Yes, this is quite sweet, but my family liked it. Didn't have fresh ginger on hand, so I used 1/8 tsp ground ginger. I took another reviewer's suggestion to dredge the chicken pieces first in an egg wash, before adding them to the flour mixture, and the flour adhered well. I also added half of a green pepper (or red, orange, or yellow for colour), chopped into 3/4-in pieces, when browning the chicken. There seems to be a typo with the quantities of the 3:2 cornstarch/water thickener. I suggest reversing these, so as not to get globs. Finally, the directions aren't very clear in step 5 as to whether all of the sauce should be used (ie. including the 1 cup used to marinate the chicken), or if just the reserved sauce should be used. I used both, and it turned out great. Served this with egg-and-chicken fried rice, and some egg rolls. Will make again, but will cut back a bit on the brown sugar.
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