect if you add the marinade back to the sauce after transferring the chicken to the flour mixture. (This is safe since the sauce is boiled again.) If you discard the marinade, decrease the amount of cornstarch. Once I brown the chicken, I put the skillet in the oven on the lowest temperature setting (170 degrees) while I finish the sauce separately on the stovetop. Store leftover chicken and sauce separately, per another reviewer's suggestion, and reheat the chicken on a cookie sheet to maintain crispiness. We love this recipe! Thanks so much for sharing!
Was this review helpful?
0 users found this review helpful
Sooooo good! I added 1 1/2 tsp baking powder to the flour mixture the second time I made this,...